TURKEY AND BLACK BEAN ENCHILADAS
Culinary feast for
Cinco de Mayo
Do you think
you know everything about Cinco de Mayo?
It is not, as is often believed, about Mexican independence, but rather a celebration of the May 5, 1862, defeat of an invading French exped
For the Enchiladas:
2 tablespoons extra-virgin olive oil
1 pound extra-lean ground turkey
1 15-ounce can black beans, drained
1 4.5-ounce can chopped green chiles
1 14.5-ounce can diced tomatoes
2 cloves garlic, minced
¼ cup chopped onion
¼ cup chopped cilantro
2 teaspoons ground cumin
¼ teaspoon chili powder
8 6-inch flour tortillas
1 cup shredded Monterey Jack cheese
Non-stick cooking spray
For the Enchilada Sauce:
2 cloves garlic, minced
1-2 tablespoons chipotle chiles in adobo sauce
1 ½ cups tomato sauce
½ teaspoon chipotle chili powder
½ teaspoon ground cumin
¾ cup chicken broth
Kosher salt and pepper to taste
First make the sauce: In a medium saucepan heat 1 tablespoon olive oil. Add 2 cloves minced garlic and saut' 30 seconds; do not let the garlic brown. Add the chipotle chiles in sauce, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil, then set aside.
Heat a large skillet and add the remaining olive oil. Add the turkey and saut' until browned, breaking the pieces apart as they cook. Add ½ teaspoon kosher salt and mix well. When the turkey is browned, add the onion, remaining garlic beans, cilantro, green chiles, tomatoes, cumin and chili powder. Mix well and simmer on low heat, covered, for 20 minutes. Remove the lid and simmer an additional 5-10 minutes until the liquid evaporates.
Preheat the oven to 400 degrees. Spray a 13x9 glass baking dish with non-stick spray. Put ½ cup turkey mixture into each tortilla and roll. Place the enchiladas in the baking dish with the seam side down. Top with enchilada sauce and shredded cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with sour cream, chopped cilantro and snipped chives for garnish.
Makes 8 enchiladas.
MEXICAN SAFFRON RICE
1/2 teaspoon saffron threads, crumbled
2 tablespoons boiling water
1 cup long grain white rice
2 tablespoons safflower or corn oil
1/4 cup white onion, chopped
1/4 cup tomato, chopped
1 garlic clove, minced or pressed
2 cups chicken broth
3/4 teaspoon kosher or sea salt, more or less to taste
Place saffron threads in a small mixing bowl along with the boiling water. Mix and let soak for 10 to 15 minutes.
Place rice in a bowl, cover with very hot water and let soak for 5 to 10 minutes. Drain, rinse with cold water and drain thoroughly.
Heat the oil in a 3- to 4-quart pan over medium-high heat. Once the oil is hot, add the drained rice and saut' for 1 to 2 minutes. Incorporate the onion, tomato and garlic, stir and cook until the rice changes color to a milky white. It should sound and feel heavier, as if you were moving sand in the pot, about 4 to 5 more minutes.
Pour in the chicken broth, saffron mix and salt and stir. When the liquid starts to boil, cover the pot, lower the heat and continue cooking for 20 minutes, until the liquid has been mostly absorbed.
If the grains don't seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 minutes or so. Turn the heat off and let it sit covered for 5 to 10 minutes. Fluff with a fork and serve.
The rice can be made ahead of time and reheated later the same day. Add 1 tablespoon of water and reheat, covered, over the lowest heat possible.
Email Jeff Thal at chef email@example.com or visit his blog, jeffskitchen.net.