OMG! these are amazing, thanks Dad for the inspiration on the sauce, and I’m sure if I had gone for the home made tortillas instead of the store bought ones it would have been a bit more solid coming out of the pan. Wow!!! this is living!!!
Stuffing:
- 1 can organic black beans
- 1/2 bulb of garlic
- 2 Green serrano peppers
- 1 Red bell pepper
- 1 thing of oyster mushrooms
Sauce:
- 1 small can diced tomatoes
- 1 chipolte pepper
- 1 ghost pepper
- 1 bunch of cilantro
- 2 tablespoons of cumin
- 1/3rd of a light beer
For Assembly (and topping):
- Medium sized corn tortillas
- 1 can chopped black olives
- 1 bag of Mexican cheese
- Sour cream (for serving with)
The Process:
The Enchilada Sauce: In a small pot put a little oil and the chopped ghost pepper (optional) and chipolte, heat until you start to feel the hotness in your nose, throw in the can of diced tomatoes and cumin, stir and cover, add beer and salt as necessary for liquid & just before shutting off throw in the bunch of chopped cilantro.
The insides: In a pan saute the vegetables in the following order giving a minute or so for each to cook and salting as necessary to bring up both the flavor and to wilt the vegetables: Oyster Mushrooms, Garlic, Peppers Black beans (I like to wash off the bean water from canned beans),
The assembly: First in your baking pan, slather some enchilada sauce on the bottom to keep things from sticking. Now take a tortilla, scoop some of the filling inside, sprinkle some cheese, wrap and place in baking pan, repeat this until the pan is full and you don’t have any more insides. Next top with the remaining (lots) of enchilada sauce, cheese and black olives.
Bake at 350 for 20 to 30 minutes (until the cheese is all bubbly)
Pull out and serve with sour cream!
11 Comments
I like frying up my tortillas first! Nom nom extra fat!
Nom Nom Nom, these were off the hook!!! no extra fat needed!!
Gah! These look so delicious! What are Green serrano peppers all about?
DOOOOOOOOD!. I’m making these asap.
Yes!!! beware of the ghost pepper if you can find one, it is the worlds hottest pepper!!!
Jeanne Serrano peppers are actually not the peppers I used, some sorta long green pepper, light greenish, Italian pepper or something
These look delicious, especially with the black olives. The trick i want to know is, how do you make large corn tortillas from scratch. Is masa harina the trick? I’ll be working on that.—-dad
Dad, you are correct, the Masa Harina is the key. Obviously you can replace the silly tortilla press idea with the nifty rolling pin
In most every recipe for corn tortillas, the proportion of ingredients called for is 2 cups of Masa Harina to 1-1/4 to 1-1/3 cups of water. However, the difference between 1/4 cup and 1/3 cup, while only 4 teaspoons, can be critical.
The process is this:
1. Mix the Masa Harina and the water; knead to form your masa (dough)
2. Pinch off a golf-ball sized piece of masa and roll it into a ball
3. Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic
4. Press the masa
5. Transfer the tortilla to a hot, dry skillet
6. Cook for about 30 seconds on one side; gently turn
7. Cook for about 60 seconds (it should puff slightly); turn back to the first side
8. Cook for another 30 seconds on the first side
9. Remove and keep the tortilla warm
Also, try this one: http://www.wikihow.com/Make-Corn-Tortillas
Not going to be making corn tortillas from scratch, but tonight’s dinner at the Nudio will feature this dish. Thanks for the great ideas, B.
OMG so freakin good – even though Canada doesn’t have chipotles and poblanos – and it doubles well.
I will make it again