08 January 2007
05 January 2007
Chilaquiles
This is the Mexican version of Bread and Butter Pudding. "What?" You may say. Well, as my grandmother used to make Bread and Butter Pudding to use up the old bread, Mexicans make Chilaquiles to use up the old tortillas.
What do you need?
tortillas, sauce, Oaxaca cheese, oil, onion (for garnish)
What do you do?
1. Rip up the old tortillas into bits. You can leave them to go hard overnight or use them immediately.
2. Fry them briefly.
3. Heat the sauce. (It can be red or green - whatever you like best.)
4. Add the tortilla bits to the sauce.
5. Cook until the tortilla bits are starting to go soft.
6. Some people also add chicken to the sauce.
7. Melt cheese on the top.
8. Serve with a couple of onion rings as garnish. (Some people eat Chilaquiles with fried eggs.)
What do you need?
tortillas, sauce, Oaxaca cheese, oil, onion (for garnish)
What do you do?
1. Rip up the old tortillas into bits. You can leave them to go hard overnight or use them immediately.
2. Fry them briefly.
3. Heat the sauce. (It can be red or green - whatever you like best.)
4. Add the tortilla bits to the sauce.
5. Cook until the tortilla bits are starting to go soft.
6. Some people also add chicken to the sauce.
7. Melt cheese on the top.
8. Serve with a couple of onion rings as garnish. (Some people eat Chilaquiles with fried eggs.)
Enchiladas
One of the great things about Rafa being on holiday is that he cooks. For New Year's Eve he cooked his wonderful green Enchiladas. I wish I had taken some photos but I was too busy eating! They're actually quite easy to do and very quick, which makes them even better.
So, what do you need?
tortillas, green sauce, cheese (Double Cream, though I don't know what it's called in English! It's a crumbly white cheese), onions, sour cream
What do you do?
1. Finely chop the onion.
2. Heat sauce.
3. Soak a tortilla in the sauce. (Some people heat or briefly fry the tortilla first).
4. Put it on a plate.
5. Fill with cheese and fold in half.
6. Repeat until you have 3 enchiladas (or as many as you want to eat.)
7. Garnish with cheese, onion and cream.
8. Serve with refried beans.
There are many other variations - red or mole ones, for example. I remember that at the Imaculada in Morelia they used to serve them with fried diced carrot and onions. (I presume they still do but it's been a long time since I last ate there.)
You can also make Enfrijoladas, which are made with a bean sauce (frijol meaning bean in Spanish.) Claudia's mum taught me to cook them a long time ago when I was still living in Morelia. To make the sauce you liquidise the cooked beans with chili, onion and garlic. Then you cook the Enfrijoladas in the same way as you would Enchiladas.
So, what do you need?
tortillas, green sauce, cheese (Double Cream, though I don't know what it's called in English! It's a crumbly white cheese), onions, sour cream
What do you do?
1. Finely chop the onion.
2. Heat sauce.
3. Soak a tortilla in the sauce. (Some people heat or briefly fry the tortilla first).
4. Put it on a plate.
5. Fill with cheese and fold in half.
6. Repeat until you have 3 enchiladas (or as many as you want to eat.)
7. Garnish with cheese, onion and cream.
8. Serve with refried beans.
There are many other variations - red or mole ones, for example. I remember that at the Imaculada in Morelia they used to serve them with fried diced carrot and onions. (I presume they still do but it's been a long time since I last ate there.)
You can also make Enfrijoladas, which are made with a bean sauce (frijol meaning bean in Spanish.) Claudia's mum taught me to cook them a long time ago when I was still living in Morelia. To make the sauce you liquidise the cooked beans with chili, onion and garlic. Then you cook the Enfrijoladas in the same way as you would Enchiladas.
