Hello foodie Lions 🦁! Happy Tuesday. Welcome to today's show. 🥗🍲🫕
Day 190 of the #foodtalk on LeoThis is the #threadcast for , 31/12/2024 for 31/12/2024. It's time for some meal inspirations and food conversation. Don't forget to use #foodtalk in your comments.
Discussion
- Be part of the Food Talk Show On Leo. Here is Day 189 that leads you to the previous threadcasts.
- National food Days.
- Share your family meals for the Christmas and holiday season.
- Share other food-related content and ask questions about food.
More about food with tips and tricks will be dropped in the threadcast. Upvote the comments you find interesting & connect with others. Let's have fun.
#foodie
Day 190. Share your food experiences and other food-related content. Let's learn together.
Welcome friends to another episode, the last day of the #foodtalk on Leo 2024,
What special meal did you have on new year's eve? #foodtalk
15 New Year's Food Traditions to Borrow From Around the World
If you live in the U.S., you're more than likely familiar with the time-honored tradition of eating black-eyed peas on New Year's Day. But why do folks (particularly Southerners) do this? Well there are a number of reasons for this tradition, and different people subscribe to different explanations. Some suggest that because black-eyed peas swell when they are cooked, they symbolize the expansion of wealth throughout the year. Others reference the old adage "Eat poor on New Year's, and eat fat the rest of the year." Regardless, Hoppin John is one of the most popular black-eyed pea dishes: It usually is made of some combination of black-eyed peas, rice, and pork.
#BlackEyedPeas #food
15 New Year's Food Traditions to Borrow From Around the World👈 Begin here.
This French-Canadian meat pie originated in Québec, and is typically served on Christmas or New Year's. It's truly a special occasion dish as it combines both sweet and savory flavors like beef, pork, potatoes, onions, allspice, and a buttery, flaky crust. You'll find countless variations of the dish throughout Quebec — Chef John's version incorporates seasonal spices like nutmeg, cinnamon, and cloves.
#foodtalk #Tourtiere #food #CanadianMeatPie
15 New Year's Food Traditions to Borrow From Around the World👈 Begin here.
Dumplings and meatballs are both traditional dishes for Chinese New Year because they symbolize union and connection to family. In this soup, sweet tofu dumplings are served in a warm broth. Recipe creator Tao,RN says "...we use a meatball dish and/or sweet dumpling dish to emphasize the Chinese expression 'He Jia Tuan Yuan.' 'He Jia' means the whole family. 'Tuan Yuan' means 'all be together' ('yuan' also means circle, round as well, which connects with the shape of the meatballs and the sweet dumplings)."
#foodtalk #TofuBallSoup #food #dumplings #FoodTraditions
15 New Year's Food Traditions to Borrow From Around the World👈 Begin here.
In the Scandinavian countries of Denmark and Norway, Kransekage (which translates to wreath cake), is typically served on New Year's Eve. The cake is made up of marzipan doughnuts or cakes which are stacked on top of each other and glued together with icing to resemble a tower. You might even find a bottle of wine at the center!
#foodtalk #NorwegianAlmondRingCake #food #Kransekake #FoodTraditions #denmark
15 New Year's Food Traditions to Borrow From Around the World👈 Begin here.
This seasonal drink is enjoyed on New Year's in some parts of England because of its name: Wassail is derived from the Gaelic term for "good health" or "be well." It's typically made with hot cider and a combination of spices.
#foodtalk #GrandmasWassail #food #Wassail #FoodTraditions
15 New Year's Food Traditions to Borrow From Around the World👈 Begin here.
The French do it big with this celebratory dessert. Croquembouche is a festive dessert made up of cream puffs that are dipped in caramel, stacked to form a tower, and then caged with even more caramel. It's traditionally served at special occasions like weddings, Christmas, and le réveillon de la Saint-Sylvestre — a customary celebration of the arrival of the New Year.
