Text 29561, 99 rader
Skriven 2015-07-30 05:33:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1703
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Enchiladas - PART ONE
 Categories: Poultry, Vegetables, Sauces, Chilies, Herbs
      Yield: 7 Servings
 
MMMMM----------------------ENCHILADA SAUCE---------------------------
     56 oz (2 cans) whole, peeled San
           - Marzano tomatoes; drained,
           - seeded
      2 lg Onions; rough chopped
      8    Dried ancho chilies; seeded
     20    Dried arbol chilies; seeded
      4    Heads garlic; cloves
           - separated, peeled
      2    Ribs celery; rough chopped
      2 lg Carrots; rough chopped
      4 tb Whole coriander seeds
      2 tb Whole cumin seeds
      2 tb Whole dill seeds
           Salt & fresh ground pepper
           Your favorite roast turkey
           +=OR=+
      2    Roast chickens

MMMMM-------------------------ASSEMBLEY------------------------------
      3 tb Unsalted butter; softened,
           - to grease baking dish
      4 c  Pulled cooked turkey (from
           - roast turkey)
           +=OR=+
      4 c  Pulled chicken (from 2 roast
           - chickens)
      8    (12") flour tortillas
      3 c  Grated queso fresco *
      3 c  Shredded queso Chihuahua
           - **

MMMMM-------------------------GARNISHES------------------------------
           Sour cream
           Limes; in wedges
 
  * Queso fresco is a mild, grainy Mexican cheese available
  at many supermarkets. Cotija and feta are good
  substitutes.
  
  ** Queso Chihuahua is a stringy, melting Mexican cheese.
  If unavailable, use mozzarella.
  
  EQUIPMENT: 1 large roasting pan; food processor or
  blender; 2 (9" X 13") baking dishes
  
  While preparing Thanksgiving dinner, make the enchilada
  sauce: In a large bowl, combine the tomatoes, onions,
  ancho and arbol chilies, garlic, celery, carrots,
  coriander, cumin, and dill and stir to combine. Season
  with salt and pepper then transfer to the roasting pan you
  will roast the turkey in.
  
  Roast the turkey according to your recipe. As the turkey
  roasts, its juices and fat will drip down and cook the
  enchilada sauce ingredients. (Keep in mind that if you
  baste the turkey with the turkey juices, they'll be
  flavored with your enchilada sauce ingredients. To avoid
  flavoring your turkey this way, baste with melted butter,
  turkey or chicken stock, or low-sodium chicken broth-or a
  combination of these.)
  
  When you remove the turkey from the oven to rest, check to
  see that the vegetables are tender and if necessary return
  them to the oven to finish cooking.
  
  Working in batches, transfer the enchilada mixture to a
  food processor or blender and process until smooth-if
  necessary, use a few splashes of water to loosen or thin
  the mixture and create a smooth paste. Season with salt
  and pepper.
  
  DO AHEAD: The enchilada sauce can be prepared ahead and
  refrigerated, in an airtight container, up to 3 days,
  or frozen, up to 3 months.
  
  CONTINUTED IN PART TWO
  
  by Jason Vincent; Nightwood, Chicago
  
  Epicurious | October 2013
  
  Yield: Makes 6 to 8 servings
  
  MM Format by Dave Drum - 21 December 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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