In-Depth Notes on Enchiladas and Sauces from Rick Bayless's Video

Rick Bayless Introduction

• Over 40 years of experience in exploring Mexican cooking and cuisine.
• Focus: Dive into classic dishes, particularly enchiladas.

Enchilada Varieties

• In Mexico City, "enchilada" refers to a wide range of dishes.
• Enchiladas can vary significantly with different sauces and fillings:
• Enchiladas de ricotta: Filled with ricotta and herbs, topped with tomatillo sauce and black beans.
• Enchiladas without filling: Sauced with spicy roasted tomato sauce, topped with carnitas and pickled chilies.
• Enchilada suiza: Contains melted cheese, creamy roasted poblano sauce, and shrimp with roasted red peppers. Originated in Mexico City in the 1930s-1940s.

Key Ingredients in Enchiladas

• Most common sauce: Green tomatillo sauce.
• Tomatillos ("tomate verde") used extensively; different varieties (e.g. yellow or purple tomatillos) impact the sauce's flavor.

Making Green Enchilada Sauce

1. Sauté chopped onion in olive oil until browned.
2. Roast tomatillos and poblano pepper in the oven.
3. Blend sautéed onions, roasted tomatillos, and poblano until smooth.
4. Cook blended mixture in a pan until reduced; add chicken broth and cream (heavy whipping cream recommended to avoid curdling).
5. Season with salt and simmer briefly.

Assembling Enchiladas

• Soften tortillas: Brush with oil and microwave in a sealed bag for one minute.
• Individual baking dishes are recommended for serving.
• Fill hot tortillas with rotisserie chicken mixed with hot sauce, roll, and place in the dish.
• Generously cover with sauce to avoid drying out in the oven.
• Top with Chihuahua cheese, broil until melted.

Cheese Selection

• Types of cheese:
• Crumbling cheeses: Fresh queso fresco, queso añejo (aged cheese).
• Melting cheeses: Monterey Jack, Chihuahua cheese, queso Oaxaca (not melted, resembles string cheese).

Red Chili Enchilada Sauce

1. Roast garlic cloves with papery husks for about 15 minutes until soft.
2. Toast guajillo and ancho chilies until aromatic.
3. Rehydrate toasted chilies in water for 20 minutes.
4. Blend rehydrated chilies with fire-roasted tomatoes and roasted garlic; add spices (cumin, oregano, black pepper).
5. Strain the blended sauce; cook in oil until thickened, adding chicken or vegetable broth and masa harina for flavor.
6. Simmer to meld flavors.

Filling for Shrimp Enchiladas

• Sauté onions until caramelized.
• Blanch cubed potatoes in the microwave.
• Add shrimp (cut into pieces), caramelized onions, potatoes, and sauce in a skillet.
• Fill softened tortillas, cover with sauce, and top with arugula and queso añejo before serving.