#foodtalk #Croquembouchecone #food #FoodTraditions
15 New Year's Food Traditions to Borrow From Around the World👈 Begin here.
Also spelled Vasilopita, this Greek cake is served on New Year's Day and in some other parts of Eastern Europe. If you're lucky, you'll find a hidden coin or trinket in your slice, promising 12 months of prosperity. But don't fret, everyone who is gathered to slice the cake is said to receive good luck in their household in the coming year.
#foodtalk #Vaselopita #GreekNewYearsCake #FoodTraditions #Cake
15 New Year's Food Traditions to Borrow From Around the World👈 Begin here.
Rice is commonly served on New Year's in parts of India and Pakistan, as it is said to promise prosperity. "Lemon rice is common in India, particularly in South India," says reviewer rajena.
#foodtalk #LemonBasmatiRice #Basmati #FoodTraditions #food
15 New Year's Food Traditions to Borrow From Around the World👈 Begin here.
The Persian or Iranian New Year, Norouz, comes in the spring, with an emphasis on rebirth. Seven symbolic dishes are typically served, including this fresh-herb frittata, which is meant to embody the spirit of Nowruz. The green herbs represent new life and the eggs are a symbol of fertility.
#foodtalk #Frittata #KookooSabzi #FoodTraditions #food #HerbFrittata
15 New Year's Food Traditions to Borrow From Around the World👈 Begin here.
The Irish have a New Year's tradition of banging the walls of the house with bread to chase away bad luck or evil spirits. Whether or not you choose to use it for this purpose, bannock is a tasty and traditional Irish bread made with the addition of dried currants.
#foodtalk #Bannock #IrishBannock #FoodTraditions #food
15 New Year's Food Traditions to Borrow From Around the World👈 Begin here.
In Italy (and some other countries), lentils are said to symbolize luck and prosperity because their shape resembles a coin. It can be incorporated into the New Year's Eve meal in a number of ways, but this warm, lentil soup is sure to be enjoyed on a cold winter day.
#foodtalk #ItalianLentilSoup #LentilSoup #FoodTraditions #food
15 New Year's Food Traditions to Borrow From Around the World👈 Begin here.
If you're not familiar with soba noodles, it's a long noodle often found in Japanese cuisine that can take on several different forms. Toshikoshi soba is typically enjoyed on New Year's Eve because its name translates to "year crossing buckwheat noodle," or in other words, the crossing from one year to the next. The tradition goes all the way back to the 17th century. This one-bowl dish incorporates bi-colored soba noodles in addition to tamarind, baked tofu, vegetables, and a garlic sauce.
#foodtalk #Tamarindtofu #FoodTraditions #food #Vegetables #Soba #noodles #japanesecuisine
15 New Year's Food Traditions to Borrow From Around the World👈 Begin here.
In Mexico and in Latino families around the world, tamales are commonplace in Christmas and New Year festivities. Because they are so time-consuming and labor-intensive, they're typically reserved for special occasions. Mexican tamales typically consist of savory filling such as pork or beef, encased in masa and wrapped in a corn husk and cooked. This top-rated recipe is great for the tamale newcomer.
#foodtalk #Tamales #FoodTraditions #food #HomemadeTamales
15 New Year's Food Traditions to Borrow From Around the World👈 Begin here.
"Ollie-bollen, or (Oliebollen) is a dutch pastry similar to a doughnut. It typically is a deep fried pastry filled with raisins and dusted with powdered sugar," says recipe creator FlourGirl. There is a very specific reason behind this New Year's tradition: It is said that people who eat oliebollen would survive the wrath of the Pagan goddess Perchta, who would cut open the stomachs of the rebellious. But because the doughnuts are so greasy, legend goes that Perchta's sword would slip off the stomachs of those who ate them.
#foodtalk #Oliebollen #FoodTraditions #food #DutchDoughnuts
15 New Year's Food Traditions to Borrow From Around the World👈 Begin here.
Tteokguk is meant to be enjoyed in community, and is believed to bring good luck in the coming year. "This is a traditional dish enjoyed by many--if not all--Koreans during the New Year's and Lunar New Year holidays. Although there wasn't a lot of time for cooking or eating, I got to experience a semi-instant tteokguk for New Year's Day thanks to a good friend of mine," says recipe creator mykoreaneats.
