If you follow me even somewhat regularly, you'll now that I adore culinary cozy mysteries. I recently started the Dewberry Farm Mysteries by Karen MacInerney; I am currently in the middle of book three. This post was inspired by the first in the series: Killer Jam. And, as it turns out the second and part of the third as well. Apparently, enchiladas - from Rosita's - is Lucy and Tobias' standard date fare.
On the Page
Houston reporter Lucy Resnick decides to embrace a simpler life by cashing in her retirement to buy her grandmother’s farm in Buttercup, Texas. She farms. She makes jam. And she needs to find out who murdered Nettie Kocurek, the woman who sold her the farm but retained the rights to drill for oil! With Lucy as suspect number one, she needs to find out who really did it.
The characters are likeable. There's Lucy, her new romantic interest Tobias who is also the town vet, her best friend Quinn, and a whole host of other townspeople who add up to an engaging cast of characters.
Lucy talks a lot about making food...such as "I needed to try making my grandmother’s cottage cheese. I flipped through until I found the recipe, which included lots of suggestions for using the final product—including filling kolaches. She had multiple variations of the recipe, so I picked the one that used what I had on hand—milk, salt, and white vinegar" (pg. 40).
"Feeling giddy with relief, I’d made the two men egg salad sandwiches from the hens’ eggs and Quinn’s leftover bread before melting another block of beeswax for candles" (pg. 69).
But what sent me into the kitchen was this passage from pg. 149...
Dinner was delightful—the enchiladas were the perfect mix of cheese, chicken, and spicy chilies, and Quinn’s salad dressing was tangy and fresh, complementing the delicate lettuce from my garden.
I read all nine books in the series. But enchiladas are a recurring food!
Date Night Enchiladas with a Three Chile Sauce
When a contact from Selefina asked me if I would like to sample their line, I looked through the website and agreed immediately. Selefina is new venture from the people behind Adagio Teas. They have used their experience in global sourcing and making connections to find high quality spices and seasonings. And by purchasing in bulk and using their own brand for labels, costs are kept lower for the consumer. It's a win-win and, from what I've tried, the products are amazing. Stay tuned for more posts, but this recipe uses several of their items, including three different dried chiles - Selefina's Guajillo Chile Pepper, Ancho Chile Pepper, and Chipotle Chile Pepper - hence the title.
Three Chile Sauce
6 dried peppers (I used a mixture of Selefina's Guajillo Chile Pepper, Ancho Chile Pepper, and Chipotle Chile Pepper)
boiling water
dash of smoked paprika (Selefina's Smoked Paprika)
1 onion, peeled and halved
4 cloves of garlic, peeled
2 tomatoes, thickly sliced
1 cup organic chicken broth
1/2 teaspoon ground coriander
1 teaspoon ground cumin (Selefina's Ground Cumin)
2 Tablespoons cacao powder (Selefina's Cacao Powder)
Enchiladas
2 cups chicken, cubed (I used boneless, skinless chicken thighs)
1/2 cup onions, peeled and diced
1/2 cup celery, diced
2 Tablespoons olive oil
1 cup cubed, roasted pumpkin
corn tortillas
shredded cheese
crumbled Cotija cheese
thinly sliced green onions
fresh organic cilantro
Also needed: sour cream and salsa for serving
Three Chile Sauce
Place dried chiles in a bowl and cover them with boiling water. Weigh them down with a bowl or saucer so that they stay submerged. Let soak for 1 hour until the flesh is softened.
After an hour, slice the chiles lengthwise and remove the seeds and stem; it's okay if some seeds get in. Reserve some of the soaking water. Place the chiles in the bowl of a food processor or blender.
Add 1 to 2 Tablespoons of the soaking water and process until the chiles are broken down. Set aside.
Place tomatoes, onions, and garlic in a large skillet and cook over medium heat until they are lightly scorched. Add these to the chiles and blitz to create a smooth sauce. Whisk in the chicken broth, spices, and cocoa powder. Bring to a simmer and cook until desired consistency. I let mine reduce by half.
Enchiladas
Pour oil to a pan and heat till it shimmers. Add in the onions and celery and cook until the onions are softened and translucent. Stir in the chicken and cook thoroughly. Fold in the roasted pumpkin and mash together slightly.
Assembly and Baking
Preheat the oven to 350 degrees Fahrenheit. Add a thin layer or sauce to the bottom of your baking dish.
To assemble, place corn tortilla on a cutting board or plate. Place shredded cheese in the center of the tortilla. Top with chicken and pumpkin mixture and sprinkle with cotija cheese, sliced green onions, and torn cilantro. Roll the tortilla - as tightly as you can! - into a cylinder. Place it in your baking dish.
Roll as many as you can with the ingredients that you have. When your dish is packed, spoon sauce over the top. If the liquid doesn't reach halfway up the dish, fill it with water, or more broth. Cover the top with shredded cheese and sprinkle with cotija cheese. Cover with foil.
Bake for 35-40 minutes - until the sauce is bubbling and the cheese is melted. Uncover and return to the oven for another 5 minutes, or until the cheese is crisp along the edges.
Serve with sour cream and salsa.
I am adding this to the January 2025 #FoodieReads Link-Up.
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