EncioLadas Zacatecanas; The creamy green pepper sauce does not bite at all and the pieces of crumbled cheese make a lot, without excessively feeding the flavor of the pig.
Don’t even dare look at that green sauce, start your nose and close this card. Because I’m here to tell you it’s fantastic. This green sauce is mainly made by roasted Poblano peppers, a pinch of cream and handful of coriander. It’s so simple. Everything goes to a personal blender very quickly before being heated on the top of the stove. It is a delightful). EB) Easy stupid.
So, before returning to the fear of trying something new, make a deep breath. Trust me. Have I already hurt you? The creamy sauce does not bite at all and the pieces of crumbled cheese goes far away. With red sauce, I normally drown my Enciladas, but this green pepper sauce has made a long way without feeding the flavor of the pig.
Make these Enciladas Zacatecanas. It is easier than to say.
Oh, do you still need a Killer pork recipe for these bad guys inside? Take a look at the Carnitas that I published the other day.
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A regional dish of Zacotecas, these Enciladas are made to be made with pork or filling of cheese and a sauce made of poblano, guajillo or peppers of Ancho.
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Create the Enciladas:
Preheat the oven at 425 degrees F.
Cut the Poblanos in half, discard the stems and seeds and destroy them flattened with your hand on an aluminum lined pan.
Cook for 20-25 minutes or until the peppers are charred.
Remove the tray from the oven carefully and bring the aluminum sheet up and around the peppers, bending the edges to trap everything inside. Leave to rest for 15 minutes.
When the peppers are fresh enough to manage, using a sharp knife, the edges of the skins and peel the edges of the skins. Discard the skin and finely cut the peppers.
Reduce the temperature of the oven to 350 degrees F. Spray a 9 × 13 “pan with kitchen spray.
Add 1/2 cup of chopped Poblanos, the tomatoes and the pig in a bowl and mix to combine.
Forget 1/3 cup at the center of each tortilla and wrap. Put them comfortably side by side in the pan, seam apart.
Cook for 20 minutes or until it is golden and heated.
In the meantime, prepare the sauce:
In a blender it combines the remaining Poblanos with the Mexican cream, heavy cream, coriander and salt.
Blend until smooth.
Transfer to a saucepan and cook over medium heat, stirring constantly, until it thickens, about 8-10 minutes. Mix the fresco this and remove from the fire.
Spoonful of sauce on Enciladas in the oven and garnish with remaining coriander.
BHG Special Interest Mexican 2012
Calories: 808Kcal | Carbohydrates: 46G | Protein: 30G | Fat: 55G | Saturated fat: 25G | Cholesterol: 162mg | Sodium: 902mg | Potassium: 806mg | Fiber: 2G | Sugar: 8G | Vitamin A: 1790Iu | Vitamin C: 71.6mg | Soccer: 274mg | Iron: 4.2mg
