Note: I scheduled this post for today because it falls in line perfectly with Danielle's #shredcrew health living link party. To get more health living tips head over to her blog! I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures.
Last week was a dedication to the wonder that is red meat but today I'm back to business as usual with my veggie love. What can I say? These were delicious. I think one of the great misconceptions is that Mexican food is all thick red sauces with cheese and shredded chicken and while I am more than happy to eat a chimichanga there is so much more to Mexican food. It is (and I repeat) not exclusively lard/bean based. It's fresh and bright and healthy!
These enchiladas are a great example of my cause.
To start you whiz up a bright punchy tomatillo sauce in the blender. There are tomatillos and jalapenos and cilantro and it's so fresh and so clean. Next you saute onions and mushrooms and spinach together in a pan. The mushrooms will release their juices and smell heavenly because they are mushrooms and mushrooms are an under-appreciated world wonder.
Next up you heat up the tortillas and then you assemble the dish. Note that you do not throw all this stuff together in a casserole and bake it, and that is because this dish is based on enchiladas' roots as a street food of sauced tortillas, rather than a casserole. Enchiladas should taste clean and bright with tortillas that are yielding to the sauce rather than falling apart in it. Just sayin.
This dish was a total win, the sauce made a lot of extra, so we ate them three days in a row, as one does. You can eat them too, find the recipe by clicking here.