Recipe
Ingredients
2 medium chicken breasts
2 onion
3-5 cloves garlic
3 tomato
2 red pepper
1 bunch parsley
1 bunch cilantro
1 green pepper
2 limes
2 red chilis
2 radishes
2 bay leaf
2 tbsp salt
1 tbsp black pepper
1 tbsp cumin
1 tbsp light chili powder
1 tbsp tomato paste
2 tbsp sour cream
20 g queso fresco
10 g aged cheddar
2 tbsp Cotija cheese (optional)
2-3 tbsp oil (canola, vegetable oil)
9 flour tortillas (corn if available)
Preparation
Step 1: Chicken
1. Clean chicken breasts of any film fats (leave edible fats as they add flavor)
2. In a stock pot, add chicken breasts, and water to cover.
3. Add half an onion, bay leaf, 1 tbsp of kosher salt, a few garlic cloves, 1 bunch of fresh parsley and cilantro.
4. Bring to a boil and then to a simmer until the chicken has reached an internal temperature of 165°F or 73.9 °C
5. While the chicken is still hot, pull chicken apart with two forks or shred by hand and set aside
6. Save about 2 cups of the chicken stock for the sauce
Step 2: Enchilada Sauce
1. Charr 2 red peppers over a flame (you may use a torch if you have one) until it’s completely charred and set in a bowl and wrap with saran wrap to let steam and soften for 2-5 mins
2. In cast iron skillet heat a tablespoon of olive oil
3. Add 2 medium tomatoes, 2 onions chopped in quarters, a couple cloves of garlic, and a couple of red chilis
4. Sauté until a nice char is achieved
5. Take the soften red pepper and peel the charred skin, and discard skin and seeds
Step 3
1. Charr 2 red peppers over a flame (you may use a torch if you have one) until it’s completely charred and set in a bowl and wrap with saran wrap to let steam and soften for 2-5 mins
2. In cast iron skillet heat a tablespoon of olive oil
3. Add 2 medium tomatoes, 2 onions chopped in quarters, a couple cloves of garlic, and a couple of red chilis
4. Sauté until a nice char is achieved
5. Take the soften red pepper and peel the charred skin, and discard skin and seeds
1. Rough chop peppers, and add to blender.
2. Add remainder of charred veg into blender
3. Add about 2 cups of chicken stock
4. Blend on high until you reach a smooth viscosity.
5. Run through a fine chinois.
6. In a sauce pot, add a tablespoon of neutral oil, heat on low heat till oil shimmers and add enchilada sauce.
7. Add a tablespoon of chipotle pepper paste, a tablespoon of light chili powder, a tablespoon of cumin, and salt & pepper to taste
8. Simmer for 5-10 mins.
Step 4: Filling
1. In a pan heat a tablespoon of canola oil (veg oil)
2. To it add a pinch of minced garlic, about a cup of diced tomatoes, a quarter of diced onion, a quarter of diced green onion, and sauté until tender
3. Add shredded chicken and a cup of enchilada sauce and sauté for 2- 5 mins
Step 4: Build
1. Take choice of tortilla (flour was the only kind available) add chicken mix. And shredded cheese (I used aged cheddar, queso fresco) and roll tight.
2. Ladle in enchilada sauce reserve in rectangle Pyrex, and a layer of grated cheese over sauce.
3. Lay enchiladas in Pyrex over sauce and cheese to cover.
4. Bake in the oven until cheese is completely melted.
5. Garnish with Cilantro, pickled shallots, sliced radish, sour cream, cotija cheese (if available) and micro greens.
