Wednesday, April 21, 2010

Authentic Enchiladas Verdes

Yeah, this does take all day. But SOOOO worth it!

1 Whole chicken (buy it with the parts on the bone, but cleaned and separated)
2 White onions (small, peeled but whole)
10 Stalks Cilantro
3 Green chilies
3 Chilacas chilies
3 Jalapenos
Garlic Salt
Chicken flavored bullion shake (caldo con de pollo)
Crema Mexicana (La Vaquita brand preferred)
Monterrey Jack cheese
Salt and pepper
Soft flour torillas

  • Place whole chicken (remember, it needs to be broken down into parts) in large pot
  • Cover with water and flavor water with salt, pepper, garlic salt, and chicken flavored bullion shake to taste
  • Add white onions and cilantro stalks to the pot and bring to boil over medium to medium/low heat
  • Boil all ingredients for 3.5 to 4 hours
  • Remove chicken when finished but save the broth it was boiled in
  • Remove chicken from bone while tearing into small pieces, set broth aside

  • In medium to large pot, bring 4 cups of vegetable oil to a boil over medium/low heat
  • Separately, but grouping the like peppers together, fry the green chilies, chilacas, and jalapenos until blackened on the outside
  • Slice all peppers open and remove the seeds (you won't get them all, no worries)
  • Put all peppers into food processor
  • Add about 1/3 of the leftover broth into the food processor
  • Blend all ingredients until smooth, strain out the remaining seeds if desired
  • Your verdes sauce is finished! Set aside

  • In a small skillet, bring about 1 cup of vegetable oil to boil over medium/low heat
  • One at a time, fry 10 flour tortillas until lightly browned, this usually means 1-2 minutes on each side
Now it's time to put it all together!!!

  • In each torilla, place as much chicken and monterrey jack cheese as you prefer
  • Roll and place in on whatever serving platter you wish, it just cannot be completely flat, must have a lip of some sort
  • Pour verdes sauce evenly over the enchiladas
  • Use the crema mexicana sparingly and drizzle over the entire dish
  • You can put extra crema mexicana on the table for those who might want more; or if you perfer a creamier sauce altogether, you can add a 1/2 cup to 1 cup of the crema mexicana to the verdes sauce while it's still in the food processor
Keep dish in the oven on low heat until absolutely ready to serve!

Rosa's Easy Guacamole

4 Jalapenos (average size)
1 Avocado (large)
4-5 Stalks Cilantro
1/2 Lime
Salt and Pepper

  • Roast jalapenos until blackened, remove from heat and remove seeds
  • Cube avocado, dice cilantro, juice the lime; you are only using the juice not the fruit itself
  • Combine all ingredients and mash until smooth
THIS REALLY WORKS BEST IF YOU CRUSH ALL INGREDIENTS IN A MOLCAJETE! You can find one at any home or cooking store. Serve with your favy fav chips or tortillas!