/ck/ - Food & Cooking

puta gringo

>>13318888
Take some enchiladas and put them in a blender

>>13318888
You need to find a spicy latina wife from Mexico

>>13318888
Nobody knows. (Like, seriously. Even Mexican cooks I've worked with don't know how to make it.)

>>13319104
Damn. My father used to make some pretty damn good chicken enchiladas, but I think even he based the sauce on a can.

>>13318888


>>13318888
Ingredients

1/2 cup of butter or 1 Stick of Butter

2 tablespoons All-Purpose Flour

20 (X-Hot, Hot, Medium, or Mild) New Mexico Red Chile Pods

1/4 cup minced Garlic

1 tablespoon Salt* (to taste)

3 1/2 cups beef or chicken broth or chicken/beef bullion

Instructions

Remove all stems, seeds, and pits thoroughly

Put de-seeded red chile pods into a pot with the broth and bring to a simmer or when chile pods become tender, meaty, and rehydrated.

Add all liquid and chile pods to a blender. Be careful. The water will be scalding hot. Set aside.

In a medium to large sized pot, depending on recipe size, melt your butter on a medium heat.

Once the butter has completely melted, add the flour and the minced garlic. Whisk until the flour has browned and the garlic has a slight roast. (Or you may roast on a grill/cast iron pan for a smoky flavor)

Add the browned flour, butter and garlic to the blender with the red chiles and the broth and blend on liquify setting, or high, for about five minutes, or until a very smooth consistency has been achieved.

Strain out any seeds or large pieces that did not blend with a fine grate sifter/strainer into the same pot used for the garlic and flour roux.

Simmer on a low-medium heat for about 15-20 minutes.

Serve on your favorite New Mexican food, or whatever dish you think might benefit from it!
>>13318888


>>13318888

>>13319261
I live in NM, we always make the sauce from scratch. The Red sauce is the recipe I posted. The Green chile sauce is self explanatory. Walmart sells bueno brand green chiles in the frozen dept, google a recipe for the green.

>>13319261
Also Wear some gloves when handling any chiles, even the dried ones.

>>13319261
Thank you a lot!

>>13318888
>2 tbsp vegetable oil
>2 tbsp flour
>4 tbsp chili powder
>1/2 tsp garlic powder
>1/2 tsp salt
>1/4 tsp cumin
>1/4 tsp dried oregano
>2 cups chicken stock

>heat oil over medium high and add flour. stir for 1 minute to make a roux
>stir in spices
>gradually add in the stock, whisking constantly to remove lumps
>reduce heat and simmer for 10-15 minutes

Rinse and boil red chile pods and garlic until soft, drain and put in blender with a smidge of water and some salt. Run through a colander, pic related. Open a can of carrots, drain and put fresh water and carrots into blender and blend. Uh, you should have the red chile in its separate bowl, and after the carrots are blended slowly add a bit of carrot at a time. Depending on how thick you want the sauce, add more water. I have no idea of the ratios since I just eyeball and taste as I go, sorry about that. And it will taste far from the canned stuff. I hadn't had the canned stuff up until a year ago and it was shocking, the limey taste, but it was good in it's own right.

>>13319353
Got damn I missed a lot of things. Other NM got me, though. The destemming helps, kek. I forget about the browning of flour too, since I can't tell any difference. And the carrots are to cut back the bitterness of the chile, if anyone is wondering. If you put too much it won't taste good, of course.

Maybe cuz I grew up in Asia but when I tasted enchiladas, the sauce tasted a lot like one my mother used to make based on chilli, garlic, red onion/shallot and tomato, only weaker in piquancy. The ingredients get simmered in not-too-hot oil (they're not meant to be fried) then, when they're done, the ingredients are removed from the oil then blitzed into a sauce and seasoned with salt and a little bit of raw sugar.
Gimme a sec and I'll see if I can find an English language video on YT for you of the sort of thing I'm talking about.

