Wednesday, October 29, 2008

My Trip to the Holy Land

I returned a week or so ago from a trip to the Holy Land---Santa Fe, New Mexico. May not be THE Holy Land most people think of, but it is holy for me. There is something about the blue skies, the red hills, and the chile--the wonderful, succulent, piquant chile, be it red or green--that satiates my appetites for beauty and flavor. God is good to have made this place, and put it close enough to Texas so I can make it there.

I awoke this morning with a hunger for red chile enchiladas, probably because the recent norther brought the blue skies and dropped the temperature to the level I associate with a gorgeous New Mexican day. We have a wonderfully easy recipe that we are making tonight for enchiladas, which we got in the village of Chimayo. Sometimes we make it with chicken, but our absolute favorite way is to use a roasted turkey breast. Some HEB's carry roasted turkey breasts and they, or their roasted chickens, make for a quick, easy and tasty short cut. With Thanksgiving on the horizon, you might consider this recipe for any leftovers and, be creative.

So, in homage to my religious namesake, and in thanks for the many graces received on my trip, my first post is a recipe for Chimayo Chile Enchiladas.

The recipe comes from El Potrero Trading Post, who will ship Chimayo chile. They carry red and green, hot, medium and mild, (we're using the mild) so suit your tastes. Call them at 505-351-4112 and tell them Brother Pasqual sent you. They won't know who you're talking about, because they don't know me, but they might want to know someone out there is thankful for blessing us with their chile and recipe.

6 TBS ground red chile

2 cups chicken stock (or water)

2 cloves garlic

2 TBS cooking oil

1 Tsp cumin

Salt to taste

2 TBS Flour

Presoak chile in stock for 20 minutes. Saute garlic in oil, add flour and brown by pressing fjour flat in skillet. Add stock and chile and remaining ingredients. Stir until lumps dissolve.

For enchiladas: soften corn tortillas in red chile sauce by dipping and place on a dinner plate. fill with shredded turkey (and optional ingredients like onions, grated cheese, spinach, whatever sounds good), roll, place side by side in a casserole, cover with more sauce and bake for 20 minutes at 350 to warm everything up. Sprinkle with Queso Fresco and serve. OR, you can make a layered version by layering the tortillas, fillings, sauce, tortillas, fillings, sauce.

Pair it with a tomato-avocado salad, some black beans, and a hearty red wine or Mexican or New Mexican beer. Salud.

No comments:

Post a Comment

Feel free to comment or place an order.