Yield: 8 Servings
|¾ pounds||Tomatillos (about 8); husked & washed|
|2 \N||Small; fresh, hot green chiles (such as Serranos); stems removed; seeded, deveined & chopped|
|2 \N||Cloves garlic; chopped|
|1 tablespoon||Vegetable oil|
|1½ cup||Fish stock or defatted reduced-sodium chicken stock|
|¼ cup||Reduced-fat sour cream|
|2 tablespoons||Chopped fresh cilantro|
|\N \N||Salt to taste|
|½ pounds||Fish fillets; such as grouper, snapper or sea bass; skin removed|
|6 ounces||Boiling potatoes; preferably Yukon Gold (2 small); peeled & cut into 1/2\" cubes|
|½ cup||Chopped onion|
|2 tablespoons||Chopped fresh cilantro; plus 8 sprigs for garnish|
|8 \N||Steamed corn tortillas|
|3 tablespoons||Crumbled or grated Mexican _Queso_An~ejo_|
|4 \N||Radishes; chopped or cut into matchsticks|
TORTILLAS & GARNISHES
Enchiladas Verdes de Pescado (Shredded Fish Enchiladas with Roasted Tomatillos)
To prepare sauce: Preheat the broiler. Place tomatillos on a baking sheet and broil, 4 inches below the heat source, until soft and blackened in spots, about 4 minutes. Turn and broil on the other side. Scrape the tomatillos and their juices into a blender or food processor. Add chiles and garlic and process to a smooth puree.
Heat oil in a medium-sized saucepan over medium-high heat. When hot enough to make a drop of the puree sizzle, add it all at once. Stir for several minutes as the puree thickens and darkens, then stir in stock and sour cream, reduce heat to medium-low and simmer until thickened to the consistency of heavy cream, 20-30 minutes. Remove from the heat, stir in cilantro and season with salt. Reserve ½ cup for the filling. (The sauce can be made ahead and stored, covered, in the refrigerator for up to 24 hours.)
To prepare filling: Fill a small saucepan halfway with lightly salted water; bring to a boil over medium heat. Add fish fillets, reduce heat to low and poach until the fish flakes easily, 5-10 minutes, depending on the thickness of the fillets. Remove the fillets with a slotted spoon, then add the potatoes and simmer until tender, about 5 minutes. Drain. Flake the fish into a small saucepan, add the potatoes plus the ½ cup of reserved sauce, cover and set aside.
To finish dish: Bring the remaining sauce to a simmer over low heat and warm up the filling. Mix onions with chopped cilantro and set aside.
Make the enchiladas one at a time: lay a warm tortilla on a warm individual plate, spoon a portion of the filling across one side, fold over, ladle on a portion of the sauce and sprinkle with cheese, the onion-cilantro mixture and radishes. Garnish with a sprig of cilantro and serve immediately.
Christi Craig <sol131@...>
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .