Tuesday, March 1, 2011
Tonight's dinner as a little late to arrive on the table but oh so worth it!
You know how family members tend to like certain recipes? The ones that are tasty, comforting, remind them of a special event or are a favorite go-to dish.
These Enchiladas Especiales Tacuba Style are a special recipe for my home. We found the recipe about 18-24 months ago after watching Rick Bayless on the Top Chef Masters and heading to his website. Lo and behold! Recipes, lots and lots of recipes.
I picked this recipe off of his site first and made it for my husband. I don't know why this recipe but it is now a favorite, often requested dish. It has a lot of steps but nothing too complicated. I have charred the poblano peppers on the grill, under the broiler and even on the stove top. The best thing you can do for yourself is to pick up some disposable food preparation gloves. Be sure to seal them well in foil to steam the charred skin off!
It is easy to use per Rick's suggestion a deli chicken but I have great results by boiling the chicken breasts in water with a bit of hot sauce sprinkled in. The chicken stays moist, shreds well and the hot sauce adds a bit of a kick.
I like to take my time and shred the queso but in a pinch I like to use the Kraft Natural Shredded Mexican Style Four Cheese.
Hope you enjoy this recipe's challenge and taste as much as I did.