When we visit my parents’ place in Mexico the best part of our trip is always the food Moña, their housekeeper, prepares. She used to run a restaurant out of her house and she makes some classic Mexican dishes such as chilaquiles and chilies rellenos. Last time we visited she prepared enchiladas verdes. The tomatillo-based sauce was delicate and the cheese-filled enchiladas were absolutely delicious. I’ve been daydreaming of this dish ever since.

My folks are down there now so I asked my dad if he could get Moña to tell him the recipe. Instead, he made a video of her preparing them.

Moña doesn’t measure anything and we don’t have all the exact same ingredients here. It was a fun challenge to translate/transpose her method. I’ll definitely be making these again.

Green Enchiladas

Serves 4

Sauce:

• 1/2 of an onion, divided
• 1/2 of a fresh jalapeño, seeded
• 3 garlic cloves, divided
• 1 1/2 pounds tomatillos (about 15-20), husks removed
• 1 packed cup fresh cilantro
• 1 cup Mexican-style cream, divided
• 1 tablespoon olive oil
• 1/4 cup reserved tomatillo liquid (see recipe instructions)
• 2-4 teaspoons granulated chicken bouillon

Filling:

• 1/3 cup finely chopped onion
• 2 teaspoons olive oil
• 7 ounces crumbled queso fresco (about 1 1/2 cups), 8 ounces grated Manchego or Monterey jack (about 2 cups, divided)

Enchiladas:

• 12 corn tortillas
• Vegetable oil, for frying

Directions:

Preheat oven to 350F.

Place 1/4 of an onion, 1 garlic clove, jalapeño and tomatillos in a saucepan and add enough water to submerge everything. Bring to a boil, turn down heat and simmer for 10 minutes.

Using a slotted spoon, add the onion, garlic, jalapeño and tomatillos to a blender. Strain the tomatillo water through a mesh sieve into a liquid measuring cup. Place any pulp from the sieve into the blender and pulse blender until smooth. Add cilantro and blend. Add 3/4 cup cream and blend.

Finely chop the 2 remaining cloves of garlic and 1/4 of an onion. Wipe dry the saucepan and add 1 tablespoon olive oil. Heat oil and sauté garlic and onion till soft, about 2 minutes. Add the contents of the blender to the saucepan. Place 1/4 cup of tomatillo water in the blender and swish it around to loosen up any leftover sauce; add to the saucepan. Add 2 teaspoons of chicken bouillon and taste for saltiness. If it needs more salt, add more bouillon. Turn heat down and gently simmer for 10 minutes so sauce thickens, stirring occasionally. Turn off the heat and add remaining 1/4 cup of cream; set sauce aside while you prepare the filling.

Sauté the 1/3 cup chopped onion in olive oil until soft, about 2 minutes. Let cool slightly and combine with the queso fresco and 1 cup of the Manchego or Monterey jack. Set aside the filling while you prepare the tortillas.

In a frying pan, add enough vegetable oil to liberally coat the pan, about 1/3 cup. Heat oil over high. Add the edge of a tortilla to see if the oil is ready. The tortilla should bubble a little in the oil. When oil is hot enough, add one tortilla and fry just a few seconds on each side, flipping three or four times. You don’t want the tortillas to become crispy, but the oil makes them more pliable. Lift tortilla out of pan and let the excess oil drip off the tortilla. Transfer tortilla to a platter or tray and repeat with remaining tortillas, adding more oil if needed.

To assemble the enchiladas, spoon about 1 cup of the sauce into the bottom of a casserole dish. Pat a tortilla with a paper towel to absorb any excess oil, then dip the tortilla into the pot of sauce, letting any excess drip back into the pot. Place tortilla on a prep tray, add a small handful of filling, and roll up the tortilla, placing it seam-side down in the casserole dish. Repeat with remaining tortillas and filling. You could also add shredded cooked chicken in this step, if you like.

When the dish is packed with enchiladas cover them with a layer of sauce, using a spoon to spread the sauce into every nook and cranny. Top with remaining Manchego or Monterey jack. Cover with foil and bake for 15-25 minutes, until cheese on top is fully melted.

My mother spent several of her young adult years living in New Mexico and that’s where she first learned to cook. My favorite of her dishes was always posole, a pork stew with hominy, cooked all day until the pork is falling apart tender and the hominy is soft and chewy having absorbed the flavors of the soup. The house always smelled amazing when she cooked this dish and I could hardly wait to dip her homemade flour tortillas in the red, flavorful broth.

Many posole recipes call for canned hominy, but that just won’t do for my mom. She always uses dried hominy, which she soaked the night before. There’s something better about dried hominy than canned – it’s a texture thing I guess.