#foodtalk #Tteokguk #FoodTraditions #food #KoreanTteokguk #RiceCakeSoup
!summarize #enchiladas #food
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The Art of Cooking Beef and Cheese Enchiladas: A Behind-the-Scenes Journey
If you are a fan of enchiladas, especially those filled with beef and cheese, you’re in for a treat. The allure of a hearty, warm enchilada is undeniable, and the process of making them is equally compelling. Going beyond simple recipes, cooking enchiladas involves a skillful blend of preparation, seasoning, and the right techniques to achieve the ultimate flavor.
The Complexity Behind Cooking on Camera
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Our cooking enthusiast begins by addressing a common misconception: the seemingly simple task of cooking on camera. While it might look straightforward to the audience, it’s anything but easy. Balancing the ability to cook, talk, and manage the inevitable behind-the-scenes challenges is crucial. The bustling kitchen atmosphere includes managing directions given by a crew while trying to maintain an authentic and enjoyable cooking experience.
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With a humorous nod to the likes of Rachael Ray, the speaker acknowledges the hard work of established chefs but emphasizes the unique struggles they experience. The production is rife with distractions and quick pivots to maintain high energy and audience engagement. The complexities of filming a cooking show are highlighted, setting the stage for a memorable recipe session.
Ingredients That Transform
Transitioning into the culinary adventure, our host dives into the choice of ingredients. In a bold move, they're opting for brisket instead of the traditional ground beef. Brisket is lauded for its richness and flavor potential, and it’s noted that the fat content in meat dramatically influences the dish's overall taste.
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The preparation starts with chopping onions and the brisket into fine pieces, emulating the texture of ground beef. The choice of a rounded knife is essential here, as it allows for smoother chopping, a technique valued by experienced cooks. All this is done with the clock ticking, adding a sense of urgency and excitement to the cooking process.
The Decadent Enchilada Sauce
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Moving on to the enchilada sauce, the speaker expresses fondness for the everyday version but notes its thin consistency. Aiming for something heartier, they decide to thicken the sauce using cornstarch and water, ensuring it has the right body to coat the enchiladas effectively. A reminder is given that mistakes in cooking, like forgetting ingredients, can often be remedied. A sprinkle of garlic powder stands in for fresh garlic, a recovery strategy that’s relatable for home cooks everywhere.
Assembling Enchiladas: A Personal Touch
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As the filling and sauce are ready, it’s time to assemble the enchiladas. Flour tortillas are preferred, though corn tortillas could easily replace them. Each tortilla is topped with a mix of delicious brisket and cheese and is rolled tightly before being placed in a casserole dish.
This part of the process reveals the speaker’s personality—there’s an inherent excitement and enthusiasm about cooking that shines through. The act of layering sauce and cheese on top of the assembled enchiladas exemplifies a generous and hearty cooking style that prioritizes flavor and satisfaction over aesthetic perfection.
The Final Bake
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With the oven preheated to 350°F, the enchiladas are set to bake until they are brown and bubbly. There’s a discussion regarding cooking time variability, advising cooks to monitor visually. The anticipation builds as the cooking progresses, and despite the simplicity of the ingredients, the potential for rich flavors is high.
The Reward of Cooking
After about 30 minutes, the results are triumphant—a bubbly, cheesy dish emerges from the oven, beautifully browned and inviting. A final dash of fresh cilantro and a trio of garnishes—sour cream, tomatoes, and avocado—add freshness to the hearty meal.
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In a spirited and relatable moment, the speaker conveys sheer excitement for tasting the dish. The complex blend of flavors—the rich brisket, creamy cheese, and the perfect enchilada sauce—comes together for a delicious bite. They urge home cooks to embrace the process while laughing about the guilty pleasure of enjoying such a rewarding meal.
Conclusion: An Invitation to Home Cooking
Ultimately, the session wraps with an invitation to the audience to try making these enchiladas themselves. It’s a reminder that cooking doesn’t have to be perfect—the journey and the joy of creating in the kitchen are what matter most. The enthusiasm is infectious, urging viewers to find their own joy in the act of cooking, regardless of their culinary skill level.
