Corn, Fire, & Spice: A Blueprint for Making Enchiladas Verdes | Todd Coleman | Skillshare

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Corn, Fire, & Spice: A Blueprint for Making Enchiladas Verdes

teacher avatar Todd Coleman, Chef, Photographer, Cinematographer, Writer

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

9 Lessons (46m)
    • 1. Passion. Cooking. Why Me?

    • 2. The Deep Dish: Green Enchiladas

    • 3. Mexican Ingredients 101: From Chipotles and Cotija to Tomatillos and Tortillas

    • 4. Smoke & Sear: Charring Aromatics

    • 5. Spicy, Tart: Making a Salsa Verde

    • 6. Master Dried Chiles on Your Way to Creating an Adobo

    • 7. Corn Tortillas 101: Everything You Need to Know

    • 8. Assembling & Baking: The Finishing Touches

    • 9. Eating! And Sharing Your Enchiladas

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About This Class

Bold. Delicious. And packed with flavor. Who doesn’t love enchiladas? In this fast-paced class, geared towards the beginner, you’ll learn the basics of making green chicken enchiladas with an array of traditional ingredients, using the time-honored (read: secret) techniques of the Mexican kitchen, from charring on a comal to frying sauces, on your way to making luscious, deep-flavored enchiladas.


Todd Coleman is a co-founder of Delicious Contents

Meet Your Teacher

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Todd Coleman

Chef, Photographer, Cinematographer, Writer


Todd Coleman has seen every side of the food world--from behind the lens (Instagram: @toddwcoleman) to behind the pen, the line and beyond. A graduate of the Culinary Institute of America, Coleman was voraciously predisposed to a career in cuisine, though he did not veer narrowly to one aspect of the food world. Rather, over the course of several sumptuous years he devoured food creatively: from executive food editor at Saveur and creative director at Tasting Table to food producer at the Food Network and as a shooter-writer-editor "jack of all trades." He is now a co-founder of the NYC-based creative agency Delicious Contents, working with clients such as Chobani, McCormick and the Norwegian Seafood Council.

