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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The inspiration came from Cook's Illustrated, however I've made changes to fit my families needs. Please note that you can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. If using fresh tomatillos, be sure to have the large tomatillos (more than 2 inches in diameter) before broiling (placing the skin-side up). UPDATE: Just found out the hard way, bake immediately and DON'T overcook. . . we just had enchilada mush for dinner; great flavor, lousy texture! Ingredients:
4 teaspoons vegetable oil |
1 cup onion, chopped |
3 teaspoons garlic cloves, minced (separated) |
1/2 teaspoon ground cumin |
1 1/2 cups vegetable broth |
1 (16 ounce) can black beans, drained and rinsed |
1 1/2 lbs tomatillos, husks and stems removed, rinsed well and dried (16 to 20 medium) |
3 medium poblano chiles, halved lengthwise, stemmed, and seeded |
1 -2 1/2 teaspoon sugar |
table salt |
ground black pepper |
1 tablespoon coarsely chopped fresh cilantro leaves |
2 cups monterey jack pepper cheese, grated (mexican substitutes ( queso blanco, chihuahua) |
1/2 cup cottage cheese |
1/4 cup sour cream |
1 medium onion, minced |
12 (6 inch) corn tortillas |
1/2-3/4 cup cilantro cream (cilantro cream) |
2 medium scallions, sliced thin |
3 radishes, thinly sliced |
Directions:
1. Sauce:.
2. Adjust oven racks to middle and highest positions and oven at broiler.
3. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes.
4. Add 2 teaspoons garlic and the cumin; cook, stirring frequently, until fragrant, about 30 seconds.
5. Decrease heat to low and stir in broth.
6. Toss tomatillos and poblanos with remaining 2 teaspoons oil (see note in description); arrange on rimmed baking sheet lined with foil, with poblanos skin-side up.
7. Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking.
8. Place poblanos in covered dish for 10 minutes to allow skin to soften; remove skin.
9. Leave tomatillo skins intact (cool 10 minutes).
10. Transfer tomatillos and chiles to food processor.
11. To food processor add1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and 1/4 cup broth to food processor; process until sauce is somewhat chunky, about eight 1-second pulses.
12. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time.
13. Set sauce aside (you should have about 3 cups).
14. Adjust oven temperature to 350 degrees.
15. Combine 1 1/2 cups grated cheese, cottage cheese, onion, cilantro and sour cream; stir in black beans, season with salt.
16. Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce.
17. Wrap tortillas in dampened paper towel and warm in microwave for 30 - 45 seconds.
18. Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla.
19. Roll each tortilla tightly and place in prepared baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas.
20. Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil.
21. Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes.
22. Uncover, top with cilantro cream and serve immediately,.
23. Pass garnishes separately.
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