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6 posts from July 2023

07/30/2023

~ Spicy Avocado Crema: Avocado, Crema & Sriracha ~

IMG_2177If you like guacamole and crema Mexicana with or on your nachos, quesadillas, burritos, enchiladas, etc., whirring the two together in a food processor, along with a bit of Sriracha sauce to give it some cha-cha-cha, creates a creamy-dreamy condiment you'll be craving on a regular basis.  It's luxuriously smooth, refreshingly cool, and, there's just enough vinegary spice in the Sriracha to make it addictively interesting.  While Mexican crema is becoming easier to find, in the event your grocery store doesn't carry it, feel free substitute crème fraîche or sour cream.

I whip avocado crema up in small batches, in a small-sized food processor -- no more than my family will consume in one day.  Just like your favorite guacamole recipe, because it contains avocado, it will develop the same harmless discoloration.  That said, the vinegar in the Sriracha sauce, which replaces the citric acid in lime juice, does keep it fresh looking for up to six hours.

Mexican crema (& crème fraîche) vs sour cream:

IMG_2229Let's start with: All three are basically made the same way, by adding friendly bacteria to heavy cream, and, while the process yields three dairy products, all similar enough in taste and texture be used interchangeably in this particular culinary application, they are technically different.  

Sour cream has a rather low fat content (18%-20%) and added stabilizers (proteins like gelatin and/or animal or vegetable enzymes), which gives it a tangier, more acidic taste than crema and crème fraîche.  That said, its low fat/high protein content causes it to break or curdle when heated, so, sour cream is best used in cold applications, or, stirred into a hot dish at the end.  

Mexican crema is more akin to crème fraîche, having a higher fat content (28%-30%), which naturally gives them a richer, more buttery, slightly sweeter flavor.  That said, crema, depending on where you buy it, can be found in various forms, from very viscous and spoonable, to thin and drizzly (with my experience being that even in its thickest state, it is still thinner than crème fraîche and sour cream).  Because both crema and crème fraîche have a high fat/low protein content, they're ideal for adding to simmering soups and sauces because they won't break or curdle.

IMG_22361  cup (16 tablespoons) avocado, scooped from the inside of 2 ripe Hass avocados

6  tablespoons Mexican crema (crème fraîche or sour cream may be substituted)

1  tablespoon Sriracha sauce, more or less, to taste

1/4  teaspoon sea salt

IMG_2156 IMG_2158 IMG_2163 IMG_2165 IMG_2188~Step 1.  In work bowl of a small food processor fitted with the steel blade, place the Mexican crema, the scoops of ripe avocado, the Sriracha sauce and the sea salt. 

Using a series of 15-20 rapid on-off pulses, followed by allowing the motor to run for 15-20 seconds, process to a smooth, creamy purée.

Use immediately or refrigerate up to six hours as directed below:

IMG_2189 IMG_2191 IMG_2192~ Step 2.  Line the inside of a 2-cup food storage container with plastic wrap, allowing it to overlap by several inches on all sides. Add the avocado crema and pull the plastic wrap up and over the top surface of the crema to form an airtight seal.  Place the lid on the food storage container and refrigerate up to six hours.

Terrific atop my Beefy, Cheesy, Mexican Tortilla Pizza

IMG_2194Spicy Avocado Crema:  Avocado, Crema & Sriracha:  Recipe yields 1 1/2 cups avocado crema.

Special Equipment List:  cutting board; chef's knife; spoon; food processor; rubber spatula; 2-cup food storage container w/tight-fitting lid; plastic wrap

6a0120a8551282970b017d41b52172970cCook's Note:  It's not always easy getting my family to eat their greens, but when our Happy Valley garden's cucumbers and tomatoes are ripe for the picking (like they are now), one of our favorite cool and creamy Summertime indulgences is ~ Tangy Avocado Salad Dressing a la Rick Bayless ~.  It requires a food processor and not much (but a little more) effort than avocado crema to make, but well worth it (as opposed to buying a store-bought brand).

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2023)

07/25/2023

~ Beefy, Cheesy, Fully-Loaded Mexican Tortilla Pizza ~

6a0120a8551282970b01b8d29cda43970cI haven't eaten at a Taco Bell in years, but, it's worth mentioning the first time I ate a Mexican pizza was the first time I ate at a Taco Bell -- and I liked it a lot.    My personal-sized snack pizza came as a pleasant surprise.  It contained refried beans, nicely-seasoned ground beef, cheddar cheese, a few small-diced tomatoes and red enchilada sauce -- all sandwiched between two slightly-crispy flour tortillas.  It wasn't my choice to stop at their drive-thru window on that day, but, I must admit, it indeed inspired me to make many a Mexican snack pizza for our three boys..

