4 Levels of Enchiladas: Amateur to Food Scientist | Epicurious

Hi guys, my name is Keith and I'm a level one chef. I'm Anthony and I'm a level two chef. Hello, my name is Sal. I have been a chef for the last twelve years. My grandmother is from Honduras. I grew up liking it. tostones and I don't see gondolas, so yeah, definitely doing this is like a little connection between her and me. My mission is to make breakfast

enchiladas

something you've heard about breakfast burritos and breakfast tacos but breakfast

enchiladas

so far so this is my mom's recipe I just hope my mom doesn't see this because if The annoying one is going to yell at me, so today we are going to make everything gelatos and you say: why do all that come up?

Because when you make them, they're literally everything, so we're going to start with some tortillas, we have six six-inch tortillas, they're flour. I'm a big fan of corn tortillas, nothing against flour fans, but I think the flavor of this tortilla the corn ones give something unique to the dish the tortillas we're going to start with corn flour and then the water so we're going to put only half and then salt a little bit of olive oil and then we're just going to start working the dough. This dough you're going to work with probably for five minutes if it doesn't stick to your hand it's almost ready.

I don't really mess with corn tortillas because they taste a little earthy to me, don't know about that lifestyle, first things first, let's heat up our tortillas. I'm just going to use a little bit of oil and we're actually going to heat the tortillas in that oil. I don't want them to be crunchy from tears. I just want to heat it up, that's it, maybe 15 or 20 seconds and now we're going to press the tortilla and cook it, who needs a plastic bag and then you're going to cut it here. I'm going to put this between the tortilla. press and then you are going to make the balls when it happens you put it right there and then you just press a little don't put so much effort into this and what I prefer is a corn tortilla because they are easy to make and the corn gives you energy, the flour makes you fat, so now I'm going to turn this around and that's my omelet.

Here it looks like we have a pound in a quarter pound or we have a whole chicken, so that's a little trick for you. buy the chicken already made in the store tik-tok life hacks how to buy chicken I want to make it very simple olive oil salt so this is a traditional satsang that we use as our past or type of flavor you want to rub it alone and when you put it to sleep for one hour, this wouldn't be breakfast enchiladas without it, let's get to work. I've been training as a level 3 chef, so I only do the crack with one hand.

I'm going to go beat these eggs. here we will also add a pinch of salt; Then we will heat our pan and with the butter before adding the eggs. I want to make sure my feta is all crumbled. Feta cheese is an interesting option. but it's so good it has a nice spicy flavor okay good melted butters let's add the eggs. I stir it quickly from the beginning because I don't want it to stir too quickly. Feta cheese is also a great cheese because it adds a salty touch. We want to cook them little. In fact, I'm going to take them off the heat now, so it's good, we have a nice glow, it's still a little bit. a little bit loose, that's exactly where we want it, they'll tighten up a little bit when they end up on the other one, so I personally like white meat and chicken breasts, so I'm going to focus on this area of ​​the chicken.

I'm going to try to make 6 enchiladas, the recipe calls for about 6 servings, so about 6 people, but I only consider myself a 6 person, so I eat them all. I'm going to go ahead and try to cut this all up, no, you know, it's supposed to be shredded, but I would say I'm not really a shredded expert, so I just like the cubes, so it's already been on our chicken, it's Ready, now we're going to break it down. I usually take the skin off first because I don't want to start picking the chicken and just shredding it, so this is chicken for my enchilada, so I'm going to throw it in a skillet and have it on medium heat and like store bought.

It doesn't have enough seasonings like I like, so I'm going to put a little bit of garlic powder, black pepper, a little bit of salt and a little bit of vinegar because it gives it a nice touch and now I'm going to do 1/2 lemon 1/2 and then, as you think, people notice and now it's time to make the sauce. What we're going to do here is cut this onion into eighths because we're going to send it to the grill, we're actually going to leave most of this skin on because it will burn well. I can't forget garlic, just a little goes a long way.

We're just going to place the garlic between the onion slices here. Well, now it is. It's time to roast these bad boys, here we go, so I've got a medium pot here and I've got it on medium heat and I've got my cream cheese, so I'm just going to leave it in there and wait for it to get nice and melt. I just need it to melt you know so I don't know what it does to the

food

, you probably shouldn't put it on a pressure boil like I do but I don't have the patience so I'm wondering why you didn't melt anymore you know , okay, so let's do my mom, so mom, how are you proud of me?

