Mexican on monocularjack

Burritos de Chile Verde con Papas (Chile Verde Burritos With Potatoes)

Mon, 01 Jan 0001 00:00:00 +0000

One of the most popular and traditional burritos of the El Paso-Ciudad Juárez borderlands, this chile verde burrito is referred to as a purist burrito: It has no toppings, no garnishes and no salsas or crema to drizzle on top. It is neat, clean, slim and tightly packed; its filling is intensely flavorful, but delicate in its texture and bite. Everything in it is cooked al punto, on point: The Anaheim chiles are fire-roasted to bring out their exuberance, tenderly cooked over soft heat with almost-caramelized onions and soft-to-the-bite potatoes, and then coated in creamy crema. The fact that the best renditions of this burrito are made with freshly made flour tortillas makes the experience sublime.

Cheese Enchiladas With Chili Gravy

Mon, 01 Jan 0001 00:00:00 +0000

Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don’t and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome.

Enchilada Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients

2oz dried Guidijallo chilies (1 package)
2oz dried Ancho chilies (1 package)

Instructions

Prep - Chicken Stock

Make sure you have some, otherwise make it now

Prep

Cut the tops off the peppers, de-seed
- if straining at the end don’t worry about the seeds so much
- some say they can taste bitter
Chop the onion
Chop the garlic

Toast the Peppers

Mediumish heated cast iron
- If you have a hot oven that works too
Toasting, not roasting
- chared bites will taste bitter
Until almost puffing, not bursting

Rehydrate

Soak in the hottest tap water
Around ~20 min, they don’t have to be mush, just blendable
While waiting cook up your onion and garlic
Save a cup of that soak juice
Put in blender

Cook Onion and Garlic

Onions in oil und opaque (don’t rush it)
Garlic when they look close, don’t burn it
I threw my cumin in at the end to bloom it, seemed to work
Toss the whole mess in blender with peppers

Blend it All

Thin it out with a mix of soak water and chicken stock
- Soak water is earthy, like dirt earthy, use it sparingly your first time
Add until it’s your favorite level. If you don’t have one yet aim for a smooth pasta sauce. It’s used in a similar fashion (to cook food in it, or coat food with it, as a compliment)

Turkey Enchiladas

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients

13 lb turkey carcass, juices
All left over meat
3-4 celery stalks, including leaves, chopped
1 large onion, quartered
3-4 carrots, rough chopped
1-2 cloves of garlic, smashed
1-2 pinch of salt
1-2 pinch of pepper
1 tbsp Ancho chili powder
1 tbsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder

Mexican on monocularjack

Burritos de Chile Verde con Papas (Chile Verde Burritos With Potatoes)

Cheese Enchiladas With Chili Gravy

Enchilada Sauce

Ingredients

Instructions

Turkey Enchiladas

Ingredients

Instructions

1. Prep (10-20 min)

2. Make Stock (1-2 hours)

Mexican on monocularjack

Burritos de Chile Verde con Papas (Chile Verde Burritos With Potatoes)

Cheese Enchiladas With Chili Gravy

Enchilada Sauce

Ingredients link

Instructions link

Turkey Enchiladas

Ingredients link

Instructions link

1. Prep (10-20 min) link

2. Make Stock (1-2 hours) link

Ingredients

Instructions

Ingredients

Instructions

1. Prep (10-20 min)

2. Make Stock (1-2 hours)