Condé Nast House & Garden – September 2019

102 house garden september 2019

340g underripe tomatoes
(about 4), husks removed
1 cup coriander leaves

SALSA ROJA
1T vegetable oil
1/4 white onion, chopped
1 garlic clove, crushed
3 dried red chillies
3 plum tomatoes, quartered

ENCHILADA ASSEMBLY
1 x 1.5–1.8kg chicken
6 bay leaves
1t allspice
1/2 cup crème fraîche
1/3 cup crumbled feta cheese
1/2 cup vegetable oil
12 corn tortillas
Sliced white onion (for serving)

SALSA VERDE
heat oil in a large saucepan
over medium. Cook
onion and garlic, stirring
occasionally, until starting
to soften (about 5 minutes).
add chillies and cook,
stirring occasionally, until
onion is lightly browned and
vegetables are soft (about
5 minutes). add tomatoes and
cook, stirring occasionally,
just until starting to soften
(about 3 minutes). add
coriander and 1 1/2 cups
water. Bring to a boil,
reduce heat, and simmer
until tomatoes soften (20-25
minutes). Let cool slightly;
transfer to a blender. Purée
until smooth. return salsa
verde to saucepan and keep
warm until ready to use.

SALSA ROJA
heat oil in a large saucepan
over medium. Cook
onion and garlic, stirring
occasionally, until starting
to soften (about 5 minutes).
add chillies, tomatoes and
1 1/2 cups water. Bring to a
boil, reduce heat and simmer
until tomatoes and chillies
soften (20-25 minutes).
allow to cool slightly;

transfer to a blender. Purée

until smooth; season with

salt. return salsa roja to

saucepan and keep warm

until ready to use.

ENCHILADA ASSEMBLY

1. Place chicken, bay leaves
   and allspice in a small pot
   and pour in water to cover
   by 2.5cm; season lightly
   with salt. Bring to a boil,
   reduce heat and simmer
   gently until chicken is
   nearly cooked through
   (20-25 minutes from
   the time water starts
   simmering). allow chicken
   to cool for at least 1 hour
   (it should be just warm).
   If you have the time, cover
   and chill up to 12 hours.


2. remove chicken from
   broth. Pull meat from
   bones and shred; discard
   skin and bones. Place meat
   in a large saucepan and
   pour in just enough broth
   to cover. set aside any
   remaining broth for another
   use. gently reheat chicken
   over medium-low; season
   with salt. 3. Meanwhile,
   mix crème fraîche and feta
   cheese in a small bowl to
   combine. 4. heat oil in
   a small skillet over medium-
   high until hot but not
   smoking. submerge each
   tortilla in oil long enough
   to soften but not so long
   that they fall apart (5–10
   seconds each). Transfer to
   a rimmed baking sheet
   lined with paper towels
   to drain. 5. Working one
   at a time, fill each tortilla
   with about 1/3 cup shredded
   chicken and roll up tightly.
   Place 3 tortillas each, seam
   side down, into bowls.
   Ladle 1/2 cup of each
   sauce on opposite ends
   of enchiladas. Top with
   a big spoonful of the crème
   fraîche mixture and scatter
   onion over.

EnCHIlaDas

DIVoRCIaDas

RoasTED buTTERnuT

WITH KalE PIPIan