At Home Mexican Fiesta

I have been extra tired and extra hungry lately (baby must be going through a growth spurt - he's 11 ounces now!), so Peter and I have been spending a lot of time making and eating meals at home, which I love.  Last Sunday we cozied up with a friend and spent the evening making Enchiladas Verdes and Micheladas, one of our favorite mexican meals.  I was so happy to learn just how easy this meal was to make.  I'll be adding it to my list of easy dishes for guests.  Micheladas are also wonderfully refreshing and having a sip of one now really makes you ache for the warm weather.  

A messy and delicious dinner plate!

Enchiladas Verdes served with Rice & Beans


1.5 lb poached, shredded chicken or rotisserie chicken
2 lbs tomatillo peppers
2 jalepeno peppers
Salt & Pepper
1-2 tablespoons butter
1/2 cup sour cream plus more for garnish
Flour or corn tortillas
1 bunch cilantro
1 large onion
1 head of garlic

Tomatillo Sauce:
Note: Tomatillos are small peppers that look like mini green tomatoes in a papery husk.
Preheat oven to 400 degrees.  Husk and rinse (they will be a bit sticky) the tomatillos.  Roast tomatillos and 1 onion, peeled and quartered for about 40 minutes or until completely soft.  Add the roasted peppers and onions to a food processor with 2 jalepenos (seeded, if you dont like spiciness), 1 cup of cilantro, 1/4 tsp salt and garlic to taste (I'd recommend 6 cloves).

Keep oven at 400 degrees.  Wrap tortillas tightly in a foil packet and bake for 5 minutes (so that the tortillas are pliable).  Add 1/2 of prepared tomatillo sauce to a large mixing bowl with the shredded chicken, 1/4 tsp salt, lime juice and 1/2 cup sour cream.  Combine.  Add 2 tbsp to each tortilla and wrap tightly.  Place each rolled tortilla on a lightly greased baking dish.  When finished, cover all tortillas with remaining tomatillo sauce and cotija cheese.  Bake, uncovered, 10 minutes or until sauce is bubbling.

Rice & Beans:
Note:  The key to great rice is to buy medium grain rice, a Latin staple.  In New York, Essex Street Market is a great resource for latin goods of all sorts.  If you can't find medium grain, use regular basmati.
Add 1 tbsp (or less) butter to a warm pan with 2 cloves of garlic forced through a garlic press.  Allow 1 minute or so to toast garlic.  Add 1 cup rice and stir, allowing another minute or so to toast the rice.  Add 1.5 cups water (basmati) or 1.25 cups water (medium grain) to the rice and bring to a boil, uncovered.  Once rice boils, reduce to a simmer and cover.  Allow rice to cook for another 15 minutes or until finished.

Start beans the same way: a little butter or oil and 2 cloves of garlic through a garlic press.  Add 1 or 2 cans of pinto beans (not drained).  Add a goya flavor packet (available at most grocery stores) and a tablespoon or two of tomatillo sauce (or whatever sauce you might be cooking with that night).


Add juice of 1/2 a lime, a dash of chili powder and ice to the bottom of a glass with a salted rim.  Top with mexican beer and garnish with a lime.  


If you try an at home Mexican Fiesta - snap me a picture!  Tweet me at @primandpretty!



PS We saw the little babe this morning - he is growing like crazy and wiggling clenched fists around like a madman.  We even saw him cry!  I feel the same way today, baby.