Enchiladas Zacatecanas Recipe

Ingredients

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• Recipe from Las Manitas, Austin. shopping list
• chicken Filling shopping list
• 1 whole frying chicken, giblets and excess fat removed shopping list
• 1/2 medium onion, peeled and sliced shopping list
• 1 clove garlic, peeled shopping list
• 1 tablespoon salt shopping list
• 2 tablespoons butter or margarine shopping list
• 1 clove garlic, peeled and minced shopping list
• 1/2 medium onion, peeled and chopped shopping list
• 1 medium tomato, chopped shopping list
• 1/2 bell pepper, seeded and chopped shopping list
• 1 teaspoon black pepper shopping list
• 1 teaspoon dried marjoram shopping list
• 4 sprigs cilantro shopping list
• 1 1/2teaspoons cumin shopping list
• 2 tablespoons tomato sauce shopping list
• 1 1/2teaspoons salt or to taste shopping list
• Zacatecana Sauce shopping list
• 4 poblano chiles shopping list
• 1 1/4 cups grated Monterey Jack shopping list
• 1 tablespoon olive oil, plus some for frying shopping list
• 3/4 cup sour cream shopping list
• 2 flour tortillas, torn in quarters shopping list
• 1,1/2teaspoons salt or to taste shopping list
• 10 corn tortillas (white-corn or other good quality) shopping list
• roast chiles over an open flame until blackened. Let cool to the touch, then (wearing rubber gloves) rinse under running water to remove skin. Seed and devein chiles and tear into several pieces. Place in a blender with 1 cup water, 1/4cup cheese, 1 tablespoon olive oil, 1 tablespoon sour cream, and the flour tortillas and purée until smooth. Add water if necessary; sauce should be moderately thick and pourable. shopping list
• Heat a small amount of olive oil in a sauté pan over medium-high heat. Add the sauce and salt, reduce heat to low, and simmer, lightly bubbling, for 5 minutes. shopping list
• To serve, heat a small amount of oil in a skillet or sauté pan. Quickly fry corn tortillas for 2 seconds on each side. Fill with chicken and roll up. Place enchiladas on plates, seam side down. Pour sauce on top, sprinkle with remaining cheese, and garnish with dollops of remaining sour cream. Makes 8 to 10 plump enchiladas. shopping list