2 tbsp peanut oil
1 2-oz. package dried pasilla
1 chilies, stemmed, seeded,
1 torn into 1-inch pieces
1/2 cup whole blanched almonds,
1 chopped
4 chicken breast halves
6 cup chicken stock or canned
1 low-salt broth
1/2 tsp cumin seeds
4 plum tomatoes, cored,
1 quartered
1/2 onion, quartered
4 cloves garlic, peeled
2 tbsp firmly packed golden brown
1 sugar
1 tsp coarse salt
1 peanut oil (for deep frying)
16 corn tortillas
2 1/2 cup grated montery jack cheese
1 cup creme fraiche or sour cream
1 avocado, peeled, seeded,
1 sliced
1 fresh cilantro sprigs
Directions
Heat 2 tablespoons oil in large pot over high heat. Add chilies and
almonds. Saute until chilies darken and almonds are golden, about 2
minutes. Using slotted spoon, transfer chilies and almonds to bowl.
Reduce heat to medium. Season chicken with salt and pepper. Add to
same pot and brown on all sides, about 5 minutes. Add stock; simmer
until chicken is cooked through, aobut 20 minutes. Transfer chicken
to another bowl using slotted spoon; cool. Reserve stock in pot.
Toast cumin seeds in heavy small skillet over medium-low heat until
aromatic, about 1 minute. Mince cumin seeds. Add cumin, chili
mixture, tomatoes, quartered onion, garlic, sugar and salt to stock.
Simmer until all ingredients are very soft, about 45 minutes.
Working in batches, puree stock mixture in blender. Return to pot.
Boil until reduced to 4 cups, stirring occasionally, about 20
minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill
chicken and sauce separately.)
Remove skin from chicken and discard. Cut meat from bones and shred.
Transfer to bowl and combine with 1/2 cup sauce. Set filling aside.
Oil two 13X9-inch glass baking dishes. Pour oil into deep skillet to
depth of 1/2 inch and heat to 375-degree F. Fry tortillas 1 at a time
until softened, about 5 seconds per side. Using metal sapatula,
transfer to paper towels. Spread 1 tablespoon sauce over each
tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon
chooped onion. Place 1/3 cup chicken down center of each tortilla;
roll up. Place seam side down in baking dishes. (Can be made 1 hour
ahead. Cover.)
Preheat oven to 350-degree F. Pour remaining sauce over enchiladas.
Sprinkle with remaining cheese. Bake until heated through, about 20
minutes. Top with creme fraiche, avodado and clinatro.
SOURCE: BON APPETIT, April '93
Servings: 16 servings
Chicken Enchiladas With Pasilla Chili Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Chili; Enchilada; Mexican; Poultry
The History of Recipes
It is possible to trace the history of meal recipes back into the far past, in fact as far back into recorded history as early Egypt, and possibly even further. However, sadly, these early cookbooks were just very basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics are some ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a man called Apicius created a few documents showing how to cook the recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and dessert, a style of dining still practiced today. He also tells us how the Roman cooks made use of many aromatic flavours, including a few that are still present in modern kitchens such as thyme, fennel and asafoetida. Later, we have a couple of books which appeared in the 1300s - a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are unconnected to the curry that is popular today, but instead recipes for the types of food prepared for the rich and powerful of those days. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the holy land, such as coriander, parsley, and rosemary. These new herbs and spices led to an eruption in publications on food, many of which are kept safe in private collections. During the following few hundred years, the rich families of Wesstern Europe strove to lay on the most extravagent meals, and consequentially cooks and their recipes were much in demand. Nevertheless, it was during the 19th century that formal cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cooking publications are starting to become popular mostly as a result of better eduction, more free time and having more disposable income. |
We hope you enjoy this Chicken Enchiladas With Pasilla Chili Sauce recipe.
