Monday, September 14, 2009

Enchiladas/Fideos Pierino Style

This casserole combines Mexican and Spanish elements in total, harmonious deliciousity. You will need a 14 oz can of red enchilada sauce (unless you make your own moles), a package of fideo noodles (sold in coils), 8 to 10 medium sized corn tortillas, ¾ lb ripe tomatoes, a firm sheep’s milk cheese---one which you like and which you can grate , approximately ¼ of one small head of green cabbage, cilantro washed and chopped (optional).

Begin by heating your oven to 400˚. Meanwhile bring a pot of water to boil on the stove top and lubricate your casserole with oil or butter.

Recipes for publication these days are supposed to remind you to open the can before using the contents, so please do that, right? Empty the enchilada sauce into a large bowl. Using a box grater, grate your cheese. You will need about 4 oz or more to your taste. Dice one tomato but leave at least one whole to slice.

When the water has come to a boil add coarse salt and then the fideo coils. Cook until just barely al dente. Drain the noodles and when cool enough to handle separate into strands. One by one dip a corn tortilla into your patient enchilada sauce---it’s waiting for your loving touch. Cup a tortilla in the palm of your hand, and using your non-wet hand spoon in some grated cheese, then pluck out some fideo to almost fill the tortilla add some chopped tomato and roll up to fit one side of your casserole. Repeat until the casserole is full with just one layer of enchiladas. Drip any remaining enchilada sauce over the top, followed by another handful of cheese. As fast as Zorro you must now slice your tomatoes and place these on top of everything else. Place the casserole in the hot oven.

Now grate your cabbage on the box grater which you have not yet put in the dishwasher. After about 20 minutes your enchiladas should be ready. And yes, your earthenware casserole will be hot to handle. Toss some cilantro over the top, if using, followed by the grated cabbage. For enchiladas Cal-Mex style top with sour cream----I’m not saying you should, just that you can.

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