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1. Passion. Cooking. Why Me?: Hi, My name is Todd Coleman. I met co founder at Delicious Contents Creative Agency, based in Brooklyn. It's one of the first shops to combine editorial and marketing for food. I've had pretty much every job there is in the food industry. From editor to writer, photographer, videographer. I have been in front of the camera behind the camera. I won an episode of food, never custom kitchen. I love everything there is about cooking, and I love everything. There is about Mexican cuisine that I love, passing it on to people. So in this class, I'm going to teach you how to make green chili enchiladas or enchiladas very days. They essentially give you a blueprint for how to make them. But the great thing about the dish is each part of it contains an essential, almost secret technique that once you learn how to make it almost like in karate kid, you learn this little move and you can use it to do a variety of different recipes from the Mexican pantheon. If you love Mexican food with its bold of vibrant flavours, Miss classes for you, I can't wait to get cooking with you. 2. The Deep Dish: Green Enchiladas: I'm giving you a blueprint or construction manual for making green chile enchiladas or enchiladas very days. The great thing about this dish is that each part of it contains an essential technique to the Mexican kitchen. So in learning each of these techniques, you could make a wide variety of dishes from the cuisine, no matter what the region are. So first we're going to be making a toma teal salsa, using a technique to char aromatic ingredients that could be used in making all types different sauces and stocks and sauces. Then we're gonna be using dried chillies there many different kinds from guajillo to pass AEA chipotle. And when you learn how to process those, you can use them in a lot of dishes. But we're gonna be making dough bow to code or chicken with. That will be our filling, and then last, we're gonna be using corn tortillas. Now a lot of people use these threat out of the package. Steamed America Living in the regular go couldn't be more wrong there, Vic the raw in this state, even after steaming you to play a little dry heat to them to caramelize a little brown spots, and it brings out their corn flavor and fragrance makes them up completely different. 100% change, and then we'll similar thing and bake it into this beautiful one pot dish of chicken enchiladas, which is great for company. Or sometimes I just eat the whole thing myself or really any occasion. But it will be basically, um, many techniques in one to make a really rich and boldly flavored dish that's just basically perfect. 3. Mexican Ingredients 101: From Chipotles and Cotija to Tomatillos and Tortillas: going to go through our ingredients. First, we have the two Mateos for our sauce or salsa there, covered with a very paper. He skin kind of like a gooseberry. Don't worry too much about the if it brown or bruised on the outside because they're just protecting what's inside and a little sticky, so you're just gonna rinse them before using them from the onion. White onion is very prevalent in Mexico, but use any onion you'd like. We have limes. The Mexican lime is very small, like a key lime, but these Persian limes or will usually find in the U. S and the air, find the used their better at room temperature or pop them in the microwave, so conduce them more readily. Usually get about two tablespoons of juice out of them. We have cilantro, which Duncan to cold water and agitation lift out. Leaving the ground behind has a really fantastic taste. You can tell it the difference between this and parsley, slightly parsley and the supermarket by these little little criminal ations on the edges. Here. Very small edges more rigid and broad on parsley. Hala pose red or green or fine. You can also use Serranos. Um, very easy to find. Very prevalent. We have chipotles in adobo, which are dried chipotles, which will talk about They are dried chillies. Ah, here we have y heels or Richard Long, Um, this is sort of a maroon in color. This is darker. Um, when you when buying dry chilies, you want to look for them to be very pliant and flexible, kind of like fruit leather. The's are a type of chipotle which are smoked and dried like a mix between oak fireplace and, um, sort of tobacco. We notes again. These are very pliable garlic run of the mill garlic, but you want to make sure it's sort of paper and dry. If it isn't that way, she has been sorting to moisten environment. We have a crumbly Dr Cheese here you can use case conejo, which means dry cheese, or you can use Ah, I, uh t ha sort of the same thing. This is the sort of a cross between, um, aged and fresh. But you could also use Epicurean Romano or data. Anything crumbling salty Will dio let me have radishes that will size for a thinly and put over the top of enchiladas is a fresh, crisp counterpoint. We have corn tortillas here. They're white. They're many different brands that maketh um um it's very easy to find. Yellow ones were fine, but typically the white are gonna be the better quality in my experience, actually have no reason why other than just plain on my experience. Um, so, um, I'll talk more about thes but these air wrong must be sort of processed in a way toe make fragrant and delicious. We also have chicken