Prairie Flavors Content!
Simmer and Sizzle By Laura Araujo
I recently returned from a mission trip to the state of Oaxaca in southern Mexico, a beautiful area on the Pacifi c coastline with a rich culinary heritage. While the rest of the team members were providing vision care for the people in the villages, I had the privilege of working with a Mexican woman, Leo, to prepare meals for the team. We shopped at the busy market in the city center where they sold an abundance of colorful fruits and vegetables, seafood, meats and fresh cheeses. Leo taught me how to make several authentic dishes. The recipes here are some of the mission team’s favorites—adapted to use ingredients that are readily accessible in Oklahoma. ¡Buen provecho!
Cantaloupe Agua Fresca Yields approximately 1 1/2 quarts
Cantaloupe Agua Fresca Photos by Laura Araujo
Chicken Enchiladas
✓ ¼ cup sugar, or more to taste ✓ 2 cups water ✓ 1 cantaloupe*, peel and seeds removed ✓ 1 cup ice cubes ✓ 1 lime, juiced
In a small saucepan, combine the sugar and ½ cup of the water. Heat until the sugar dissolves. Chop the cantaloupe into large pieces and place them into a blender. Add the sugar water, the re- maining water, the ice cubes and the lime juice. Blend well. Strain the juice through a fi ne sieve into a pitcher; scrape the sieve with the back of a spoon to help the liquid pass through it. Serve agua fresca with ice cubes and lime wedges. *Try this recipe with 5 cups of watermelon or pineap- ple in place of the canteloupe; adjust the sugar based on the sweetness of the fruit.
Chicken Enchiladas Yields 16 enchiladas
✓ 4 dried guajillo chilies* ✓ 5 plum tomatoes ✓ 2 cups chicken broth ✓ ½ cup heavy cream or half and half ✓ 2 tablespoons olive oil ✓ 1 cup diced white onion ✓ 2 cloves garlic, minced ✓ 4 cups cooked, shredded chicken ✓ 16 corn tortillas ✓ 8 ounces shredded Monterey jack cheese
Cut chilies open and remove the seeds. Place them into a hot, dry skillet and toast them on both sides for about 30 seconds per side; use a spatula to push them down to make sure they are well toasted. Transfer the chil- ies to a bowl of hot water and soak them for 30 minutes. Place the tomatoes in a medium saucepan with enough water to cover them. Place a lid on the saucepan and bring the liquid to a boil. Cook until the skins start to peel off. Turn the heat off and transfer the whole tomatoes to a blender. After soak-
ing for 30 minutes, remove the chilies and place them in the blender with the tomatoes and a cup of the soaking liquid. Blend un- til smooth. Strain through a fi ne wire sieve. Transfer the strained mixture to the me- dium saucepan, add the chicken broth and simmer. Remove from the heat and stir in the cream; set aside. Add the olive oil to a large skillet and sauté the onion and garlic over low heat until they are tender. Add the chicken and heat through. Preheat the oven to 350°F. Brush both sides of the corn tor- tillas lightly with oil and arrange them onto a baking sheet. Heat for 5 minutes in the preheated oven to soften them. Spoon some of the enchilada sauce into the bottom of a 9- by 13-inch baking pan. Place ¼ cup of the chicken mixture into each warm tortilla and roll it up. Place the enchiladas, side by side, into the baking pan. Pour the remaining enchilada sauce evenly over the enchiladas. Top with cheese. Bake for 15 to 20 minutes to melt the cheese and heat the enchiladas through. Serve immediately. *Dried chilies are available at many grocery stores, in His- panic markets and online.
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