by Heather Schmitt-Gonzalez / Sunday, July 29, 2012
Enchiladas de Chile y Ajo (Enchiladas in Chile-Garlic Sauce)
To me, it's also about the process. From a simple "this is what I want for dinner tonight" to someone taking the time to plan out a thoughtful menu. Often times in our house, we'll draw on a memory of a dish the hubs or I loved as a kid. I love it when the mere mention of a word...an ingredient...or the name of a dish sparks a story out of him. If you know me, you'll know that that doesn't take much. He's full of animated stories that I love to take notes on (be it mentally or literally) and then turn them into a dish that takes him straight back to Mexico.
So basically, to me, it's a family effort. From start to finish. Planning to enjoying. Simple to complex. Traditional recipes and methods to new recipes and ideas. To me, #SundaySupper means embracing old family traditions while creating new ones.
This was basically a "new to us" enchilada sauce. That I fell in love with. And hard. The subtle sweetness of the piloncillo against the gentle heat of the chiles and that flavor of garlic that I love so much reminds of one of my favorite dishes in the whole wide world. Mole. And not just any mole (because there are many varieties), my favorite mole. And much like that mole, I swoon over every bite. And I didn't want to stop eating even when I was full. But I did. So as not to diminish my pleasure. This will be a regular in our house from now on. New tradition.
- 2 oz. dried California (or Guajillo) chiles
- 8 fat cloves garlic, unpeeled
- 6 plum tomatoes
- 1 jalapeno, stemmed
- 1 medium onion, sliced into ½" thick rings
- 1 Tbs. olive oil
- 2 c. chicken stock or broth
- 1 tsp. dried Mexican oregano
- 1 tsp. dried marjoram
- ¼ tsp. ground black pepper
- 1 slice white bread, toasted & torn into pieces
- ⅛-¼ c. grated Piloncillo (or light brown sugar)
- 2 Tbs. freshly squeezed lime juice
- 36 corn tortillas
- oil, for quick-frying tortillas
- 3 c. cooked, shredded chicken
- ~1 lb. queso fresco, crumbled
- Romaine lettuce leaves
- freshly squeezed lime juice (to sprinkle over Romaine)
- radishes, quartered
- thinly sliced onion
- chopped cilantro
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.