IMG_2038Mexican-style snack pizza -- Taco Bell made me to do it.

IMG_1802After a week of cooking and blogging about New Mexico-style red chile enchilada sauce, plus two recipes for the ever-popular kid- and tailgate-tested New Mexico-style spicy ground beef, lots-of-onion and green chiles enchiladas, and, Jack cheese, black bean and sweet corn enchiladas, I have just enough of yummy "this" and "that" leftover in my refrigerator to make a really tasty "snack pizza" -- just for myself.

That said, when it comes to IMG_1917Mexican-style flour-tortilla pizza in general, I've often made several of them (four will fit on a 17 1/2" x 12 1/2" baking sheet lined with parchment paper). Once they're cut into wedges, I place 'em all on a big plate and serve 'em up as super-wonderful appetizers at cocktail or tailgate parties. They're also a great idea for a kids party as all kids love getting a personal-sized pizza.

Use the following recipe as a template (a guide, a method).  Pick and choose your favorite toppings -- or use what you have leftover.  Taco Bell copycat recipes use all store-bought ingredients: ground beef seasoned with a Taco seasoning packet, a can of red enchilada sauce (or a jar of salsa), refried beans and sliced black olives, and, a bag of shredded cheddar.  Don't roll your eyes -- all kids love it, and, at midnight, in secret, most adults do too.

IMG_1705Think of it this way, anything that you would put in a quesadilla, will work in a tortilla pizza (and it doesn't have to be Mexican fare).  I just happen to have leftover homemade enchilada sauce, grated Monterey Jack jalapeño cheese, diced tomatoes and minced cilantro, plus, meat filling and cheese filling (from the enchiladas pictured above) -- it's going to be a great combination. 

For each 6"-round Mexican pizza (ingredients are in "layering order"):

1  flour tortilla

IMG_18691/4  cup refried beans

1  tablespoon enchilada sauce

1/2  cup seasoned ground beef (Note:  I'm using 1/4 cup of both of my fillings today.)

1  flour tortilla

1  tablespoon red enchilada sauce, preferably homemade

1/4  cup grated jalapeño Jack & 2 tablespoons yellow cheddar

2 tablespoons diced tomato

1  tablespoon sliced black olives 

1  tablespoon minced, fresh cilantro or green scallion tops, for garnish after baking pizza

IMG_1967 IMG_1970 IMG_1974Step 1.  Spray an 8" nonstick skillet with no-stick cooking spray and place it over medium-high heat.  Place one flour tortilla in the skillet and spray the top of the tortilla too.  Cook, flipping the tortilla frequently (three-four times), until it is turning lightly-golden and puffing up in random spots across the surface, 1-1 1/2 minutes per side.  Repeat this process with second tortilla (or as many as you are making).

IMG_1965 IMG_1978 IMG_1982 IMG_1983~Step 2.  Line a pie dish (or a baking sheet for multiples) with parchment paper.  Place one (or more) tortilla on the parchment.  Spread 1/4 cup refried beans across the surface, then spread 1 tablespoon enchilada sauce atop the refried beans.  Distribute 1/2 cup filling mixture atop sauce (I'm using 1/4 cup beef filling and 1/4 cup cheese filling, for a total of 1/2 cup filling).

IMG_1989 IMG_1993 IMG_1995 IMG_1997~Step 3.  Place a second tortilla atop the filling and spread 1 tablespoon enchilada sauce across the surface.  Distribute 1/4 cup jalapeño Jack cheese atop the sauce followed by 2 tablespoons yellow cheddar.  Sprinkle 2 tablespoons diced tomato atop the cheese.  Bake on center rack of preheated 350° oven 8-10 minutes, until cheese is melted and bubbly.  Remove from oven and cool for 4-5 minutes prior to garnishing with minced cilantro, slicing and serving.

Bake in 350° oven 8-10 minutes & cool 4-5 minutes:

IMG_2026Garnish w/minced cilantro, slice & eat ASAP:

IMG_2052Beefy, Cheesy, Fully-Loaded Mexican Tortilla Pizza:  Recipe yields instructions to make 1, individually-sized, 6"-round Mexican tortilla pizza/1 serving/4 small wedges per person.

