Enchiladas Verde

March 27, 2017 Sachabegg

Historians say that most of the first documented writings where accounting notes. I say that is categorically incorrect. It was recipes. Mostly herbal remedies and some culinary recipes. The Chinese where writing down volumes of herbal remedies while the Europeans were still slow cooking beets over cow patties. There is a long history of secret and not-so-secret ancient texts concerning herbal remedies. Had the human race paid more attention to this, we’d all be living until we were a hundred and eighty three (that’s a real calculation).
Since the beginning of civilization, peoples have been waging war over spices and herbs, and spice trading routes. One could say civilization is based on the spice trade, (if you include salt ). What is the difference between an herb and a spice you may ask, well it all depends on the part of the plant. Generally, herbs are the leaf or flowering parts of a plant (either fresh or dried), spices are produced from other parts of the plant (usually dried), including but not limited to seeds, berries, bark, roots, and fruits.
The Spice trade is no joke. So, to sit in Nova Scotia prancing around like a couple of hippies selling and trading spice… like it’s not totally perilous… is simply imprudent at best. That’s why I like Sach-moe and Jim, they’re always looking for high adventure, and when high adventure is to be found, your man William Board is not far behind.
So I approched Jim and said “Don’t you think your being a bit flip about this whole spice trade thing? We gatta bring in some heavy hitters and quick.”
Jim asked ”What do you mean heavy hitters?”
“You know,“ I continued, ”some fellas that know how to handle themselves against rogue spice traders and clandestine ‘middle-of-the-night-sneak-attaches’ on unsuspecting herb gardens.”
Jim dismissed me as usual and asked ”Bill what year do you think this is?”
“Don’t get wise with me Jim. You ever run in to a gang of spice traders?”
“Well I’m not sure about the spice traders that your speaking of, but, yes I suppose I have” he says.
“OOOh you suppose do you” says I, “You don’t know what you’ve gotten yourself in to here, this is a serious business.”
“And I guess you’re here to protect me are you Bill?” Jim said sarcastically. “Listen Bill, just try and stay out of trouble. Go and cook up one of your weird meals in Mr. Sutton.”
Then ol’ Jim took off to harvest some golden rod… to sell to France. He claims they actually buy the stuff over there. Lucky for Jim and Sacha, ol’ William Board is at their service. I reckon I’ll have to call in some old buddies who know a thing or two more about this spice trading than team Billygoat. And you know what Jimmy, I think I will go cook something. I’m in the mood for Mexican food tonight and I’ve come up flush with some tomatillos. I think some Enchiladas Verde would go down real easy.
Enchillada’s Verde
2 lbs. tomatillos
1 cup cilantro
2 cloves garlic
2 serrano chilies (or jalepeno peppers)
2 tbsp. olive oil
1 onion
1/2 tsp. cumin powder or 1/4 tsp. cayan
1 tsp salt
juice from 1 lime
2-3 chicken breasts (or the equvalent of pork or beef), boiled and shredded
stack of corn tortillas
grated cheddar and monteray Jack cheese (or “Mexican” cheese blend) to taste – about 3-4 cups
So, for the Sauce:
First you commandeer 2 pounds of tomatillos from Sacha’s garden. Shuck them and roast them quickly for 5 or 10 minutes at 375 F on a cookie sheet. Then puree them with a cup of cilantro, 2 cloves of garlic, and 2 serreno chilies (or jalapeno peppers).
Set that aside and fry up a coarsely chopped onion with a couple tablespoons of your favorite oil. At the point when your onion is translucent you could throw in a ½ teaspoon of cumin powder or a ¼ teaspoon of cayan.
Then add the tomatillo puree, a teaspoon of salt, the juice of one lime and cook it for a while. After it has reduced a bit, you can use this sauce to make your enchiladas.
For the Echilladas:
So, for space aliens intercepting this broad cast who have never had an enchilada before, all you do is take a tortilla (it’s better to use corn tortillas for this recipe), and warm it a bit in a pan to make it plyable. Take it out of the pan and put some grated cheese in the tortilla, (the kind you get at the store that says “Mexican” cheese is fine), top that cheese with some meat (use chicken, pork or beef), and now top that with some of the green sauce you just made.
Roll it up and delicately place it in a casserole dish (seam side down), repeat the process until; A. all your fixings are gone, or B. you run out of room in the casserole dish.
Finally, top your enchiladas with the remainder of the sauce. Cover with tin foil, and bake everything in the oven at 350 F until it is all bubbly and the cheese has melted (about 20 minutes or so). Let it rest for 5-10 minutes so that it sets up deliciously. Serve it with Spanish rice and refried beans, and garnish it with a healthy serving of sour cream. Oh, and don’t worry about Jim and Sach, I’ll take care of ’em.
Billy Board over and out