that we're going to use. Chicken breast, andan salt, pepper. Um, also, we have crema, which is a cultured, um, cream that will use dressing. On the end, you can use whipped heavy cream. You can use Greek yogurt. You can use lots of different things to the sour cream for the topping. You don't have to get Mexican crema for this dish. Next, we're gonna go onto charring aromatics to make our salsa verde 4. Smoke & Sear: Charring Aromatics: All right, We're going to make our Tamati. It's also our salsa verde. And in doing that, we're going to use our first primary technique. Just charring the aromatics. Got a cast iron skillet heating up here. High heat. I'm gonna grab a white onion. Go ahead and cut it. Either end. Then go ahead and peel that. Peel it the way that I I used to do When a fact. When I was sort of a restaurant chef. That's gonna work like the hum while I'm cooking. I was gonna cut that in the rings. Thick rings. All right, We're just gonna set those in here to go ahead and char no oil, right there was gonna take Ah jalape o for two. Just add it right in there. Okay? Just getting a nice and charge. You know, our board a little bit. We're gonna add some garlic. Close. All right. Okay. Just keep them in their skins, just adding them in any space we have in there. You also do this under the broiler or oven, turned the wall the way up. That's very important. To get a nice char on them brings out the sweetness and as a smokiness from the blackening . Okay, Next gonna deal with our toe Mateos, take the paper skins off a little sticky, so we're gonna give him a quick rinse. These are similar to, you know, similar to, um, green tomatoes. So you can use those, like, say, unripe tomatoes. Um, but they don't have the same flavor. We don't want to turn those. You want to make sure they get very black and done on one side at the very least, sort of. Ah, light brown burnish notice as you go along, your hands actually get sticky and it's very natural. These are these are sticky. First of my encounter these I thought they were so unusual becomes become so, so prevalent and grocery stores and they keep a long time on the sauce that we make is something that you can freeze easily. Or, um, you know, add maybe some extra vinegar and sort of put them up like you would Ah, a pickle in the fridge like a quick pickle. It's about this starting to char again. I have the heat all the way up. If you're afraid of doing that, just go ahead and lower heat a little bit. Um, but, you know, this is part of the way that you get the proper flavor on the delicious, you know, sort of smoky undertones. Right? Add some water to these to rinse off. They're stickiness. See how we're doing here. Starting to get a light round. That's a nice char from these around a little bit. Great. We're on our way. Smoke char, you know, think bold, think outdoors. You know, deep flavors blackening. Okay, Going to grab our pan, right? I'm going to take these two Mateos on dwork, going to lay them out in this pan in a single layer. Okay? We're gonna take them to the broiler and put it underneath and also get them blackened, and they're gonna start to become very juicy and soft. You know, much like this, but a lot more juicy. I'm gonna stick them in the broiler, and they're probably broiled for about 20 minutes. So these air looking like there, which done they're soft charge and squeeze this garlic and it feels soft. Great stunt to pull them off who I think greets. They're going to also continue to cook because even softer as there, sitting there Okay. Okay. So you can see that the garlic is soft chilies of our wilted and charge smell. Amazing. Same with the onions is really concentrated their flavor by not adding any water or fat. And, um, you know, these are basically a little roasted pieces of roasted garlic. Just pinched them out of their skin like that. Just pinch it out of their skin. Beautiful. Smells amazing. Hot. Now, what I'll do for these for our Timothy of salsa is and relieve some of these for the adobo . And that's for a chicken fillings or four clubs. There a pop off the stem and roughly chop the chili. I have a little bit of that smell. So good. A little chop garlic shipping. Chippy, chippy. Okay. And we'll take some of this onion here. Also, give that a rough chop. No amazing knife skills required. Okay, Looks good. And then we also wash our cilantro for the salsa and want to put this into the bowl, pour cold water over it, agitate to loosen up any sand or dirt, and then you remove it from the water. Vinnie is sand behind. You. Just rinse. It doesn't get rid of the dirt properly. All right, set that down. We could get a little shake the dry it off, right. Just chopped like this, using some of the stems. Okay. I must save a little bit of this to sort of garnish our enchiladas with, and then I'm gonna give a rough shop. Yeah, that way. The rest of it. Okay. Okay. A little bit of a messy cook or a lot of a message cook. An old friend of mine used to call me the food Storm. It's pretty accurate. Okay, we're gonna go get our two materials out of the broiler. They look and smell amazing. Toma tears are charred and juicy and pretty soft, and we're gonna let them cool there for a little bit. Um, sauce. Great. 