Enchiladas Verde

I'm Asian (Chinese). I cook a lot of Chinese and South East Asian, where I grew up. Sometimes, I think my friends think it rather odd when this Asian girl presents them with things like chili, or Yorkshire pudding, or enchiladas. But the variety of cuisines that I serve my family are always anchored in my personal experience - the places I've lived, the people I've met, and what I love to eat. Ultimately, I cook for my family. That is the soul of my cooking.

The Boy absolutely loves Tex-Mex and Mex-Mex. It's his go-to comfort food (in addition to pizza). So I've learned to make some of his mom's recipes as well as a few of my own. Practice makes perfect - I think I've hit the sweet spot with enchiladas verde finally. Usually, it's "I think I like mom's better". Tonight, he was like "mm... mm..." (that was all he said throughout the entire meal). That's how I know.

Enchiladas Verde

A - Tomatillo sauce
1.5 lbs tomatillos, husks removed and rinsed off
3 cloves garlic, skins intact
2-4 jalapenos (depending on how much heat you like)
1 tsp salt

B - Enchilada filling
2 Anaheim chiles
2 blocks Monterey Jack, grated
1 onion, finely chopped

C - Tortilla
8-12 corn tortillas
Peanut or grapeseed oil

D - Garnishing
Sour cream, watered down
Cilantro, chopped

*****

A - Cut the tomatillos in half. On a baking tray lined with aluminium foil, place the tomatillos (cut side down), garlic cloves and jalapenos. Slide under the broiler until the tomatillos have charred slightly. Leave out until they are cool the the touch. Remove the garlic skins. De-seed the jalapenos. Put everything in the blender with 1 tsp of salt and pulse until well-pureed.

B - While the tomatillos are roasting, put the Anaheim chiles directly over the flame on your stove (if not using a gas stove, roast under the broiler). Roast and turn until the chiles are blackened all over. Put them in a paper bag, seal and leave for 5 minutes or so. Take them out and, using the back of your knife, scrape off the blackened skin. De-seed and cut into long strips.

C - Fry the tortillas. In a skillet, heat a few tablespoons of oil (I've experimented with different flavors of oil and like peanut oil best). Slide a tortilla into the hot oil - it should sizzle and pockets of air bubbles should start forming on the tortilla surface. Turn over with a flat spatula and fry the other side. I like to fry the tortillas until they are brown and toasty at the edges. Take out and rest on a paper towel. Do the same with the rest of the tortillas, stacking them up in between layers of paper towels.

(A healthy alternative: Wrap the tortillas - 5 in a batch - in a paper towel and nuke them in the microwave, 20 seconds per batch.)

D - Assembly. Pre-heat the oven at 350F. In a rectangular casserole dish, spread a thin layer of the tomatilla sauce. To make the enchiladas, take one tortilla and, in the center, place a heap of cheese, a little of the chopped onions, and 1-2 strips of the Anaheim chiles. Roll the tortilla up and place in the casserole dish, seam side down. Repeat with the other tortillas, arranging the rolled enchiladas neatly next to each other in the casserole dish. I like to make fat enchiladas with lots of cheese in each enchilada, because I think the amount of cheese offsets the tartness of the tomatilla sauce.

When all the enchiladas have been rolled and arranged in the casserole dish, top them with the rest of the tomatilla sauce. Sprinkle over with more grated Monterey Jack (to taste; it does not have to cover the sauce). Bake for 15 minutes.

Serve with sour cream and cilantro. We like frijoles as an accompaniment too.