Sunday, August 06, 2006

Tomatillo Enchiladas stuffed with Mashed Potatoes, Grilled Corn, Pozole

Dinner 8/6

Tomatillo Enchiladas
(stuffed with mashed potatoes, onion, fyh soy cheese, covered and baked with tomatillo sauce: broiled tomatillo, cilantro, serrano chile, mexican oregano, salt and pepper)

Grilled Corn

(recipe below)

A re-creation of the enchiladas we had last week at Karyn's Cooked in Chicago -- the mashed potatoes were unexpected, but an ideal match with the tomatillo sauce.

Sarita asked for the Pozole recipe, so we wanted to make it again to make sure the recipe was correct...


2 medium ancho chiles (1oz), stemmed and seeded
2 cups of water
1 tbs. salt

4 cups vegetable stock
1 can of Hominy

1 8oz. packages of seitan, cut into thin strips
1 large white onion, small dice
4 garlic cloves, roughly chopped
1 tbs. mexican oregano
salt and pepper

lime juice (optional)
soy sour cream (optional)

Soak the ancho chiles in 2 cups of hot water for 20 minutes, then puree the chiles in the soaking water.

In a large enough soup pot, add the vegetable stock, the chile puree and 1 tbs. of salt, stir to combine. Bring to a boil, then simmer. Add the drained can of hominy and cook for 30 minutes. Check for seasoning at the end -- usually we'll add a little tamari right at the end if it seemes to need a little more salt -- plus it gives the broth a little umami kick ;)

Meanwhile, saute the seitan strips, onion, garlic, mexican oregano, salt and pepper to taste and set aside.

Divide the seitan mixture in the bottom of soup bowls, and add just enough broth and hominy to cover. Sesaon at the table with optional lime juice and/or sour cream.

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