Ingredients Archives: Water

Enchiladas Verdes

Enchiladas Verdes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!
Servings Prep Time
9 Servings 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
9 Servings 30 Minutes
Cook Time
30 Minutes
Enchiladas Verdes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!
Servings Prep Time
9 Servings 30 Minutes
Cook Time
30 Minutes
Servings Prep Time
9 Servings 30 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Cover a large griddle with aluminum foil and preheat to medium-high. Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool. Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb. Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick. Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.
Share this Recipe
Continue Reading

Chanclas de Chayote Relleno (Chayote Sandals)

Chanclas de Chayote Relleno
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Stuffed Chayote is a Puerto Rican cultural favorite. This recipe is made with meat, Caribbean seasoning and cheese. Chayote is also very popular in Mexico. Chayote is one of the healthiest vegetables in the squash family.
Servings Prep Time
12 servings 1 hour
Cook Time
2 hour
Servings Prep Time
12 servings 1 hour
Cook Time
2 hour
Chanclas de Chayote Relleno
Votes: 2
Rating: 4
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Stuffed Chayote is a Puerto Rican cultural favorite. This recipe is made with meat, Caribbean seasoning and cheese. Chayote is also very popular in Mexico. Chayote is one of the healthiest vegetables in the squash family.
Servings Prep Time
12 servings 1 hour
Cook Time
2 hour
Servings Prep Time
12 servings 1 hour
Cook Time
2 hour
Ingredients
Servings: servings
Units:
Instructions
  1. Heat oven to 375 ° F. Cut the squash in half (lengthwise). Boil sliced and seeded Chayotes in salted water until tender (about 45-60 minutes). Prepare the recipe for ground beef or picadillo. Remove Chayotes when ready and allow to cool. Scoop out soft flesh of Chayote using a metal spoon, remove the pulp, leaving the edges to the chayote not lose its shape or break. Press or use a clean towel to squeeze and remove water from the Chayote flesh and drain. Add the Chayote pulp mixture with the chopped meat. Adjust salt (to taste and only if necessary) Stuff the Chayote with this mixture. Mix cheese and breadcrumbs. Top the Chayotes with cheese and breadcrumbs and place in a baking dish. Bake for 30 minutes or until cheese melts and browns.
  2. Serve with Basmati Rice and a simple salad with a slice of tomatoe.
Recipe Notes

Picadillo recipe https://fridaysnacks.info/index.php/recipe/picadillo/

This recipe can also be made with just cheese, almonds and spinach to make it vegetarian.

Video: https://www.youtube.com/watch?v=UMnrs8GnbeU

Share this Recipe
Continue Reading