That roast is looking great with that sauce and everything! *drool*
So ... I've cooked up some mexican stuff:
Enchiladas De Pollo
(chicken enchiladas)
Frijoles Con Chipotles
(beans in chipotle sauce)
Arroz Verde
(green rice)
Guacamole
(avocado mash)
4-6 servings,
2h prep and cooking time,
2h of back-breaking multitasking
ingredients #1 (chicken enchiladas)
6-8 X tortilla
6 X chicken breast halves (3 whole)
2 X red chile
6-8 X lime wedge
2 CUP tomoato juice/paste
2 CUP shredded cheese
2-3 CUP chicken stock
1/2 CUP cilandro
1 CUP sour cream
1 CUP shredded cheese
1 TBSP dried oregano
2 TS ground cumin seeds
1-2 TS salt, pepper, sugar to taste
ingredients #2 (beans in chipotle sauce)
250 G pinto beans (soaked over night, ~8.8oz)
250 G skinned tomatos (use drained juice for enchildas, ~8.8oz)
1/2 CUP minced bacon
2-3 CUP meat stock
2 X dried chipotle chile (soaked over night)
3 X garlic clove
1 X red onion
3 TBSP olive oil or lard
3 TS ground cumin seeds
1-2 TS salt, pepper, sugar to taste
ingredients #3 (green rice)
2 CUP chopped spinach
1 CUP cilandro
1 CUP long grain rice
2 CUP vegetable broth
1/2 CUP parsley
2 X onion
3 X garlic clove
3 TBSP olive oil
1-2 TS salt, pepper to taste
ingredients #4 (avocado mash)
2 X avocado
1 X lime
1-2 TBSP salt to taste
1-2 TBSP garlic powder to taste (optional)
1-2 TBSP onion powder to taste (optional)
1-2 TBSP black pepper to taste (optional)
first roast the cumin seeds, then grind them up
make sure to soak the beans and chipotle chile overnight, strain the skinned tomatos,
keep the tomato juice for later, open the chipotles and remove the seeds
first the beans, they take the longest to cook (~90min), oil/lard pot, saute bacon &
onion & chipotle, add minced garlic when the onions are soft, saute for a moment until
fragrant, don't burn the garlic
chop the skinned tomatos, add them together with stock and beans, bring to boil,
then lower the heat, simmer with closed lid, stir gently every now and then
next the rice, mince onions and garlic, mix the rest of the ingredients in a bowl
blend the content of the bowl unitl somewhat smooth
heat a big pan or pot with lots of surface, saute onions in oil, add minced garlic when
the onions are soft, saute for a moment until fragrant, don't burn the garlic, then add
the rice
stir-fry for a moment, a minute or two is enough
add the spinach/cilantro/parsley/broth mix, bring to boil, then lower the heat,
simmer with closed lid
grab a pan that got at least the size of your tortillas, add broth and chicken,
bring to boil, then lower the heat and simmer
prep the guacamole in the meantime, core avocados, spoon out the flesh, mix, mash and
season with the remaining guacamole ingredients, set aside with a core in the middle
check the pan and pots, stir the beans and check the doneness of the rice, adjust heat
accordingly, the rice and beans are very happy on low heat in case that they are done
before the enchiladas
strain the chicken and stock, place a cup of chicken stock in a bowl, leave the rest
in the same pan that you've cooked the chicken in, add cumin, tomato juice/paste and
red chile (seeds removed) to the bowl
blend until smooth
add the chile smoothie back to the pan, bring to boil, then lower the heat, simmer,
season to taste with salt, pepper, oregano and cumin
shred chicken, prep cheese and sour cream
mix chicken, cheese, sour cream and season with salt and pepper, pre-heat oven
mince the red onion, soften the tortillas (microwave for 40-60 sec will do the trick),
then get the pan with the chile sauce, dip each tortilla in the sauce, fill with chicken
and close them up
repeat until all the stuff is gone, spread rest of sauce on top, place in oven and bake
for 5-10 min, all the stuff is cooked already, it's just to warm up everything
check the sidedishes, check the doneness of the beans, season them with salt, pepper
and sugar, remove the chipotle chile
plate all items and garnish with sour cream and cilantro
¡Buen apetito!
