Pan-fried peppers, pickled peppers, and folded enchiladas (Recipes from episode 22)

“Pan-Fried Peppers with Lemon, Garlic, and Sea Salt”: (via Bon Appetit)
“Pickled Peppers with Shallots and Thyme”: (via Bon Appetit)

Adapted from _Everyday Food,_ September 2010

1 pound tomatillos, husked and rinsed
4 anaheim chiles
1/2 white onion, quartered
3 garlic cloves, unpeeled
salt and pepper

8 corn tortillas
oil or lard for frying
1/4 head red cabbage, shredded (2 cups)
3 radishes, thinly sliced
2 ounces crumbled cotija, queso aƱejo, or queso fresco

1. Heat broiler with oven rack in top position. Place tomatillos, chiles, onion, and garlic on a rimmed baking sheet. Broil 5 minutes or until tomatillos and chiles are blackened and blistered. Flip everything and broil 5 minutes more. When cool enough to handle, peel the garlic and peel, core, and seed the chiles. Add the garlic, chiles, tomatillos, onion, and 1/2 cup water to a food processor or blender, and blend until smooth. Add salt and pepper to taste.

2. Heat about 1/4 inch of oil in a frying pan over medium-high. Heat the sauce in another frying pan. Working one at a time, fry a corn tortilla in the oil for about 30 seconds on each side. It should brown slightly around the edge and firm up, but you don’t want it crispy like a tostada. Pull the tortilla out of the oil, let it drip for a few seconds, then dip it into the sauce and flip it over. Place the tortilla on a plate, folded in half. Repeat with remaining tortillas, for a total of 2 tortillas per plate.

3. Top each plate of sauced tortillas with one-quarter of the cabbage, radishes, and cheese. Serve hot.

Yield: 4 servings

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2 thoughts on “Pan-fried peppers, pickled peppers, and folded enchiladas (Recipes from episode 22)

  1. mamster Post author

    It’s quite different. Tomatillos are in the same genus as ground cherries and those Chinese lantern plants. They’re extremely tart and seedy. I’m sure they would grow in Australia but I’m not sure whether anyone does.

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