CINCO DE MAYO!!! sense it is cinco de mayo i wanted to post some recipes i learned by a wise 67 yr old lady who taught me alot about mexican food,so thank you. she calls me meho i hope i spelled it right. she's like my grandmother i can say i love this lady shes funny and could cook some mean food, she even knows a little tagalog,crazy. one time i was was with her and i was helping cut some onions and she said allah cuz i almost cut my self i couldnt stop laughin for the fact she said that to me. well enough of my life stories heres some recipes she taught me. enjoy also i have no pictures for the fact i didn't make any of these things today but don't worry soon ill post up some dishes ounce my new camera gets in.
serving:4-6
ingredients:
-1 tbsp butter
-3/4 c. chopped onion
-1 large clove garlic, minced
-1/2 tbsp. salt
-1/4 tsp. ground cumin.
-2 tblsp flour
-1 1/2 chicken broth
-2 cans or jars of (4.5 ounces each) chopped green chilies undrained
-veg. oil for softening the tortillas
-12 corn tortillas
-2 c. coarsely shredded cooked chicken (salt pepper grilled or boils doesn't matter i prefer frilled)extra flavor
-2 c. shredded mexican blend cheese find it at the super market or where ever you shops
-1 c. whipping cream
-1/3 c. sliced green onions
-1 can (2/5 ounces) sliced ripe olives, drained
-3 roma tomatoes, seeded and chopped into squares
-chopped fresh cilantro optional
directions:
in a saucepan, melt butter over medium heat. saute onions until transparent clear. stir in garlic, salt and cumin. stir the flour until well combined then stir in the broth slowly dont burn yourself. add chiles and stir well. reduce heat to simmer. cook then cover. uncover it in abotu 15 min. remember this sauce can be made to this point colled and refrigerated for 24 hours i think longer the better like wine yessir. now in a 350 oven place tortillas on 2 cookie sheets. will fit in a single layer, brush lighty on both sides with the oil. bake for 3 min. until warm of tortillas soft so you can roll. stack on a plate and cover with towel or foil keep warm while you fill them. combine chicken and 1/2 c. of the green chile sauce. to fill tortillas, place a 2 tblsp. chken mixture and 2 tblsp cheese across center of each tortillas. roll up and place seam-side-down in shallow 13x9 inch baking dish. pour remaining sauce over rolled enchiladas then pour cream evenly over entire mixture and top with remaining cheese. sprinkle with green onions and ripe cilantro if you want. BON APPETITE!!
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