the Enchiladas Suizas that Marcella made a while back on The Kitchen and they are really tasty. The green enchilada sauce is a great recipe but I had a couple of changes. I used a really large jalapeno with the seeds and it was perfectly spicy. Hot on it's own but on the enchiladas it was perfect. It's the first time I've ever used Mexican crema. I was surprised that it is very similar to the Laughing Cow cheese. I can think of a lot of uses for it. But I would cut the crema/heavy cream down some. Maybe in half? I had 8 enchiladas and it is a bit soupy. I'll definitely make this again.
A long time ago, before we went to Saudi, we used to go to a great Mexican restaurant called Who Song and Larry's. They always served a scoop of what I think they called Corn Pone on each plate. I loved it, it was like a soft corn bread mixture and had just a little bit of sweetness to it. I loved it and always wished I could make it. The restaurant was closed when we came back to the states so I've never had it again. I found a recipe recently on line that I thought might be pretty close so I made it. It is close but not exactly. It is too sweet and a bit drier but I think I can work on it and get it where I want. It makes a great go along with enchiladas, orange slices and sliced avocado. This is the recipe I used:
Mexican Sweet Corn Cake
A soft, tender sweet and savory corn cake that works great as a side dish to your favorite Mexican meal or scoop some and add it to your chili. Your life will be forever changed.
Yield: 6-8 servings
1 cup Unsalted Butter, softened
2/3 cup Masa Harina {corn flour}
1/2 cup Water, plus more for water bath
1 cup Sweet Corn, roughly chopped {I get my sweet corn in the freezer section at Costco... it's the BEST!}
1/2 cup Yellow Cornmeal
2/3 cup sugar
1-1/2 teaspoon Baking Powder
1/2 teaspoon Kosher Salt
4 tablespoons Whole Milk {or heavy cream}
Preheat your oven to 350 degrees.
In a large bowl beat the two sticks of butter until fluffy and light in color. Add in the masa and the water and mix with an electric hand mixer until combined. Next add in the chopped corn, cornmeal, sugar, salt and baking powder. Pour in the whole milk and mix until combined. Pour the batter into an ungreased 8xll glass baking dish and spreading it so it's smooth.
Cover tightly with foil and place the dish into a 9x13 baking dish and fill 1/3 of the way with water.
Bake for 50 minutes. Remove and let cool for 10 minutes or so before serving.
Use a spoon or ice cream scoop to dish and serve.
http://www.foodnetwork.com/recipes/marcela-valladolid/enchiladas-suizas.html
A long time ago, before we went to Saudi, we used to go to a great Mexican restaurant called Who Song and Larry's. They always served a scoop of what I think they called Corn Pone on each plate. I loved it, it was like a soft corn bread mixture and had just a little bit of sweetness to it. I loved it and always wished I could make it. The restaurant was closed when we came back to the states so I've never had it again. I found a recipe recently on line that I thought might be pretty close so I made it. It is close but not exactly. It is too sweet and a bit drier but I think I can work on it and get it where I want. It makes a great go along with enchiladas, orange slices and sliced avocado. This is the recipe I used:
Mexican Sweet Corn Cake
A soft, tender sweet and savory corn cake that works great as a side dish to your favorite Mexican meal or scoop some and add it to your chili. Your life will be forever changed.
Yield: 6-8 servings
1 cup Unsalted Butter, softened
2/3 cup Masa Harina {corn flour}
1/2 cup Water, plus more for water bath
1 cup Sweet Corn, roughly chopped {I get my sweet corn in the freezer section at Costco... it's the BEST!}
1/2 cup Yellow Cornmeal
2/3 cup sugar
1-1/2 teaspoon Baking Powder
1/2 teaspoon Kosher Salt
4 tablespoons Whole Milk {or heavy cream}
Preheat your oven to 350 degrees.
In a large bowl beat the two sticks of butter until fluffy and light in color. Add in the masa and the water and mix with an electric hand mixer until combined. Next add in the chopped corn, cornmeal, sugar, salt and baking powder. Pour in the whole milk and mix until combined. Pour the batter into an ungreased 8xll glass baking dish and spreading it so it's smooth.
Cover tightly with foil and place the dish into a 9x13 baking dish and fill 1/3 of the way with water.
Bake for 50 minutes. Remove and let cool for 10 minutes or so before serving.
Use a spoon or ice cream scoop to dish and serve.
http://www.foodnetwork.com/recipes/marcela-valladolid/enchiladas-suizas.html
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