Saturday, September 4, 2010

Enchiladas Especiales Tacuba Style

Working our way down our “bucket list” of Sunday dinners, we reach enchiladas – on precisely the same week that Laura decides she wants to cook something “more involved.” And so here we have Rick Bayless’ Enchiladas Especiales. These chicken enchiladas are covered in a cream sauce that’s a vibrant green from roasted poblanos and fresh spinach. While there were quite a few steps, none of them seemed difficult. I like spending time in the kitchen anyway. The result was one amazing dinner. The enchiladas were rich and cheesy and chickeny – As good as I could get in any Mexican restaurant.

Let me just say that this is the best dish of food I've eaten in a while!  I don't think that I'll ever be able to eat enchiladas in a restaurant after this.  They were DE-LI-CIOUS!  The poblano peppers gave the green sauce just a little bit of kick in the background.  And there's spinach!  While the enchiladas were "involved" as far as steps went, it wasn't like we had to do some weird cooking method or anything.  They were easy and straight-forward.

So, if you're looking to wow your guests with a dish that tastes like you spent all afternoon in the kitchen, make this dish.  The best part is that you can make the enchiladas ahead of time, clean up your dishes (you'll have a few), then throw them in the oven as your guests arrive.  Your kitchen will be clean and you'll be relaxing knowing that deliciousness awaits.

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