This was my first ever challenge with the Daring Cooks. We had to make the Enchilada Sauce but if was our choice if we wanted to make the tortillas. Of course I had to give it a try.
The first and I think the most important thing I had to do was find the ingredients, luckily the other Daring Cooks in Australia had already found places and I was very lucky that one supplier was close to home so that I was able to go and visit. This was Aztec Mexican, it is a great little store that is just off the office of their distribution warehouse. It was there that I was able to find the Tomatillos and the masa harina (cornflour for the tortillas).
The tortilla sauce was a lot easier that I was expecting the only problem I had was that I had run out of cornflour so had to use regular plain flour to thicken the sauce. When it was done I was sure that it was too runny but once made up it was fine. I used a mix of mild and hot green chillies as I have a family that doesn't eat chili very well. Next time I make it I will need to use more hot chillies as we all thought it needed more, as a result I did add some chili flakes in the cooking of the sauce.
I had to make the tortillas without a tortilla press, I do not recommend this as it was time consuming and did not leave them flat enough, I know people who make tortillas will cringe but I resorted to rolling them out once I had flattened them, it was the only way I could get them thin enough. The tasted great and the smell of the mix was wonderful.
The verdict from the house was that they were great, defiantly something that I will make again but after I have a tortilla press.
680 grams Fresh green chiles (about eight 6 to 8 inch chiles) 24 ounces - roast, peel, remove seeds, chop coarsely. (NOT bell peppers) 212 grams Tomatillos (about 4-5 medium)- peel, remove stems
4 cups Chicken broth (32 ounces/920 grams)
1 clove Garlic, minced
2 teaspoons yellow onion, minced
1 teaspoon dried oregano
½ tsp Salt (add more to taste)
¼ tsp Black Pepper (add more to taste)
2 tablespoons Cornflour (dissolve in 2 tablespoons water, for thickening)
2 Boneless chicken breasts (you can also use bone-in chicken breasts or thighs)
3 tablespoons Olive oil or other neutral vegetable oil (use more as needed)
salt and pepper
12 Small Corn tortillas (5-6 inch/13-15 cm). (you can also use wheat tortillas or other wraps)
170 grams grated cheddar cheese
Roasting Fresh Chiles
1. Coat each chile with a little vegetable oil. If you are doing only a couple chiles, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.
2. Lay the oiled chiles on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the chiles so they char evenly. They should be black and blistered.
3. As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool. 4. Pull on the stem and the seed core MAY pop out (it rarely does for me). Open the chile and remove the seeds. Turn the chile skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.
5. DO NOT RINSE!
Green Chile Sauce
1. Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes. You can also grill the tomatillos until soft.
2. Drain and puree in a blender or food processor.
3. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt and pepper.
4. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes.
5. Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups, another 10-15 minutes.
6. Adjust seasonings and add hot sauce if you want a little more heat.
Stacked Green Chile and Grilled Chicken Enchiladas
1. Heat a gas grill to medium high or build a medium-hot charcoal Coat the chicken with olive oil and season well with salt and pepper. Preheat oven to 450 degrees.
2. Grill the chicken until just cooked through, 4-5 minutes a side for boneless chicken breasts.
3. Cool and then slice into thin strips or shred.
4. In a small skillet, heat 3 tablespoons oil over medium-high heat until very hot. Dip the edge of a tortilla into the oil to check – it should sizzle immediately.
5. Using tongs, put a tortilla into the pan and cook until soft and lightly brown on each side, about 15-20 seconds per side (at the most).
6. Drain on paper towels.
7. Add oil as needed and continue until all 12 tortillas are done.
8. In a baking dish large enough to hold four separate stacks of tortillas, ladle a thin layer of sauce.
9. Lay four tortillas in the dish and ladle another ½ cup (4 ounces/112 grams) of sauce over the tortillas.
10. Divide half the chicken among the first layer of tortillas, top with another ½ cup of sauce and 1/3 of the grated cheese.
11. Stack another four tortillas, top with the rest of the chicken, more sauce and another third of the cheese.
12. Finish with the third tortilla, topped with the remaining sauce and cheese.
13. Bake until the sauce has thickened and the cheese melted, about 20 minutes. Let rest for 5-10 minutes.
14. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro, if you wish. The stacks may also be cooked in individual gratin dishes.
Corn Tortillas (from Rick Bayless’s Mexican Kitchen)
Makes about 15
1 3/4 cups masa harina
1 cup plus 2 tablespoons hot water
Pour hot water over masa harina, cover and let sit 30 minutes. Add (additional) cool water 1 tablespoon at a time until the dough is soft but not sticky. Divide the dough into 15 balls and cover with plastic wrap.
Heat a large (two burner) ungreased griddle or two large skillets, one on medium-low and one on medium-high.
Put a ball of dough between two sheets of plastic. If you don’t have a tortilla press, press to a 5-6” circle using a heavy frying pan or bread board or other heavy, flat object. Put the tortilla into the cooler pan or cooler end of the griddle. The tortilla will probably stick, but within 15 seconds, if the temperature is correct, it will release. Flip it at that point onto the hotter skillet/griddle section. In 30-45 seconds, it should be dotted with brown underneath. Flip it over, still on the hot surface and brown another 30 seconds or so. A good tortilla will balloon up at this point. Remove from heat and let them rest while cooking the remaining tortillas. Use quickly.