Cape Gooseberry Enchilada
Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.
Cape Gooseberry chile sauce
I’ve had a really busy month but just about managed to squeeze this in. I couldn’t find tomatillos so used physalis/ cape gooseberries instead. My chile sauce was more orange than green but nevertheless delicious. i also made a chocolate mole sauce, but didn’t have time to make my own tortillas though I really wanted to experiment with this.
Chocolate mole stack
I also made a sweet version – chocolate cumin custard pancake stack topped off with cape gooseberry & chile icecream – yum!
Stacked Green Chile & Grilled Chicken Enchilada
1. Roasting the Anaheim chiles is a critical part of the Green Chile sauce. More information about how to do this is included below, but please resist the temptation to rinse the chiles to remove the skin or seeds. You will lose lots of flavor if you do this!!
2. If using a broiler to roast the chiles, lining the broiler pan or baking sheet with foil greatly simplifies the clean-up process!
3. You may want to consider using gloves when peeling and removing seeds from the chiles. I keep a set of gloves in the kitchen for just that purpose. All it takes is one hand to the eye or nose for a lot of pain to set in!
Be sure to season your filling if you are not using boneless, skinless grilled chicken. While the sauce is flavorful, the chicken or other filling you use should be seasoned if you are not using boneless, skinless grilled chicken.
Preparation time: Below are the approximate prep times for each step of the process. The sauce is the most time-intensive, but it can be made ahead and several of the steps can be done simultaneously. See additional information below for more preparation times and tips.
Roasting/preparing chiles and tomatillos: 30 – 60 min.
Assembling/simmering enchilada sauce: 30 min.
Grill chicken: 10 – 15 min.
Assembly/ baking enchilada stacks: 30 min.
• Grill, broiler, or gas stove to roast Anaheim chiles
• Grill, broiler, or saucepan to cook tomatillos
• Bowl and plastic wrap to cover the bowl or a paper bag to steam Anaheim chiles
• Blender or food processor to puree tomatillos (or very finely chop)
• Small frying pan (for frying tortillas)
• Baking dish – either one large (10×15 inch) or individual gratin dishes
• Cheese grater
• Knives for cutting chicken and roasted chiles
• Spoons for stirring sauce
• Tongs are helpful for turning chiles as they roast, chicken as it grills and tortillas as they fry
1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles) 24 ounces 678 grams – roast, peel, remove seeds, chop coarsely. Other green chiles (NOT bell peppers) could probably be substituted but be conscious of heat and size!)
7-8 ounces Tomatillos (about 4-5 medium)212 grams – peel, remove stems
4 cups Chicken broth (32 ounces/920 grams)
1 clove Garlic, minced
½ tsp Kosher salt (add more to taste)
¼ tsp Black Pepper (add more to taste)
2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)
Hot sauce, your favorite, optional
2 Boneless chicken breasts (you can also use bone-in chicken breasts or thighs)
3 tablespoons Olive oil or other neutral vegetable oil (use more as needed)
Kosher salt and pepper
12 Small Corn tortillas (5-6 inch/13-15 cm). (you can also use wheat tortillas or other wraps)
6 ounces grated Monterey Jack, 170 grams (other cheeses (cheddar, pepper jack, Mexican cheeses) can be used. Just be sure they melt well and complement the filling)
Cilantro for garnish, chopped and sprinkled optional
Roasting Fresh Chiles
1. Coat each chile with a little vegetable oil. If you are doing only a couple chiles, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.
2. Lay the oiled chiles on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the chiles so they char evenly. They should be black and blistered.
3. As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool.
4. Pull on the stem and the seed core MAY pop out (it rarely does for me). Open the chile and remove the seeds. Turn the chile skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.
5. DO NOT RINSE!
Green Chile Sauce
1. Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes. You can also grill the tomatillos until soft.
2. Drain and puree in a blender or food processor.
3. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt and pepper.
4. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes.
5. Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups, another 10-15 minutes.
6. Adjust seasonings and add hot sauce if you want a little more heat.
Stacked Green Chile and Grilled Chicken Enchiladas
1. Heat a gas grill to medium high or build a medium-hot charcoal Coat the chicken with olive oil and season well with salt and pepper. Preheat oven to 450 degrees.
2. Grill the chicken until just cooked through, 4-5 minutes a side for boneless chicken breasts.
3. Cool and then slice into thin strips or shred.
4. In a small skillet, heat 3 tablespoons oil over medium-high heat until very hot. Dip the edge of a tortilla into the oil to check – it should sizzle immediately.
5. Using tongs, put a tortilla into the pan and cook until soft and lightly brown on each side, about 15-20 seconds per side (at the most).
6. Drain on paper towels.
7. Add oil as needed and continue until all 12 tortillas are done.
8. In a baking dish large enough to hold four separate stacks of tortillas, ladle a thin layer of sauce.
9. Lay four tortillas in the dish and ladle another ½ cup (4 ounces/112 grams) of sauce over the tortillas.
10. Divide half the chicken among the first layer of tortillas, top with another ½ cup of sauce and 1/3 of the grated cheese.
11. Stack another four tortillas, top with the rest of the chicken, more sauce and another third of the cheese.
12. Finish with the third tortilla, topped with the remaining sauce and cheese.
13. Bake until the sauce has thickened and the cheese melted, about 20 minutes. Let rest for 5-10 minutes.
14. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro, if you wish. The stacks may also be cooked in individual gratin dishes.
Roasting chiles: Whether you roast the chiles on a grill, under the broiler, or use the gas burner element on your stove will affect the time it takes. If you do all the chiles at once on a grill or using the broiler, it will take 15- 30 minutes, plus time to steam (10 minutes) and time to peel and remove seeds (20 minutes).
Cooking tomatillos: If you boil the tomatillos, it will take 5 -10 minutes. If you grill them, it will take 2-5 minutes. If you broil them, it will take 8-12 minutes. This can be done the same time the chiles are roasting. After they are cooked, they need to be pureed, which takes a few seconds in a blender.
Cooking chicken: If you grill your chicken, it takes about 5 or 6 minutes per side for boneless chicken breasts- depending on thickness of breasts. Other pieces (thighs, for example) or bone-in chicken will take longer. If you roast your chicken, a bone-in breast takes about 30 minutes (depending on size). Be sure chicken is done but not overcooked, since it will be in the oven in the last stage of the recipe. http://kalynskitchen.blogspot.com/2007/05/how-to-make-juicy-grilled-chicken.html
Corn Tortillas (from Rick Bayless’s Mexican Kitchen)
Makes about 15
1 ¼ cups masa harina
1 cup plus 2 tablespoons hot water
Pour hot water over masa harina, cover and let sit 30 minutes. Add cool water 1 tablespoon at a time until the dough is soft but not sticky. Divide the dough into 15 balls and cover with plastic wrap.
Heat a large (two burner) ungreased griddle or two large skillets, one on medium-low and one on medium-high.
Put a ball of dough between two sheets of plastic. If you don’t have a tortilla press, press to a 5-6” circle using a heavy frying pan or bread board or other heavy, flat object. Put the tortilla into the cooler pan or cooler end of the griddle. The tortilla will probably stick, but within 15 seconds, if the temperature is correct, it will release. Flip it at that point onto the hotter skillet/griddle section. In 30-45 seconds, it should be dotted with brown underneath. Flip it over, still on the hot surface and brown another 30 seconds or so. A good tortilla will balloon up at this point. Remove from heat and let them rest while cooking the remaining tortillas. Use quickly.