1 sauce---
1 cup chicken stock
10 tomatillos (husked) --
1 rinsed and chopped
4 cloves garlic
1 cup onions -- chopped
2 serrano chiles -- seeded and
1 chopped
2 tbsp fresh cilantro -- chopped
1 salt -- to taste
1 filling---
1/4 cup chicken stock
2 cup black beans -- cooked
1 clove garlic -- minced
2 serrano chiles -- seeded and
1 minced
1/2 cup mango or papaya -- diced
4 scallions (white part only)
1 thinly sliced
1/2 cup corn kernels -- roasted
8 oz fresh goat cheese --
1 crumbled
1 salt -- to taste
1 vegetable oil -- to soften
1 tortillas
8 corn tortillas
1 cup mango relish (separate
1 recipe)
Directions
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!)
Recipe By : Stephan Pyles in __The New Texas Cuisine__
Servings: 4 servings
Black Bean-Goat Cheese Enchiladas (With Mango Recipe brought to you by Recipe Ideas
Categories: Bean; Cheese; Enchilada; Fruit; Meat
The History of Recipes
Written recipes as an idea can be traced back into antiquity, at least as far back into recorded history as the ancient Egyptians, and possibly even further. Having said that, generally, these old cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius compiled a collection of documents describing recipes prepared by his fellow Romans. In his works, he tells us how the roman meals were separated into appetizers, main course and afters, something we still use today. Aspicius informs us how the cooks of his times were skilled in the use of a wide range of spices and herbs, including a few you will know for example bay, mint and asafoetida. Continuing our culinary historical journey, there are a couple of interesting books which date from the 1300s : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the curry that is familiar to us all today, but instead recipes for the types of meals on the menus of the rich people of the time. Later on, in the 15th century, the Crusaders brought back many spices and herbs from the holy land, such as coriander, parsley, basil and rosemary. These new foods and spices created a torrent in manuscripts on cooking, many of which are now in private collections. When we get to the 20th century, cooking books were in great demand, mostly due to better eduction, more free time and a general increase in wealth. |
We hope you enjoy this Black Bean Goat Cheese Enchiladas (With Mango recipe.
