Tuesday, April 13, 2010

aye, chihuahua!

White Cheese and Chocolate Enchiladas
Two all-time favorites combined in one incredible dish!

An unusual pairing of chocolate and cheese is the heavenly basis for these rich, delicious enchiladas. Mexico's Chihuahua cheese is preferred; if you can't find it in your supermarket, try a Hispanic marketa if there is one in your area. This cheese (named for a region in Mexico, not the tiny dog, he he) is the perfect melting cheese for these enchiladas but in a pinch you can substitute Monterey Jack.

The sauce is similar in concept to a mole sauce. An ordinary chili powder blend works fine in the sauce, but trying adding a little ancho chile powder for an even deeper flavor.
Also, I've experimented with different chocolates, such as bittersweet (60% cacao). I didn't like the results; as you would expect, it gave the sauce a, well... bitter and odd flavor.

enchilada ingredients:
  • 10 white corn tortillas
  • vegetable oil for softening tortillas
  • approximately 3/4 pound Chihuahua cheese (Monterey Jack may be substituted)
  • 3 green onions, sliced
sauce ingredients:

  • 2 teaspoons vegetable oil
  • 1 small onion, finely diced
  • 3 small cloves garlic, minced
  • 3/4 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 7 teaspoons unbleached flour
  • 3-1/2 tablespoons chili powder blend
  • 3-1/2 cups chicken broth
  • 2 ounces semisweet chocolate
  • tiny pinch of salt
Cut cheese into sticks (a little smaller than string cheese, about the size that you could roll into a tortilla). Set aside.

Start the sauce: In a saucepan saute onion and garlic in oil until tender. Stir in oregano, cumin and cinnamon, then add flour and chili powder blend, coating the onion mixture. Slowly whisk in chicken broth; reduce until sauce thickens a little, about 30 minutes, whisking occasionally. Stir in semisweet chocolate until melted and smooth. Set aside sauce.

Soften the tortillas one by one in a skillet with a bit of hot oil; this only takes a few seconds per tortilla and you will have to keep adding oil. Stack softened tortillas on a plate with paper towel between each one to absorb excess oil. Preheat oven to 350 degrees Fahrenheit.

When all tortillas are softened, assemble the enchiladas by rolling a cheese stick into a tortilla; place them in a rectangular baking dish seam sides down. Pour sauce over enchiladas (you may have some leftover sauce) and sprinkle with green onion slices. Loosely cover enchiladas with foil (too tightly and they steam; but the sauce can dry out when completely uncovered) and heat in the oven for about 15 minutes or until heated through and cheese is melted.
Sliced avocados make a perfect garnish!

Makes 4 or 5 servings.


Shrimp Salad Circus said...

Okay - this looks absolutely heavenly!!! It's nice to see a meat-free recipe, and I'm dying to try this one now!!!

Lonesome Road Studio said...

I've made it with vegetable broth instead of chicken broth, but truthfully the chicken broth is better, less onion-y.

Doris Sturm said...

Mmmmmmmmmmmmmy mouth is watering - I have GOT to try this!!!! It sounds wonderful!

I love Mexican food and I love the mole sauce too...I've never had it with the cheese, though.

Lonesome Road Studio said...

Doris! Glad to see you!!

CinnamonAndSass said...

Oh wow, totally unique and looks great! P.S. I can't remember the name of that lentil dish either with the fried onions, but how funny, I had printed it off last week and it's in my "to try" pile! Glad to hear it's good!

Orgo Cosmetics said...

Earlier I was on a blog that was talking about chocolate covered bacon, and now chocolate covered enchiladas! So glad you posted the recipe...yummm..

Plantress said...

At first I thought you were advocating roadkill meals. jkidding

esque said...

OMG, is this even legal?! Yummo!

Lonesome Road Studio said...

Plantress. I think we're related, hehe!

Sarah Knight said...

Those sound heavenly!

Lonesome Road Studio said...

Very tasty - and rich, Sarah!


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