Saturday, July 31, 2010
Weekly Recipes: July 31
Bolita and Cheese Enchiladas
This doubles and freezes very nicely.
2 cups cooked bolita or pinto beans
1 large onion, diced
2 sweet peppers, seeded and diced
6 cloves garlic, minced
1 1/2 cups corn kernels (fresh or frozen)
1 pint diced tomatoes and chiles (I used Muir Glen organic, but homemade or whatever you like would work)
1 tablespoon ancho chile powder
1 1/2 teaspoons oregano
1 teaspoon cumin
1 teaspoon salt
3 cups enchilada sauce (the chile based kind)
about 10 - 12 flour tortillas
1 pound cheese (I used a mix of cheddar and pepper jack), shredded
Preheat oven to 350 degrees F.
Heat a large skillet over medium high heat. Add oil to coat and cook onions until translucent, add peppers and garlic and cook until peppers are no longer crisp and onions are just starting to brown. Add corn kernels, beans, diced tomatoes and chiles, ancho chile powder, oregano, cumin and salt. Mix together thoroughly and reduce heat to low to simmer, you may need to add a little water.
Pour about half a cup or less of the enchilada sauce in a 9 X 13 pan. Start filling tortillas with a little of the bean and vegetable mixture, then some of the shredded cheese, roll up and fit into the pan until the pan is crowded full with the rolls. Cover liberally with the enchilada sauce and sprinkle remaining cheese over the top.
Bake for 30 minutes, uncovered, or until heated through and cheese is melted.
These will taste good no matter how well you make them, but it takes a little practice to get the thickness right for all of them to puff.
1 3/4 cups warm water
4 1/2 teaspoons yeast
2 tablespoons sugar
2 teaspoons salt
5 - 6 cups flour (all white or 1/2 white and 1/2 whole wheat)
1/4 cup olive oil
sesame seeds (optional)
cornmeal or semolina for pan
Dissolve yeast in warm water, add sugar and salt. Set aside for 5-10 minutes, until foamy.
Mix 3 cups flour and yeast mixture in a large bowl. Add oil and mix well. Add 2 cups of flour, 1 cup at a time, until a soft dough is formed. If more is needed, knead 1/2 a cup of flour into dough at a time. You want a relatively soft dough. Total kneading time should be about 8 minutes by hand.
Preheat oven to 425 F. Roll dough into 1-2-inch balls. Let rest for 20 minutes, covered.
On floured surface, roll balls into flat disks, about 1/8 - 1/4 inch thick. Sprinkle with sesame seeds. Sprinkle pans with cornmeal. Place disks on pan, let rest for 10 minutes. Bake in a preheated oven at 425 F for 4-6 minutes until puffy and just starting to brown at the edges (err on the side of too light, so you have softer bread).