You may also like
Categories:
white onion garlic jalapenos ground cumin salt cilantro lime extra-virgin olive oil onion garlic ground cumin all-purpose chicken stock cilantro deli salt freshly ground black pepper flour tortillas cheese sour cream tomatoes black beans yellow rice black beans extra-virgin olive oil onion pepper garlic bay leaf kosher salt freshly ground black pepper long grain rice water garlic turmeric kosher salt bay leaf
Viewed: 94 - Published at: 6 years agoIngredients
- 1 pound tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
- Extra-virgin olive oil
- 1/2 medium onion, diced
- 3 garlic cloves, chopped
- 1 1/2 teaspoon ground cumin
- 1/4 cup all-purpose flour
- 2 cups chicken stock, storebought
- Chopped cilantro leaves
- 1 deli roasted chicken (about 3 pounds), boned, meat shredded
- Salt
- Freshly ground black pepper
- 10 large flour tortillas
- 1/2 pound Monterey Jack cheese, shredded
- 2 cups sour cream
- Chopped tomatoes and cilantro leaves, for garnish
- Spicy Black Beans, recipe follows
- Yellow Rice, recipe follows
- Guacamole, optional
- 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced
- 1 jalapeno pepper, chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- Kosher salt
- freshly ground black pepper
- 2 cups long-grain rice
- 4 cups water
- 2 cloves garlic, smashed
- 1 tablespoon turmeric
- 1 teaspoon kosher salt
- 1 bay leaf
Method
- Preheat oven to 400 degrees F.
- On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes.
- Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.
- Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
- Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat.
- Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes.
- Add the garlic and cumin then cook for a further minute.
- Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute.
- Continue stirring over a low simmer until the flour cooks and the liquid thickens.
- Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat.
- Season, to taste, with salt and pepper.
- Change the temperature of the oven to 350 degrees F and begin assembling the dish.
- Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.
- Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove).
- Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix.
- Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese.
- Fold the tortilla over the filling and roll like a cigar to enclose it.
- Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas.
- Finally pour over some more of the salsa and top with the remaining shredded cheese.
- Bake uncovered for about 30 minutes until bubbly and cracked on top.
- Garnish, cilantro and tomato.
- Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
- In a large pot, soak beans overnight covered in water by 2 inches.
- Drain and set aside.
- In the same pot, heat the olive oil.
- Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes.
- Add the beans and cover with water by about 1-inch.
- Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender.
- Remove the bay leaf and discard.
- Taste the beans and season with salt and pepper.
- Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat.
- Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes.
- Remove from the heat and let sit, covered, for 5 minutes.
- Discard the garlic and bay leaf, fluff with a fork, and serve.
