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Posts Tagged ‘salsa verde’

by Sarah Steimer

Green enchiladas with goat cheese

I love enchiladas. It’s a great way to stuff some ingredients into a tortilla, pop in the oven and somehow seem like you made an effort. For this enchilada, I happened to be craving broccoli and decided to run the green route.

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by Sarah Steimer

I made this for Bill’s birthday in October, and then again for my family when I went home for Thanksgiving. Enchiladas might be one of my new favorite meals to make. It’s so easy to mix and match flavors depending on the season or whatever is in your refrigerator.

  • 1 medium sweet potato, peeled and cubed
  • olive oil
  • 1/2 medium red onion, sliced thin
  • salt
  • 1 cup black beans (cooked)
  • 1/4 cup diced green chiles
  • 1/2 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 clove garlic, minced
  • 1 chicken breast, poached and roughly chopped (I use bone-in, skin-on chicken and then pull the meat off after poaching, but boneless, skinless is a bit faster)
  • 4 soft corn tortillas
  • 1 cup salsa verde
  • 1/2 cup Monterey jack cheese, shredded

Simmer the sweet potato in a small pot until the cubes are soft enough to be mashed. About 10-15 minutes.

In the meantime, heat enough olive oil to cover the bottom of a small saute pan. Add the onions to the oil, along with a pinch of salt. Cook until the onions are just caramelized.

Want more than just four enchiladas? Double the recipe and use a regular 13-by-9-inch pan.

Mash the sweet potatoes and mix in the black beans, diced chiles, chili powder, garlic, cumin and salt to taste.

Place about half of the salsa in an 8-by-8-inch (or 9-inch) square baking dish. Shake to distribute the salsa in the bottom of the dish.

Distribute the mashed sweet potatoes and black beans, caramelized onion and a sprinkle of the cheese (leave about half for the top). Roll each taco up and place in the baking dish, with the seams facing down. Pour the rest of the salsa on top and sprinkle with the remaining cheese.

Bake the enchiladas at 350 degrees for 20 minutes, until the cheese has melted.

Makes four enchiladas, or two-three servings.

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by Sarah Steimer

I know we say the we love the flavors in many of our dishes, but I have to say that these are truly tastes that sing to me. Fall is my favorite season, especially for produce — plus I’m a sucker for Mexican food. You couldn’t make a more Sarah-centric meal, although I would accept challengers.

  • 1 chicken breast, poached and shredded/cubed
  • 1 poblano pepper, roasted, peeled and sliced
  • 1 acorn squash (try to find a small one)
  • 1 red onion, sliced about 1/4-inch thick
  • 2 teaspoons cumin
  • salt and pepper
  • 1 4-ounce log goat cheese
  • 4 soft corn tortillas, about 8 inches or so in diameter
  • 1/2 cup – 2/3 cup salsa verde (if you would like to make your own, try our recipe from last summer)

Cut the acorn squash in half and roast at 400 degrees, skin side down, for 40-50 minutes, or until the squash can be easily pierced with a fork.

You could do a lot of variations on these enchiladas. Shrimp or steak instead of chicken (or no meat at all for a vegetarian version). You could also go with a milder roasted bell pepper if poblanos are too spicy for your taste.

In the meantime, heat about a tablespoon of olive oil in a medium-sized sauté pan. Add the onions to the pan and cook until caramelized, occasionally de-glazing the pan with a little water when necessary. Set aside.

When the squash has cooked, scoop the flesh out of the skin and mash with the cumin, salt and pepper.

Set up an assembly line of ingredients to build the enchiladas. If your corn tortillas seem a bit dry and may break as you work with them, microwave them for a few seconds while covered with a moist paper towel.

Working down the center of the tortilla, layer a line of squash, onion, pepper, chicken and feta. Roll the enchilada up and place seam-side down in an 8-by-8-inch or 9-by-9-inch baking pan. Continue with the remaining ingredients so the four enchiladas fit snuggly in the pan.

The enchiladas may be refrigerated at this point if you are preparing them in advance!

By the way – BE CAREFUL when peeling/cutting poblanos. Mine were especially hot this time around and, four hours later, my fingers are still burning. Wear gloves when working with any hot pepper!

Before cooking, top the enchiladas with the salsa and sprinkle with any remaining goat cheese. Cook for about 20-25 minutes at 350 degrees.

Makes 2-4 servings.

Recipe adapted from: Brit + Co.

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by Sarah Steimer

It ain't easy being green. But it's so easy being the cutest ever. Great job, cute salsa!

  • 1 pound tomatillos, husked
  • 1/2 cup finely chopped onion
  • 2 large cloves of garlic – I actually used a couple of garlic scapes instead – stayed with the green theme
  • 1 jalapeno, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoons salt, or to taste
  • 3/4 cup water

Wash and dry your tomatillos (they’re a little sticky which was a surprise). Place then in a pan and put under your oven’s broiler until the skin darkens, but does not burn. This should take about 8 minutes and it helps to turn them once or twice.

I want to see what else I can use tomatillos for - this was my first time working with them.

Add all the ingredients into a blender and puree for a few seconds.

Pour your salsa puree into a small saucepan and bring to a boil over medium-high heat. Let simmer for 10-15 minutes.  Cool in the refrigerator if you want to use it as a dip, or serve warm over chicken, fish or whatever it is you eat.

Makes about two cups.

Recipe adapted from: Meals in a Madhouse

Photos: Sarah Steimer

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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