SONARENSES-MEXICAN FLAT ENCHILADA'S
Use a whole bag of Barker's Hot Mexican Chili Colorado Entero (Red Chili Pods), which I found at Food City here in Nogales. If they are not in your local market, you can easily buy them online.
www.santacruzchili.com) in Tumacacori, Arizona. Pour the chili sauce through a fine mesh sieve to remove any seeds or stem pieces you may have missed making a smooth paste.
|Here is Lupita making the flour/oil roux with blended chilies on her right ready to be mixed in.|
|And this is Marena stirring and adjusting flavors once the chilies have been blended with roux.|
Boil peeled potatoes until very soft. Set aside. Empty contents of Alejandro's masa (already prepared) into a large bowl. Masa is the Spanish word for dough, but in Mexico and other parts of South and Central America it is short for Masa de Maize and is a corn dough made from hominy.
|Bonnie is carefully taking notes!|
|Lupita expertly forming patties.|
|Yours truly trying my hand at forming patties.|
Cook any type of dried bean in boiling, salted water until soft. Blend with an emulsion blender. Add 1 can drained La Costena Pimento Morron Tiras (I could not find this brand of roasted red peppers so just used what I could find in my local market. You could also roast your own red peppers.) Blend again to incorporate peppers. Heat 1 Tbsp. oil and 1 Tbsp. butter in a saucepan or deep frying pan. Add 2-3 Tbsp. chili powder to the hot oil then add beans and fry, stirring frequently for about 15 minutes. This next ingredient really surprised me...add 1 can evaporated milk. This is the ingredient that gives the beans a rich creaminess without using lard. Finally add about a cup of Mexican 4-cheese blend. Taste and season as needed. Set aside.
Now, here comes the fun part...
To assemble and consume:
|Bonnie is contemplating the toppings she will use once she dips her flat enchilada in chili sauce.|
Marena offered us a variety of beverages, but my beverage of choice with this dish are:
2 parts tequila
1 1/2 part triple sec (or Cointreau or Grand Mariner if you're feeling flush!)
1 1/2 part simple syrup (1 to 1 sugar/water. Heat to dissolve sugar. Cool before using.)
2 parts freshly squeezed limes. (I use little key limes.)
Put all ingredients in a shaker. Shake vigorously. Pour into glasses rimmed with salt.
What a fun day we had learning, eating, laughing and enjoying the company of two very gracious hosts. Best of all...we're going to do it again! Next time, Mole!
Thanks for sharing another cooking experience with me.
Tune in again soon for another episode of:
|I love experiencing the food, culture, and customs of Mexico!|