Cullen's
Chicken Enchiladas with Chili Sauce
2 tb Peanut oil
1 2-oz. package dried pasilla Chilies, stemmed, seeded, Torn into 1-inch
pieces
1/2 c Whole blanched almonds, Chopped
4 Chicken breast halves
6 c Chicken stock or canned Low-salt broth
1/2 ts Cumin seeds
4 Plum tomatoes, cored, Quartered
1/2 Onion, quartered
4 Cloves garlic, peeled
2 tbs Firmly packed golden brown Sugar
Salt & pepper
Peanut oil (for deep frying)
16 Corn tortillas
2 1/2 c Grated Monterey Jack Cheese
1 c Creme fraiche or sour cream
1 Avocado, peeled, seeded, Sliced
Fresh cilantro sprigs Heat
2 tablespoons oil in large pot over high heat. Add chilies and almonds.
Saute until chilies darken and almonds are golden, about 2 minutes. Using
slotted spoon, transfer chilies and almonds to bowl. Reduce heat to medium.
Season chicken with salt and pepper. Add to same pot and brown on all sides,
about 5 minutes. Add stock; simmer until chicken is cooked through, aobut 20
minutes. Transfer chicken to another bowl using slotted spoon; cool. Reserve
stock in pot. Toast cumin seeds in heavy small skillet over medium-low heat
until aromatic, about 1 minute. Mince cumin seeds. Add cumin, chili mixture,
tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer until all
ingredients are very soft, about 45 minutes. Working in batches, puree stock
mixture in blender. Return to pot. Boil until reduced to 4 cups, stirring
occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day
ahead. Chill chicken and sauce separately.) Remove skin from chicken and
discard. Cut meat from bones and shred. Transfer to bowl and combine with 1/2
cup sauce. Set filling aside. Oil two 13X9-inch glass baking dishes. Pour oil
into deep skillet to depth of 1/2 inch and heat to 375-degree F. Fry tortillas 1
at a time until softened, about 5 seconds per side. Using metal sapatula,
transfer to paper towels. Spread 1 tablespoon sauce over each tortilla. Sprinkle
each with 2 tablespoons cheese and 1 tablespoon chooped onion. Place 1/3 cup
chicken down center of each tortilla; roll up. Place seam side down in baking
dishes. (Can be made 1 hour ahead. Cover.) Preheat oven to 350-degree F. Pour
remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until
heated through, about 20 minutes. Top with creme fraiche, avocado and cilantro.
Antarctica
Magnetic South Pole:
The magnetic South Pole shifts about 5 miles (km) a year and is now located at
about 66°S and 139°E on the Adélie Coast of Antarctica.