Septiembre - Mes de la Patria

Every 16th of September is a Mexican Fiesta! On this day Mexicans all over the world celebrate Mexico’s independence from Spanish rule. As good Mexicans, we celebrate throughout the month of September. Why? Well, because Septiembre es el Mes de la Patria!

Like at most festivities, certain foods are considered representative of Independence Day. People are compelled to cook the traditional antojitos Mexicanos or a variety of finger foods. A favorite is posole, a soup made of hominy and pork. Other foods have the colors of the Mexican flag - green, white and red, like chiles en nogada. Of course green or red enchiladas are some of my favorites.

My family had gotten together a few times this month to cook some of the traditional dishes and I have prepared a couple of Mexican recipes with a little twist of my own. Here is one:

Enchiladas en Salsa de Chile Poblano y Elote

(Enchiladas with Poblano Peppers and Corn Sauce)

For the sauce:

1 T. olive oil

1 medium white onion, chopped

3 garlic cloves, chopped

6 poblano peppers;

roasted, seeded and coarsely chopped

1 C. fresh corn kernels (frozen corn can be used instead)

1/4 C. cilantro, coarsely chopped

1 C. evaporated milk (light...or not, your choice)

Salt to taste

12 corn tortillas

1/4 C. vegetable or olive oil

For the filling:

1 chicken breast, cooked and shredded

2 C. queso fresco; crumbled (fresh feta cheese can be used instead)

1 small onion, chopped

1/4 C. cooked sauce ingredients (optional)

Toppings (optional):

Sour cream, hot sauce and cilantro.

The fastest way to roast the poblanos is on an open flame over the stove. Place them directly on the flame and rotate as they roast until they blacken all over. Transfer to a bowl and cover with plastic. Let sit while you clean the corn and chop the rest of the ingredients. When the poblanos are cool, complete the process of peeling, seeding and coarsely chopping them.

In a large frying pan heat 1 tablespoon of olive oil and sauté the onion and garlic until translucent. Add the peppers and corn and continue cooking for about 3 minutes. At this point, you could reserve part of this to use as a filling.

Transfer all ingredients to a blender or food processor. Add the milk and cilantro and purée. Return to the pan and keep warm.

Brush both sides of the tortillas with oil. Heat a flat skillet and slightly fry one tortilla about a minute on each side.

Transfer to a plate, fill with chicken and cheese, onion 
and cheese, or with sauce ingredients and cheese. Roll and place in an oven proof dish. Repeat until all the

tortillas are used.

Pour the sauce on top of the enchiladas and bake at 350° for 15 minutes or until heated through. Serve hot and top with sour cream and hot sauce. Garnish with cilantro.

Viva Mexico and its food!