MEXICAN VILLA ENCHILADA SAUCE
If you love Mexican Villa's Enchilada Sauce you will love this. Its amazing, definately worth trying that is for sure. It may take a little bit more effort then just opening up a can or a jar, but well worth the extra effort and its not very spicy at all.
Provided by kv0071971
Categories Mexican
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In large skillet on low heat, mix 1 ½ sticks butter with four. Make a roux from this, stirring occasionally, do NOT brown, if too runny add more flour.
- In a large pot combine 6 cups water, 7-8 boullion cubes. Bring this mixture to a boil then add chili seasoning. Can cut down chili seasoning to 1 and 1/2 pkgs if you would like, depending on taste preference.
- Add this liquid combo to the cooked flour, stirring till smooth. Make enchiladas. Pour sauce on bottom of enchilada pan and on top of enchiladas.
Nutrition Facts : Calories 394.1, Fat 35.6, SaturatedFat 22.3, Cholesterol 92.6, Sodium 2098, Carbohydrate 15.9, Fiber 0.5, Sugar 1.8, Protein 3.9
SANCOCHO
Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables. My father cooked his with beef, corn and noodles; my mom with chicken breasts, lean pork and sweet plantains; my grandmother with beef, pork on the bone and yautia. As such, I've rarely used a recipe, so this one is based largely on observation, taste memory and what I like. Pretty much every ingredient can be swapped out, and it also makes for a sumptuous vegetarian dish without meat. Sancocho epitomizes the resilience of Puerto Rican people, as it is often prepared in times of crisis - such as after a hurricane - and made with whatever you have on hand.
Provided by Von Diaz
Categories meat, soups and stews, vegetables, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces. Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces. Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.
- Husk the corn, then slice it into 2-inch-thick segments. Set aside.
- Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes. Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.
- Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.
- Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat. Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.
- To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next. Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.
- Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork. Because of all the starches and meat in this dish, this stew tends to be thick and rich. Some of the vegetables will fall apart, giving it a porridge consistency. This is a good thing.
- Adjust salt to taste, and serve with fresh bread or white rice on the side.
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