5. Spicy, Tart: Making a Salsa Verde: Okay, We've got the two materials that have cooled off a little bit. Um, you know, it's sort of funny. This is not proper kitchen protocol in most cases where everything is just sort of charged . But in this case, it's absolutely true. All right, so going to take her to Mateos and put them in something so I can puree them A soft charge . Sweet sour. Okay, then I'm gonna add some of our aromatics that weaved, Okay? And then I'm gonna take a chipotle A from this can kill the top loss. She's gonna add a little bit more smokiness and a little bit of spice. Go ahead and fish out. Just one. Just plop it in there. The dobos So good. Every touch of adobo so that after the sign, not gonna go in. And I'm just gonna rough I do a pinch of salt pepper. Okay? And I'm just gonna do little pulses to try to keep it textured. Just sort of stabbing. Can also use a blender. Can shop it by hand if you want. I just want to keep a nice text. You don't want to be completely Period Looks pretty good to me. Now, this is gonna be our sauce for the enchiladas. But this was some lime juice since launcher, which will add chilled, make a fantastic salsa just for chips or a burrito or for whatever you like a steak drivable. That's right. It's just that easy. Wow, It looks great. I poured it into a bull. That's too small. Okay? And taste it for salt. Well, more salt. I'm gonna cut. Roll a line toe, loosen it up in science. A little juice as much as possible. I'm gonna cut these lines. Mexican style, that leave out the seeds. So you cut like this. Okay, then you come around like that like this again. Leaves all the seeds inside. It makes a nice Do you think the squeeze that leaves? Um it's just mixed. Juice of seasoned. Drop in. I learned this technique from my friend mentor Roberto Santibanez. That who owns the fund? A restaurants in New York. Best Mexican food in town. Right. Gonna stir that up on that? A little bit of cilantro or a lot of salon? True folding, folding, folding, looking delicious. Okay, give that one more taste is pretty amazing. You can also do Is that a pinch of sugar to this? But it doesn't really need it. You brought the sweetness out in the aromatics when you charge them. Okay, I'm gonna set this aside and then get started in our dry chilies for our dough bough for our chicken filling. 6. Master Dried Chiles on Your Way to Creating an Adobo: Okay, so we're going to process for dry chillies Are gonna take some of these. Guajillo goes here and Chipotle's. Okay, We're gonna take off the stem, open them up, take the seeds out, okay? And then we're going to shar them, activate the oils in them to make them incredibly delicious. So you want to split them and open them up to create greater surface area? No post up a lot faster that way, it be a little bit harder to do with these Chipotle A's, as they're much more sort of tightly compacted through the drying process. But you don't have to have perfection here. You do all this sort of brutal, sort of tough guy cooking techniques. And in the end, the dish looks very elegant, very boldly flavored. Unfair thing to say. But if you only smell this, it's unbelievable. The fragrance. All right, Been there. The's are not gonna Ciara's long as the vegetables. It's just to get them activated. You can kind of smell when they're done. I sort of showed up not smelling them, and they start to get that sort to puff up the blistered. Okay, that's good. I'm gonna pour hot boiling water over the top. We'll sit for about 20 minutes. Eso those soften up, um, and they'll be ready to make our adobo. All right. So the dry chillies already can see that they have softened up quite a bit. Look what they did before they were dried. We're gonna pull them out of the liquid. Some people use the liquid and sauces. I go back and forth on whether not to use them. We won't here. But the minute of a jar, we're gonna add some of our aromatics that we charge Chili's should be kind of spicy, so I'm gonna leave out the chili. Okay? A little bit of water here blended up Odd. More water as necessary. Always a little bit of salt. Okay, make this very smooth. I didn't chop the onion because we're going to be making it, um, complete. Almost completely smooth. Concede that it's sort of a multiplying. That's very smooth. Squeeze of lime. I know it's gonna need it so much easier to squeeze. Lime juice is in this Mexican technique for cutting lines. All right, I'm gonna give it a taste. Um, or salt. A little more lime juice. Maybe a lot more Lime juice could be smoother. You can also strain this, but it's not necessary to dio. It's looking pretty good. More taste. It's pretty great. Can you could have a pinch of sugar to this Gonna add ah, adobo. So again, this is with a chipotle water guajillo chiles, charred onion, charred garlic, lime juice and salt. Pretty simple. Gonna pour this onto our chicken sometimes. What will happen is heat some oil, maybe some raw garlic and pour the sauce into the oil that's very hot to fry the sauce so it very quickly evaporates and concentrates when you do it that way, other than just simmering It came in a coat. The chicken all over with the adobo smells really great. This is going to We're gonna roast this into the in the oven minimum reserve. A little bit of this a mixed with the pulled chicken. Once it comes out of the oven going to completely coat it with the adobo to flavor the chicken. That's pretty amazing. Got with him. Okay. On the chicken. Here. This is gonna go on a really hot oven for about 