Preferred Mexican Recipes Perfect for Lent

We all love Mexican food all year round. Genuine Mexican dishes, Tex-Mex, you mention the product and, we're on board. Check out these vegetarian or seafood dishes that are ideal for the Lent season. Plus, a conventional Lent dessert too.

See all my Favorite Mexican Recipes and Cooking food.

ENCHILADAS VERDES CON CHILI

INGREDIENTS:
12 HATCH long green chili peppers
2 tbsp. flour
1 quart Suero de Sal (whey) or buttermilk can be used as a substitute, divided
½ cup oil for frying 1 medium white onion, diced
12 to18 corn tortillas, preferably white corn
1 pound shredded turkey (FOR MEATLESS USE MORE CHEESE)
1 ½ cups white shredded cheese
¼ cup queso fresco, crumbled
½ CUP sour cream (for sauce and topping)
Salt to taste
Water, if needed
2 to 3 ripe avocados, pitted and sliced

DIRECTIONS:

ROAST CHILE PEPPERS:
Preheat broiler. Select firm, meaty peppers without wrinkles for roasting.
Rinse thoroughly.
Place peppers evenly in a single layer on a foil-lined cookie sheet.
Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin, and discard stem.

SAUCE:

In a blender combine the peppers, flour, and half of the Suero or buttermilk and blend until creamy.
Pour mixture into medium skillet and set over medium-low heat to warm. Add additional Suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add ¼ cup of crema Mexicana or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.

STACK UM:

Fry tortillas in hot oil until softened.
Drain on paper towels.
Soften tortillas.
Place softened tortillas on individual serving plates. Layer with shredded turkey (more cheese for meatless), onion, and cheese. Repeat process for a total of 3 to 4 tortillas for each serving.
Serve with slices of avocados.

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