EL CHOLO'S SONORA-STYLE ENCHILADAS
These chicken-filled, Sonora-style enchiladas have been offered at El Cholo in Los Angeles since it began as the Sonora Café in 1923. They are based on the recipe of Rosa Borquez, who started the restaurant with her husband, Alejandro. Both were born in the Mexican state of Sonora. This dish, with stacked tortillas rather than rolled, is known in Sonora as "enchiladas chatas," flat enchiladas. Adapted from "A Taste of History: With Authentic El Cholo Recipes" by Ron Salisbury (2020), this recipe includes a chicken stew base with tomatoes, poblano and white pepper, plus a classic red enchilada sauce with smoky dried chiles and a green enchilada sauce with verdant notes from tomatillos, fresh chiles and spinach. A fried egg crowns the top.
Provided by Kevin McKenna, Alexa Weibel
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Prepare the chicken filling: In a medium saucepan, combine poblano, tomato, salt, oregano, white pepper and garlic with 3 1/2 cups water. Bring to a boil over high, then cook over medium heat for 30 minutes. Add chicken, cook for an additional 10 minutes, then stir in cilantro.
- While the filling cooks, prepare the red enchilada sauce and green enchilada sauce. (You also can prepare both sauces first and keep them warm over low heat.)
- When ready to assemble the enchiladas, heat the broiler and set an oven rack a few inches away from it. (It is tricky to assemble all six servings of enchiladas at once, but they can be assembled in batches or cooked off one or two at a time. The components all store well refrigerated for a few days.)
- Heat a medium skillet over medium. Add a layer of vegetable oil that is about the thickness of a corn tortilla and heat over medium-high. Using tongs, dip tortillas in hot oil, quickly cooking on both sides just until warmed without allowing tortillas to become crisp, about 20 seconds per side. Transfer warmed tortillas to a plate and continue until all are fried, adding oil as needed.
- Stack one serving of enchiladas at a time: Dip 1 tortilla in red sauce until fully coated and place on an ovenproof rimmed plate, bowl or baking dish that is slightly wider than the tortilla. Top with 1/3 cup of black beans and a sprinkling of the cheese.
- Dip a second tortilla into the red sauce, then place it on top. Top the second tortilla with 1/2 cup of chicken filling, spreading it in an even layer. Dip a third tortilla into the green sauce until fully coated, then set it on top of the chicken filling. Liberally top half of the top tortilla with red sauce and the other half with green sauce; sprinkle generously with cheese and red onion.
- Assemble remaining tortilla stacks.
- Heat the enchiladas under the broiler, working in batches, until cheese is well melted, 1 to 2 minutes. While cheese is melting, fry eggs in a skillet, in batches as needed.
- Top each serving with a fried egg; season the egg with salt. Drizzle each serving liberally with the loosened sour cream. Top with garnishes, as desired, and serve immediately.
CHILE CON CARNE ROJO, SONORAN STYLE
This recipe came to me in a cookbook published as a fund-raiser by the faculty of the school where I taught. I've used it for thirty years or so, making so many changes along the way that it is now truly "my" recipe. Enjoy!
Provided by AzArlie
Categories Meat
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Put the cut-up beef in a dutch oven or similar large kettle, cover with water and boil with salt, pepper, garlic, onion, and 3-4 bay leaves. Boil until meat is tender.
- Remove bay leaves and throw them away. Remove the meat.
- Pour the liquid into another container. (I use a good-sized plastic pitcher.).
- Stir the chili paste into the liquid. ( Or use 8 ounces of the paste and 8 ounces of made-from-scratch chile sauce. Or if you have an asbestos tongue, skip the commercial stuff entirely!).
- Melt shortening in the bottom of the kettle. Add flour and cook until brown, stirring almost constantly.
- Add 10 cups or so of the beef stock/chile mixture gradually, while stirring. (It's like making gravy.).
- Reduce heat and add oregano, cumin, more garlic, and salt to taste.
- Stir in the meat.
- DO NOT add tomatoes, tomato sauce, tomato paste, stewed tomatoes, or any other tomato product!
- Serve with flour tortillas and refried beans. Or make your own burros and serve it that way. Left overs (if any) freeze well.
Nutrition Facts : Calories 385.8, Fat 30.8, SaturatedFat 11.1, Cholesterol 78.2, Sodium 67.2, Carbohydrate 4.5, Fiber 0.2, Sugar 0.2, Protein 21.4
SONORAN CHICKEN SALAD
From the Sonoran Grill cookbook. A light salad with lemon/lime dijon dressing and a little "kick" from crushed red pepper and chile de arbol (not sure how much heat this adds - use your discretion). Prep time does not include cooking time for chicken or the one hour for the dressing to stand before serving. I love to use rotisserie chickens as I think they add flavor to the salad.
Provided by DailyInspiration
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Whisk dressing ingredients together and let stand for at least 1 hour, allowing flavors to blend. Combine all other ingredients, except lettuce, and gently mix in dressing and let chill. Serve on a bed of romaine lettuce.
Nutrition Facts : Calories 467.9, Fat 37.5, SaturatedFat 5.9, Cholesterol 56.8, Sodium 180.1, Carbohydrate 13.3, Fiber 6.6, Sugar 3.4, Protein 21.9
SONORAN SALAD & DRESSING
Mmm... This is SO yummy. Recipe from my dear friend Cynthia. We love this aside pizza or any grilled meats. If you don't care for large chunks of blue cheese as we do, freeze the cheese and grate. Change the flavor by using feta instead of the blue and add Kalamata olives. Consider adding some Parmesan or pepperoni too. Once filled cooked jumbo pasta shells with this for an appetizer.
Provided by charlie 5
Categories Salad Dressings
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix romaine, tomato, onion, avocado, cheese and bacon in salad bowl.
- Mix together the olive oil, vinegar, garlic, salt, sugar and pepper. Pour over salad and mix well.
Nutrition Facts : Calories 756.4, Fat 71.4, SaturatedFat 16, Cholesterol 39.1, Sodium 1182.9, Carbohydrate 21.1, Fiber 8.5, Sugar 9, Protein 12.5
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