My mom doesn’t use a recipe but I never remember how she makes it. She just gifted me some dried hominy and New Mexico chiles for Christmas so I thought I would finally get down a recipe on my blog so I can stop hounding her every time I want to make it.

Traditionally posole is served with flour tortillas and a variety of fresh ingredients such as chopped cabbage, sliced avocado, sliced radishes, chopped green onions, cilantro and lime wedges. Since my mom’s posole is more stewlike than soupy we skip the salad toppings and just opt for the tortillas to sop up the rich broth. I hope you enjoy this meal as much as my family does!

-Natasha

Posole Rojo – in the style of my mother, Rachel

Serves 6

Ingredients:

8-10 oz. dried hominy, soaked in water overnight

8 dried New Mexico chiles

1 tablespoon olive oil

2.5-3 pounds pork shoulder, cut into cubes

1 onion, chopped

6 garlic cloves, smashed and roughly chopped

6 cups chicken stock

3-5 cups water (or more chicken stock)

2 bay leaves

3/4 teaspoon dried oregano

2 tablespoons tomato sauce or marinara sauce

salt and pepper, to taste

Directions:

The night before, place the dried hominy in a pot and cover with several inches of cold water. Cover and let sit overnight. Drain and set aside when ready to make posole.

Heat a large dutch oven on high and toast the dried peppers on both sides, being sure not to burn them. Set chiles aside. When cool, use scissors to cut off their tops and make a slit up the side of each pepper; discard the seeds.

Add the olive oil to the Dutch oven and heat on high. Pat dry the pork, lightly salt it, and add half of the pork to the dutch oven. Brown on both sides, set aside and add the rest of the pork to brown. Set second batch of pork aside, pour out any excess fat, leaving a little bit for the vegetables.

Add the onion, scraping up any fond that developed on the bottom of the pot as the onions release water. Cook until soft, about 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Add 6 cups of stock, the bay leaves, oregano, tomato sauce, pork, hominy and the chiles. If there were any bones with your pork, add them too. Add salt and pepper to taste. Bring to a boil, cover, turn down the heat and simmer for several hours until pork is very tender and hominy is soft. If the hominy absorbs too much liquid during cooking, add more stock or water to keep it soupy.

When pork and hominy are tender, remove the chile skins with tongs and let cool. If any pulp remains on the inside of the skins, scrape it off with a spoon and place back into the pot. Discard chile skins.

Serve with flour tortillas and accoutrements such as chopped cabbage, sliced avocado, sliced radishes, chopped green onions, cilantro and lime wedges, if desired.

I love ooey, gooey enchiladas, but I dislike how messy they are to make. All that soaking tortillas in sauce, filling them and rolling them up – I don’t want to dirty up my clean kitchen!

Here’s a recipe I adapted from Epicurious for the easiest way EVER to make enchiladas. It’s all the same basic ingredients, but without the hassle of dipping and rolling tortillas.

This recipe is really adaptable. Use a leftover rotisserie chicken or ground pork instead of beef. Sub the black beans for pinto. Use what you have in the pantry.

It’s so quick to put together and get to the table, this may become part of our regular dinner rotation!

Skillet Beef Enchiladas – the easiest way to make enchiladas

Serves 4-6

Ingredients:

• 1 pound ground beef (sub ground pork or shredded cooked chicken)
• 1/2 an onion, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 can of black beans, drained and rinsed
• 1 cup frozen corn, thawed
• about 2 cups red enchilada sauce
• 6 corn tortillas, cut into quarters
• 1 cup shredded Mexican cheese blend
• Sprinkle of shredded smoked gouda (optional)
• 1/4 cup black olives, chopped (optional)
• Pickled jalapeño slices (optional)
• Sour cream and chopped cilantro, for serving

Directions:

Preheat oven to 500F. Heat a 10-inch cast iron or ovenproof skillet over medium-high flame. Add the ground beef and cook until browned. Drain excess fat if necessary, but leave a little in the pan for the onions.

Add the onions and salt and pepper to taste. Cook until onions soften, about 5 minutes. Add garlic and cook until fragrant, about one minute.

Add the beans and corn. Pour the enchilada sauce over the contents of the pan and mix together. Add the tortilla pieces and gently stir to incorporate them into the mix, folding the mix over the tortillas now and then.

Evenly distribute the contents of the pan and top with shredded cheese. Turn off heat when contents is heated through and starts to bubble. Dot with olives and jalapeño slices if desired.

Bake 5-10 minutes or until cheese is bubbly. Let cool about 10 minutes before serving. Serve with dollops of sour cream and sprinkle with cilantro.