Roberto is by far my favorite chef. Earlier this year he came out with Truly Mexican and in the first 10 days I owned that book, I made 8 dishes. I picked up his first book, Rosa's New Mexican Table, and I'm equally pleased.
I made these enchiladas tonight. What can I say? Roberto's recipes make me feel 10 feet tall. Clear, informative directions and the results exceed my already high expectations.
He's got a new book coming out next spring: Tacos, Tortas, and Tamales: Flavors from the griddles, pots, and street-side kitchens of Mexico. I can't wait!
Swiss Enchiladas
4 cups Cooked Green Salsa (recipe below)
2 poblano chiles, roased, peeled, seeded, and coarsely chopped
1 cup heavy cream
12 fresh corn tortillas or 6-inch store bought corn tortillas
1/4 cup vegetable oil if using store bought tortillas
4 cups cooked shredded chicken, leftovers or a store bought rotisserie chicken (note: I tossed the chicken with a ladle or two of the sauce before rolling in the corn tortillas)
For the toppings
1 1/2 cups shredded queso Chihuahua or Muenster cheese (about 6 ounces)
1 cup finely chopped white onion
1/3 cup chopped fresh cilantro
Preheat the oven to 375 F.
Make the sauce: Pour half the green sauce into a blender jar, add the poblanos, and blend at low speed until smooth. Pour into a medium saucepan, add the remaining green sauce and the cream, and bring to a simmer over low heat. Remove from the heat. If prepared in advance, reheat, adding water 1 tbsp at a time if necessary to return the sauce to the right consistency, before ladling over the enchiladas
If using store bought tortillas, soften in the oil and drain them. Fill and roll the tortillas using 1/3 cup of the chicken for each one. Place the enchiladas seam side down in a 9x13-inch baking dish. The enchiladas can be prepared to this point up to 4 hours. Cover them with a damp kitchen towel or paper towels, cover the dish with plastic wrap and refrigerate. Remove from the refrigerator 30 minutes before baking.
Pour the hot sauce over the enchiladas. Jiggle the dish so the sauce settles between the enchiladas. Sprinkle the cheese evenly over the top. Bake until the sauce around the edges is bubbling and the cheese is golden brown, about 20 minutes. Let stand for 5 minutes before serving.
Scatter the onion and cilantro over the enchiladas. Scoop 2 enchiladas and plenty of sauce on to each serving plate.
Cooked Green Salsa
At Rosa's we also turn this into a table salsa by boosting the heat and adding chopped onion and fresh cilantro. You can also use the sauce as a base for stewing meat and poultry. Makes 4 cups
2 pounds tomatillos, husked and washed
2 jalapenos
3 small garlic cloves
1 teaspoon ground cumin
1 bunch cilantro, thick bottom stems removed, the remainder washed and shaken dry
1 tablespoon vegetable oil
1 tablespoon salt, or to taste
Put the tomatillos and jalapenos in a medium saucepan, pour in enough cold water to barely cover (about 3 1/2 cups), and bring to a boil. Lower the heat to a simmer and cook until the jalapenos are soft and the tomatillos are tender, about 20 minutes. Remove from the heat and let stand for 15 minutes to finish cooking the inside of the tomatillos.
Drain the tomatillos and the chiles (gently, to avoid breaking up the tomatillos) in a colander. Wipe out the saucepan and set aside. Pour the tomatillos, jalapenos, garlic, and cumin in a blender jar and blend for a few seconds, just until the tomatillos are coarsely chopped. Add the cilantro and blend until the sauce is smooth and speckled with finely chopped cilantro. Do not overblend or you will grind the tomatillos seeds and make a thick and pasty rather than smooth and shiny sauce.
Heat the oil in the cleaned pan over medium heat. Pour in the salsa, bring to a simmer, and simmer until lightly thickened, about 10 minutes. Season with salt. The sauce can be stored in the refrigerator for up to 3 days. Reheat over low heat before using.
I made these enchiladas tonight. What can I say? Roberto's recipes make me feel 10 feet tall. Clear, informative directions and the results exceed my already high expectations.
He's got a new book coming out next spring: Tacos, Tortas, and Tamales: Flavors from the griddles, pots, and street-side kitchens of Mexico. I can't wait!
Swiss Enchiladas
4 cups Cooked Green Salsa (recipe below)
2 poblano chiles, roased, peeled, seeded, and coarsely chopped
1 cup heavy cream
12 fresh corn tortillas or 6-inch store bought corn tortillas
1/4 cup vegetable oil if using store bought tortillas
4 cups cooked shredded chicken, leftovers or a store bought rotisserie chicken (note: I tossed the chicken with a ladle or two of the sauce before rolling in the corn tortillas)
For the toppings
1 1/2 cups shredded queso Chihuahua or Muenster cheese (about 6 ounces)
1 cup finely chopped white onion
1/3 cup chopped fresh cilantro
Preheat the oven to 375 F.
Make the sauce: Pour half the green sauce into a blender jar, add the poblanos, and blend at low speed until smooth. Pour into a medium saucepan, add the remaining green sauce and the cream, and bring to a simmer over low heat. Remove from the heat. If prepared in advance, reheat, adding water 1 tbsp at a time if necessary to return the sauce to the right consistency, before ladling over the enchiladas
If using store bought tortillas, soften in the oil and drain them. Fill and roll the tortillas using 1/3 cup of the chicken for each one. Place the enchiladas seam side down in a 9x13-inch baking dish. The enchiladas can be prepared to this point up to 4 hours. Cover them with a damp kitchen towel or paper towels, cover the dish with plastic wrap and refrigerate. Remove from the refrigerator 30 minutes before baking.
Pour the hot sauce over the enchiladas. Jiggle the dish so the sauce settles between the enchiladas. Sprinkle the cheese evenly over the top. Bake until the sauce around the edges is bubbling and the cheese is golden brown, about 20 minutes. Let stand for 5 minutes before serving.
Scatter the onion and cilantro over the enchiladas. Scoop 2 enchiladas and plenty of sauce on to each serving plate.
Cooked Green Salsa
At Rosa's we also turn this into a table salsa by boosting the heat and adding chopped onion and fresh cilantro. You can also use the sauce as a base for stewing meat and poultry. Makes 4 cups
2 pounds tomatillos, husked and washed
2 jalapenos
3 small garlic cloves
1 teaspoon ground cumin
1 bunch cilantro, thick bottom stems removed, the remainder washed and shaken dry
1 tablespoon vegetable oil
1 tablespoon salt, or to taste
Put the tomatillos and jalapenos in a medium saucepan, pour in enough cold water to barely cover (about 3 1/2 cups), and bring to a boil. Lower the heat to a simmer and cook until the jalapenos are soft and the tomatillos are tender, about 20 minutes. Remove from the heat and let stand for 15 minutes to finish cooking the inside of the tomatillos.
Drain the tomatillos and the chiles (gently, to avoid breaking up the tomatillos) in a colander. Wipe out the saucepan and set aside. Pour the tomatillos, jalapenos, garlic, and cumin in a blender jar and blend for a few seconds, just until the tomatillos are coarsely chopped. Add the cilantro and blend until the sauce is smooth and speckled with finely chopped cilantro. Do not overblend or you will grind the tomatillos seeds and make a thick and pasty rather than smooth and shiny sauce.
Heat the oil in the cleaned pan over medium heat. Pour in the salsa, bring to a simmer, and simmer until lightly thickened, about 10 minutes. Season with salt. The sauce can be stored in the refrigerator for up to 3 days. Reheat over low heat before using.