The Cheap-Ass Gourmet – Homemade Chicken and Red Mole Enchiladas With Roasted Cauliflower

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Tod Kelly

Tod is a writer from the Pacific Northwest. He is also serves as Executive Producer and host of both the 7 Deadly Sins Show at Portland's historic Mission Theatre and 7DS: Pants On Fire! at the White Eagle Hotel & Saloon. He is  a regular inactive for Marie Claire International and the Daily Beast, and is currently writing a book on the sudden rise of exorcisms in the United States. Follow him on Twitter.

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5 Responses

  1. Avatar LauraNo says:

    It should be noted that by ‘corn tortillas’ the hard kind are not meant. I live in Canada these days, outside Toronto, and I can only, and only recently, get the soft corn ones at one store, sometimes. I am concerned same could be true for others, and they wouldn’t know there are soft corn tortillas in the world.Report

  2. Avatar Tom Van Dyke says:

    After kibbitzing on your first installment, Tod, moi can now only sit back in awe.

    Feel your tortillas, and make sure they are pliant.

    Words to live by.Report

  3. Avatar Kazzy says:

    I get my soft corn tortillas at the Mexican grocer. There are probably 30-40 in a pack for $1.25. We rarely get through the whole pack since they’re a Mexican import and are made without preservatives… just corna masa, water, and salt. They’re the bee’s knees… perfect for tacos. They might be small for an enchilada, depending on how big you’re making them. They also are great for homemade tortilla chips. Slice them into sixths, drop them in the fryer for a few seconds, and salt. They’ll continue cooking after you remove them so be sure to take them out BEFORE they look done. MMMM! A perfect side to a meal like this.Report

  4. Avatar Genotypical says:

    If you have to go somewhere special to find good corn tortillas, you can buy a bunch and freeze them, they dry out a little bit in the freezer but not much. Also, you can make lower-cal homemade tortilla chips by baking them. Cut in sixths as per Kazzy, then spread out on a cookie sheet lightly coated with vegetable spray, spray the tops lightly and sprinkle with salt and your choice of garlic powder, cumin, chili powder, etc. Bake in 400 degree oven for 5-10 mins until they just begin to brown (watch like a hawk!), pull out and let oven cool to warm, then slide chips back in to finish crisping.Report

  5. Avatar Larry Sombke says:

    This is would taste a lot better if you used Larry’s all-natural Southwestern Chipotle Sauce.
    I know. I’m Larry. http://www.larryssouthwesternsauces.comReport

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