Special Equipment List:  cutting board; chef's knife; hand-held box grater; 8" nonstick skillet; 9" pie dish (for 1 pizza) or 17 1/2" x 12 1/2" baking pan (for 4 pizzas); parchment paper

6a0120a8551282970b01bb09b5033b970dCook's Note:  Flour tortillas, along with most types of flatbread, make a delicious base for pizza.  When our garden tomatoes and basil are at their peak (which is just about two weeks from now) I make a fantastic tomato-basil pita pizza to snack upon on an almost daily basis.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2023)

07/20/2023

~ New Mexico-Style Cheese, Corn & Bean Enchiladas~

IMG_1917Whenever we traveled out of town for a few days, the moment we crossed the Centre County line and got within 20-30 minutes of home, we'd discuss what we were most hungry for (the food we missed the most on our trip always won).  We'd order it for pick up, from one of our favorite eateries. Typically, that revolved around a pizza shop, a Chinese takeout place, or, a Mexican joint.  When it came to the latter, I usually ordered up a plate of seriously cheesy enchiladas.

IMG_1934Enchiladas are one of those Tex-Mex specialties that taste a bit different everywhere you eat them.  In a Mexican-American restaurant or in the home kitchen, they are lightly-fried corn tortillas that have been dipped in a deep reddish-brown chili-powder-based sauce before being filled, rolled up and baked.  The filling can consist of a seemingly endless variety of meats (beef, chicken or pork), fish or seafood, cheese and/or beans and/or various other vegetables (for a vegetarian option).  In my Happy Valley kitchen, the two favorite kid- and tailgate-tested fillings for my New Mexico-style Red Chile Enchilada Sauced enchiladas are spicy beef, lots of onions and green chiles (pictured in the next paragraph), and, cheese, black beans and sweet corn (which I'm making today).  The two pair well together on the same plate too, so make 'em both.

IMG_1803The word "enchilada" comes from the Spanish word "enchilar" which means "to add chile pepper to" as well as "to season or decorate with chile pepper".  In English, the phrase "the whole enchilada" means "the whole thing" or "the entire situation".  In Mexico, they're sold by vendors in the streets, much like hot dogs are sold in the United States, and, the practice of rolling maize tortillas around other food dates back to Mayan times.  In their original form, enchiladas were IMG_1843simply corn tortillas dipped in chili sauce and eaten without fillings.  

There are many varieties of enchiladas, which are distinguished primarily by the sauce (most commonly a red chile and/or tomato-based sauce or a green chile and/or tomatillo sauce). That said, if you're not using corn tortillas to make your enchiladas, technically speaking, you're not making enchiladas.

Red enchilada sauce, or "red chile gravy", is said to be the soul of Tex-Mex cuisine, and, it isn't reserved solely for enchiladas -- it's often served with burritos, tamales and other Tex-Mex specialties.  As for its history, the rich, brownish-red flour-roux based gravy is described as neither truly Mexican nor American (it's Mexican-American).  It's said to have been invented by Anglo-owned Mexican restaurants in San Antonio, Texas.  Recipes for it have been in print since the early 1890's, and, by the 1900's "enchilada sauce" was being sold in cans. 

 Part One:  Making the Cheese, Black Bean & Sweet Corn Filling

IMG_1853Unlike making ground beef or other meat, poultry, fish or seafood enchiladas, the filling for the cheese version is quick to make because there's no cooking of the the protein involved -- it just get folded together.  That said, it happens to be sweet corn season here in Happy Valley, Pennsylvania, so, I've shaved the corn kernels off two cobs of previously-cooked corn, but, feel free to substitute well-drained canned corn, or, frozen and cooked corn with little compromise.

3  cups jalapeño Jack cheddar cheese (12 ounces)

1  15 1/2-ounce can black beans, well-drained and rinsed

1  4 1/2-ounce can green chiles, slightly- lightly- drained of excess liquid

1 1/4-1 1/2  cups sweet corn kernels, preferably shaved from 2 large previously-cooked or grilled corn cobs

1  cup small-diced yellow or sweet onion

1  cup minced, fresh cilantro, total throughout recipe (3/4 cup for filling recipe + 1/4 cup reserved for garnish)

IMG_1859 IMG_1862 IMG_1864 IMG_1866~Step 1.  Grate  cheese and reserve 1 1/4 cups for topping the filled and rolled enchiladas.  In a large bowl, using a large spatula, fold together the black beans, green chiles, corn kernels, onion and 3/4 cup of the cilantro.  Add and gently fold in the 1 3/4 cups of cheese.  Set filling aside.

