Sure Save

Print

Enchiladas Verdes Cilantro and Tomatillo

Twelve Sinaloa corn tortilla
One and one half cups vegetable oil

For the Sauce:

Eight cups tomatillos, husked
Four Cups water
One white onion
Four pieces of garlic
One point five ounces fresh cilantro
One to Two fresh chili, jalapeno or serrano

For the Stuffing:

Three chicken breast
Two quarts of water
One white onion
Four cloves of garlic, whole
Salt to taste
One cup mexican cheeses

Prepare the sauce: Bring water to a boil in a saucepan. Add tomatillos, halved onion, two garlic cloves, and one chilies. Simmer until tomatillos are soft. Cool, drain, reserve cooking water. Blend ingredients in blender or food processor with one half onion, two garlic cloves, one chili, cilantro and cooking water. Heat oil in a saucepan, and brown onion slices. Add blended sauce and salt simmer sauce for twn minutes or until it thickens slightly. If it becomes too thick, add more cooking water.

Prepare the tortillas: Dip tortillas in hot oil in a frying pan just until pliable. Do not crisp. Remove from oil, and drain on paper towels.

Prepare the stuffing: Bring the water to boil in a saucepan and add chicken , onion, garlic, salt. Cook over low heat for thirty minutes or until chicken is cooked. Cool, and remove chicken, shred.

Fill tortillas with shredded chicken, green onions, white onions, mix cheeses. Place three enchiladas, on each dish, and pour green sauce over. Bake in oven in twenty five minutes, or microwave for three minutes. 

Print

Sinaloa Chimichanga Pupu

One pack Sinaloa eight inch flour tortillas
One cup Shredded Chicken
One cup blend of cheeses, Mexican blend
One tomato diced small
Two ounces of lettuce finely sliced
One ounce green onions sliced round
One cup frying oil

Heat one half cup of oil in frying pan until hot. Take a Sinaloa tortilla heat slightly, spoon to taste the above ingredients. Roll into mini burrito. Place into hot oil and fry until golden crispy. Remove to paper towel to drain, Garnish with chipotle wasabi aioli. 

Print

Ahi Flautas with Chipotle Wasabi Aioli

Twelve Sinaloa flour tortilla, fajita size
One pound ahi poke
One minced jalapeno
Two tablespoons chopped red onion
One tablespoons chopped green onion
Two tablespoons fresh squeezed lime juice
One half teaspoon salt
Two poblano chiles, roasted, seeded, sliced thin
One bunch cilantro

Combine and mix ahi, jalapeno, red onion, green onion, salt. Place approximatley two tablespoons of ahi poke mixture on each tortilla along with a few stripes of roasted poblano chiles and cilantro. Roll tightly. Skewer each flauta with toothpick. Cover and refrigerate until needed.

In medium saute pan, heat the oil until hot. Slip the flautas, two or three at a time, into the hot oil and fry until golden brown and crisp, about two minutes. Drain on paper towels. Place the flautas on serving plates and garnish with the chipotle wasabi ailoli.

Chipotle wasabi Aioli:

One cup mayonnaise
Three tablespoons wasabi
One quarter teaspoons chili sesame oil
One tablespoon soy sauce
Four tablespoons chipotle chile in adobe sauce puree
Two tablespoons fresh squeezed lemon juice
One half teaspoon grated lime zest

Combine all ingredients and whisk together until a smooth consistency.