Papa con Huevo Enchiladas

I wasn’t sure whether I wanted red or green salsa for these enchiladas, so I made both. the family sampled both kinds and decided they preferred the red ones. But since both are quite tasty, I’ve included both salsa options and photos.

Papa Enchiladas - Red                                                                                                                            Serves 6
2 large potatoes, peeled and cubed
Oil for frying and dipping
6 large eggs
Salt and pepper to taste
12 corn tortillas
4 oz. grated monterrey jack cheese
1½-2 c. Salsa Verde or Red Chile Salsa

Fry potatoes in oil until golden brown*; beat eggs and add in. Add salt and pepper and scramble well. Dip each tortilla in oil to soften and then in hot salsa. Place in baking dish, stuff with a heaping spoonful of egg mixture and a spoonful of cheese and roll. Cover enchiladas with remaining sauce and top with grated cheese. Heat 15 minutes in 350-degree oven to melt cheese. Serve with a dollop of sour cream.

*If softer potatoes are preferred, microwave the cubed potatoes for 5 minutes before frying.

Salsa Verde

Papa Enchiladas - Green2 medium bell peppers, chunked
3 (13 oz.) cans tomatillos, drained (or 2½ lbs. fresh tomatillos)
1 medium onion, chopped
2 cloves garlic, chopped
½ t. cilantro
1 t. salt

If using fresh tomatillos, stew in covered saucepan with 1 cup water until soft. Combine all ingredients in blender and puree. Pour into saucepan, cover and simmer 30-40 minutes.

Red Chile Salsa

5 T. powdered chile ancho (or chili powder)
3 c. water
2 t. salt
1 T. shortening
1½ t. olive oil
2 cloves garlic, minced
3 T. flour

Combine chile powder and water and let sit for at least an hour.

In large saucepan, heat shortening and oil over low heat. Grind garlic in molcajete and add to saucepan. Add flour and brown lightly. Add in chile mixture, stirring constantly, until thickened.

Tacos Poblanos

The recent hiatus in publishing was due to a heavy travel schedule and some family issues, but we’re back now and cooking again!

Today we share the last recipe in the original 1980s cookbook:

Tacos Poblanos

Tacos PoblanosServes 6-8
1 medium onion, chopped
2 poblano chiles, peeled, seeded and chopped
2 T. butter
1 c. tomato juice
1 c. cooked shredded chicken or turkey
1/8 t. thyme
½ t. salt
12-16 corn tortillas
Oil for frying
Salsa Verde
Sour cream (optional)

Sear each pepper over open flame until skin blisters on all sides. Place peppers in plastic bag and let sit 20 minutes. Peel peppers and remove seeds.

Saute chiles and onion in butter until onion is transparent. Add tomato juice, chicken, thyme and salt. Simmer until most of the liquid is absorbed. Divide filling evenly in center of tortillas. Roll tortillas and secure with toothpick. Deep fry until crisp.

Place tacos on platter, remove toothpicks and cover with salsa verde. Serve immediately with sour cream on the side.

Salsa Verde

2 medium bell peppers, chunked
3 (13 oz.) cans tomatillos, drained (or 2 1/2 lbs fresh tomatillos)
1 medium onion, chopped
2 cloves garlic, chopped
½ t. cilantro
1 t. salt

If using fresh tomatillos, stew in covered saucepan with 1 cup water until soft. Combine all ingredients in blender and puree. Pour into saucepan, cover and simmer 30-40 minutes.

Moctezuma Casserole

IMG_3769Moctezuma Casserole                                                                                   Serves 4-5
3 poblano peppers
1 (13oz.) can tomatillos
1 medium onion, chopped
2½ c. cooked diced chicken or pork
IMG_37678 oz. sour cream
Garlic powder and salt to taste
12 corn tortillas
Oil for frying
2 c. grated cheese (longhorn, cheddar or colby)

Sear each pepper over open flame until skin blisters on all sides. Place peppers in plastic bag and let sit 20 minutes. Peel peppers, discard stems and seeds, and cut into strips.

Combine peppers, tomatillos (mashing a bit), onion, meat, sour cream, garlic powder and salt and mix well.

Heat tortillas in oil to soften.

In greased 2-quart casserole alternate tortillas, thin layers of meat mixture and cheese, ending with cheese on top. Bake uncovered 25-30 minutes in 350-degree oven.

Molé Verde

Mole verdeServes 8-10
3½ -4 lbs. chicken or turkey parts
1½ t. whole comino
2 cloves garlic
6 peppercorns
1 (13 oz.) can tomatillos
1 c. raw pumpkin seeds
3½ t. raw sesame seeds
2 serrano chiles, quartered
1 poblano chile, chopped
1½ medium bell peppers, chopped
2 sprigs fresh cilantro
1 large onion, chopped
3 cloves garlic
1 slice toast or 1 flour tortilla
½ t. salt
2 peppercorns
1½ T. chili powder
¼ c. oil or lard
1¾ c. chicken or turkey broth
1 T. sugar
2 1/3 oz. Mexican chocolate (or bitter chocolate)

Combine chicken or turkey, whole comino, garlic and peppercorns in a large pan. Cover with water and boil 30-45 minutes (an hour for turkey). Remove meat from stock and bone if desired (turkey is best boned). Set meat and stock aside. (You may brown cooked meat in a little oil or lard, if desired.)

