Wednesday, October 3, 2012

Authentic Enchiladas (Hermana Rameriz)


Ok, so the enchiladas that we are all used to where you roll stuff in tortillas and bake in the oven, is really Tex-Mex, and not authentic Mexican enchiladas.  This is what Mexicans think of when they make enchiladas.
 
Chicken:
Boil some chicken breasts in chicken broth until they can be easily shredded.
 
Sauce:
1 part Chile (peppers, Hermana Rameriz used Cerano Peppers)
3 parts tomatillo (green tomatoes)
chicken broth
 
Heat a little bit of oil in a large pan.  Put chiles, tomatillos and chicken broth into a blender and liquify (seeds and all).  Add liquified chiles and stuff to the hot oil, and sizzle it for a bit.
 
Enchiladas:
Use corn tortillas and fry them a bit in another pan.  Then dip them in the sauce and fold them in half and place two or three on a plate.
 
Top with shredded chicken, chopped rabanos (raddishes), chopped cilantro, chopped avocado, sour cream, lechuga (lettuce), and queso fresco.
 
Serve hot!

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