So what you see are three different types of chili peppers, the main chili is the guajillo, so let's remove the tips and seeds. Okay, we've got all the videos and now we're going to add hooyah so this heats up and again remove all the seeds and now we're not Chipotle, this is one of my favorite peppers so you've got your three peppers here just cook these. When that's cooking, we need some onion, basically, when the onions and garlic are cooking, you can remove the sauce and put it in a blender so it's nice melted and creamy, so I'm going to throw in my sauce and blend it . and now I'm going to throw out my beans, so I'm going to heat this up.

I'll just put a little pinch. He never killed anyone. We have our onions and garlic that come straight out of the oven. It tastes good. and charred they'll be so perfect that we're just going to chop them into big chunks, it doesn't really matter much when they're simmering in the pan, we're just going to break them up a little bit, okay, our panels are nice and hot. I'm going to add our water, Chile oregano and salt, now I'm going to stir it up a little bit just to make sure everything is well dispersed and then we'll bring it to a simmer and cook for about 15 to 20 minutes. minutes, you know, if you had smelled a vision right now.

I'm just saying, I'm just saying it will blow your mind. The last step to finish this sauce is to make a roux and I make the rule, all we have to do. is to melt some butter, okay, melted butters, let's add the flour, we're going to get a nice light amber color, just keep stirring, now we're good, we're going to add some sauce to the rude help. stretch it out and then we'll add the roux back in. Okay, I'll put it back on the burner over medium-low heat. We'll warm it up again because we'll be using it very soon.

The papers are ready when you put it in the bladder, this is where it all gets interesting, a little nervous because I know my mom is going to see this, so she now she adds some of these delicious liquid peanuts. Oh, Holly, it will have a nice nutty flavor. so we don't have double the salt here and when we cook it later with some jalapeño, why I don't know, like my mom, okay, now you have a nice, smooth sauce, we'll cook it again, make sure the cop. it's like it's almost smoking, so I'm going to throw the sauce right here, where it's similar to the sauce for 40 minutes and it's almost done, I'm going to add a little more salt, but I think it's very close to my mom's , so you can't.

Eat geladas without your sauce and your copy of Jack cheese, okay, so I'm just going to mash this up, this is a real arm workout, don't go to the gym if you're doing this, okay, that's pretty good, huh , assembly, okay. Come on, let's reveal our tortillas, these have been in a warm place and they are delicious and warm, not crispy because we didn't fry them, we're just going to put a little scrambled egg in each one when we heat them up. up the tortillas we want to add a little bit of this sauce to our chicken we have the chicken will have some chihuahua cheese so I'm going to start this pan so now we're going to take a tortilla you're going to take some filling and plop it's there right now , so now we're just going to roll it up and drop it real quick, see that little plop action?

So, place the steam link towards the bottom and then open it. I like to roll them up so they're facing down, so they're, you know, tight, tense little enchiladas, we're not going to go over these things either, this is a rookie move, maybe even a level one move, you know, but Who wants a tiny enchilada? eating like half a slice of pizza for example, why don't you fill them all the way up and pull the chicken towards you and then just roll it up? We have Facebook, put it up now, let's throw things at each other there, our little scene, our modest condiments.

Order the flavor now we're just going to throw the cheese in there and you're going to wrap it up and then you're going to put it in the oven at 350 for about 25 to 30 minutes last but not least let's grab some. a little bit of salsa on top and then a little bit of feta cheese okay let's go to the grill now I'm going to add the sauce we're going to add some eye cream a fresco is basically a Mexican sour cream with a little bit of queso fresco what you want Sprinkle this all over, okay, so I add the cheese and sour cream because we want to take away some of the spiciness.

The onion. The reason I also combined the onions is because it adds a tangy flavor to the geladas. So let's add. some radishes and then I'm going to make the avocado so they like to put it on top and a lot to garnish it with a little cilantro okay so I just made my enchiladas they came out so perfect and I think crispy. you have to put it on that little rotisserie setting, so I'm going to go ahead and put them on the plate now, okay, let me tell you about lunch with my friends, oh, okay, I put cilantro on everything, I love cilantro , so I'm going to split it up and throw it on top, so here it is all Keith's enchiladas.

I made them and they are literally everything, here we go, breakfast enchiladas, there you have my mother's enchiladas, mom, I hope you are proud of me. I'm very excited to try this. Dizzying, like I'm silvering everything and I can't wait to jump in and see how perfect it will turn out. Well done, did I miss something? Why keep it within limits? A wild friend, did you like the times of genius to be honest? because the way these condiments work together is something that is above me and above my pay grade but since I did something here I don't know what but it works I think you should have enchiladas for breakfast and specifically these breakfast enchiladas to your breakfast with repertoire because it's just a fun way to spice things up fun, very intentional, okay, I see, I'm very proud of myself.