20 minutes. I'm going to three balls you know about that? Go to waste. Okay. Perfect. Take this to the oven. All right. The chicken is ready. Looks amazing. Pull it off the pan. The papers Char Because everything is charged today. Let me over here. All right, We're gonna let this chicken cool. Little bit on Glenmore going, Teoh, Pull it apart with two forks. Andan mixed up in a bowl with some of the sauce to clear feeling for enchiladas. Regrettable. So going to pull apart the chicken. Two forks. You can let it cool more if you'd like. I'm very impatient, Cook, though I want to get going and eat this dish already get not very delicate process or sent essentially ripping the hell out of the chicken. And we're trying to build a flavor at every step. So I've saved some of this adobo here that has not been touched by or contaminated by the raw chicken do juices. I'm gonna add a little bit of that. Let the chicken absorb that a little bit since we really just lightly seasoned the outside of the chicken and the double a little bit. Also gonna add some more salt and get things going with a little more lime juice. Okay. You want to keep sort of pulling it until it becomes the tangled mass? I bet this could use a little more of the adobo. So essentially this adobo, slightly raw. And then we have the double that was on the chicken outside, sort of caramelized. You could also just take rotisserie chicken from the supermarket that you've bought. Tear that off the carcass and mix that with adobo. Or you could even just take the adobo from this can and mix it up. Um, and that will also work as well as a short cut. But they won't be ableto regale people at your dining table with cooking war stories. Give that a little bit of a taste. It's pretty darn good. Next, we're going to charge corn tortillas to get them ready to roll up in enchiladas to finish the dish. 7. Corn Tortillas 101: Everything You Need to Know: So we're ready to work in our 30 s now, these corn tortillas, a lot of people again, just microwave them or steam them. Um, and as far as I'm considered the raw, that's not good enough. They then they don't taste right. They don't look right. Also allowed people to make enchiladas. Just take them, start out of the bag and trying to use them, which couldn't be more wrong, that you'll roll them up like this. They break and the feeling comes out. They don't taste good there dry, so make sure the right way to do it. We're gonna take our tortillas out of the bag. Have a hot skillet. Make sure it's clean from the charring before. If it's not, just rub a little salt around and clean it out that where they won't stick. So at a tortilla, we wanted to sort of puff and blister up a little bit. You can smell the difference is starting to puff because it's like two layers starting to puff up there and see that in turn it flip. It started to get little griddle marks on that, almost like it's a freshly griddled tortilla. So think about this tortillas as being just dough that's been pressed out and then they need to be cooked. Still, even before that, this looks beautiful. I sold char of a little town here to keep them warm. Great. Puffed up. Now I'm gonna keep doing this. Um, I have, like, 12 or so tortillas ready to go, and then I'm gonna move on to the enchiladas. I'm gonna keep cooking. These maybe about 12 of them happens very quickly if the pan is properly hot again. A lot of high heat cooking in this, You know, it's part of the way that you sort of entice the flavors out of the food. Imagine that this was all done over an open fire with the skillet. Amazing flavor, Right? Very quickly. See there puffing up. They have nice little grill marks on them. The smell is very fragrant. Smells like roasted corn. Much tougher consistency. The wet weather that they smell, look, and taste is like night and day from straight out of the bag. You could also put them directly over a burner, a gas burner of the flame and just flip them quickly back and forth in the that the flames tickled the tortilla. That's also amazing. Have to be careful when using tongs, you might rip the tortilla again, not because steel, but is happening very quickly. You've got a griddle cast iron griddle like user pancakes. Could do a bunch of the time, maybe five at a time, and go even faster again, steaming in the microwave. Do not do tortillas justice. This is the right way to go this all over. Over. Ah, open flame. Don't for the boat ride away because it might stick as soon as you put it in and let it heat up a little bit and release itself from the pan. It's going to have a little air puffs. You could smell the little. The charred roasted corn. It's beautiful, Beautiful. Now you don't want to go too far because it will become stiff integrate for tostadas or Chiluba's sort of guarded A type things, But not for this preparation. Actually, no need to be still pliable in order to in order to roll them up. There's a huge difference in this. People will think you've made your own tortillas. If you do this, you're one of the ways you until they're ready. I keep talking about the Chartist. It smells like popcorn. That's when you know they're ready. It smells like really earthy popcorn. Another way of approaching this is you can heat a little bit of oil, all of the world. Vegetable oil over medium heat tells very hot. And then you can take a tortilla and just dip it into