August 28th, 2009

Enchiladas

Qué ricas!

Okay, so they’re not authentic enchiladas.  But I’m not so much for hot chiles, and, to make an authentic enchilada sauce, you must have hot chiles.  Not to mention, the way I make them, these are super-deliciosas, and the filling doubles as a sauce so they take less time – and less dinero.  Dinero, moolah, money, dough, greenbacks.  The secret is in making a filling with layers and layers of flavor.

You’ll see.  No te preocupes. 

Enchiladas
Ingredients
2 tablespoons olive oil
4 slices bacon, chopped (or an equivalent amount of pancetta)
2 medium onions, chopped
4 cloves of garlic, finely minced
Kosher salt & freshly ground black pepper to taste
1 15 ounce can black beans, drained
1 15-20 ounce can red kidney beans, drained
1 1/2 cups white wine (anything you would be willing to drink)
1 – 1 1/2 cups tomato sauce 
1 1/2 cups shredded (cheddar) cheese
12 round corn tortillas (6″ to 8″ in diameter)

1. In a large, deep pot (I use a dutch oven), cook the bacon over medium-high heat, stirring occasionally, until most of the fat is rendered out of it (about 10 minutes).  Add the chopped onion and the olive oil and cook, stirring occasionally, until translucent (about 7 minutes).  Add the garlic and cook, stirring often, until fragrant (about 4 minutes).  Add salt and pepper to taste and stir to combine. 

2. Add the wine to the pot, and stir.  Raise the heat, if necessary for the mixture to boil.  Allow the alcohol to burn off, which should take about 10 minutes of boiling the contents of the pot.

3. Once the smell of the alcohol has dissipated, add the beans & 1/2 cup of the tomato sauce and stir to combine. 

4. Let’s make the sauce.  Remove approximately 1 cup of the bean mixture from the pot and puree, either with a traditional blender (messier) or with an immersion blender (simpler).  {If you don’t already have one, an immersion blender makes quick work of pureeing soups, and is very easy on the wallet.}  Combine the pureed bean mixture with the remaining 1 cup tomato sauce and set aside in a separate container.

5. Preheat the oven to 400 degrees. 

6. Let’s assemble the enchiladas, shall we?  Grease a 13″x9″ casserole dish.  Warm the corn tortillas briefly in the microwave by wrapping a few at a time in a wet towel and heating on high for 20-30 seconds.  This will make them pliable and easy to handle.  Take one warmed tortilla and place 2-3 tablespoons of the bean mixture vertically down the center and top with as much grated cheese.  Fold the sides of the tortilla toward one another to close, and place, seam side down, in the casserole dish.  Repeat the process with the remaining tortillas, and crowd them side by side into the casserole dish in 2 rows.

7.  Spread the sauce evenly over the top of all the enchiladas, making sure they are all completely covered in sauce.  It will keep them from drying out.  Scatter the remaining grated cheese evenly atop the sauce.

8. Bake for approximately 20 minutes, until the cheese is melted and beginning to bubble.  Serve immediately!

Warmly,
Nicole

 Posted In : GF Blue Plate Specials (Recipes)
  Posted By : Nicole