El Tigre Se Llama Kofinho

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Back like I never left! This whole week I was thinking of what my taste buds and interested eyes were yearning for. It hit me all of a sudden midweek, I needed to make some enchiladas but make the sauce from scratch. I actually had to break up making everything into two days because I didn’t have enough time in a crazy busy work week! So on Wednesday I made the chicken that I put into the enchiladas and then today I made the enchilada sauce. The chicken I used were drumstick because I like the flavor you get from chicken near the bone. It always has a deeper flavor, especially when your boiling chicken. Anyhow, I mapped everything out and it turned out better than I expected for sure! I am not claiming this to be a classic enchilada recipe, I attacked this by shear motivation and my own thoughts!

Song While Cooking: SBTRKT “Wonder Where We Land”
Song While Eating: Caribou “Dive” (This is my jam at the moment, just feels so good!!)

Directions

Chicken

  • 2 lbs Drumsticks or Chicken Thighs
  • ½ teaspoon Cumin
  • Dash of Black Pepper
  • Dash of White Pepper
  • 1 teaspoon Red Pepper
  • 1 teaspoon of Mexican Oregano
  • 2 teaspoons Anchiote Chili Powder
  • ½ Jalapeno
  • 1 teaspoon of Poultry Seasoning
  • ½ teaspoon of Garlic Powder
  • 1 Red Bell Pepper(chopped up length wise, thinly)
  • 2 tablespoons Coconut Oil
  • 1 tablespoon vinegar
  • Pinch of Salt
  • 1 small can of Chipotle Peppers

I added the chicken into a tall pot with the coconut oil, dry seasoning and let it brown for about 10-15 mins. I then added in the vinegar and red bell pepper, as well as water to just cover the chicken. I let the chicken boil until tender on low heat for about 40 mins. Once the chicken was tender, I then shredded it and placed to the side.

 

Enchilada Sauce aka Rojo De Kofinho

  • 3 Green Onion Sprigs
  • Handle Full of Cilantro
  • 1 teaspoon Ground Coriander
  • 2 Pinches of Anchiote Paste
  • 10-15 Rehydrated Red Peppers
  • 2 tablespoons of Vinegar
  • 2 teaspoons of Mexican Oregano
  • 1 teaspoon of Onion Powder
  • 2-3 tablespoons of Tomato Paste
  • 1 teaspoon White Pepper
  • ½ teaspoon of Cinnamon
  • ½ teaspoon of Cayenne Pepper

For the sauce I combined all the above ingredients and blended it thoroughly. I added water until the consistency was perfect for slathering (yep slathering!) on tortillas. I also drizzled in vegetable oil as well. After blending everything, I cooked it down for about 8-10 mins in a sauce pan.

When everything was done, I warmed up tortillas, dipped them in sauce and folded in the chicken. I also added queso fresco to the inside of the enchiladas. I baked the enchiladas at 375 degrees for about 10-15 mins. I finshed the enchiladas with queso fresco, cilantro, chicharon, rojo de kofinho sauce and toasted pumpkin seeds. I mainly did the toasted pumpkin seed for a seasonal flair and also to mock all the pumpkin spice fiends in the streets!

 

Categories: Dinner

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