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So, whether it’s brisket, ground beef, or your favorite twist on enchiladas, the key takeaway is simple: cook with passion, enjoy the process, and savor every delicious bite!
!summarize #enchiladas #beef
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A Delightful Tex-Mex Enchilada Recipe
Enchiladas, a beloved dish in Tex-Mex cuisine, come in various forms and flavors. This article guides you through a delicious Tex-Mex enchilada recipe that is sure to become a favorite in your home kitchen. With simple ingredients and straightforward steps, you can create a meal that is both appealing and satisfying.
Preparing the Ingredients
Before diving into cooking, it is essential to have all your ingredients prepared. This recipe calls for traditional components such as tortillas, beef, onions, cheese, and spices. The list of ingredients is conveniently provided in the description box of the recipe video, ensuring you have everything on hand to start creating your dish.
Frying the Tortillas
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The first step in creating these delightful enchiladas is lightly frying the tortillas. Set a pan over medium heat and add enough oil to coat the bottom. Once the oil is hot, immerse each tortilla for about five seconds until they begin to blister. The key here is to fry them just enough to soften without making them too crispy. Once done, set the tortillas aside for later use.
Making the Beef Chili Gravy
With the tortillas ready, the next step is preparing the beef chili gravy which enhances the overall flavor of the enchiladas. Begin by mixing tomato paste with beef broth, adding chili powder, paprika, and cayenne pepper to the mixture until well combined.
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In a separate pan (still over medium heat), heat a little oil and sauté diced onions for a few minutes. After that, add minced garlic and let it cook for another 30 seconds. Incorporate ground beef, keeping it at an 80/20 lean-to-fat ratio for the best flavor. Season with cumin, oregano, black pepper, and salt, and cook for about seven minutes until thoroughly cooked.
Once the beef is cooked, move it to one side of the pan, allowing the fat to gather. Pour in flour to combine with the fat, then add the previously prepared broth and spice mixture. Bring this to a simmer before reducing the heat and allowing it to thicken over the next ten minutes.
Assembling the Enchiladas
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As the beef chili gravy simmers and thickens, preheat your oven to 350°F (175°C). Begin assembling the enchiladas by adding a layer of the gravy to the bottom of a baking dish to prevent sticking.
Take your prepared tortillas, stuff them with cheese (and onions, if desired), and roll them up, placing them seam side down in the baking dish. Repeat this process until all tortillas are filled and arranged in the dish. Once assembled, pour the remaining beef chili gravy over the top and sprinkle more cheese for an extra cheesy finish.
Baking to Perfection
With the enchiladas assembled and generously topped with sauce and cheese, place the baking dish in the preheated oven. Bake for approximately 10 minutes, or until the cheese has fully melted and is bubbly.
Serving and Enjoying
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After baking, it’s time to serve these delicious enchiladas! Present them with a side of rice and beans for a complete meal. The taste test is the ultimate thrill, and it’s recommended to adjust the spice level beforehand according to your preference—adding more cayenne can increase the heat for those who enjoy a spicier dish.
This recipe not only allows for versatility in flavor but also ensures a straightforward preparation process that can yield exquisite results in about 30 minutes if you multitask efficiently.
Conclusion
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In conclusion, this Tex-Mex enchilada recipe is an easy-to-follow guide that inspires creativity in your cooking. The combination of flavors, along with the crunch of onions, enriches the overall dining experience. Share this dish with friends and family, and invite them to enjoy your culinary creation. Don't forget to subscribe to the channel for more delicious recipes, and happy cooking!
!summarize #enchiladas #food #howto #cooking
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Folding in the Cheese: A Culinary Journey
In the delightful world of cooking, the phrase "fold in the cheese" might seem simple, yet it holds a depth of culinary technique that even seasoned chefs might ponder. This quirky query, famously posed in the hit series Schitt's Creek, sparks laughter and curiosity alike. In a recent episode of Binging with Babish, the host dives into this conundrum while crafting delectable enchiladas, transforming the process into an engaging learning experience.
