This week I have had the pleasure of visiting with my friend Steve - over lunch while eating his delectable taquitos - he mentioned an enchilada recipe that I just had to have. He generously offered his culinary knowledge and I suggested we dinner. Last night we enjoyed that recipe and it was absolutely scrumptious.
Steve Eddy's Tomatillo Enchiladas
10-15 Tomatillos
5-10 Jalapenos
2 Garlic Cloves
Olive Oil
Corn Tortillas
Cheese
16 oz Black Olives
Limes
Salt and Pepper to taste
Husk and wash the tomatillos and cut in half. Cut the tips off the Jalapenos (if you desire you may seed and remove the veins from them - I did not) and cut in halves. Husk and clean the garlic. On cookie sheets line with foil and place all the veggies cut side down. Spray with Olive Oil, sprinkle salt and pepper over their tops. In a pre-heated oven of 375 bake for 30 minutes (except the garlic - they are ready in 15 minutes - overcooked garlic tends to bitter). When all are done - blend together until a smooth consistency - remember to utilize all the liquid exuded in the baking process. Thereafter i placed in a stock pot and brought to a boil and simmered for about 20 minutes - stirring very often. While that is simmering grate your cheese (I used sharp cheddar), dice your olives, and slightly toast your corn tortillas on a griddle or over a gas flame (careful not to burn yourself). In a casserole dish (we used glass) - place a small amount of the sauce to coat the bottom and sides of the casserole dish, fill and roll your corn tortillas with desired amount of cheese and place them tightly into the dish. When all casseroles are filled - with the remaining sauce - we added filtered water to double it and brought it back to boil. Thereafter we smothered the rolled enchiladas with the remaining sauce (remember to divvy it up so that all get smothered) add a layer of grated cheese. Cover with foil and place in a 325 oven for 30 minutes or until most of the liquid has been absorbed into the enchiladas (don't dry them out). Serve hot with desired sides - I served with black beans that I pressure cooked (took 1 hour) and home made cornbread.
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