IMG_1869Part Two:  Assembling & Baking the Enchiladas

Before starting, it's worth mention that I use 2, 8" x 8" x 2" square casserole dishes, rather than 1, 13" x 9" x 2" dish, to make 12 enchiladas.  They fit in the two dishes perfectly without squeezing them to oblivion, and, they bake up perfectly.  Next.  I don't dip my corn tortillas in the sauce, which gives them a heavy coating, because, my homemade sauce is bolder-flavored than watered-down store-bought versions.  After frying the tortillas, I prefer to use a pastry brush to paint them, on both sides, with the sauce.  It works nicely.  One more item.  I fry my corn tortillas one-at-a-time in a small skillet, not all-at-once on a griddle -- it controls their texture better.

IMG_1877no-stick cooking spray

12  6"-round corn tortillas

1 1/2  cups my recipe for Easy New Mexico-Style Red Chile Enchilada Sauce (store-bought enchilada sauce will be a compromise)

all of the cheese filling (from above recipe) + 1 cup reserved cheese

an array of your favorite toppings (shredded iceberg lettuce, diced tomatoes, scallion tops, cilantro, Mexican crema or sour cream and/or guacamole

IMG_1723 IMG_1725 IMG_1732 IMG_1734~Step 1.  Spray the inside of 2, 8" x 8" x 2" baking dishes with no-stick cooking spray, then, add and evenly distribute 1/4 cup of enchilada sauce into the bottom of each dish.  Spray the bottom of an 8" nonstick skillet with no-stick spray and place it over medium heat.  Place one corn tortilla in the skillet and spray the top of the tortilla too.  Cook the tortilla over medium heat, flipping it over once or twice, until it is soft, pliable and starts to bubble up in random spots throughout its center, about 1 1/2-2 total minutes.  Transfer the tortilla to a plate and repeat process with remaining tortillas (spraying and cooking), stacking the warm tortillas on the plate as you work.

IMG_1737 IMG_1738 IMG_1879 IMG_1882~Step 2.  Working one at a time, using a pastry brush, paint both sides of tortilla with sauce.  Next, distribute a generous (heaping) 1/3 cup of the filling mixture, lengthwise across the center.

IMG_1885 IMG_1890 IMG_1896 IMG_1899~Step 3.  Roll the enchilada up and place it, seam-side-down, in baking dish.  Continue filling and rolling until six enchiladas are filled, rolled and placed side-by-side, seam-side-down, in each dish. Evenly drizzle and distribute 1/2 cup of enchilada sauce over the tops of the enchiladas in each dish.  Sprinkle a generous 3/4 cup of remaining grated cheese over the tops of the enchiladas in each dish.  Bake on center rack of 350° oven, until bubbling and cheese is melted, 18-20 minutes.

Bake on center rack of 350° oven, 18-20 minutes:

IMG_1905Scoop 'em out & serve 'em up (ASAP) w/your favorite toppings:

IMG_1907Go ahead, take a taste, they're scrumptious: 

IMG_1951New Mexico-Style Cheese, Corn & Bean Enchiladas:  Recipe yields 5 cups filling/12 enchiladas/4-6 servings/2-3 per person.

Special Equipment List:  hand-held box grater; colander; cutting board; chef's knife; large rubber spatula; 2, 8" x 8" x 2" baking dishes; 8" nonstick skillet; pastry brush

6a0120a8551282970b01bb09b26e07970dCook's Note:  The tortilla is Mexico's everyday bread.  Corn tortillas are made from corn flour (masa) and flour tortillas are made from wheat flour (all-purpose flour).  Burritos, chimichangas, quesadillas, enchiladas and tacos are classic Mexican specialties prepared using a wide variety of fillings.  Tacos and enchiladas distinguish themselves by being the two dishes made with corn tortillas, so please, do not substitute flour tortillas when making my beef or cheese enchiladas. 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2023) 

