Emily Bayless Project #40-Enchiladas Enjitomatadas con Crema y Queso Añejo

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.

Enchiladas Enjitomatadas con Crema y Queso Añejo: Tomato-and-Jalapeño-Sauced Enchiladas with Sour Cream and Aged Cheese

I'd like to start by congratulating myself on the improvement of my food-styling for a few reasons. One, I totally believe in being your own cheerleader. And two, because it makes me sad when these delicious recipes are not presented in their best light. When I feel that they look even half as delicious as they taste, it's time for a huzzah!

And these enchiladas, they are so huzzah worthy! Rick taught me that the origins of enchiladas are as a humble street snack of fresh tortillas doused with a bright red sauce. These are basically a homage to that and they are so good! First you make the sauce which is full of tomatoes and some chile and I don't remember what anymore but it tastes exactly like it looks in these pictures if that makes any sense at all.

No, it doesn't?

Sorry, sometimes you get what you pay for with me.

Anyways, next you heat up the tortillas, dip them quickly in the sauce to make them more pliable/delicious and then fold them up on the plate. Rick said if one wanted he wouldn't be opposed to adding goat cheese inside. I love goat cheese so we weren't opposed either. Next you plate them with thinly sliced white onions for bite, cilantro for freshness and a bit of Mexican cream cause your flossy!

Shower the plate with sauce and devour. Devour this three days in the road because it's so refreshing and light. Devour it like you are going to devote your life to enchiladas. The end.

PS-So You Think You Can Dance is premiering tonight. They'll be airing the Bay Area Auditions so look for me in the audience!

Posted on May 25, 2011 and filed under Mighty List.