love cooking so we plan to share some of our favorite recipes.
Here is one that uses a chocolate stout to make a mole style
sauce. We used the Northshire's
from right down the road in Bennington, VT - Enjoy!
and Green Olive Enchiladas
1 4 1/2-pound chicken, quartered
4 14 1/2-ounce cans low-salt chicken broth
8 tablespoons (about) olive oil
2 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder
3 tablespoons all purpose flour
¼ cup chocolate stout
1 tablespoon maple syrup
16 5- to 6-inch corn tortillas
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2
1 cup drained pimiento-stuffed green olives, sliced
Place chicken and broth in heavy large pot. Bring to boil.
Reduce heat to medium-low, partially cover pot and simmer
until chicken is cooked, about 30 minutes. Cool chicken in
broth. Strain broth and spoon off fat; reserve broth. Remove
chicken skin and bones; discard. Shred chicken coarsely; transfer
to large bowl.
tablespoons oil in large saucepan over medium-low heat. Add
1 cup onion, garlic, oregano, cumin and cinnamon. Cover. Cook
until onion is almost tender, stirring occasionally, about
10 minutes. Mix in chili powder and flour; stir 3 minutes.
Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high.
Boil until reduced to 3 cups, stirring occasionally, about
35 minutes. Remove from heat. Whisk in chocolate stout and
maple syrup; season with salt and pepper. Cool.
tablespoon oil in medium skillet over medium heat. Add 1 tortilla
and cook until just pliable, about 20 seconds per side. Transfer
to paper-towel-lined baking sheet. Repeat with remaining tortillas,
adding oil as needed.
1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking
dishes. Mix 1 cup sauce into chicken. Arrange 8 tortillas
on work surface. Spoon 3 tablespoons cheese, 1 tablespoon
olives, 1 tablespoon onion and 1/4 cup chicken over center
of each. Roll up tortillas. Arrange seam side down in 1 prepared
dish. Repeat with remaining tortillas, 1 1/2 cups cheese,
olives, onion and chicken. (Can be made 1 day ahead. Cover
sauce and enchiladas separately; chill.)
oven to 375°F. Top enchiladas with remaining sauce, then
sprinkle with remaining cheese. Cover with foil; bake 20 minutes
(30 minutes if chilled). Remove foil and bake until sauce
bubbles, about 10 minutes. Let stand 10 minutes.
Make it Healthier or Quicker or MN Mild
To soften the tortillas you can always put them
in the microwave for a few seconds - no oil needed. You
can also make it quicker using leftover chicken or canned.
For Pat's Minnesota palate we tone it down a bit and only
use 2 tablespoons of chili powder and if that's not enough
to cool the heat we throw some cottage cheese in it.
The original recipe was from www.epicuriouse.com
and called for 1/2 oz semisweet chocolate instead of the
stout and maple syrup.
This dish can go different ways for pairing. IPAs traditionally
pair well with spicy foods. But we paired it with Unibroue's
Terrible and the dark rich flavors of the Belgian strong
ale paired perfectly with the mole sauce.