07/15/2023

~ Spicy New Mexico-Style Ground Beef Enchiladas ~

IMG_1802Enchiladas are one of those Tex-Mex specialties that taste a bit different everywhere you eat them.  In a Mexican-American restaurant or in the home kitchen, they are lightly-fried corn tortillas that have been dipped in a deep reddish-brown chili-powder-based sauce before being filled, rolled up and baked.  The filling can consist of a seemingly endless variety of meats (beef, chicken or pork), fish or seafood, cheese and/or beans and/or various other vegetables (for a vegetarian option).  In my Happy Valley kitchen, the two kid- and tailgate-tested favorites for my New Mexico-style Red Chile Enchilada Sauced enchiladas are ground beef, lots of onion and green chiles, and, grated cheese, black beans and sweet corn -- the two pair well together too.

The word "enchilada" comes from the Spanish word "enchilar" which means "to add chile pepper to" as well as "to season or decorate with chile pepper".  In English, the phrase "the whole enchilada" means "the whole thing" or "the entire situation".  In Mexico, they're sold by vendors in the streets, much like hot dogs are sold in the United States, and, the practice of rolling maize tortillas around other food dates back to Mayan times.  In their original form, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings.  There are many varieties of enchiladas, which are distinguished primarily by the sauce (most commonly a red chile and/or tomato-based sauce or a green chile and/or tomatillo sauce). That said, if you're not using corn tortillas to make your enchiladas, technically speaking, you're not making enchiladas.  

Part One:  Making the Beef, Lots-of-Onion & Green Chile Filling

IMG_1709FYI:  I make 8 cups & freeze 4 for another meal.

IMG_1658For 8 cups of the meat mixture:

3  pounds lean ground beef (90/10)

12  ounces diced yellow or sweet onion

1  teaspoon garlic powder

1  tablespoon ground cumin

2  teaspoons sea salt

1  teaspoon coarsely-ground black pepper

4  4 1/2-ounce cans green chiles, slightly-, lightly-drained of excess liquid

IMG_1663 IMG_1665 IMG_1676 IMG_1679~Step 1.  Place the ground beef in a 3 1/2-quart chef's pan with straight, deep sides.  Dice the onion and add it to the pan as you work.  Add the garlic powder, cumin, salt and pepper, and, using a large spoon or spatula give the mixture a thorough stir (to incorporate the onion and spices throughout the meat).  Adjust heat to medium and cook, stirring frequently, until meat has lost its pink color, onions are very soft and there is almost no liquid remaining in the bottom of the pan, about 25-30 minutes.  Do not brown the meat -- cook it so it remains steamy and moist.

IMG_1682 IMG_1684~ Step 2.  Turn the heat off.  Add and stir the slightly-, lightly- drained canned green chiles into the steaming hot meat mixture.  Remove from heat.  There's no need to cook the chiles, they were already cooked during the canning process.

Go ahead, take a taste, it's scrumptious:

IMG_1687Part Two:  Assembling & Baking the Enchiladas

IMG_1716

Before starting, it's worth mention that I use 2, 8" x 8" x 2" square casserole dishes, rather than 1, 13" x 9" x 2" dish, to make 12 enchiladas.  They fit in the two pans perfectly without squeezing them to oblivion, and, they bake up perfectly.  Next.  I don't dip my corn tortillas in the sauce, which gives them a heavy coating, because my homemade sauce is bolder-flavored than watered-down store-bought versions.  After frying the tortillas, I prefer to use a pastry brush to paint them, on both sides, with the sauce.  It works nicely.  One more item.  I fry my corn tortillas one-at-a-time in a small skillet, not all-at-once on a griddle -- it controls their texture better.

For the assembly:

12  6"-round corn tortillas

1 1/2 cups my recipe for Easy New Mexico-Style Red Chile Enchilada Sauce (store-bought enchilada sauce will be a compromise)

3  cups grated habañero cheddar cheese

1  cup minced, fresh cilantro leaves

no-stick cooking spray

an array of your favorite toppings (shredded iceberg lettuce, diced tomatoes, scallion tops, cilantro, Mexican crema or sour cream and/or guacamole)

IMG_1723 IMG_1725 IMG_1732 IMG_1734~Step 1.  Spray the inside of 2, 8" x 8" x 2" baking dishes with no-stick cooking spray, then, add and evenly distribute 1/4 cup of enchilada sauce into the bottom of each dish.  Spray the bottom of an 8" nonstick skillet with no-stick spray and place it over medium heat.  Place one corn tortilla in the skillet and spray the top of the tortilla too.  Cook the tortilla over medium heat, flipping it over once or twice, until it is soft, pliable and starts to bubble up in random spots throughout its center, about 1 1/2-2 total minutes.  Transfer the tortilla to a plate and repeat process with remaining tortillas (spraying and cooking), stacking the warm tortillas on the plate as you work.

