How To make Enchiladas Banderas
4 Chicken breast
2 c Tomato, canned; mashed
1/2 c Onion; chopped
1 ts Salt
1 ts Garlic powder
Salsa verde Salsa roja Sour cream Tortillas, corn Oil
SALSA COLORADO:
24 Chiles, red, mild, dried
4 tb Oil
10 Garlic clove; minced
Salt to taste 6 tb Flour
SALSA VERDE:
4 lb Tomatillos, peeled
1/2 c Onion; finely chopped
1/4 c Oil
1 ts Salt
1 ts Garlic; chopped
In large pot, boil chicken in water to cover until tender; reserve 2 cups broth. Debone and dice chicken. Add chicken, tomatoes, onion, salt and garlic to reserved broth; boil 10 minutes or until reduced enough for enchilada filling. Strain. Heat a bit of oil in a small skillet; press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll. Stuff with chicken filling. Roll filled tortillas and place in baking dish. Cover one-third of the enchiladas (longways) with salsa verde, the center third with the sour cream, and the final third with salsa colorado. The result should resemble the Mexican flag. Bake at 375 degrees until thoroughly heated, about 25 minutes. Salsa colorado: Wash chiles, stem and seed. Cook in boiling water to cover well 10 mins. or until soft. Remove and drain. Reserve liquid. Place chiles in blender with reserved water, and whirl until you achieve a pasty consistency. Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chile paste slowly to mix well with flour to a smooth paste. When all the chile paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water to a thick, saucy consistency. Salsa verde: Boil tomatillos in small amount of water until tender; blend in food processor. In skillet, saute onions in oil. Add pureed tomatillos, salt and garlic.
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How to Make Choripanes | Hilah Cooking
Make Choripanes! Argentinian chorizo sandwiches with chimichurri sauce. You will LOVE this delicious grilled choripán recipe.
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Choripanes were invented in Argentina, but similar sandwiches are eaten in Uruguay, Brazil, and Chile. Choripán is a portmanteau of chorizo and pan – sausage and bread - but that's not all there is to it. Chimichurri is what makes the sandwich famous.
Chimichurri is a fresh salsa based on oil and vinegar and parsley, with various other ingredients added depending on the cook. Garlic in some amount is always present; onions or shallots sometimes; red pepper flakes in whatever amount you desire; oregano and bay leaf; some recipes use a combination of cilantro and parsley, as well.
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