>>13318888
Ugly fake food from USA. Not real enchiladas.

>>13319104
The sauce must be made with real mole. Needs guajillo amd thin the salsa.

>>13319371
Best I could do. Can't find one in English, sry
https://youtu.be/KZRLjuYNxyM?t=149

>>13318888
You will need
1 4 or 5 quart sauce pan
1 2 quart sauce pan
2 or 3 11x13 cake pans
Vegetable steamer
Blender
cheese grater
flour sifter
1 whisk

Shopping
Go to Fry’s find the aisle with the Mexican food. Get a bag of dried Ancho Chili’s. (they have the green labels) or substitute 5 16 oz. cans of enchilada sauce (wimp).
You will also need:
1. 4 or 5 pound roast.
2. pounds of Cheddar Cheese
2. pounds of Monterey Jack Cheese
2 bunches of green onions
1 large yellow or white onion
36 corn tortillas
Fresh Garlic
flour

Prepare The Roast
Coarse chop the other onions and put in with the roast. Crush and finely chop 1 or 2 cloves of garlic and put in with the roast. Cook the roast in a crock pot for about 4-6 hours or until it falls apart easily (or cook for 1 hour in a pressure cooker).

Prepare the Garnish
Slice the green onions about 1/3 the way up the stems starting at the white end break in to small pieces and set aside. Grate all the cheese and put in the refrigerator covered.

Making the Enchilada Sauce
(skip this if you wimped out and got the canned stuff, just warm up the canned stuff)
Take the dried Ancho chili pods remove the stems, seeds, and any blemished areas. Put them in a covered pot on a vegetable steamer and steam until they are soft (about 10 or 15 minutes). Put the chili’s in a blender with 2 cups of boiling water. Put the lid on the blender put a towel over the lid and puree the chili’s (you may have to add more water. Using the 2 quart sauce pan, pour the chili paste through a sifter add enough water over the paste to get all but the skin to drain in to the pan. In a 4 quart sauce pan melt 1 cube of butter, when the butter is melted put in just enough flour to soak up the butter, immediately pour all the chili paste in to the pan and a 1 or 2 more cups of water add 2 finely chopped cloves of garlic, and salt to taste. Stir with the whisk over medium heat until it thickens the consistency of gravy. Cover and set aside.

Part 1

>>13319449
part 2
When the meat is cooked, finely shred it using 2 forks. Scoop out the onions and mix them in with the meat.

Make the Enchiladas
In the 2 quart sauce pan put about a quart of enchilada sauce and 1 dozen corn tortillas (1 at a time). Let them sit for 15 minutes. Replace the Tortillas as necessary.
In a 11x13 cake pan pour a cup of enchilada sauce in the bottom.
Place a tortilla in the pan and put meat, cheese and a small amount of onions in it.
Carefully roll it up. Repeat until pan is full. Pour a cup or 2 of enchilada sauce over the top and a generous amount of cheddar, and Monterey Jack cheese on top of the enchiladas, sprinkle a small amount of green onions on top for decoration. Bake in a 350 degree oven until all the cheese melts and the sauce bubbles (about 30 minutes).

Wow so much pretentiousness itt.
Just keep it simple, that's how they do it. All this deluxe shit is hipster food.
>buy a bag of dry new Mexico (or whatever) peppers
>cut them up and soak them in enough to cover them for an hour (temp is irrelevant, room temp or even cold is fine)
>while they're soaking boil some chicken parts with an onion and a carrot if you have it (throw in the chicken spice packet from a ramen or a bullion cube if you have it)
>throw soft peppers in blender with the soaking liquid, puree, strain
>put chili puree in a pan and simmer it, using chicken broth you just made to thin it out, tasting for seasoning (salt, pepper, garlic, that's it).
There's the red enchilada sauce 90% of taquerias/Mexican Americans make when they cook enchiladas at home. This is the sauce you're thinking of. The technique is important, too, and pretty messy but just youtube that shit. Here's a few tips:
>corn tortillas only!
>no baking whatsoever, it's not a fucking casserole. If your recipe says to bake it, drop that bitch
>sour cream/shredded lettuce/cotija cheese is necessary
>do not under any circumstances put olives on Mexican food
I know nobody is going to try this, and that it's just a big pissing contest itt but this meheecano califag can tell you this is the standard red sauce.

>>13319529
>pretentiousness itt
What are people itt pretending to be, exactly?

>>13319606
Based illiterate retard

>>13319529
Came here to post pretty much this same thing except you forgot the garlic cloves in the puree.
>>13319449
>>13319456
Lmao get a load of this goober. This recipe reminds me of some dumbass boomer recipe from a Betty crocker cookbook or some gay shit. DO NOT make this.

>>13319677
Said the fucking retard not contributing anything.

if it was a boomer recipe it would all be from a can and use velveeta.

lets see your "recipe". but you don't have one and have never made them. Or even tamales either.

all you mexican food comes from stouffers

>>13319529
The only one being pretentious is this loser >>13319677.

>>13321299
>>13321377
Aww are you butthurt that you typed out a long ass flyover boomer casserole recipe and now it's getting criticized? Sorry nobody wants to make your slop-o-shit "" "enchilada""" casserole, maybe you should stick to making Cincinnati chili and shit.
>let's see your recipe
If you weren't an illiterate goober you'd realize I said my recipe was the same as this guy's >>13319529 so why the fuck would I re-type it all out?

>>13319339
>>13319261
>>13319449
>using flour/roux in enchilada sauce
Where do you guys live?
>inb4 a peublo in the heart of mexico

>>13319383
stfu faggot

>>13319449
>>13319353
>>13319339
>>13319261
you guys all forgot to toast the dry chilies in a dry skillet or oven until they become fragrant, also i was always taught to after you soak the chilies you toss out that water because it makes it bitter and replace it with some stock / broth or even just fresh water.

>>13322076
Really? Every recipe I've heard uses the soaking water for the initial puree. It turns red and has lots of flavor from the chiles. I don't use a lot of water, only enough to make sure they're all immersed, which ends up being like 2 cups for a bag of dried chiles. It wouldn't be any more bitter than the chiles themselves. After I blend it I the paste is super thick, so I end up adding a shit load of broth to thin it out which balances out the flavor nicely, plus I also like to add a can of chipotles, garlic, etc. In the end it always comes out delicious and flavorful, never had any problems with bitterness.

>>13322076
I said to drain the boiled water.

>>13322143
>It wouldn't be any more bitter than the chiles themselves
i'm not sure if its right or not but i was told you toss the water because it pull out one of the more water soluble compounds that is bitter, same with the seeds (if you want hotter sauce use hotter peppers instead of leaving the seeds). You are probably right tough that you would be tossing out a lot of flavor, it might be worth it to just double up on peppers instead. I can't say either way because i've never had it back to back to compare.

>>13322252
I was actually planning on making some this weekend. Maybe I'll do a little experiment and blend the chiles without the soaking liquid to see if the final product tastes any better. I'll reserve the chile-water and add it back in if I think it needs more Chile flavor.

Just doctor up a can of El Pato. That’s how Mexicans do it.

>>13322287
i'm sure it's not going to be as strong but do see if there is a noticeable bitterness difference, or if i have just been wasting time and resources

>>13322367
Nah, I use el pato for everything else but. Make my rice with it, use it in lieu of tomato sauce, really, in certain dishes.

>>13322451
Based. El pato Mexican rice is easy and delicious.

>>13318888
>baked like a casserole
>BLACK OLIVES
Holy shit what a clusterfuck, you just know this was prepared by some Midwestern soccer mom. I can picture the long, rambling mommy-blog where she talks about her vacation to Cancun and wanting to recreate the rich cultural experience that she had with these "authentic" enchiladas.