IMG_1737 IMG_1738 IMG_1741 IMG_1743 IMG_1745 IMG_1747 IMG_1748~Step 2.  One tortilla at a time, using a pastry brush, paint both sides of tortilla with enchilada sauce. Distribute 1/3 cup ground beef filling lengthwise across the center.  Sprinkle 1 tablespoon of grated cheese on top of the meat, followed by "a pinch" (whatever you can pick up in your fingertips) of minced cilantro.

IMG_1750 IMG_1759 IMG_1768 IMG_1772~Step 3.  Roll the enchilada up and place it, seam-side-down in baking dish.  Continue filling and rolling until six enchiladas are filled, rolled and placed side-by-side, seam-side-down, in each dish. Evenly drizzle and distribute 1/2 cup of enchilada sauce over the tops of the enchiladas in each dish.  Sprinkle a generous 1 cup of remaining grated cheese over the tops of enchiladas in each dish.  Bake on center rack of 350° oven, until bubbling and cheese is melted, 18-20 minutes.

Bake on center rack of 350° oven, 18-20 minutes:

IMG_1777Serve immediately w/your favorite toppings:

IMG_1803Go ahead, take a taste, they're scrumptious!

IMG_1843Spicy New Mexico-Style Ground Beef Enchiladas:  Recipe yields 8 cups filling (enough to fill 24 enchiladas (I freeze 4 cups for another meal)/12 enchiladas/4-6 servings/2-3 per person.

Special Equipment List:  cutting board; chef's knife; hand-held box grater; 3 1/2-quart chef's pan w/straight, deep sides; large spoon or spatula; 2, 8" x 8" x 2" baking dishes; 8" nonstick skillet; pastry brush

6a0120a8551282970b01bb09b26e07970dCook's Note:  The tortilla is Mexico's everyday bread.  Corn tortillas are made from corn flour (masa) and flour tortillas are made from wheat flour (all-purpose flour).  Burritos, chimichangas, quesadillas, enchiladas and tacos are classic Mexican specialties prepared using a wide variety of fillings.  Tacos and enchiladas distinguish themselves by being the two dishes made with corn tortillas, so please, do not substitute flour tortillas when making my beef or cheese enchiladas. 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/2023) 

07/10/2023

~ Easy New Mexico-Style Red Chile Enchilada Sauce~

IMG_1650I'm not proclaiming this recipe "easy" because I have an easy or easier version of a hard recipe. I'm telling you it's "easy" because:  it is easy.  It's so easy, I don't understand why anyone who loves enchiladas with red sauce would purchase any of the brand name enchilada sauces (and there are plenty to choose from) -- unless they don't realize how easy red enchilada sauce is to make.  I know, because for a number of years I bounced around from label to label, sampling store-bought brands, trying to find "the one just for me" in which "the spice was right".

A bit about New Mexico-style red enchilada sauce:

Red enchilada sauce, also referred to as "red chile gravy" is said to be the heart and soul of Tex-Mex cuisine, and, it isn't reserved solely for enchiladas -- it's often served with burritos, tamales and other Tex-Mex specialties.  As for its history, the rich, brownish-red flour-roux based gravy is described as neither truly Mexican nor American (it's Mexican-American).  It's said to have been invented by Anglo-owned Mexican restaurants in San Antonio, Texas.  Recipes for it have been in print since the early 1890's, and, by the 1900's, "enchilada sauce" was being sold in cans.

New Mexico is known for its fresh and dried red chile peppers, so, it should come as no surprise that any recipe for New-Mexico-style red enchilada sauce would revolve around high-quality chile powder, most commonly:  ancho, guajillo and/or New Mexico chile powder (which is pricier than generic chili powder).   Some versions of this sauce contain tomatoes, tomato sauce, or, tomato paste, which add acidy tang and gives it a brighter red color -- my version does not.  I fell in love with New Mexico-style red chile enchiladas in San Antonio, Texas, and, I was told the bold-flavored amber-red sauce (that I couldn't get enough of), got its tang from vinegar, and its color from chile powder -- not tomatoes.  I didn't question it.  Later that afternoon, I went shopping.

