Enchiladas, Chile Rellenos, Salad, and Polvorones

January 2015 

April Lemmon

Watercress Salad

1/3 cup fresh lime juice

1 serrano chile, thinly sliced

Sea salt and freshly ground pepper

½ cup extra-virgin olive oil

2 navel oranges

2 bunches watercress, large stems removed

1 small jicama, peeled and finely julienned

1 ripe hass avocado, pitted and peeled, then sliced lenthwise

In a small bowl, whisk together the lime juice, chile, 1 teaspoon sea salt, and pepper to taste. Pour in the oil in a thin, steady stream while whisking constantly until thoroughly emulsified, forming vinaigrette.  Set aside. 

Working with 1 orange at a time, cut a slice off the top and the bottom to reveal the flesh.  Place the orange upright on the cutting board and, using a sharp knife, cut down along the sides, removing all the white pith and membrane.  Cut the orange in half vertically the cut each half crosswise into slices ¼ inch thick.  Repeat with the remaining orange.  Place in a bowl, add the watercress and jicama, and too to mix. 

Just before serving, drizzle the vinaigrette over the watercress mixture, then carefully fold in the avocado slices.  Taste and adjust the seasoning with sea salt.  Serve at once.

Enchiladas

Pack of white corn tortillas

Bag of grated Monterrey jack cheese

2 shredded chicken breasts

½ c diced white onion

2 tablespoons canola oil

32 ounce can of enchilada sauce or make fresh enchilada sauce

Heat the oil in a saute pan over medium heat; once hot, lay corn tortilla flat in oil for 3-5 seconds per side.  Repeat for all corn tortillas.

In a 9x13 microwaveable pan set and roll eac

Enchilada Sauce

2 dried ancho chiles

6 dried guajillo or California chiles

2 garlic Cloves

1 teaspoon salt

1 ½ tablespoon minced white onion

2 tablespoons lard or vegetable oil

3 c hot water

Stem and seed 2 dried ancho chiles and 6 dried guajillo or California chiles, opening them flat.  Heat a large cast-iron skillet over high heat.  Press 1 chile at a time onto hot pan, turning once and cooking until blistered, 3-5 seconds per side.  Submerge in a bowl with 2 cups hot water, 45 minutes.  Whirl chiles and liquid in a blender with 2 garlic cloves, and 1 teaspoon salt until very smooth.  Saute 1 ½ tablespoons minced white onion in 2 tablespoons fresh lard or vegetable oil in a medium saucepan over medium-high heat.  Add chile sauce; cook at a low boil, stirring often, 5 minutes.  Add 1 cup hot water, reduce heat, and simmer 10 minutes, or longer if you want it thicker.  Makes about 2 1/3 cups. 

Chile Rellenos

12 Roasted Poblano Peppers  (Charred, seeded, and peeled)

1 Cup Flour

6-7 Eggs

12 long cubes of Monterrey Jack cheese

Oil for frying

Salt for chillis

Make sure chillis are dry and salt liberally.  Stuff chilis with cubed cheese.  Whip egg whites until firm peaks form and then fold in 2-3 yokes.  Cover stuffed chili in flour mixture and slide through egg mixture.  Place in hot oil and turn once one side has turned light brown.  Once egg mixture if light brown and cooked, place on plate covered with paper towel. 
https://youtu.be/c5asg0KEDtc

Polvorones

½ c unsalted butter, at room temperature

½ c solid vegetable shortening

2 ½ c sifted confectioners’ sugar

1 teaspoon finely grated orange zest

1 tablespoon fresh orange juice

2 c unbleached all-purpose flour

2/3 c ground walnuts

¼ teaspoon sea salt

In a bowl, using an electric mixer on a medium speed, beat together the butter and shortening until creamy.  Add 1 ½ cups of the confectioner’s sugar, the orange zest, and the orange juice and beat until blended.

In another bowl, stir together the flour, nuts, and sea salt.  Add the flour mixture 1 tablespoon at a time to the butter mixture, beating until thoroughly incorporated.  The dough will be crumbly.  Transfer the dough to a large sheet of plastic wrap and press the dough into a ball.  Wrap and then refrigerate for 1-2 hours.

Position a rack in the upper third of the oven and preheat the oven tp 325 degrees.  Line a baking sheet with parchment paper or with a silicone baking mat.

Using your hands, roll small pieces of the dough into ¾-inch balls.  Place the balls on the prepared baking sheet, spacing them about 1 inch apart and gently pressing them to flatten slightly.

Bake the cookies until the edges turn pale gold, 10-15 minutes.

Meanwhile, place the remaining 1 cup confectioners’ sugar in a shallow bowl.  When the cookies are ready, remove the baking sheet from the oven.  While they are still hot, using a spatula, remove the cookies on at a time and carefully roll them in the sugar.  Set aside on a rack and let cool completely, then roll them again the sugar, shaking off an excess. 

Serve the cookies at once, or layer between sheets of parchment paper in an airtight container and store at room temperature for up to 3 days.