>>13322625
What are you supposed to do if not bake enchiladas?

>>13322625
baking them is to melt the cheese and give it a final heat up before serving, its not like they are getting baked for 2 hours

>>13322772
Quickly fry a corn tortilla in oil, dip it in hot enchilada sauce, then roll it around meat. Spoon some more sauce over top and add Mexican cheese, sour cream, shredded lettuce, maybe Pico de Gallo.
>>13322803
Yes they absolutely are talking about baking like a casserole, what fucking casserole do you know of that goes for 2 hours? Don't play stupid. If you're doing it right everything (sauce, tortilla, meat) is already hot so you don't need to bake it. Cheese enchiladas are gay as fuck and not proper enchiladas, but that's the only case I can see needing extra heat, in which case you can just microwave it for a second no need to bake it. Enchiladas should be topped with Mexican cheese which is served cold and crumbles like feta, so there goes that excuse.

>>13322844
>Quickly fry a corn tortilla in oil, dip it in hot enchilada sauce, then roll it around meat. Spoon some more sauce over top and add Mexican cheese, sour cream, shredded lettuce, maybe Pico de Gallo.
The cheese won’t really be melted then

>>13322867
If you're filling it with cheese then microwave it, Jesus christ. The topping (Mexican cheese) doesn't be melted anyway and if you use cheddar or mozzarella just stick the plate under the broiler for a second. Why do you guys think that baking something like a casserole is the only way to get melted cheese? Have you ever cooked before??
https://youtu.be/fwGU4Kgig3c
Enchilada casserole is as Mexican as hard-shell tacos. Lots of people like it that way but it isn't the traditional way to do it. All you retards who have never seen authentic enchilada assembly please watch this video. The sauce recipe is fine too but the big deal itt seems to be that people can't fathom how a non-baked enchilada can exist. Why do people remain ignorant and argue out of their asses in 2019 when a fucking internet search is 5 seconds away?

>>13322867
exactly, plus i can go on youtube and find videos that aren't even in English that are still baking them at the end for 20min

I always thought enchiladas were kinda like a lasagna, but now you people tell me it's just a saucy fajita.

>>13322920
were not talking about filling it with cheese, you put the cheese on top and stick it in the oven to melt it

>>13322920
also the dish doesn't go together super quick unless you have at least 3 mexican girls in the kitchen, so a few min in the oven helps get everything back up to temp since you can only handle the meat,sauce at a certain temp anyways.

>>13322934
>>13322953
You're supposed to plate them immediately, which is why you need the sauce to be simmering while you assemble them and when you spoon it over. Yes, hot sauces can melt cheese and keep things warm. If you need to stick a bulk batch in the oven to reheat that's fine, but we all know that isn't what is going on in recipes like OP.

>>13322982
you must be 1/16 mexican, 5 generations removed and living in flyover land and still think you are some authority on authentic cooking. I can tell you that real mexicans don't give a shit about authentic as long as it tastes the same and they will do what ever is most convenient for when their family of 12 come home from work hungry and ready to eat, they sure as shit aren't plating them up one by one, they're ripping a tray out of the oven and sitting down to eat.

>>13323019
This. If you want to serve a lot and keep em hot ya gotta throw them in the oven for a min.

>>13323019
>mad because I seem to think I'm an authority on Mexican food
>proceeds to act like an authority on Mexican food
It's your word against mine fucknut. Rationalize it however you want but you're still wrong. You can toss your big fucking bowl of spaghetti in the oven too but that doesn't make it the standard practice. Make your shitty enchiladas however you want but don't come into an argument about the traditional way to cook a dish with that bullshit.

>>13323293
wow calm down, no reason to get assmad. I was just saying what i saw working class Mexicans do when i lived, worked and dated one for 16 years of my life. I'm sure there are plenty of 1/16th mexicans like you trying to uphold authentic tradition to feel more like the mexican you try to identify as... so good for you, but all i'm saying is once you busted ass on a lawn crew in the Florida sun for a 12 hour shift nobody is fucking around with authentic anything, if it comes out tasting the same in the oven... its going in the oven.

