Turkey Enchiladas

On Sunday morning we had a Mexican brunch with some friends of ours and made Turkey Enchiladas.  I was eager to put the leftover turkey into something Mexican, as my grandmother was in town from Mexico City and I always learn something new from her cooking.  She is a little worker bee and loves to be helpful around the house, especially in the kitchen.  My mom was in charge of the menu planning, and my grandmother was the executioner of the whole project, so I cannot take any credit for what went down.  I can only vouch for the beans, which I bought from Cayuga Pure Organics, and which I helped season.  A pretty lousy performance on my part, but sometimes it’s nice when Tita and mommy cook instead.

Enchiladas is a dish that uses up old tortillas and meat.  You basically fry the tortillas in oil to soften them, fill them with your meat of choice, roll them up, place in a baking dish, and pour the sauce over them.  You then top the dish with cheese and bake in the oven. The possibilities for Enchiladas are endless because you can use whatever meat, salsa, and cheese combination that tickles your fancy.   I am going to share with you the simple tomato sauce that we used, because it was a canned tomato sauce that was very easy to put together.  This is a great salsa for Winter when fresh tomatoes are not available.

Turkey Enchiladas

Tomato Salsa

2 28-ounce cans of diced tomatoes

1/4 cup diced white onion

1- 2 jalapeno chile peppers (depends on how spicy they are)

1 clove garlic


Cilantro (a few sprigs)

Salt and a pinch of sugar (if necessary)

Blend the canned tomatoes, onion, chile, and garlic in a blender until smooth.  Heat up a tablespoon or so of oil up in a large saucepan and add the contents of the blender.  Bring to a simmer, add the cilantro, and cook for about 20 minutes or so, until it is at the flavor and thickness you like.  Remove the cilantro sprigs before serving.  My grandmother adds a little bit of sugar if she thinks the salsa is too acidic.

Makes about 4 cups.

We used queso cotija as the topping, as well as thinly sliced onion for the garnish.

Buen Provecho!


Dia de los Muertos

This past weekend my sister, her fiancée, and I threw a Halloween/Día de los Muertos party.  We set up a little altar with candles, calaveras, and saints, and made some Mexican food to go along with the theme.  I made a Tamal de Cazuela, which is a Mexican tamal casserole dish.  The casserole is made by layering masa with a filling of choice and then more masa in a dish, and baking it in the oven for about an hour.  It is kind of like a Mexican lasagna.  You can make a Tamal de Cazuela with basically any combination of vegetables and meats that you would like, as well as green or red sauces to go along.  It is much easier to make than tamales, which are individually wrapped in corn husks and steamed.  Emma and I actually made a Tamal de Cazuela last year for our Dia de los Muertos episode.  I honestly had not realized that I was repeating the same dish until recently.  The dish just makes perfect sense for familiar gatherings- its comforting, delicious, and easy to serve.

The secret to the Tamal de Cazuela is the ingredients of course.  For the party I made two different kinds; one with chicken and guajillo sauce, and one with Queso Oaxaca and roasted poblano peppers.  The masa requires corn flour that is specially prepared to make tamales.  I bought mine at a Mexican panaderia on 110th and Lexington, but you can find it at most Latin food markets.  I also used Flying Pigs Farm Lard, which in my opinion makes a huge difference in flavor.  Lard is a healthier fat than butter or vegetable shortening, and if bought from sustainable farms, has incredible flavor and quality.  For last year’s dish, Emma and I had opted to use olive oil as the fat for the dish. Either one is fine.  For the chicken filled casserole, I bought a whole chicken and made a broth from scratch, along with some carrots, onions, celery, and aromatics.  I then shredded the cooked chicken to use as the filling, and used the broth to flavor the masa as well.  All of these little steps might seem trivial, but they make a really big difference in flavor.  The recipe that I used for the party was from Rick Bayless’s Mexican Kitchen.   If you want another good recipe, check out last year’s Kitchen Caravan episode.