Food Photo Contest: Rick Bayless’s Twitter Challenge Week 2
Last night Rick posted his recipe for Week 2 of the Twitter Recipe Challenge:
@Rick_Bayless This week’s recipe (harder than last weeks): Roasted Enchiladas w Creamy Tomatillo Sauce and Melted Cheese. Recipe is my next Tweet
@Rick_Bayless Rst 1#tomtllos,1 on,3 grlc,3 serranos;puree;sear n oil 2 thkn;simr w 2c broth,.5c crema.Oil,micrwv 12 torts,roll w rstd veg,sauce, chs, bake
Okay, so my initial thoughts are that it’s easy enough to find the ingredients, but is the roasted vegetable filling supposed to be something other than the roasted tomatillos, onion, and peppers? I assumed the tomatillos would be incorporated into the sauce so I’m thinking he may fill the enchiladas with something else…hmm. Thoughts?
This is where it starts to get a little sticky with interpreting the recipe without a copy of the cookbook.
After spending a very hot, humid few days of tracking down everything needed for the enchiladas I fired up the oven yesterday (mind you, it was a scorching 110 in DC with the heat index) and attempted to master the cryptic “tweeted” recipe.
On Thursday I found some blue corn tortillas from the mercado in Clarendon along with some of the biggest tomatillos I have ever seen!
Like last week I have posted my version of the Twitter recipe with the ingredients and substitutions I’ve made.
Roasted Enchiladas with Creamy Tomatillo Sauce
1 lb. roasted tomatillos
3 serrano peppers, roasted (I couldn’t find these anywhere! Used jalapeno instead)
3 cloves of garlic, roasted (I used 5 small cloves)
1 onion, roasted
1/2 C. crema
2 C. stock
Roasted vegetables for filler (I used beets, onion, zucchini, 2 types of squash, 2 small eggplant)
Salt & Pepper
- Thinly slice or roughly chop the filler vegetables
- Roast in a baking dish with a bit of olive oil, salt &pepper, for about an hour at 375
- Under a broiler roast the tomatillos, serranos, and garlic (leave skin on garlic)*
- Pan roast onion
- Flip the vegetables under the broiler after 5 minutes. Cook until charred
- Peel skin off peppers and garlic
- Add roasted tomatillos, onion, garlic, peppers to blender and puree
- Sear tomatillo mixture in a large skillet with oil to thicken
- Add crema and stock to pan and continue to thicken
- Lightly oil 12 corn tortillas and microwave to soften
- Immediately fill tortillas with vegetables
- Spread 1/3 sauce on baking dish
- Arrange filled tortillas in dish
- Cover with remaining sauce
- Top with cheese
- Bake at 350 for about 20 minutes or until cheese starts to bubble and brown
*For the 10 minutes I used the broiler I placed the roasting vegetables to the bottom of the oven so they would continue to roast and not burn. After shutting off the broiler, returned the oven to 375 and continued to roast them.
And here is my submitted photo:
If you submitted a photo please share as I love to see what I am up against! Best of luck to everyone, again.