For example, yesterday, Cristiana made tacos. Yawn, you're probably thinking, aren't you tired of tacos yet? And truly, the answer to that question is that I could NEVER tire of tacos. But, these aren't any simple, boring old tacos. No, I would call these enchiladas, even though Cristiana doesn't. Anyhoo, let's begin.
The tacos are rolled around a filling of barbacoa and in a green sauce (doesn't that sound like enchiladas?). They were delicious and tasty and I ate all 4 of the ones on my plate. Yum yum.
At dinner last night, I asked Cristiana how she makes them, what's the secret. We've had a few of the conversations so far, and they typically end with, special ingrediant that doesn't exist in The Middle (although you on the coasts might fare better). This time, as always, this was the case. The secret ingredient is barbacoa - not BBQ, but a slow roasted meat in it's own juices so it's tender, not drier like BBQ (no charred bits etc). To make barbacoa, meat is stewed placed in mamey leaves and then placed in a hot earthen oven (like tandoori almost I think). This makes a little packet and the leaves impart their own flavor. Then the meat is cooled, chunked, and the tortillas (fresh from the tortillaria of course) are filled and rolled. THEN, and here is where it gets interesting... the rolled tortillas are quickly dipped in hot oil - not until they get crunchy (that would be flautas or taquitos) but just to soften them. Then, you pile them up on a plate to wait for your hungry family. As they arrive, you place three or four of them in the bubbling plate of green sauce (tomatillos, chiles, garlic, onion) until just heated through. Then move them to a plate and top with crumbled cheese.
Several new techniques stuck out at me that I plan on trying. First, is the not baking the enchiladas in the oven for a long period of time. Cristiana noted that they can get a bit mushy (and PEter and I noticed this the last few times) and that tey just needed to be gently heated through. Also, she made her own sauce so quickly and easily, that I'm convinced I can do it too... and without perservatives and other strange things!
We have a great carnitas recipe at home (but I haven't posted it yet, will do when I get back!) that I think would make an excellent filling for these tacos. I'll experiment and keep you updated!
Notes and Next Time
Ingredients/Recipe
