Welcome to the second round-up for Second Sunday San Antonio, a Tex-Mex foodie blog event where we cook a recipe from my new cookbook, Foods and Flavors of San Antonio, once a month. Part of the fun of this is to see what the same recipe looks like when it's prepared by different people and how people may have changed it to suit their tastes.
The recipe we made, chosen by Chef Bliss, was Pork Enchiladas with Tomatillo Sauce.
Heather, GirliChef, loves a good competition and jumped right on the recipe. She was the first to make and post the recipe, with a few tweaks.
I made the recipe with a few tweaks of my own.
Debbie, The Friday Friends, a self-proclaimed procrastinator who also became a grandma of twin preemies, Eli and Emerson, two days ago, followed the recipe word-for-word and said it was so GOOD!! Since she'd never worked with serranos before she had to make margaritas to go with dinner. Or maybe it was before dinner.
Tiersa, Chef Bliss, who chose the recipe this month, waxed poetic about the recipes in my cookbook and added her own healthy flair to the recipe.
Since Heather, GirliChef, was the first to post for this month's Second Sunday San Antonio, she gets to choose the recipe we'll all make next month. She chose Chicken Chimichangas.
- 2 skinless, boneless chicken breasts
- 1 chipotle chile, seeded
- 1 tbsp. vegetable oil
- 2 small onions, finely chopped
- 4 garlic cloves, crushed
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1 (16 oz.) can tomatillos, drained and chopped
- 2 (15.5 oz.) cans pinto beans, drained and rinsed
- Salt and black pepper to taste
- 8 (10-inch) flour tortillas
- 1/4 - 1/2 cup oil, for frying
Remove the chile and chop it finely. Set aside.
Remove the chicken breasts and put them on a plate. Let cool slightly, then shred with two forks. Set aside.
Heat 1 tbsp. vegetable oil in a 12-inch skillet over medium heat. Add the onions and saute until soft, about 3 minutes, then add the garlic, cumin, coriander, cinnamon, and cloves. Cook for 3 more minutes, stirring.
Add the tomatillos and pinto beans. Cook for 5 more minutes, stirring constantly to break up the tomatillos and some of the beans.
Add the chopped chipotle chile. Reduce the heat to low and simmer for 5 more minutes.
Add the shredded chicken. Season with salt and pepper to taste.
Stack the tortillas together and cover with plastic wrap. Place in
the microwave and cook for 30 seconds.
Spoon the filling into the center of each warmed tortilla. Fold in both sides, then fold the bottom of the tortilla up and the top down to form a square packet. Moisten with water around the edges to seal.
Heat the 1/4 cup oil in a 2-inch deep skillet and fry the chimichangas in batches until crisp, turning once. Remove with a slotted spoon and drain on paper towels.
As I was typing this post, I was simultaneously thinking about the changes I'd make to this recipe. One of the changes I'll be making is to use fresh tomatillos instead of canned. Another change I'm planning to make is I won't be frying these chimichangas since I'm not real keen on frying. That's all I'm going to say for now. You'll have to wait to see what I've done when I post my Chicken Chimichangas later this month.
We'd love to have you cook with us for next month's Second Sunday San Antonio. The round-up will be posted on June 14th. Make the recipe (tweak it if you like) and post the picture of the dish on your blog, along with the badge and a link to this post (you don't need to include the recipe). Send me an email at email@example.com with the link to your post. If you're the first one to make and post Chicken Chimichangas, you get to choose the recipe we'll all make next month.
As an added bonus, if you make the recipe before the end of May, you can also submit it to Heather at GirliChef for her Chile Contest and Cookbook Giveaway. One of the ways to win is to make a recipe with chiles in it and this recipe qualifies because there's a chipotle chile in it. The prizes are a copy of my cookbook, dried chiles, and chile pepper refrigerator magnets.
Since Debbie and Tiersa posted their versions of Pork Enchiladas with Tomatillo Sauce this month (which has chile peppers), they can also send it to Heather for her chile round-up. Procrastination can be a good thing sometimes.