Enchiladas De Chile Verde, Mexican Style
Ingredients
Directions
Make the chile sauce
Boil the green chiles until tender.
Remove the skins and mash the chiles.
Add a little water and fry in a pan with browned flour.
Season with coarse sea salt.
Your chile sauce is ready.
Assemble and serve
Dip the enchiladas in the sauce.
Serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Green chiles
- Provide the main flavor and body of the sauce once softened and mashed.
- Flour
- Browns in the pan and thickens the sauce, giving it body.
The step that matters
Frying the mashed chiles with browned flour. Flour that is cooked until lightly browned thickens the sauce and adds toasted flavor. Cooking it too briefly leaves a raw, pasty taste, while over-browning can make the sauce bitter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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