Friday, June 15, 2012

Julia's Awesome Enchiladas and Salsa

I LOVE Julia's (HOO-lee-uh's) enchiladas. Love. them. I told her that she would have to mail some to me when I move to Korea, and I think something was lost in the translation because instead she told me that she would teach me to make them. How does that old Mexican saying go?.. if you catch a fish for a man he'll eat enchiladas for dinner but if you teach him to make enchiladas he'll be happy forever? Something like that.

Mi Maestra!
You might find some of these ingredients hard to find if you don't live near a Mexican grocery store. How many Mexican grocery stores do you think there are in Korea? Even though she won't mail the enchiladas, maybe she'll mail the chili's?

Here's the recipe:

Julia's Awesome Enchiladas
1lb. chicken breast (on the bone or not)
1 onion
1 clove garlic
dried spearmint
5 medium Chili Guajillo
20+ flour tortillas (Guerrero is preferred)

Step 1: Prepare the chicken
Boil the chicken in water with a little bit of onion, garlic and spearmint (90minutes)

Step 2: Making the authentic sauce
Boil water
Add 5 or 6 medium sized Chili Guajillo (but first-even if you are Mexican-take out the seeds).

 Boil the chili Guajillos in the water until they are soft (about 10 minutes)

Drain the water
Put the chilis, 1/2 clove garlic and one slice of onion and 3/4 c. water in a blender
Blend it! (you probably know what it looks like, but here's a picture anyway)

Pour blended mix through a strainer back into the pot.

Add about a tbsp of salt

Step 3:
Shred the chicken.

Step 4:
warm the tortillas (no oil) on a pan.
Put the warmed tortillas in a towel to keep them warm

Step 5: the Magic
Heat oil in a pan
Dip the warmed tortilla in the sauce, then fry it up in the oil-very quickly on each side*
 *Your sauce needs to be somewhat thin. When I made these the first time my sauce was about the thickness of spaghetti sauce.When you dip the tortilla in the sauce, it's a quick in-and-out. I found out the hard way that if the sauce is too thick the tortillas will fall apart!

Put the chicken in the tortilla and roll it up.

Repeat 20 times.
Serve it with Julia's awesome salsa, lettuce and some sour cream.

Julia's awesome salsa:
5 Chili de arbol 
20 tomatillos (the smaller the better)

Boil about 5 Chili de arbols and 20 little tomatillos until soft (about 10 minutes).

put in a blender with a 1/2 clove garlic, about a 1/2 c. water and a dash of salt.
Blend, blend, blend. It will look green at first, but keep blending until it's got a lot of red color in it.

This guy loves enchiladas
 Nutrition (I'm not a nutritionist, but I used a recipe nutrition calculator online and this is what it said)
Per Enchalada:
Calories: 115
Fat: 6
Carbs: 11
Protien: 3

1 comment:

  1. These are my fav! everyone loves when I make them.