Entomatadas

 1 1⁄2 lb. tomatoes
1 poblano pepper
2 garlic cloves
1 Tbsp. vegetable oil
3⁄4 c. white onion, finely diced
Salt to taste
8 corn tortillas
2 chicken breasts, cooked then shredded
8 oz. queso fresco, crumbled
Vegetable oil to fry tortillas

 

Slice tomatoes in half then place tomatoes cut side down, poblano, and garlic cloves in a saucepan and cover with water. Cook over medium heat for about 15- 20 minutes until soft.

Once tomatoes and pepper are cooked, place in a blender or food processor, and process until you have a very smooth sauce.
 

Heat 1 Tablespoon of vegetable oil in a skillet over a medium high heat. Add the onion and cook until transparent and slightly browned, about 5 minutes.

Add the tomato sauce to the skillet and cook for about 2 minutes, season with salt, and then turn the heat to low and simmer for about 6-8 minutes, covered.

In a small separate skillet, heat oil over medium heat and briefly fry the tortillas one by one and place on a plate with paper towels to absorb any excess oil. 

Once you fried all the tortillas, dip them one by one into the warm tomato sauce. Make sure to flip the tortilla to cover both sides with the tomato sauce.

Place tortilla on a plate and spoon in some cheese and chicken. Fold the tortilla and proceed with the rest of the tortillas. Once you have all your entomatadas ready, spoon some of the leftover sauce over them and top with more cheese. 

Recipe adapted from Mexico in my Kitchen

 

Chicken Enchilada Soup

 Super easy and tasty!

2lb. chicken, diced thinly
15 oz. green enchilada sauce

12 oz. chicken broth
3/4 c. heavy cream
1 c. Monterey jack cheese, shredded
2 oz. cream cheese, softened and cubed
salt and pepper to taste

In a large stockpot, add the chicken. Cook on medium heat until almost cooked through. Add the broth. Simmer until chicken is fully done.

Add everything else to the pot. Stir and heat on medium low until it is warmed through and the cheese is melted.

I will make this again soon!

Beef Empanadas

 Dough
400g all purpose flour
1 egg yolk
110g butter
180 ml milk
1/2 tsp. salt

Filling
400g ground beef
1 large onion, diced
50g butter
2 tsp. chili powder
1/2 tsp. cumin
1 Tbsp. smoked paprika
2 tsp. dried oregano
pinch of salt
1 egg white
1 egg yolk

Sauce
15g dried oregano
50g flat parsley
2 garlic cloves
1 shallot
pinch red pepper flakes
75 ml olive oil
25 ml red wine vinegar
sugar

To make the dough: Mix the salt, butter, and flour in a blender or food processor until it resembles crumbs. 

Pulse the milk and yolk in slowly until a ball forms.

Remove from the processor and knead lightly in order to bring everything together into a ball.

Wrap in plastic wrap and allow to rest in refrigerator for 25 minutes.

To make the filling: Over medium heat, melt the butter, add the diced onions. Cook until soft, about 5-8 minutes. Turn up the heat and add the beef and spices. 

Fry until fully cooked. Allow to cool.

Assemble the empanadas: On a lightly floured surface, roll the dough thinly. Using a cookie cutter, make round discs, makes about 18-20.

Place a spoon of filling in the center of each pastry disc.

Brush the edges of the pastry with egg white and fold the disc closed, forming a pocket that encases the meat. 

Lightly pinch the edges together and fold over in order to seal the parcel. Rest the empanadas in the fridge for 30 minutes.

To make the sauce: Put the spices, garlic, and shallot in a bowl. Pour the oil and vinegar in. Season with salt and sugar. Mix together.

Preheat oven to 400 F.

Brush the empanadas with egg yolk before baking for 25 minutes. Serve with the Chimichurri sauce.

Recipe courtesy of Mrs. Deborah Flynn