| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains, Vegetables |
Texan |
Cheese, Main dishes |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Chicken stock |
| 10 |
|
Tomatillos (husked); rinsed and chopped |
| 4 |
|
Cloves garlic |
| 1 |
c |
Onions; chopped |
| 2 |
|
Serrano chiles; seeded and chopped |
| 2 |
tb |
Fresh cilantro; chopped |
|
|
Salt; to taste |
| 1/4 |
c |
Chicken stock |
| 2 |
c |
Black beans; cooked |
| 1 |
|
Clove garlic; minced |
| 2 |
|
Serrano chiles; seeded and minced |
| 1/2 |
c |
Mango or papaya; diced |
| 4 |
|
Scallions (white part only); thinly sliced |
| 1/2 |
c |
Corn kernels; roasted |
| 8 |
oz |
Fresh goat cheese; crumbled |
|
|
Salt; to taste |
|
|
Vegetable oil; to soften tortillas |
| 8 |
|
Corn tortillas |
| 1 |
c |
Mango Relish (separate recipe) |
INSTRUCTIONS
SAUCE
FILLING
Preheat the oven to 350 degrees F.
To make the sauce, in a saucepan, cook the chicken stock, tomatillos,
garlic cloves, onions, and serranos over medium-high heat for 10 minutes,
stirring frequently. Transfer the mixture to a blender, add the cilantro,
and puree until smooth. Season with salt and set aside.
To make the filling, in another saucepan, bring all the filling ingredients
except the cheese and salt to a boil. Remove from the heat, whisk in 4
ounces of the goat cheese, and season with salt. Deep warm.
Pour enough of the oil in a skillet to come 1/2 inch up the sides. Over
medium heat, bring the oil to 350 degrees F. or just smoking. (CAUTION: Do
This Very Carefully--This is VERY, VERY HOT--) Submerge the tortillas in
the oil one by one for 5 seconds each to soften. Drain the tortillas on
paper towels and keep warm: do not stack the tortillas.
To assemble the enchiladas, divide the black bean-goat cheese mixture
evenly among the tortillas, spreading evenly down the middle. Roll up the
tortillas and place seam side down on a baking sheet or in an ovenproof
baking dish, placing them snugly together. Pour the reserved tomatillo
sauce over the enchiladas, and top with the remaining 4 ounces of the goat
cheese. Cover with foil and bake in the oven for 10 minutes. Serve 2
enchiladas per plate, together with Mango Relish (separate recipe).
Chef's Notes: This recipe is included by chef Stephan Pyles in his
cookbook __The New Texas Cuisine__, Doubleday, 1993, ($35.00).
The chef states: "This recipe was published in _Parade_ magazine in 1987
in an article commissioned by my friend Sheila Lukins... Although at first
glance this combination may not seem very Texan, one only has to realize
that the Gulf Coast is subtropical and that some of the best goat cheese in
the country is made here in Dallas by the Mozzarella Company." (He's
right!)
Posted to MC-Recipe Digest V1 #214
Date: 23 Aug 96 17:17:10 EDT
From: Paul & Terri Law <103366.1520@CompuServe.COM>
NOTES : "Black beans, goat cheese, and mango have become a popular
combination
in the new Texas cooking, and once you've tasted these enchiladas,
you'll understand the appeal" says Chef Pyles of Star Canyon in
Dallas, Texas.
A Message from our Provider:
“God will ultimately have HIS way, not yours!”