The Start of something Delicious: Enchiladas
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To begin our culinary adventure, it’s essential to create a rich and flavorful enchilada sauce. The host draws upon a variety of dried chilies to develop a well-layered flavor. Key players in this ensemble include guajillo chilies, ancho chilies, and occasionally, pasilla chilies. Guajillo chilies offer a fruity, smoky note without overwhelming heat, while ancho chilies brim with sweetness. Pasilla chilies blend the best of both worlds with their earthy undertones.
Crafting the Salsa Roja
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Preparing the salsa roja involves some important initial steps. The dried chilies must have their stems and seeds removed, followed by cutting them into manageable pieces. The seeds are particularly crucial to remove, as they carry the bulk of the heat that can render the sauce unapproachable for many diners.
The preparation further continues with chopping onions, tomatoes, and garlic. These ingredients will join the star chilies in a pot set over medium heat, allowing them to char slightly and create a base rich in roasted flavors. Afterward, the chilies are reunited with the vegetables in the pot, accompanied by enough water to cover everything. A touch of Mexican oregano adds a layer of herbaceous depth.
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Next, the host introduces chicken breasts, a pivotal ingredient for the enchiladas. Instead of boiling, the chicken is nestled into the flavorful mixture, which gently provides the heat required to cook it evenly. In just 15 minutes, the chicken reaches the ideal internal temperature of 165°F—perfectly cooked yet tender.
Transformation into Sauce
Once the chicken is ready, it is removed, and the remaining ingredients are blended to achieve a smooth consistency resembling canned tomato sauce. After straining to eliminate solid bits, the host skillfully adjusts the seasoning, ensuring that the sauce is both rich and well-balanced.
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Following this, the shredded chicken is prepared for the filling, alongside roasted poblano peppers—another delightful addition for both flavor and texture. The process of roasting poblanos can be a little daunting, as they must be charred fully before being wrapped in foil to steam, making skin removal easier. The result is soft, succulent peppers ready to enrich our dish.
The Great Cheese Fiasco
At this point in our culinary journey, we must address “the cheese” that has perplexed many fans of Schitt's Creek. The host transitions to making a simple cheese sauce, or béchamel, by combining flour and butter, then slowly whisking in milk until a smooth white sauce emerges. It is at this stage that the host reveals how to actually fold in the cheese.
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Using a rubber spatula, they demonstrate the gentle technique of folding—stirring from the bottom up to incorporate the shredded queso de Papa, ensuring it melds into the sauce without becoming grainy. The result is a luscious, creamy cheese sauce destined to elevate the enchiladas.
Tortilla Preparation: A Flexible Approach
Next, the tortillas are prepped—a crucial step. Fresh from the package, they are too brittle to roll. To remedy this, they are lightly fried in vegetable oil until they are pliable yet not browned. This transformation makes them flexible enough to encase the delicious fillings without tearing.
Assembly Time
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With all components at the ready, assembly of the enchiladas begins. The host emphasizes a systematic approach: dip each tortilla into the salsa roja before layering in chicken, cheese, and poblanos. With care, the tortillas are rolled up and positioned in a pre-oiled casserole dish, seam side down. As the dish fills up, more salsa roja, queso de Papa, and a generous drizzle of cheese sauce are added before the entire concoction heads into the oven.
After 10 to 15 minutes of baking at 400°F, the enchiladas emerge crisped, bubbly, and irresistibly aromatic. The only challenge now is the waiting period, a necessary delay to avoid the inevitable burn from premature tasting.
The Conclusion: A Celebration of Flavor
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Upon serving, the enchiladas prove to be a feast for the senses. They present a delightful intermingling of rich, complex flavors, punctuated by the moisture of the chicken and the creamy cheese. This melding of textures and tastes achieves the host's goal—a trip to the Clean Plate Club.
The episode wraps up with a heartwarming nod to food, family, and the eternal mystery of "folding in the cheese." In venturing into this culinary world, viewers not only learn how to create a savory meal but also embrace the joy and laughter that food often brings. Whether enjoyed with gusto or shared around a family table, these enchiladas represent a delicious blend of culinary artistry and beloved television lore.
