Butternut Squash Enchiladas
https://ift.tt/34jp5M1 Butternut squash is to fall as zucchini is to summer: There’s always a lot of it, and a lot to do with it. This recipe for enchiladas—made with corn tortillas, bathed in a spicy red sauce, and filled with roasted squash—just made my autumn meal plan more exciting! In fact, anything to do with tortillas makes the world go round in my house, so this meal is a guaranteed winner. Calabaza is the generic name in Spanish for hard squashes that grow south of the border, which are akin to butternut and acorn squash. Though it may not be exactly Mexican (in the same way a butternut squash is not exactly the same as a pumpkin) the use of squash in Mexican cuisine is very common. DO YOU NEED TO PEEL BUTTERNUT SQUASH?Stop right there. I discovered that peeling butternut squash is a matter of taste. If you are pureeing it, I concede that you could peel it. But if you are roasting it? That’s your call. The skins are not unpleasant. They are not even as tough as apple skins. Whether you peel or not, you still have to remove the seeds. HOW TO CUT A BUTTERNUT SQUASH
HOW TO MAKE ENCHILADA SAUCEThe long way to make enchilada sauce is to roast tomatoes and re-hydrate dried ancho chiles, but the enchilada sauce in this recipe is easy and straightforward. I took the liberty of using canned tomatoes and pure ancho chili powder (not the generic chili powder which usually has dried onion or garlic and sometimes cumin or other spices) to make it quick and easy. Although I prefer ancho chili powder, if you can’t find it, feel free to use whatever chili powder you have available to you. Puree all the sauce ingredients in a blender and then cook the sauce in a skillet, which will be convenient when it comes time to dip the tortillas in the sauce. Just a few minutes of cooking brings all the flavors together. WHAT IS THE BEST CHEESE FOR ENCHILADAS?Monterey Jack is a good, melty cheese to go on top of the enchiladas, but you can use a ‘Mexican’ blend, or cheddar if you like. I like the mildness of Monterey Jack, because it lets the sauce shine. WHAT ARE THE BEST TORTILLAS FOR ENCHILADAS?Corn tortillas hold their shape better than flour tortillas when dipped in sauce, and they’re gluten-free as well, with lots of corny flavor! They are readily available at most grocery stories, but you can also make corn tortillas from scratch. Here’s our favorite recipe for homemade corn tortillas. HOW TO PREP TORTILLAS FOR ROLLING ENCHILADASLightly frying tortillas in oil before dipping them in sauce is the traditional method of making enchiladas. The oil adds flavor and helps create a barrier between the tortilla and the sauce, so the tortilla doesn’t disintegrate. It also softens them, so you can roll them easily. Since frying is tedious and messy, I worked out a way to use the microwave, which takes a fraction of the time of pan frying:
I like to do six tortillas at a time, fill them, and repeat with a second stack. THE BEST WAYS TO TOP ENCHILADASChoose as many or as few garnishes as you like: Radishes, cilantro, avocados, and chopped onion or scallions are all good. I especially like diluted sour cream, which mimics Mexican crema, to add a touch of creaminess to the enchiladas. Make-Ahead Tips for EnchiladasIt’s best to make all the components ahead (the sauce, the filling, even the ‘fried’ tortillas), store them separately for up to three days, and then assemble just before baking and serving. The tortillas will need to be reheated if they become stiff. To freeze the assembled and uncooked pan of enchiladas (including the grated cheese topping), wrap the pan in plastic and then in foil, and freeze for up to two months for optimal freshness. Remove the plastic, cover loosely with foil, and bake straight from the freezer for 30 minutes; then remove the foil and continue baking until hot all the way through, 20 to 30 minutes longer. Leftovers will keep in the refrigerator for about three days and can be reheated in the microwave. LOOKING FOR MORE GREAT VEGETARIAN RECIPES?Recipes via Simply Recipes https://ift.tt/2F9fkDA October 30, 2019 at 09:04AM #recipies
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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