IMG_2459 IMG_2481 6a0120a8551282970b017d4140e28d970cI made a small investment in some Mexican-style chili powder, and, for simplicity, I settled on one high-quality chile blend that's manufactured in New Mexico (Santa Fé Seasons via Apple Canyon Gourmet).  I added some Mexican-style oregano to my spice rack too.

Once you know what the spelling means, you'll know what's in it:

CHILE:  Spelled with an "e" at the end, refers to the fresh or dried plant or pod or fruit of any member of the pepper family (example:  chile peppers grow in the garden).

CHILI:  Spelled with an "i" at the end, refers to soups, stews and/or sauces made with fresh or dried chile peppers (example:  white chicken chili, chili con carne, chili sauce).

CHILE POWDER:  When spelled with an "e" at the end, means it is a powder made from one or more types of dried chiles exclusively.  This is sometimes referred to or marketed as POWDERED CHILES, or CHILE BLEND (if it contains more than one kind of chile powder).

CHILI POWDER:  When spelled with an "i" at the end means it is a mixture of chile powder and ground, dried spices (common examples:  ground cumin, garlic and/or onion powder), meaning: the manufacturer has added various spices to pure chile powder or a blend of chile powders.

End the oregano debate:  they're not the same.

MEDITERRANEAN OREGANO: is a member of the mint family.  It grows in Greece, Italy, Spain, Turkey and Morocco.  It's sometimes called wild marjoram.  Mediterranean oregano has a robust, savory, peppery flavor, which makes it perfect for use in Greek or Italian cuisines.

MEXICAN OREGANO: is a member of lemon verbena family. It's native to Mexico and Central and South America.  Sometimes called Puerto Rican oregano, it has a vibrant, citrusy tang and slight licorice flavor, which makes it perfect for use in Latin American and Tex-Mex cuisines.

IMG_17142  tablespoons neutral-flavored cooking oil (avocado, canola, corn or vegetable, etc.)

2  tablespoons Wondra Quick-Mixing Flour for Sauce & Gravy flour (or unbleached, all-purpose flour)

4  tablespoons Mexican-style chili powder

2  tablespoons Sante Fé Seasons Chile blend (Note:  This is a blend of New Mexico red chile powder, cilantro and saffron.  If you don't want to purchase it, which I highly-suggest you do, omit it and add 1 additional tablespoon Mexican-style chili powder to this recipe.)

1  teaspoon onion powder

1  teaspoon garlic powder

1  teaspoon ground cumin

1  teaspoon Mexican oregano leaves

1/2  teaspoon sugar

1/2  teaspoon sea salt

2  cups beef, chicken or vegetable stock (depending on what you're filling your enchiladas with:  beef, chicken or cheese)

1  tablespoon white vinegar

IMG_1601 IMG_1605 IMG_1607 IMG_1615~Step 1.  In a 1-quart saucier or saucepan, heat 2 tablespoons oil over medium-high heat.  Add the 2 tablespoons of flour.  Whisking vigorously and constantly, cook until the roux is thick, smooth, bubbly and short of browning, 1-1 1/2 minutes.  Lower heat and whisk in the dry spices.

IMG_1617 IMG_1622 IMG_1630 IMG_1639~Step 2.  After the dry spices are added, the mixture will be, grainy, lumpy and bumpy.  Slowly and in a thin stream, whisk in the beef, chicken or vegetable stock, then add the vinegar.  Adjust heat to a steady, somewhat-rapid simmer and cook, whisking frequently but not constantly, until sauce is nicely-thickened and reduced by about 1/3, 15-20 minutes.  You'll have 1 1/2 cups.

Use as directed, or, refrigerate overnight (which I recommend):

IMG_1632Some things are simply better made from scratch:

IMG_1649Easy New Mexico-Style Red Chile Enchilada Sauce:  Recipe yields 1 1/2 cups New Mexico-Style red enchilada sauce.

