Tex Mex Two Nights in a Row

Stacked Enchiladas.

I hadn't made this in a few years. 

It is one of the few meals I make that would

actually qualify as vegetarian.

Stacked Enchiladas

Print Recipe

Source: Southwest Cookbook

Vegetable oil for frying

12 corn tortillas (6 inches)

1-1/2 cups (12 fl ounces) Green Chili Sauce (recipe on page 195)

2 cups (8 ounces) grated Monterrey Jack or Cheddar Cheese

3/4 cup finely chopped onion

Preheat oven to 350°F. Pour vegetable oil into a medium , heavy

skilled to depth of 1/2 inch. Heat the oil over medium high heat

to 375°F, or until a strip of tortilla browns in 60 seconds.

Soften the tortillas, one at a time, for about 5 seconds per side

in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened

tortilla into the sauce. Place 1 coated tortilla on an oven proof

plate and top with 1 tablespoons green cili sauce, 2 tablespoons

grated cheese and 1 tablespoon chopped onion; repeat twice so that

1 serving contains 3 layered tortillas. Repeat with the remaining

ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5

minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between

layers.

Green Chili Sauce

1 Jalapeno chili seeded and diced

1 garlic clove crushed

1/4 cup chopped green onions

4 tomatillos, husked and diced (or use canned)

1-1/2 cups chicken stock

2 new Mexico green or Anaheim chilies, roasted, peeled, cored,

seeded and diced.

1/4 cup chopped fresh cilantro

1 tablespoon fresh lime juice

1 tablespoon heavy cream

Salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeno , garlic, green onions,

tomatillos and chicken stock. Bring to a boil over medium-high

heat' reduce heat and simmer until the liquid is reduced to about 1

cup about 15 to 20 minutes.

Pour the chicken stock mixture into a blender or food processor.

Add the Anaheim chilies, cilantro and lime juice; puree until

smooth. Add salt and pepper. Add the cream and mix again. Serve

warm. Keep 1 to 2 days refrigerated.

NOTE:  In a pinch use a bottle of Salsa Verde for the sauce. And 

doctor it up with cilantro, and a little cream. 

Pork Carnitas - Tacos

This is one of those non-recipes.

I took a small roast pork sirloin roast and cut it into big

cubes (2"). 

 (Note: you can use pork shoulder or butt)

Rubbed with fresh garlic, salt, pepper, cumin and some adobo sauce from a can of chipotle peppers.  (Or use some chipotle ground peppers).

Browned in a cast iron skillet and then added to the Breville Pressure Cooker.

Sauted a sliced white onion in the skillet, a couple of minced garlic cloves and then deglazed 

with a little chicken broth, the juice of an orange and a lime,  and added to the

Pressure Cooker.

Cooked for 28 minutes on high pressure.

NOTE: 

Doesn't matter how well your PC will sear, 

it is always a much better and quicker sear if done on the stove. 

And you can bring the liquids to a boil more quickly

This will shorten the time it takes for the pressure cooker 

to come up to pressure, which will shorten the

cooking time.

A plus on a work night. 

When the meat is done, just reheat the cast iron skillet,

add a little oil or lard and fry the cubes of pork to crisp

up a little. 

Serve as tacos in corn tortillas. 

(Note:  I have also done this using a roast, rubbed with the seasonings and slow roasted in the oven until fall apart tender. )