My wife Nancy, son Quinn and I got the chance to eat at Rick Bayless' Frontera Grill. It was an incredible foodie experience. His creativity and attention to detail was obvious in everything, from the drinks we had before dinner to dessert.
It was Quinn's first real gourmet experience and it made me incredibly happy to see that he had reached an age where he could appreciate what a special experience it was.
So, when a friend and co-worker left a bag of dried guajillo peppers and a copy of Bayless' Essential Simmered Guajillo Sauce on my desk, I knew it wouldn't be long before I made it. Now that I've done so, I know I will again. I adapted it slightly for our own tastes, but this is essentially Bayless' recipe. The enchiladas I put together to showcase the sauce were pretty basic, but the sauce was "softly spicy," Quinn said. The beautiful brick color reflected a bit of an earthy taste as well. As Quinn said, "You can taste Rick Bayless in this."
One of these enchiladas and sauce is 398 calories with 6 grams of fat and 10 of fiber.
Makes 4-8 servings
6 cloves garlic
16 dried guajillo chilies
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon cumin
3-2/3 cups chicken broth
1 teaspoon olive oil
1/2 teaspoon salt
1 teaspoon sugar
In a heavy, ungreased skillet, place unpeeled garlic and roast, turning occasionally, for about 15 minutes.
Meanwhile, break the stems off the chilies, split open and remove the seeds. After removing the garlic, add the chilies a few at a time and toast, flat, turning once. A wisp of smoke is okay, but more than that and you are burning them. Add the chilies to a bowl of hot water and rehydrate for about 30 minutes.
Peel the garlic. In a food processor, combine chilies, garlic, oregano, pepper, cumin and 2/3 cup of broth. Blend until pureed. Work the puree through a medium strainer into a bowl and discard skins and seeds.
Heat oil in a medium pot over medium-high heat, add puree and reduce, stirring constantly, until it turns into a dark red paste, about 7 minutes.
Stir in remaining broth and simmer, stirring occasionally, until thickened, about 30 minutes. Add salt and sugar.
Makes 4 servings
1 teaspoon canola oil
1 medium yellow onion, diced
12 ounces cubed skinless chicken breast
14 ounces vegetarian refried beans
salt and pepper to taste
4 High-fiber, low-fat tortillas
1/3 cup low-fat Mexican cheese blend
Preheat oven to 350F
Place tortillas on cooking sheets and warm for about 3 minutes, until just beginning to toast.
In the same pan you seared the peppers, heat oil over medium-high heat and add onion, saute until just tender. Add chicken and continue to saute until cooked through.
In a 9x9 baking dish, add 1/3 cup of guajillo sauce.
On each tortilla, layer 1/4 of beans and chicken mixture, roll, and place seam-side down in dish. Pour 1/2 cup of sauce over enchiladas and top with cheese.
Bake for 10 minutes.
If you like your enchiladas spicy, spoon additional sauce over the enchiladas once you've plated them. Top with low-fat sour cream.
Deal of the Day: Pick up one of Rick Bayless' cookbooks, you won't regret it.