Cinco de Mayo

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Stacked Chicken Enchiladas with Salsa Verde and Cheese

Serves 6

Ingredients

• 2 poblano chiles (8 ounces total)
• 6 tablespoons vegetable oil, divided
• 12 (5- to 6-inch-diameter) corn tortillas
• 4 cups Salsa Verde , divided (recipe follows)
• 2 cups shredded roasted chicken, divided
• 3/4 cup sour cream, stirred to loosen, divided
• 6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
• 3 tablespoons chopped fresh cilantro
• Pickled Red Onions (recipe follows)
  

Preparation

• Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
• Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
• Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
• Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.

Salsa Verde

Serve cooled, leftover salsa with chips.

Makes about 4 cups

Ingredients

• 3 pounds tomatillos, husked, rinsed
• 2 large jalapeño chiles, stems removed
• 5 small garlic cloves, peeled
• 1 1/2 teaspoons ground cumin
• 1 1/2 bunches fresh cilantro, thick bottom stems trimmed
• 3/4 cup loosely packed fresh Italian parsley leaves
• 1/3 cup (packed) fresh mint leaves
• 1 1/2 tablespoons vegetable oil
• 1 1/2 teaspoons salt

Preparation

• Mix first 2 ingredients in large saucepan. Cover with water. Bring to boil. Reduce heat; simmer until soft, about 15 minutes. Remove from heat; let stand 15 minutes. Drain.
• Coarsely chop tomatillo mixture, garlic, and cumin in processor using on/off turns. Add next 3 ingredients; blend until herbs are chopped and salsa is chunky.
• Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 4 cups, about 10 minutes. Stir in salt.

Pickled Red Onions

A habanero chile gives these onions a nice bit of heat.

Makes about 3 cups

Ingredients

• 1 1/2 pounds red onions, peeled, halved, cut into 1/8-inch-thick slices
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried oregano
• 1 cup fresh lime juice
• 1/2 cup distilled white vinegar
• 1 small habanero chile

Preparation

• Toss first 3 ingredients in large glass bowl. Add juice and vinegar; press down to submerge onions. Cut 1/2-inch-long slit in narrow tip of chile and add to onion mixture. Top mixture with small plate to weigh down slightly. Cover; refrigerate overnight. Drain. DO AHEAD Can be made 1 week ahead. Keep refrigerated.

Huevos Rancheros with Chipotle Black Bean Sauce and Avocado Salsa

Makes 4 Servings

Ingredients

• 1 small avocado, peeled, pitted, diced
• 1/3 cup chopped fresh cilantro
• 1/3 cup minced green onions
• 1 1/2 tablespoons fresh lime juice
• Nonstick vegetable oil spray
• 4 5- to 6-inch-diameter corn tortillas
• 4 teaspoons canola oil, divided
• 1 cup finely chopped onion
• 3 garlic cloves, minced
• 2 1/2 teaspoons ground cumin
• 1 28-ounce can diced tomatoes in juice
• 1 15-ounce can black beans, drained
• 2 teaspoons chopped canned chipotle chiles*
• 4 large eggs
• 1/2 cup grated Monterey Jack cheese or sharp cheddar cheese
• 2 cups thinly sliced romaine lettuce

Preparation

• Stir first 4 ingredients in bowl to blend. Season salsa with salt and pepper.
• Preheat oven to 400°F. Spray baking sheet with nonstick spray. Arrange tortillas in single layer on sheet. Bake until tortillas are golden, about 15 minutes.
• Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add garlic and cumin; stir 30 seconds. Stir in tomatoes with juice, beans, and chiles; bring to boil. Reduce heat; simmer until almost all liquid is absorbed, stirring frequently, about 8 minutes. Season to taste with salt.
• Heat 1 teaspoon oil in another large nonstick skillet over medium heat. Crack eggs into skillet; fry until whites are just set but yolks are still soft, about 4 minutes. Sprinkle with salt and pepper.
• Place 1 warm tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 egg; sprinkle with cheese and lettuce. Top with salsa; serve.
• *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

Fish Taco Platter

Instant Party: Crispy fish tacos, pickled onions and jalapeños, lime cream, salsa verde, and guacamole—it all adds up to one fun meal. Set everything out, and let everyone assemble their own.

Makes 6 to 8 Servings

Ingredients

Pickled Red Onion and Jalapeños

• 1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
• 5 whole small jalapeños
• 2 cups seasoned rice vinegar
• 3 tablespoons fresh lime juice
• 1 tablespoon coarse kosher salt

Baja Cream

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon (packed) finely grated lime peel
• pinch of salt

Tomatillo Salsa Verde

• 12 ounces tomatillos,* husked, stemmed, divided
• 4 green onions, white and green parts separated
• 1 jalapeño chile
• 2 garlic cloves, unpeeled
• 1 1/4 cups (packed) fresh cilantro leaves
• 1 tablespoon (or more) fresh lime juice

Fish

• 2 cups buttermilk
• 1/2 cup chopped fresh cilantro
• 3 tablespoons hot pepper sauce 3 teaspoons coarse kosher salt, divided
• 1 tablespoon fresh lime juice
• 2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips

• 16 corn tortillas
• 2 cups self-rising flour
• Vegetable oil (for frying)
• Fresh Salsa
• Guacamole

Preparation

For pickled red onion and jalapeños:

• Place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)

For baja cream:

• Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)

For tomatillo salsa verde:

• Preheat oven to 375°F. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.
• Stem and seed jalapeño. Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice, if desired.

For fish:

• Mix buttermilk, cilantro, pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.

• Preheat oven to 300°F. Wrap tortillas in foil; place in oven to warm. Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350°F. Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.
• Set up buffet with all taco fixings, along with fresh salsa and guacamole.