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New Mexico Mexican

The South by SouthWestern Enchilada (with Verde Foam)

Posted Sat, 01/22/2011 - 19:46 by Jon
South by Southwestern Enchilada

This is a tribute to the Southwestern Enchilada at Chuy's, with a twist of classic Mexico add on - hence - the South by SouthWestern stacked enchilada. It is also the ultimate recipe to use up the leftover yummies from a week of Mexico/TexMex eating. Random weird elements from that mole recipe? Let's find a place for it. Make some verde sauce from those lonely leftover tomatillos, and you're on your way.

Per Enchilada:
2-3 corn tortillas
1 egg
1 Tbsp crema
1/2 cup chicken, partially shredded - dark meat preferred
1/4 cup salsa verde

Your rating: None Average: 5 (1 vote)

Salsa Verde

Posted Sat, 08/29/2009 - 12:39 by Audrey

Staple salsa verde recipe.

ingredients

4 tablespoons olive oil, divided
2 1/2 pounds tomatillos,* husked, rinsed
4 large fresh poblano chiles,* halved lengthwise, cored, seeded
4 unpeeled garlic cloves
2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish
1 cup (packed) chopped green onions

preparation

Your rating: None Average: 5 (1 vote)

Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

Posted Sat, 08/29/2009 - 12:37 by Audrey

An excellent salsa verde recipe, and a nice shrimp recipe. We made it as tacos instead.

http://www.epicurious.com/recipes/food/views/Shrimp-and-Cotija-Enchilada...

Your rating: None Average: 3 (1 vote)

Fish Tacos with Mango Avocado Salsa

Posted Sat, 08/29/2009 - 12:25 by Audrey

Still haven't found the right fish or way to cook it. But the mango salsa goes well with the fish and tomatilla salsa.

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