!summarize #beef #enchiladas #cooking #food #recipe
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Next, take pre-made corn tortillas and warm them in a skillet with a touch of oil. Avoid frying them—just heat them through until they are pliable, which ensures they won’t break later when rolling the enchiladas. There are other methods to warm tortillas, like using a microwave or steaming, but the skillet method is preferred for its simplicity and effectiveness.
Step 3: Make the Sauce
In a separate pan, preheat some oil, and whisk in flour to create a roux. Cook it for a bit before adding the chicken bouillon cube and water, mixing well to remove any lumps. Gradually add chili powder and additional spices, and continue to whisk until the sauce reaches the desired consistency. If it’s too thick, you can add more water until it is just right.
Step 4: Assemble the Enchiladas
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Set up your workstation with the prepared beef, cheese, and tortillas. For each tortilla, add a bit of cheese and a couple of tablespoons of the meat mixture. Roll them up tightly and place them side by side in a baking dish. Remember to reserve some cheese for topping!
Step 5: Bake
Cover the assembled enchiladas with aluminum foil and bake them in a preheated oven at 375°F for about 20 minutes. After that, remove the foil and continue baking for another 10 to 15 minutes, or until the cheese is melted and bubbly.
Serving the Enchiladas
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Once your enchiladas come out of the oven, it’s crucial to let them sit for 10 to 15 minutes before serving. This waiting period allows the sauce to thicken slightly and makes serving much easier. When you’re finally ready, carefully cut into them to reveal the cheesy filling.
Final Thoughts
These cheesy beef enchiladas are not only simple to make but also budget-friendly, making them an ideal choice for a filling family meal. With their delectable flavors and cheesy goodness, this dish is sure to please anyone at your dinner table. Give this recipe a try for your next meal, and enjoy the delicious results!
!summarize #howto #babish #enchiladas #cooking
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Exploring Tex-Mex Enchiladas: Recipe, Technique, and Flavor
Tex-Mex cuisine has always been a celebration of flavors, textures, and cultural influences. At the heart of this culinary tradition lies the beloved dish of enchiladas—a delightful mix of tortillas, fillings, sauce, and cheese. This article delves into the art of crafting the perfect Tex-Mex enchiladas, providing not only a detailed recipe but also insight into the techniques that elevate this dish from simple to sensational.
The Power of Mental Health and Creative Expression
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Before diving into the ingredients and methods behind these enchiladas, it’s worth noting the importance of mental health in creative pursuits. The host of this cooking segment is open about struggles with anxiety and depression, emphasizing how therapy has played a vital role in fostering creativity and well-being. This perspective highlights the emotional connection we often have with food as both a nourishing resource and a channel for expression.
The Essential Components of Enchiladas
Enchiladas truly shine when crafted with fresh ingredients and creativity. The foundational elements include:
Fillings: Varieties such as braised beef, shredded chicken, and vegetables.
Sauces: Classic cherry red enchilada sauce and refreshing salsa verde.
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Tortillas: Soft, pliable corn tortillas that can be easily rolled.
Cheese: Generously layered for that delightful melt factor.
Preparing the Fillings
Braised Beef
Start with 1.5 pounds of boneless chuck roast, cut into 1-inch cubes and seasoned generously with kosher salt.
Sauté one large onion in two tablespoons of oil until it begins to color. Add crushed garlic cloves, bay leaves, and oregano, followed by beef stock to barely cover the onions.
Nestle the beef in the stock and bring to a simmer. Cover and place in a preheated 300°F (150°C) oven for two to four hours until tender.
Optionally, refrigerate overnight for easier shredding.
Shredded Chicken
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For the chicken, poach two large breasts in a pot of simmering water with garlic, bay leaves, peppercorns, and onion. Allow to steep until cooked through (about 15 minutes).
Cool, then shred the chicken before use.
Vegetarian Filling
Crafting the Sauces
Classic Enchilada Sauce
Toast a mix of guajillo, ancho, pasilla, and arbol chiles until fragrant, then blend them with water and aromatics to form a smooth puree.
