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Make It Mexican With Roland: Enchiladas

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LP Hastings
Roland Rubalcava of Rubalcava's Bakery prefaces this month's demonstration with a truth that, now stated, will hopefully keep a couple of people from commenting, "That's not how my mama does it!" on this article.

"Everybody's gonna have a little different idea how to make the best enchiladas," he says, and ain't that the truth. You can fill them with literally whatever you want, but the most common fillings are shredded chicken, potato, or cheese. The key in making your enchiladas though, regardless of whether your mami does it better, is how you fry them up. Apparently, the whole enchiladas in a casserole dish are a farce, and Roland says it makes restaurants looks lazy. He showed the Weekly how to make the simplest enchiladas, which is the best way to have your key ingredients shine through, and it turned out damn fantastic.

Step 1: Prepare Your Chiles
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LP Hastings

If you remember from last month, Roland is quite a fan of the Chile California for its rich but mild flavor. He uses these to make his enchilada sauce, but you can choose any type. To make a big-ass batch, you would use a whole three-ounce bag of chiles and pull the stem off every one. Then you slice open each chile and scrap all of the little seeds out. Roland says taking all of the seeds out now will save you the work of straining your sauce later.

If your skin is very sensitive, use gloves.

Step 2: Cook Your Sauce
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LP Hastings

Roland did not specify how to make the enchilada filling because it's a personal preference, but if you decide to boil chicken for the shredded filling, you can use the broth you created as a base for your sauce. If you don't have this homemade stock, then use store-bought chicken stock, or water if you're going the vegetarian route.

Pour enough stock in a big pot so that all of your chiles will be completely submerged when you add them. After the chiles and stock, add 1/3 of a chopped Spanish onion, four cloves of smashed garlic, and a tiny handful of peppercorns. Hard-boil these ingredients for 10 minutes then let it cool down.

After cooling, place the sauce in a blender. Roland says it's important that the sauce is cool enough or else it will pop the top off your blender, and that would be a hot mess. At this point, notice the consistency of your sauce. If there is too much water, the sauce will be too runny, and if it's too thick it will become like mole once you blend it. Pour some water out if need be, and then blend until it is smooth and creamy.

Location Info

Rubalcava’s

506 W. Chapman Ave., Placentia, CA

Category: Restaurant

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5 comments
Mitchell_Young
Mitchell_Young topcommenter

I gotta say I was expecting a bit more. Other than finish them a la plancha rather than al horno, the method here isn't a whole lot different (including the dip in sauce) than the instructions on the can of La Victoria enchilada sauce.

parrotheadzz
parrotheadzz

you lost me at sour cream....sorry but it DOES NOT belong on real mexican food!

TheRefriedMexican
TheRefriedMexican

"Four cloves of smashed garlic". I told you smashed garlic taste better.

JGlanton
JGlanton topcommenter

Thanks!  I learn something new every day. I've gotta stop by Rubalcalvaas, too.

JGlanton
JGlanton topcommenter

I went and tried these at Rubacalva's today and really enjoyed them. I ordered chicken enchiladas and they looked just like the picture above. There is a lot more flavor in these than the usual enchiladas. It tasted like I was eating an adult enchilada, in that it wasn't covered with melted cheese and overly sweet and salty sauce. I saw a hundred other things that I wanted to try. Can't wait to go back. Maybe I'll try making some myself after my chili plants produce this summer. Thanks for the tip.

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