In blender, combine ingredients as listed from tomatillos to chili powder and blend well. This will probably have to be done in two batches. Pour blended mixture into large pot; add oil and cook, stirring constantly, for 5 minutes. Add in broth, chocolate (if using bitter chocolate, increase sugar amount) and sugar. Cook over low heat until chocolate is melted, and sauce is quite thick. Add in chicken or turkey and cook over low heat until meat is heated through.

Once the chocolate is added, the molé loses its green color.

Pork Casserole

41bfkZhFppL._SX300_Serves 4-6
10 corn tortillas
Oil for frying
1 large onion, chopped
2 cloves garlic, minced
1 T. butter
2 (13 oz.) cans tomatillos, mashed
Salt and pepper to taste
2 c. sour cream
6-10 jalapeños, chopped (seeds and membrane removed, if desired)
1½ c. chopped cooked pork
1 c. thinly sliced zucchini
¼ c. chopped pimiento

Quarter tortillas and fry in oil 2-3 minutes. Drain and set aside. In skillet, sauté onion and garlic in butter until onion is translucent. Add tomatillos, salt and pepper; simmer 15 minutes over low heat. Mix sour cream and jalapeños together. In greased 2-quart casserole, layer tortillas, tomatillos, pork, zucchini and sour cream. Repeat until all ingredients are used up, ending with sour cream on top. Bake in 350-degree oven 20-30 minutes.

Hongos con Salsa Verde

Hongos con Salsa VerdeHongos                                                                                                                  Serves 4
20 large fresh mushrooms
1 large onion, diced
Water
Salt and pepper to taste
Lettuce leaves
1 c. Salsa Verde

Remove stems from mushrooms and dice. Combine stems and onion in dish and barely cover with water. In skillet, combine stem mixture, mushroom caps, salt and pepper. Cover and simmer 15 minutes. Remove from skillet and drain. Chill thoroughly. Arrange caps on lettuce leaves, spoon stems and onions onto the caps and top with salsa.

Salsa Verde

2 medium bell peppers, chunked
3 (13 oz.) cans tomatillos, drained (or 2 lbs. fresh tomatillos)
1 medium onion, chopped
2 cloves garlic, chopped
½ t. cilantro
1 t. salt

If using fresh tomatillos, remove leaves and stew in covered saucepan with 1 cup water until soft, approximately 15 minutes. Combine all ingredients in blender and puree. Pour into saucepan, cover and simmer 30-40 minutes.

Enchiladas Verdes

Enchiladas verdes                                                                                                                        Serves 6
12 corn tortillas
Oil for dipping
1½ c. filling (chicken or turkey are standard, but pork or beef may also be used)
8 oz. grated cheese (longhorn, colby or cheddar), optional
8 oz. sour cream, optional
Salsa Verde

Dip each tortilla in hot oil to soften and then in hot salsa. Place in baking dish, stuff with a heaping spoonful of filling and a spoonful of cheese and roll. Cover enchiladas with remaining sauce and top with grated cheese. Heat 15 minutes in 350-degree oven to melt cheese. Serve with a dollop of sour cream.

Salsa Verde

2 medium bell peppers, chunked
3 (13 oz.) cans tomatillos, drained (or 2½ lbs. fresh tomatillos)
1 medium onion, chopped
2 cloves garlic, chopped
½ t. cilantro
1 t. salt

If using fresh tomatillos, stew in covered saucepan with 1 cup water until soft. Combine all ingredients in blender and puree. Pour into saucepan, cover and simmer 30-40 minutes.

Basic Chicken/Turkey Filling

                                                                                                                   Yields 2-3 cups
2-3 lbs. chicken or turkey parts
2 cloves garlic
1 1/4 t. whole comino
1/2 t. peppercorns (optional)
3 quarts water

Combine all ingredients in large pot and bring to boil. Cook 30 minutes or until poultry is tender. Remove from stock and let cool. Bone and cube or dice. (Stock may be strained and used in sauces, rice, etc.)

Carne de Puerco en Salsa Verde

Serves 4-5
1½-2 lbs. pork shoulder steak, cubed
Oil for frying
1 large onion, chopped
1½ c. fresh tomatillos (or 1 13 oz. can)
1 t. comino
½ t. peppercorns
2 cloves garlic
Salt to taste
2 finely chopped jalapeños

In skillet, brown pork in oil; add in chopped onion and sauté. In covered saucepan, stew tomatillos in a little water for 10-15 minutes until soft (not necessary if using canned tomatillos). Grind comino, peppercorns and garlic in molcajete. Add tomatillos and spices to skillet, mashing tomatillos in the pan. Simmer 5 minutes over low heat; add jalapeños and simmer 5 minutes longer.