How to Cook a Green Chile Alfredo Enchirito stuffed with Smoked Chicken and Monterey Jack Cheese

The Enchirito. A marriage between a Burrito and an Enchilada.

Long since gone from the Taco Bell menu, my version here was never on the T.B. Menu in this form.

Green Chile Alfredo is simply Alfredo sauce made with chicken stock, half and half, and cream, infused with diced green chiles, onions, and garlic…then buzzed with an immersion blender until smooth. I smoked a Spatchcock chicken in my smoker yesterday and used the chicken breast from that. I added some of the sauce inside with the chicken and a hearty amount of Monterey Jack Cheese. The medium flour tortillas were trimmed a little to fit into a 9×9 baking dish. Top with Poblano cream, Monterey Jack, diced tomatoes, and cilantro, and plate on a helping of the green chile Alfredo on the plate. Voila! The Enchirito. Akin to a wet burrito, it is much more manageable to eat.

Here’s my really simple Mexican Rice method. Sauté 1 half cup of jasmine rice with canola oil in a small sauce pan. Season with salt and pepper. When the rice is beginning to smell a little like popcorn, add 3/4 cup of low-sodium chicken stock and 1/4 cup of Pace chunky salsa. Lower heat way down, stir, cover, and cook for about 12 minutes. Stir once again, turn off the heat, and leave the lid ajar for another 12 minutes or so. Fluff with a fork and add chopped cilantro.

These portions are for about 3 older adult portions. We had some rice and an Enchirito to split for lunch tomorrow. Also, plenty of Alfredo…I’ll be freezing the rest for a later date.

I didn’t miss my Red Enchilada sauce. That’s for next time when I make Beef Enchiladas, or…Enchiritos.

How to Cook Red Wine Braised Boneless Beef Short Ribs

I love to braise. Long, slow cooks of pot roast, pork shoulder, or beef short ribs can be the most luxurious meal ever.

Recently I found a great way to braise boneless beef short ribs from The French Laundry’s Thomas Keller. This is my adaption of that recipe: Red Wine Braised Boneless Beef Short Ribs.

I changed a few things, but not much. The recipe calls for Veal stock, I used low-sodium roasted beef stock (Better Than Bullion) instead. I also used prime boneless beef short ribs. Other than that, I pretty much tried to keep it similar to Chef Keller’s version.

One thing he describes in this recipe is the distinction between braising and matignon. Braising slow cooks the meat in a cooking liquid with a mirepoix of vegetables, loosely covered with a “cartouche” (a cover placed on the meat made out of parchment paper with a hole in the middle) to allow for some evaporation and a reduction or strengthening of the liquid. A matignon slow cooks the meat in liquid with the lid on. Also, the mirepoix in braising is not saved. In matignon, it is. Personally after years of what is generally considered braising, I learned (and now prefer) this method. Plus, Chef Keller’s method marinates the meat overnight in red wine and a mirepoix of leeks, onions, carrots, garlic, and a bouquet garni of fresh parsley, rosemary, peppercorns, and a bay leaf. Then, the next day, the short ribs are browned then in a sauteuse pan. Then braised in veal stock, chicken stock, and the red wine marinade (covered with the cartouche) for about 3 hours. THEN, cooled and place in the refrigerator overnight. Yes, its a 3-day affair! On the third day, the short ribs are reheated in a pan with the strained marinade until they are completely heated through and the marinade has reduced. It is then finished with butter. The short ribs are basted with the marinade for a few minutes then plated with (in this case, a Yukon Jack Potato Purée) or Creamy Polenta. I’ve used both sides…kind of prefer the potato puree.

Like I said, i have “braised” a lot over the years, and have really come to love and prefer this method. Besides bone beef short ribs, I have done a beef shank and it came out buttery tender! I look forward to try it with a pork shoulder or chuck roast soon.

I will post Chef Keller’s method for potato puree in a later post. They are an exquisite respite from the usual mashed potato faire…you won’t go back to the usual after you do it this way.

By the way, this dish is even more tasty on the 4th day with the leftovers!