the oil and wave it around till it puffs up a little of it. But I find those for Tuesday A a little bit too greasy. That's what one other way that this is done for this restaurant. We're gonna take huge amounts of tortillas, grabbed them with the tongs and wave them in the oil where the quickly and then put them on a plate to make grilled tacos where we would put the tortillas on the grill, them crisp up and then fill them and finish them on the grill. Really delicious. Now our last one. So they're so beautiful. Pliant, steaming smell. Amazing. Really, really great. So we're gonna move on to the final stage where we assemble enchiladas and get ready to eat them 8. Assembling & Baking: The Finishing Touches: Okay, So we made all of our parts using our different techniques the charring of the aromatics, the dried chillies being toasted and soaked in order to make an adobo and the cooking of the tortillas out of the package, they were ready to assemble our enchiladas. Great. Take a tortilla out of the the talents, keeping it warm smells great. Now we're going to do a really important step, which is dipping the tortilla into the into the normative sauce so that it becomes coated, and then we can roll it up. A lot of people miss this step. They just roll them up like this and then dumped the sauce over the top. This is the way you should do it. That's why they're called enchiladas, cause you you dip it into a chili sauce in chila. All right, Just dip it into the sauce like this. Lay it down, take some of your chicken. But this That's where if you wanted to add cheese, the melting kind you could I don't either overstuffed them. Then you go over the top and you roll. And then Okay, we're going to I forgot to oil the pan. We're gonna put him in. So just at a little oil like use olive oil well up the pan a little bit and then we're going to lay it into the pan, and there was gonna keep during that process. We can do it. You do the enchilada, tip it into the sauce. Okay, Put it down. Take a little bit of chicken, fill it up, seam side down. And we're just gonna keep doing that process. You don't. Some people might try to Russian put them all in there at once, sort of. But they'll get too soggy. It's just a quick dip into the into the into the trinity of sauce. Quick bathes. Okay, A little bit of chicken quick roll up. Line them up like soldiers like my friend. Ah, the chef, Sara Moulton says to always line things up like soldiers. It's other, It seems obvious, but it's a It's a way to sort of keep organized and make things look beautiful into the sauce. Beautiful. Also dipping the turkey into sauce. Make sure that every bite is flavorful and moist, unlike just pouring the sauce over the top. Really, last year spent this adobo chili type sauce or on the chicken. Looks like we have one more that weaken. Tuck in. Now I'm going to put from this extra sauce over the top. You can make more or less of this. I mean, again, this makes it just a great salsa for chips as well. And then I'm going to quickly big fees. Okay? I think our enchiladas air ready and smell them. I can hear them gurgling in the event. Let's go check them out. Ah, yes. Looks great. Steamy. This was basically just a way to get them all sort of hot. Um, we don't need to bake them for very long. You know, it might take five minutes. Might take two attendants to get hot, depending on how cool the chicken is. Okay, so we have our creme a again. You can use Greek yogurt, regular yogurt, sour cream. We're going to a ticket, and we're going to drizzle it beautifully over our enchiladas. So good. Wow. We're going to take our cheese here. Not going to use fat up. Macarena. Romano. Quot ha que so anejo. Um, you know, any kind of like cheese that sort of salty in crumbling and spring of us over the top again . You can also put this in with the chicken if you like. Um, while you're rolling them up, you can, you know, do anything you want. Really? This is just This is just sort of a a blank canvas for, uh, you know how to make enchiladas. You can do any types of chilies you want three times the feeling you want. Okay, lets people so launcher over the top. And then I've sliced up some radishes here for sort of a bright, crispy counterpoint on top. So one very famous dish is called enchilada sweet PSAs, which includes a lot more dairy, very popular dish in Mexican restaurants in the U. S. I was invented at a sort of diner on that's Sanborns department store in Mexico. To make that basically, you just add cream to the tomatillo salsa and then you have enchiladas, squeezes. So here you go. Here is our enchiladas, very days or a green enchiladas using are really awesome. Bedrock Mexican cooking techniques. Unbelievable. 9. Eating! And Sharing Your Enchiladas: centralize Look amazing on a plate, some up and try it. I'm going to takes him out of the middle. I might just add a little bit more crema and cilantro there. Okay, Fantastic. All right. Gonna take a bite. Really, Really good. Really amazing. Fresh, vibrant, earthy char smoke. Creaminess. Saltiness. So good. Yeah. Alright, guys. So don't forget to complete your project, which is the recipe, and upload your photos and comments. I know you guys going to an amazing job. I also alluded to some variations that you do on the enchiladas from different fillings and toppings. Good luck on again. I can't wait to see what you guys dio.