>>13323388
>Florida
Wow you dated the one Mexican woman in Florida for 16 years, that makes YOU an authority? Lmao @ your life, you are as Mexican as Jeb Bush you goober. I've BEEN an actual Mexican living in socal for my whole life so take your "cultural expertise" and stick it up your ass, bitch. Calling me assmad doesn't validate your argument either, especially when you reciprocate with an equal dose of butthurt.
Gardeners/pickers/day-laborers are the poor white trash of the Latino community. Just being Mexican doesn't mean you're good at cooking your own food, so you having dated one means jack shit even if it was for 16 years. I don't even know what you're trying to prove itt since the convo is about authentic (nonbaked) vs casserole style and you admitted your retarded gf couldn't into authentic cooking. Were you just trying to impress us with your sage knowledge of Mexican culture from dating one for a bit?

>>13323388
Check'd, but I know you're full of shit because anyone doing manual labor for 12 hours isn't cooking a damned thing when they get home. They're either picking up fast food or more likely eating beans and rice with tortillas again because they're poor as hell, hence needing to work 12 hours doing yard work. It's ok to bake your enchiladas bro, but you don't need to make up some absurd backstory to justify it. Like you said, if it tastes good then who cares?
>>13323736
>socal
Nuke yourselves.

>>13323736
Relax Jose, there's still gonna be some pudgy Rosaritas left for you. Gringos aren't taking all of them, just the ones that have experience with us, lol!

If you strain your sauce, you are not making it right gringo.

t. Mexican

>>13323847
I was ready to type out a long pissed off reply but my name is actually Jose so I kek'd instead, guess you got me guero.

>>13323866
Yeah why do people strain the sauce? I don't understand. Why wouldn't you want it to have texture?

>>13323736
kek you're stilll living in the 1980's where you think FL is mostly retirees and Cubans, its all young collage kids and Mexicans for the last 30 years buddy, way to announce you live in a time machine of flyover land where you're 30 years in the past.

>your retarded gf couldn't into authentic cooking
weal attempt at tiring to blend in to chin but uh not even close enough to actually cement you in as actual oldfag. See if you were anywhere but flyover you'd know that your 1/16th breed ass doesn't count anymore and it's even funnier if you consider yourself a highbread Mexican when really you'e just a diluted mix breed that nobody will accept.

>>13323878
And they think its ok because they use flour. Corn starch works better btw

>>13323886
Try again Jeb, this time write it like you're not having a stroke.

>>13323886
>collage kids
Thanks for letting me know you're a dumbass so I can completely disregard your opinion and stop arguing with you.

>>13318888
What you guys think

>>13323915
Looks fucking delicious. Very nice. What meat is inside?

>>13323926
I dont do meat, its more cotija, onions and oregano, just like my mama taught me

>>13323844
checked , but the first time i hoped on the ride on mower i crashed over a small tree because it was one of the model the steered by two throttles like a tank. They laughed their asses off at me (because they all did it before), i lived it, been there and experienced it. The hustle is crazy but you earn enough to make it acceptable

>>13323914
fuken kek, you haven't been within 500 miles of FL, you can't even comprehend the population density or what's happening here... i watched a falcon 9 rocket launch today... could hear the sonic booms from my porch, you on the other hand watched your bus leave without your slowass on it so you were late to work again

>>13323929
Sounds really good, I don't usually go for cheese enchiladas but I'd inhale those.

>>13323915
looks good. just needs some shredded lettuce or cilantro.

just use this and call it a day

>>13324936
You'll pay for this.

>>13319529
I hate this image because I see the ass at first, but as soon as I expand it I can never see the ass again.

>>13319631
are you pretending to not be retarded? it's not a very convincing impression, i'm afraid. i can see your third chromosome from here