|a dramatic reenactment of my enchiladas.|
And that worked out great. I chopped vegetables galore (zucchini, scallop squash, a long thin eggplant, red onion, a poblano pepper) and shredded some chicken (for the chicken eaters, or eater). I made the sauce. And I slapped that all together enchilada style, threw some grated cheese on the top (inside too), and decorated the vegetable enchiladas with a few remaining chopped vegetables and the chicken enchiladas with a little bit of shredded chicken. They were so very good, but I also have a few notes, and further recommendations, to offer. I also recommend
|this is a picture of enchilada sauce that is even fancier than mine.|
This sauce! You need a chile powder of medium heat, preferably fresh. It's good if you have cumin and coriander to add to the spice mix. I use olive oil (so did George), and a little onion, and I thicken the roux with a little flour, then add the broth and let it cook down a little. You can add Mexican chocolate, with a light hand, and you get a slightly darker flavor. It's so good! I treasure this recipe, and love thinking about watching George make enchiladas (one more word: pepitas. Try them in the bottom of the pan and in the enchilada itself. You won't be sorry.). And finally, I recommend
|Texmati rice. Before it's cooked in the sauce pan.|
When the historian came in, the enchiladas were done, as was the rice. The house smelled heavenly. Like the most delicious food ever, enchiladas.