Let's start of with a little background:
Richard and I have had an obsession with PBS lately, which has lead to a love affair with "Mexico One Plate at a Time" Chef Rick Bayless' show. If you have not seen this show, I highly recommend you tune in, I promise it will inspire you for some Mexican cuisine. Basically, we are Texans so we fancy ourselves authoritative on Mexican cuisine, but Chef Bayless (whom I might add is a native to Oklahoma..I know gasp!) takes it to a whole new level and leaves this Texan wondering if she has been shafted her whole life on Mexican cuisine.
Fortunately, Chef Bayless not only has the PBS show, but also an array of cookbooks and web sites to enlighten your desire to bring Mexican cuisine into your home. Additionally Chef Bayless has several restaurants in the Chicago area that I "dreamed" of going to one day. Lucky for me this past week was my birthday and my loving husband booked us tickets for a long weekend in Chicago so that we can *hopefully* dine at least one if not multiple of Chef Bayless' restaurants. This was truly to my surprise and utmost delight, sincerely I had no idea! Richard definitely scored points with this birthday.
Which brings us to the "Rick Bayless Twitter Recipe Challenge"...
While being a Twitter follower of Chef Bayless I saw that he is doing a recipe challenge for four weeks with winners chosen from pictures submissions for a chance to win an autographed cookbook of his latest book "Fiesta at Rick's". What a wonderful way to create yummy Mexican food at home and*fingers crossed* possibly win an autographed cookbook. Here is the link if you too want details on this contest: http://bit.ly/cMNUnl I encourage you to enter, it is so much fun!
This weeks tweet:
This week's recipe (harder than last weeks): Roasted Vegetable Enchiladas w Creamy Tomatillo Sauce & Melted Cheese. Recipe is my next Tweet
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
Here are what the sauce veggies looked like after another 4mins under the broiler before going into the blender to be pureed.
Next place all of the sauce veggies into the blender and puree until smooth.
Get a large sauce pan going on the stove, Medium High Heat with 1.5 TBSP of Vegtable Oil unti hot, pour in sauce ingredients from blender.
Stir constantly until sauce gets darker and thicker then add the broth and crema.
Semi cover and let Simmer on Medium Low heat for 30mins or until sauce looks a little like a light cream soup.
While you are waiting on this you can prep your veggie filling.
Choose any veggies you like that will total 8 cups or so, we used Mushrooms, Carrots, Arugula and Spinach.
Clean and cut the veggies and place on a baking sheet drizzled with oil and salt in a 400 degree oven.
I did Mushrooms and Carrots in the oven for 20mins and then added the Spinach and Arugula for additional 5mins.
Once the sauce and veggies are ready, take 12 corn tortillas, brush with oil and wrap in a damp paper towel, microwave on high for 1min.
Take 1cup of the sauce and add to the bottom of your baking dish. Take your veggies and place in a bowl to combine, take the tortillas out of the microwave and begin rolling.
Add the remainder of the sauce to cover the enchiladas and sprinkle with cheese. Place your enchiladas in a 400degree oven for 10mins or until cheese on top is golden brown.
Garnish with onions (I used the green onions) and cilantro. Finshed Enchiladas!
Getting ready to dig in!
Enjoy this recipe and go check out Chef Bayless' twitter challenge.