Create a roux with oil and flour, then incorporate the blended chili mixture and stock, simmering until the sauce thickens.
Salsa Verde
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Assembly and Baking
Prepare the Tortillas: Over an open flame, toast the corn tortillas until pliable, keeping them warm in a dish towel.
Layering: Start with a layer of sauce on the baking dish. Dip each tortilla in either enchilada sauce or salsa verde, add your chosen filling, and roll tightly.
Place the rolled enchiladas seam-side down into the baking dish, topping with remaining sauce and plenty of cheese (Monterey Jack, cheddar, or a mix).
Bake at 375°F (190°C) covered with foil for 10 minutes, then uncover and bake for an additional 5-10 minutes until bubbly and golden.
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Garnishing the Enchiladas
Finish off your enchiladas with crumbled farmer's cheese or Cotija, a sprinkle of lime zest, a drizzle of crema, and freshly picked cilantro for an extra burst of flavor—adjust according to preference.
Conclusion
The beauty of Tex-Mex enchiladas lies in their versatility. Whether opting for a quick-delectable dish or a day-long culinary endeavor, the rewarding experience of crafting these enchiladas showcases the intersection of tradition, flavor, and personal creativity. As you savor every bite, remember the intrinsic connection between food and mental wellness—an enriching reminder to always value one’s mental health while exploring the passions that bring joy and fulfillment.
!summarize #enchiladasrojas #food #cooking #howto
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Queso Oaxaca or your favorite melting cheese
Oil for frying
Making the Enchilada Sauce
We begin our recipe by preparing the sauce. In a small pot, combine the cleaned New Mexico wajo chili pods, chili ancho, chili de arbol, and a quarter of a small white onion. Cover the ingredients with water and place on medium-high heat. Once it reaches a boil, turn off the heat and transfer everything into a blender.
Add the two garlic cloves, half a teaspoon of black pepper, half a teaspoon of oregano, a quarter teaspoon of cumin, salt, and three cups of water into the blender with the chilies and onion. Blend the mixture until it becomes a smooth sauce.
Preparing the Filling
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With our sauce ready, it's time to prepare the filling. For a classic touch, use a combination of mashed potatoes and cheese. After boiling the potatoes for about 45 minutes, peel and let them cool. Now, mash the potatoes and season them with garlic salt and black pepper to enhance their flavor.
Next, incorporate about a quarter cup of the enchilada sauce you've just prepared and some crumbled queso Oaxaca or any favored melting cheese into the potato mixture. Stir well to combine the ingredients and set the filling aside.
Frying the Sauce
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Now, let’s shift gears and fry the sauce to elevate its flavors. Heat a frying pan over medium heat and add a little oil. Pour in the blended sauce (you may strain it if necessary) and add water to the blender to get out any remaining sauce. Bring the mixture to a simmer, and once simmering, season with salt to taste. Reduce the heat to the lowest setting and allow the sauce to bubble gently for about five more minutes.
Making the Enchiladas
Prepare a comal (a flat griddle), heating it to medium temperature and coating it with oil. There are two methods for preparing your tortillas. You can fry them first before dipping them into the sauce or dip them directly into the sauce before frying, which is the method we will use today.
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Start by dipping a tortilla in the sauce, then fry it for about 30 seconds on one side before flipping it over for another 30 seconds. After frying, remove the tortilla from the pan, add your delicious potato and cheese filling, and roll it up tightly.
Serving Your Enchiladas
With your enchiladas rolled up, now comes the delightful part — serving!
You can serve these enchiladas with rice and beans for a hearty meal, or keep them simple. Top with some shredded lettuce, crumbled queso fresco, and a sprinkling of freshly chopped onions for that perfect finishing touch.
Relishing the Experience
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Finally, it’s time to dig in! There’s nothing quite like homemade enchiladas, especially if they remind you of family traditions. The creator of this recipe reflects fondly on her childhood, recalling how she’d rush home from school excited to enjoy her mom's enchiladas, savoring them in their pure, unadulterated form.
