Sour Cream Enchiladas
It was initially very surprising to find how popular 'Mexican' food is in Scandinavia. I first encountered it in Finland some years ago in small town restaurants in which 'Mexican' food was probably the freshest and most flavourful thing you could find in the place. If not exactly the most authentic.....
And later, when i moved to Norway i found the supermarkets dominated by two big brands -- Santa Maria and Old El Paso -- both no doubt distaff relatives of General Foods or Kraft. They must make so much money -- the cans of refritos are exorbitant!
Then i discovered the Asian Mat shops and started to find proper supplies -- La Preferada and other actual Mexican brands. But still, no real corn tortillas to be found (just flour-with-corn versions which are mostly flour) and, most troubling, no Masa Harina! That still has not been remedied.
Along the way i discovered many of my norsk friends enjoyed 'Taco Nights', which is shorthand for easy to prepare, fresh(ish) meals for parties, or, in families, for Friday night when mom and dad are knackered from working all week, but it would be nice to have something special. Kids usually love em.
This Christmas, i got together with some friends from work for a Taco night. It was fun, talking, drinking, cooking and finally eating, drinking, and talking. :>) This is the recipe i brought.
And later, when i moved to Norway i found the supermarkets dominated by two big brands -- Santa Maria and Old El Paso -- both no doubt distaff relatives of General Foods or Kraft. They must make so much money -- the cans of refritos are exorbitant!
Then i discovered the Asian Mat shops and started to find proper supplies -- La Preferada and other actual Mexican brands. But still, no real corn tortillas to be found (just flour-with-corn versions which are mostly flour) and, most troubling, no Masa Harina! That still has not been remedied.
Along the way i discovered many of my norsk friends enjoyed 'Taco Nights', which is shorthand for easy to prepare, fresh(ish) meals for parties, or, in families, for Friday night when mom and dad are knackered from working all week, but it would be nice to have something special. Kids usually love em.
This Christmas, i got together with some friends from work for a Taco night. It was fun, talking, drinking, cooking and finally eating, drinking, and talking. :>) This is the recipe i brought.
These Sour Cream Enchiladas were (and still are!) one of my favourite recipes from my vegetarian days. Which means that they have been around a long, long time! ;>)
Enchiladas are different from what most Eurofolk perceive as Mexican food. They are one of a subset of dishes which produce very warm, hearty, easy-to-eat meals which combine grains (corn and flour in the form of tortillas) and liquid. As a result, the bottom of the enchilada goes soft and farinacious. This combines with the filling and the crispy top (which remains out of the liquid) to make a very satisfying whole.
So, lets start with the filling. For each enchilada you need to wind up with about 2-3 tablespoons of filling. What i normally do, to make a batch of six, is to take 250 ml of sour cream (or yoghurt, etc) and mix it with a bunch of green onions (chopped fairly finely), a handful of chopped cilantro (coriander leaves) and the same of parsley. Into the mix goes about 125 ml of grated mild melting cheese. These portions are intentionally not accurate (what do you think this is, baking?? ;>) So experiment with the balance of sour cream, cheese and onions yourself until you find your favourite combination. I like mine with quite a lot of onion in them, it gives them better texture, i think. Season and add your favourite pepper, and a good spoonful of powered cumin. Mix them all up.
Take your tortillas (here i use the 'corn' ones, which are better than nothing, but if i could get them or Masa Harina, i would use all-corn tortillas) and proof them in a hot, dry pan for 30 seconds per side -- they should be somewhat sealed on both surfaces but still able to be rolled. Some instructions call for using oil in the pan and frying them, but i do not see the point, personally. And my way makes very tasty and lip smacking enchiladas....
Place one or two spoonfuls of filling in a line down the middle of each tortilla and roll them up, placing them seam side down in an oiled pirex or other baking dish with sides at least 2 inches deep. Line the enchiladas up tightly and put aside.
Make a sauce by combining any combination of vegetable stock with water; left over liquid from roasted pickled peppers/jalapenos, etc; home made green salsa; juice from cooked meat, etc. Use anything but that awful bought tomato salsa! No tomatoes for this dish!
Pour the sauce over the enchiladas in the baking dish until it comes about half way up their sides. Scatter a bit of reserved cheese on the top and dot with chipotle hot sauce. Put them in a preheated 180 C oven for 20 - 25 minutes and take out when the top is crispy and the rest soft and cooked through.
And that is it. Just serve. I can only eat one at a time these days but most folk eat two. Whatever else you serve with it, i guarantee this dish will taste special, different and will complement your refried beans, carne, guacamole, etc.
enjoy!
Enchiladas are different from what most Eurofolk perceive as Mexican food. They are one of a subset of dishes which produce very warm, hearty, easy-to-eat meals which combine grains (corn and flour in the form of tortillas) and liquid. As a result, the bottom of the enchilada goes soft and farinacious. This combines with the filling and the crispy top (which remains out of the liquid) to make a very satisfying whole.
So, lets start with the filling. For each enchilada you need to wind up with about 2-3 tablespoons of filling. What i normally do, to make a batch of six, is to take 250 ml of sour cream (or yoghurt, etc) and mix it with a bunch of green onions (chopped fairly finely), a handful of chopped cilantro (coriander leaves) and the same of parsley. Into the mix goes about 125 ml of grated mild melting cheese. These portions are intentionally not accurate (what do you think this is, baking?? ;>) So experiment with the balance of sour cream, cheese and onions yourself until you find your favourite combination. I like mine with quite a lot of onion in them, it gives them better texture, i think. Season and add your favourite pepper, and a good spoonful of powered cumin. Mix them all up.
Take your tortillas (here i use the 'corn' ones, which are better than nothing, but if i could get them or Masa Harina, i would use all-corn tortillas) and proof them in a hot, dry pan for 30 seconds per side -- they should be somewhat sealed on both surfaces but still able to be rolled. Some instructions call for using oil in the pan and frying them, but i do not see the point, personally. And my way makes very tasty and lip smacking enchiladas....
Place one or two spoonfuls of filling in a line down the middle of each tortilla and roll them up, placing them seam side down in an oiled pirex or other baking dish with sides at least 2 inches deep. Line the enchiladas up tightly and put aside.
Make a sauce by combining any combination of vegetable stock with water; left over liquid from roasted pickled peppers/jalapenos, etc; home made green salsa; juice from cooked meat, etc. Use anything but that awful bought tomato salsa! No tomatoes for this dish!
Pour the sauce over the enchiladas in the baking dish until it comes about half way up their sides. Scatter a bit of reserved cheese on the top and dot with chipotle hot sauce. Put them in a preheated 180 C oven for 20 - 25 minutes and take out when the top is crispy and the rest soft and cooked through.
And that is it. Just serve. I can only eat one at a time these days but most folk eat two. Whatever else you serve with it, i guarantee this dish will taste special, different and will complement your refried beans, carne, guacamole, etc.
enjoy!