# There's a Secret Ingredient In My Enchiladas

## Метаданные

- **Канал:** Internet Shaquille
- **YouTube:** https://www.youtube.com/watch?v=FKk3RpK37F4

## Содержание

### [0:00](https://www.youtube.com/watch?v=FKk3RpK37F4) Segment 1 (00:00 - 04:00)

If you bought one too many of these 15 oz cans of pumpkin puree, I’ve got an enchilada sauce recipe for you. Put a tablespoon of olive oil on medium heat and put some chopped up white onion in there— either a full small one or half a big one. Let’s say 250 grams. Add 4 smashed garlic cloves and three de-seeded, de-stemmed, dried guajillo chiles. When I make red sauce, I usually have to soak these in hot water to make them pliable. The nice part about this quick method is the dried chile’s gonna soften over the onion steam, saving you a step. From here you also need two chipotle peppers— dried and stemmed, like the guajillos, or the ones from a can. The first time I cooked this recipe, all I had on-hand was chipotle powder, and a teaspoon of that works just as well. You can do a half teaspoon if you’re sensitive to spice. Add a half teaspoon of cumin and a full teaspoon of Mexican oregano. After about 5 minutes of gentle cooking, you can deglaze the pan with a splash of water or stock, and scrape all the contents into a blender. The first time I made this sauce I followed a recipe on Masienda’s website. Theirs is made with butternut squash. It is a very tasty recipe, and incredibly easy, save for the fact that roasting a squash can take an hour, which is why today I’m opting for a can of pumpkin. Not pumpkin pie filling, but plain unsweetened pure pumpkin. Plop the contents into the blender and add two tablespoons of apple cider vinegar plus two cups of broth or stock, be it vegetable or chicken. Keep an extra cup handy, though. This is what you’ll use to adjust the viscosity. Blend everything together, adding more liquid if needed, until you have a smooth pancake batter esque texture. Don’t be afraid to blend it long and hard. I have a powerful blender, which liquefies everything, chiles and all. If your blender is weak and leaves you with a grainy gritty sauce, you might wanna strain it. I assume a big-brained well-experienced cook such as yourself knows how to take it from here. You use this sauce to make enchiladas. They could be the large format suburban America version, or the more old school style of dipping corn tortillas in sauce and pan-frying them with cheese inside. Today I’ll take a stack of corn tortillas, warm them up first, as has been discussed in detail on this channel before, and roll them up around a hunk of muenster cheese. Shredded chicken or leftover turkey would be good in these as well. Smear a layer of sauce in a baking dish and then lay each one of these guys side by side. They might not all fit in one lovely row. Add more sauce on top, plus grated cheese, and cover the top in foil. After 15 minutes in a 400 degree oven, you take the foil off, bake em for 10 more minutes, then they’re ready to be garnished with cilantro and served with avocado. There’s enough sauce to make like three dozen of these, so I keep it in the fridge all week. The next morning, I may be in the mood for chilaquiles. I can heat a big portion of sauce until it’s simmering and add thick-cut tortilla chips, get em fully coated and soaked, then plate em up with cilantro, avocado, sunny side up eggs, and crema or hot sauce. And if on the third or fourth day you find yourself with just a spoonful of leftover sauce, you can make quesadilla with just like a tablespoon of the sauce inside. The emotional rollercoaster people get from hearing me say “would you like a pumpkin quesadilla? ” is a joy within itself to behold like "ew what? wait, ok hold on…" The sauce is smokey from chipotles, dark and roasty from cumin and guajillo, and there’s a little autumnal sweetness in there from the pumpkin. The fact that you don’t have to soak the chiles nor roast a fresh squash makes it so that you can cook this dish now instead of letting that Libby’s can languish in the pantry for 11 months. And the fact that this lesson is over makes it so that you can go start cooking it… right now. That goes double for you work-from-home desk jockeys. You know it, your boss knows it… nobody’s getting any real work done til the second week of January. You’ve got time to cook... Trade has paid to be mentioned at the end of this video. Trade coffee is a good gift because A: the recipient picks out their exact coffee based on their own preferences, B: a subscription to Trade is more personal than a gift card to a place that’s gonna end up with a dollar and 26 cents on it, and C: the subscription can run long past the holiday season, making the recipient remember your personalized generosity for months to come. I think Trade is the best way to buy coffee, not just online, but like at all, period. 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*Источник: https://ekstraktznaniy.ru/video/43879*