Special Equipment List:  2-cup measuring container; 1 quart saucier or saucepan; whisk

IMG_9033Cook's Note:  The tortilla is Mexico's everyday bread.  Corn tortillas are made from corn flour (masa) and flour tortillas are made from wheat flour (all-purpose flour).  Burritos, chimichangas, quesadillas, enchiladas and tacos are classic Mexican specialties prepared using a wide variety of fillings.  Tacos and enchiladas distinguish themselves by being the two dishes made with corn tortillas, so please, do not substitute flour tortillas when making my beef or cheese enchiladas. 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2023)

07/05/2023

~ A Very Berry Sour Cherry and/or Blueberry Cobbler ~

IMG_1543While I adore a traditional cherry or blueberry pie -- who doesn't -- sometimes, especially July thru September, the months when there is so much (too much) growing in the garden, I need to speed things up in order to make use of all the fresh fruits and vegetables in a timely, manner.  When it comes to "short shelf life" fruits like sour cherries and blueberries, this cobbler is my solution.  All I need is four cups of one or the other or a combination of both, along with 15 minutes of hands-on time and:  dessert is in the oven.  There's more.  In the Winter months, I can make this cobbler using frozen cherries or blueberries without any compromise in flavor or texture.

4 cups sour cherries or blueberries, or a combination of both +

IMG_15065-6 pantry staples, &, in 15 minutes: dessert is in the oven.

IMG_15024  cups pitted sour cherries or blueberries  (Note:  If you are using frozen berries, thaw them for about 45-60 minutes and use them partially-frozen, not completely thawed.)

4  ounces salted butter (1 stick)

1  cup pancake mix

1  cup sugar

1/2  teaspoon ground cinnamon

1  cup milk

2  teaspoons pure cherry extract (for cherry cobbler), or pure blueberry extract (for blueberry cobbler, or, 1 teaspoon each (for cherry-berry cobbler)

Sugar 'n Cinnamon

IMG_1510 IMG_1515~ Step 1.  If the cherries and/or blueberries are frozen, thaw them as directed above.  Place butter in an 8" x 8" x 2" baking dish a melt the butter in the microwave.  Tilt the dish to evenly coat the entire bottom with the melted butter.  Set aside.

IMG_1517 IMG_1523 IMG_1524Step 2.  In a large bowl, stir together pancake mix, sugar and cinnamon.  In a 1-cup measuring container, stir together the milk and the extract(s).  Add milk mixture to pancake mixture.  Whisk until a thin, smooth batter forms.

IMG_1529 IMG_1531 IMG_1536 IMG_1550~Step 3.  Pour all of the batter into the baking dish, right on top of the butter.  Do not stir the batter into the butter.  Using a slotted spoon, spoon/distribute the cherries and/or blueberries evenly over the batter.  Sprinkle the top of the fruit with Sugar 'n Cinnamon.  Bake on center rack of preheated 350° oven 40-45 minutes.  Note:  If fruit was frozen and partially-thawed, baking time will be slightly longer, 55-60 minutes.  Remove from oven and place on a rack to cool.

Note:  While the cobbler is baking, the cherries and blueberries (or any fruit) will sink to the bottom of the baking dish.  At the same time, the batter is going to bubble and bake up to the surface in random spots across the surface.  The cobbler will be golden brown and will spring back slightly when touched in the center.  Cool 1 hour or longer (3-6 hours) prior to serving.

Cobbler going into 350º oven to bake (40-45 minutes for freshly-picked fruit or 55-60 minutes for frozen, partially-thawed fruit):

IMG_1536Cobbler out of oven & cooling 1-6 hours prior to serving.

IMG_1550Serve slightly-warm or at room temperature:

IMG_1557With whipped cream or ice cream, your choice:

IMG_1563A  Very Berry Sour Cherry and/or Blueberry Cobbler:  Recipe yields 1,  8" x 8" x 2" cobbler/8-12 servings.

Special Equipment List:  4-cup measuring container; 1-cup measuring container; whisk; large rubber spatula; 8" x 8" x 2" baking dish

IMG_4816 2Cook's Note:  Here in my Happy Valley backyard, sour pie-cherry season ended about three weeks ago, blueberries are ripe for the picking, and peaches, both cling stone and free stone, are beginning to ripen on our trees.  While I don't freeze peaches (they don't freeze as well as cherries and blueberries -- peaches get watery and mushy), I water-bath can them in glass mason jars. My recipe for  ~ Alice's Super-Simple Georgia Peach-Pie Cobbler ~, is a great use for them (freshly-picked or canned (even store-bought canned) -- it's divine.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2023)