As you relish your enchiladas rojas, remember this recipe's significance and shared memories. It's not just about the food; it's about love and tradition passed down through generations.
Conclusion
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We hope this simple guide to making enchiladas rojas inspires you to recreate this timeless dish in your own kitchen. If you enjoyed watching this tutorial, don’t forget to show some love with a thumbs up and share the recipe with friends and family! For those who try the recipe, feel free to tag me on social media. If you haven’t already, subscribe to keep up with more delicious recipes!
Thanks for tuning in, and happy cooking!
!summarize #enchiladas #mexican #food
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The Art of Making Enchiladas Verdes: A Culinary Journey Through Mexican Tradition
Enchiladas are a quintessential dish in Mexican cuisine, celebrated for their rich flavors and hearty ingredients. Among the many variations, enchiladas verdes, or green enchiladas, hold a special place in the hearts of many. This article delves into the authentic preparation of enchiladas verdes, drawing on cherished family recipes and traditional techniques.
The Heart of the Dish: Authentic Masa Preparation
At the forefront of enchilada making is masa, a dough made from nixtamalized corn. This process is as vital to Mexican cuisine as pasta dough is to Italian cooking. The recipe begins with heirloom corn, a staple that boasts varieties unique to Mexico.
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Using fresh corn requires soaking it in water mixed with cal (Mexican lime) for approximately 10-12 hours. This process enhances the texture and flavor of the dough, allowing it to bind together perfectly. After soaking, the corn is rinsed to remove the skins, retaining just enough for flavor.
Grinding the Corn: A Time-Honored Tradition
Once the corn is prepped and fluffy, it’s time to grind it. Using a traditional metate—a stone grinder made from volcanic rock—ensures a smooth masa, unlike what a modern blender might achieve. Grinding the corn gradually while adding the water from the previous boiling creates a silky consistency, a hallmark of high-quality masa.
When the dough is ready, it should have a non-sticky texture, indicating that it's perfect for making tortillas.
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Crafting Perfect Tortillas
To create the tortillas, a Comal—a terracotta griddle—comes into play. The griddle is seasoned by wiping down its surface with a mixture of cal and water, ensuring that the tortillas do not stick during cooking.
The dough is then shaped into small discs before being placed on the hot Comal, where they puff up, announcing their readiness. Handmade tortillas are an essential component of enchiladas, adding a unique touch that store-bought versions simply cannot replicate.
The Flavorful Tomatillo Sauce
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No enchilada is complete without its signature sauce. The tomatillo sauce, akin to marinara in Italian cuisine, consists of tomatillos combined with serranos, garlic, and onions. Tomatillos, a variety of husked tomatoes, offer a tangy flavor that pairs perfectly with the richness of the masa.
The sauce is made by sautéing the vegetables in olive oil, then blending them with chicken stock, cilantro, and seasoning until smooth. The cooking process requires careful attention, as simmering allows the flavors to deepen and meld over time.
Assembling the Enchiladas
With the masa and tomatillo sauce ready, the next step is assembling the enchiladas. Contrary to many recipes, these enchiladas are not typically stuffed; rather, they are simply rolled tortillas drizzled with abundant sauce.
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This dish is designed to be straightforward and fresh, topped with ingredients like crema Fresca, queso fresco, red onions, radishes, and avocado. The lack of pre-stuffed filling highlights the simplicity of the dish, allowing each flavor to shine through.
A Personal Connection to Home
For many, including the narrator, enchiladas verdes are more than just a meal; they are a connection to home and family traditions. The process of making them evokes memories of shared meals and the warmth of family gatherings, making the dish not only delicious but sentimental as well.
Conclusion: A Culinary Legacy
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In preparing enchiladas verdes, one not only learns about a beloved dish but also engages in a vital part of Mexican culture. The use of heirloom corn, traditional techniques, and fresh ingredients ties back to the rich culinary history of the region.
In the end, as the final plate is garnished with radishes and cilantro, the only remaining question is: which drink would perfectly accompany this magnificent dish? For the narrator, a cold beer enjoyed with the comforting presence of a loved one would complete this perfect Mexican meal.