Wild Mushroom Enchiladas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
5: Ancho chiles (note the spelling, in TM!)
1 cup: Heavy cream,
2 Cloves: garlic, minced
2 tsp: Fresh lime juice,
1 tbsp: Unsalted butter,
1/2: Yellow onion,
6 ounce: Sliced wild/exotic mushrooms,
1/2: Avocado, cut into 1/4-inch cubes
3 ounce: Queso fresco or Feta, crumbled
1 tbsp: Chopped cilantro,
1: Tomato, blanched, peeled, seeded; diced
6: Tortillas de maiz,
Salt to taste,
Directions:
Date: 19 Jun 1996 15:04:45 +0900
From: "Scott Ashkenaz" This is the kind of recipe
that makes my Texpuritan instincts cringe up, but it sounds pretty
good.
>From Stephan Pyle (Star Canyon in Dallas), published in the February
96 Texas Monthly (as a sidebar to a nice article on the spread of
Southwestern ... ahem ... Texas kyoozeen: (Stephan Pyles _New Texas
Cuisine_, Doubleday)
Preheat oven to 450 degrees F. To prepare ancho paste, wash, dry,
stem, and seed chiles. Place in a single layer on a baking sheet and
roast for 1 minute. Put in a bowl and cover with warm water for 30
min. to rehydrate. Strain (reserve liquid) and puree in a blender
with enough of the liquid to form a thick paste.
In a skillet, bring 5 tbsp ancho paste, cream, and garlic to a boil
and simmer for 2 min. Transfer to a blender and puree. Add lime
juice and salt to taste. Strain and set aside.
Heat butter in a large skillet and saute onion and mushrooms for 2
minutes over medium heat, until onion is translucent and mushrooms
are soft. Add avocado, cheese, cilantro, and tomato, and just heat
through. Add 2 tbsp of reserved ancho cream puree and stir gently.
Add salt to taste and simmer 3 min.
Heat remaining reserved ancho cream puree in a skillet until
simmering. Soak tortillas one at a time in puree for 15 sec. to
soften and use tongs to place on a baking sheet. Spread mushroom
mixture evenly down the middle of tortillas. Roll up tortillas, and
using a metal spatula, place on plates, seam side down. To reheat,
cover baking sheet with foil and place in a 350 degree oven for 10
min. Please note the recent questions answered by this recipe:
1. Rehydrate chiles in WARM water, not hot, cold, or vodka.
2. Warm tortillas in sauce, not oil.
3. Place tortillas seam side down.
CHILE-HEADS DIGEST V3 #018
From Glen Hoseys Recipe Collection Program, hosey@erols.com
Source from luhu.jp
From: "Scott Ashkenaz"
that makes my Texpuritan instincts cringe up, but it sounds pretty
good.
>From Stephan Pyle (Star Canyon in Dallas), published in the February
96 Texas Monthly (as a sidebar to a nice article on the spread of
Southwestern ... ahem ... Texas kyoozeen: (Stephan Pyles _New Texas
Cuisine_, Doubleday)
Preheat oven to 450 degrees F. To prepare ancho paste, wash, dry,
stem, and seed chiles. Place in a single layer on a baking sheet and
roast for 1 minute. Put in a bowl and cover with warm water for 30
min. to rehydrate. Strain (reserve liquid) and puree in a blender
with enough of the liquid to form a thick paste.
In a skillet, bring 5 tbsp ancho paste, cream, and garlic to a boil
and simmer for 2 min. Transfer to a blender and puree. Add lime
juice and salt to taste. Strain and set aside.
Heat butter in a large skillet and saute onion and mushrooms for 2
minutes over medium heat, until onion is translucent and mushrooms
are soft. Add avocado, cheese, cilantro, and tomato, and just heat
through. Add 2 tbsp of reserved ancho cream puree and stir gently.
Add salt to taste and simmer 3 min.
Heat remaining reserved ancho cream puree in a skillet until
simmering. Soak tortillas one at a time in puree for 15 sec. to
soften and use tongs to place on a baking sheet. Spread mushroom
mixture evenly down the middle of tortillas. Roll up tortillas, and
using a metal spatula, place on plates, seam side down. To reheat,
cover baking sheet with foil and place in a 350 degree oven for 10
min. Please note the recent questions answered by this recipe:
1. Rehydrate chiles in WARM water, not hot, cold, or vodka.
2. Warm tortillas in sauce, not oil.
3. Place tortillas seam side down.
CHILE-HEADS DIGEST V3 #018
From Glen Hoseys Recipe Collection Program, hosey@erols.com
Source from luhu.jp
Tags
Maindish