Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.
When I first read the details of this challenge I honestly did not think that it would be all that challenging (this months daring bakers has been the one giving me nightmares!). How little did I know. My first challenge was sourcing ingredients. The only tomatillos that I could find ANYWHERE were the tinned variety. As i have never seen these before let alone used them in my cooking I was not certain that these would suffice, but I did not really have much of a choice. The next challenge was the chillis to use for teh green chilli sauce. Nowhere I hunted had large, no-so-hot green chillis of the type described in the recipe and in all my online research I could not find any alternatives locally available. So I had to get creative with the ingredients.
I also thought that I’d make my own tortillas which was not a requirement but I thought would be fun (ha!) and not that hard (ha ha!). This, was a disaster, to say the very least. The first batch were a total write off and the 2nd batch were barly passable because we were so tired by that stage that we did not much care what we were going to eat as long as we could eat and then go to bed! I don;’t know whether it was my lack of tortilla pan that was the issue or some part of my dough-mixing technique but the tortillas did not look pretty and they tasted barely edible.
I am now determined that next month will be better and I will NOT underestiamte the challenge and I WILL make a sucess of it!