Verde

Hottie pants was in the mood for Mexican food. He insisted on me making some and promptly drove to get some related groceries. I was plain nervous. I have a good reason for that. Cooking does not intimidate me. The day did. We had a string of misfortune bad luck yesterday. It was one of those days when you decide to do a couple of important work and it blows up in your face. Very bad for the morale of a person who has never attempted Mexican cuisine before. Especially a person who is blindly superstitious about jinxes and what nots. This person loves extremely black cats though.

So with a lot of trepidation I attempted and surprisingly succeeded. Kamikazi was pretty specific about what goes into the dish: Black beans, corn and Tomatillo salsa verde sauce. So I donned my exciting stripey apron and got to work.

I went through a couple of recipes and decided not like what I read. I have a phobia of following recipes and rules to the letter. Makes me uncomfortable. So I took some tips from one recipe, some from another and added my own twist to the dish and voila spicy, tangy, cheesy, beany, corny goodness. Did I forget to mention bell peppery?

Recipe

What you will need:

1 small onion - finely diced
2 cloves of garlic - coarsely chopped
1 small bell pepper (green or red) - finely diced too
1 cup/can of black beans
1 cup/can of sweet corn
1 Jalapeno - finely diced
1 small bottle of medium Verde sauce (yes, I am not a cooking genius)
2 tsp cumin powder
2 tsp crushed red pepper
Salt to taste
4 tortillas
1 cup of 4 blend Mexican cheese
2" deep baking dish

If you guys want to make the Tomatillo Verde sauce from scratch, click for the recipe HERE. I couldn't make the verde sauce at such a short notice and our local grocery stores did not have poblano or serrano chiles in stock. So the compromise was a bottle of Ortega Verde Sauce.

What you have to do:

Preheat oven at 350 degrees. Wrap tortillas in aluminium foil, fold halfway and bake it in the oven for 10 minutes. We do this to make the tortilla pliable and soft. After ten minutes take it out of the oven and leave them in the foil.

For the filling:

  • Heat 2 tablespoon of olive oil in a pan and add the onion and garlic and fry til translucent. 
  • Add crushed red pepper flakes, salt and cumin powder and stir. 
  • Add half of the verde sauce from the bottle, jalapenos, corn and black beans and mix thoroughly. Cover and cook for about 5 minutes.
  • Add the green peppers, mix it in and cover and cook for another 5 minutes.


Enchilada time!

  • Hold an open tortilla in the palm of your hand and scoop the filling into it. 
  • Fold over the ends and place the tortilla in the baking dish seam side down. 
  • Repeat the same with the rest of the tortillas and place them in a row next to each other, all of them seam side facing down. 
  • Pour the rest of the verde sauce on the top and sprinkle the cheese. 
  • Cover the baking dish with foil and bake in the oven (350 degrees) for 15 minutes. 


Remove from oven, savor the smell and dig in! Don't forget the Mojitos.






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