Recipes: Enchilando Españoles en Edimburgo
Disclaimer: I'm working with the ingredients that I have available, so I've had to tweak certain things.
Enchiladas (Serves 8, 2 enchiladas per person)
Ingredients
- 6 medium chicken breasts
- 4 garlic cloves
- 1 yellow onion, halved
- 1 can green chiles
- 2 cans tomatillos
- 16 medium flour tortillas
- few sprigs of coriander
- 6-8 slices of edam cheese
- olive oil
- 2 cubes of stock
Instructions
Preheat oven to 180 C.
Boil chicken in a large pot of water with stock cubes, 2 garlic cloves, olive oil and onion. Once the chicken has cooked through, remove from heat and shred it. Be careful! The chicken will be hot! Set water aside; you'll need it for later.
Place tomatillos along with some of the water they come in a blender. Add chiles depending on how spicy you want your sauce. Add coriander, 2 garlic cloves, salt, and some water from the chicken. Blend. Taste your sauce and season as you please. If your sauce is too thick feel free to add more water.
Time to put your enchiladas together! Heat the sauce in a medium sauce pan. Dip a tortilla in the sauce to soften it. Place it in a pyrex, add shredded chicken and roll it up! Repeat with all your tortillas. Pour remaining sauce over the enchiladas. Cover with edam slices. Bake until cheese is melted. Serve!
Rice
Ingredients
- 1 1/2 cups long grain rice
- 5 tomatoes
- 2 garlic cloves
- frozen peas
- water from boiled chicken
- olive oil
- boiled onion from the chicken
Instructions
Boil tomatoes in water from chicken until skin starts to crack. Place tomatoes in a blender with garlic, boiled onion, salt, and some of the water used for boiling. Heat olive oil in a large pan or wok. Pour rice into hot pan and let it cook for about a minute in hot oil. Pour tomato sauce over rice and give it a nice stir. Once the tomato sauce starts boiling, add about 3 cups of the water used for cooking the chicken. Let the rice cook, stirring occasionally to make sure the bottom doesn't burn. Add more water if necessary and season to taste. When the rice is almost done cooking, add frozen peas (as much as you like!).
