Nuevo Leon Enchiladas

Nuevo Leon is a state in Mexico and this is one of their traditional Enchiladas recipes. The Ancho Sauce in this recipe can also be used for other recipes.

Tip: Read instructions completely before cooking.

Ingredients:

16 Corn Tortillas

1/2 cup vegetable oil

2 cups shredded cooked chicken, preferably dark meat, such as thighs

2 cups (10 oz.) Queso Fresco

1 cup white onion, chopped

2 cups of Ancho Tortilla Dipping Sauce  (Click for recipe)

Directions:

Heat a 9" or 10" heavy bottomed skillet and add the 1/2 cup oil.  Heat on medium high. One by one, using a pair of tongs, dip the tortillas in the hot oil until soft, should only take about 4 seconds, lay on a plate and continue until all the tortillas are dipped. See photo.

Heat the ancho sauce in a pan until warm. One by one, using a pair of tongs, dip the softened tortillas in the ancho sauce and lay on a plate. See photo.

In a large baking dish, I use 2, 2 quart rectangular baking dishes, lay a tortilla and add some shredded chicken, a little onion and some cheese. Then add 1 teaspoon of the ancho sauce, roll up, set aside in pan. Continue until you have eight in each pan. Pour the remaining sauce over the 2 dishes. Sprinkle the remaining cheese and onions on the dishes. See photo.

Heat the oven to 375 degree and bake for 25 minutes.

Serves 8, 2 Enchiladas each. Can be served by themselves or with rice, beans or any side dish you would like.

Tip: Queso fresco is the most widely used cheese in Mexican cooking. The firm-textured fresh white cheese. Its name translates as "fresh cheese" and is slightly salty, with a mild, tangy taste similar to farmer's cheese. Like other fresh cheeses, queso fresco is lower in fat and sodium, despite its salty flavor, than aged cheeses. It's easily crumbled to sprinkle on dishes like enchiladas and tamales, as well as soups like black bean and tortilla. It also makes a tasty addition to cold vegetable salads. And although it softens, it does not melt when heated; queso fresco is classically used in the filling for chile relleños and quesadillas. For a snack, heat some on corn tortillas and top with a dollop of salsa.

Tacos de Chicharron Guisado (Stewed Pork Rinds/Crackings in Tacos)

Tip: Read directions completely before preparing.

Ingredients:

1/2 pound, chicharrones, (fresh pork rinds/cracklings)

2 teaspoons, canola oil

1 small, white onion, chopped

1 large, plum tomato, chopped

1/2 large, jalapeño, chopped (more is preferred hotter)

3 cloves, garlic, minced

1 ½ cups, chicken broth

1 teaspoon, comino (cumin)

1/8 teaspoon, black pepper

Directions:

In a medium pot, add oil and heat over medium-heat, until shimmering. Add onions and cook, until onions are transluscent, about 1 – 1 1/2 minutes.

Add jalapeño and garlic cook, stirring constantly, another minute.

Add, tomatoes, comino, black pepper, chicken broth, and chicharrones. Bring to a boil, then lower heat to simmer for 35 to 40 minutes, until the chicharrones (pork rinds/crackings) are tender.  Enjoy!

Tip:  Enjoy these tender pork rinds/cracklings by serving on tacos! On corn or flour tortillas! Serve with breakfast, with a side of eggs! Serve with rice and beans!!!  And so much more!

Migas

Tip:  Read directions completely before preparing.

Ingredients:

4 corn tortillas, cut into pieces1 1/2 tablespoons oil
1/4 cup onion, chopped
1/4 cup ham, chopped

4 eggs, beaten

3/4 cup mild cheddar cheese, shredded

Directions:

Cut the tortillas into pieces.

Chop the onion, and ham. Shred the cheese.

 

In a 10" pan, over medium high heat, add oil.  Once the oil is hot, add tortillas pieces and fry them in the oil until slightly brown.

Add the chopped onion and chopped ham.

Then add beaten eggs and stir until they're almost cooked through, or set.  Lower heat to low, add cheese on top and cover, once cheese is melted it' done! Enjoy!

Servings: 2

Tip:  Migas can be made with a variety of ingredients.  Add avocados, tomatoes, serrano or jalepeno peppers, bell peppers, cilantro, green onion, garlic, sausage, chorizo, bacon and basically anything you find you would love to add! You can also use different cheese, such as Swiss, Mexican Queso Fresco, Muenster, American, and so many more! Top them with hot sauce!