I think I'll eat the whole enchilada. Enchiladas are a delicious dish that originated in Mexico with a flavorful filling rolled in a tortilla and topped. with special sauces and other topics let's see how each of our chefs made theirs Keith used a store-bought flour tortilla these are convenient and very flexible because they are flour based, gluten is formed from glutenin and Slip gives the dough elasticity, so they are easy to roll without breaking. Anthony chose a store-bought corn tortilla for his enchilada. They are made from corn, lime, and water. This is a tasty and convenient option, but corn tortillas commercially produced ones break I don't know what level three is That would be nice Anthony lightly fried his tortillas to warm them up, which increased the flexibility and added richness to his enchiladas.

Saul made his own tortillas by mixing instant slaughter flour that goes through an ancient process called outsourcing that Ice West uses to get the financial flour he can find so it can have a softer, smoother diameter. The high alkalinity breaks down the fibrous hemicellulose in the corn husk and softens the corn, producing a flexible, easy-to-roll tortilla because you saw making your own tortillas and can control the water content and added a small amount of oil to control the consistency of their delicious and fresh tortillas and I bought these. He bought a pre-roasted chicken at the store, shredded the meat and cooked it with seasonings for a few minutes.

Yes, these chickens have a high salt content and sometimes moisture-containing compounds such as phosphates are added. Yes, he also melted cream cheese and mixed it with a jar of fresh salsa. The fresh sauce he used has a distinctive fresh flavor and that state of presence of sulfuric compounds called fizzles and pure annuals that are associated with ripe tomatoes. He also adds beans to his enchilada, adding a creamy quality and increasing the protein and fiber content of his dish. Anthony made a breakfast enchilada with my little breakfast twist. This is a twist. Apparently, he scrambled his eggs with European-style butter, which tends to be higher in fat and carotenoids, which give the butter its color.

His eggs were lightly cooked with feta cheese, which is an unusual choice for a Mexican dish. No, it's not even a feta thing. It is a Greek cheesesheep's milk which is usually bryant and not aged so it has a salty and spicy quality when fat is added thus raising the coagulation temperature. so adding feta cheese during stirring was a good idea to giving it more flavor and making sure the eggs weren't overcooked. Saul roasted his chicken with salt, pepper, a small amount of olive oil to help brown it, and Cezanne Goya, which is a seasoning that contains monosodium. glutamate inate from salt that gives it its yellow color dehydrated garlic and a few other seasonings after the chicken has cooled enough to handle the salt and shred and mix the dark and white meat.

Darker meat has more fat and more myoglobin, adding richness when combined with white. meat Heath used a store-bought red enchilada sauce that is made with water tomato paste sugar salt vinegar chiles and several other seasonings Anthony made his own green chile sauce roasted his onions caramelizing sugars and adding a depth of flavor from additional sulfur compounds that are naturally occurring in onions. I'm really excited when you roast an onion. Complex sugars and starches break down into monosaccharide units and caramelize more easily. Then he mixed his onions with canned green chiles, oregano, salt and water. He also made a roux with fat and flour cooked together, tempered his green chili sauce with the roux and then added the rest of the sauce and cooked it down to a nice thick consistency sauce.

The sauce is unique and interesting, yes, he made guajillo sauce by boiling the onion and garlic with the chiles and water, then added sesame seeds and pineapple, but with an earthy nutty quality he added more richness by cooking the guajillo sauce in a small quantity of vegetable oil, prepared your pan with cooking spray so the enchiladas don't stick, and filled each one. tortilla with chicken cheese sauce mixture and the beans and rolled them up placing them seam side down to secure the enchilada he talked about and the enchilada sauce and the Colby jack cheese, which is a semi-hard cow's milk cheese made In the United States, it sounds good, it looks good. smells good served like enchiladas with a sprinkle of chopped cilantro Anthony filled his corn tortillas with his egg and feta mixture, rolled them up and placed them seam side down with a turn, added his additional feta cheese sauce and grilled his enchiladas for a few minutes until the feta cheese began to brown and it does not melt as well as other cheeses because its high acidity and low pH value keep the calcium citrate and proteins tightly bound, which substantially reduces its rate. melt flow.

Sorry, the salt filled your corn tortillas with your grating. chicken face in salads with what sauce and a little chihuahua cheese I'm even more cheese, select cheese, melts well and adds creamy richness to Saul's filling, talk your enchiladas with more sauce and serve with cream, crumbled fresh cheese, onion morada finely cut radish and cilantro you want to be an adventure, you know, play and geladas can be filled with a variety of ingredients and topped with a variety of sauces the next time you make enchiladas. I hope you'll consider some of the flavors, textures and methods we offer.

Chefs used to roll up something wonderful.