{"id":924,"date":"2019-06-16T21:45:02","date_gmt":"2019-06-16T19:45:02","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=924"},"modified":"2024-11-17T21:52:51","modified_gmt":"2024-11-17T20:52:51","slug":"enchiladas-with-mote-flour","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=924&lang=en","title":{"rendered":"Enchiladas with Mote Flour"},"content":{"rendered":"

There\u2019s always something lying around in a family kitchen\u2014some sugar pearls from a cake decoration, the dregs of a barbecue sauce jar kept \u00ab\u00a0just in case\u00a0\u00bb (even past its expiration date, yes, really).<\/p>\n

I had about 100g of leftover nixtamalized mote that a friend had given me for experiments. I was a bit disappointed with mote when cooked traditionally. I had planned to serve it as a side for curry, but it was a bit tough to chew and too rustic to stand alone as a main dish without some work or sauce. Nutritionally excellent, but taste-wise, it needed improvement.<\/p>\n

However, when ground into flour and mixed 50\/50 with wheat flour, it makes excellent tortillas. Which, in turn, make for equally excellent enchiladas.<\/p>\n

\n

For 2 people as a main dish<\/strong><\/h3>\n

For the tortillas<\/strong><\/h4>\n
    \n
  • 100g mote or corn flour<\/li>\n
  • 100g soft wheat flour<\/li>\n
  • 10cl water<\/li>\n
  • 3 tablespoons olive oil<\/li>\n<\/ul>\n

    For the filling<\/strong><\/h4>\n
      \n
    • 6 button mushrooms<\/li>\n
    • 80g ground beef<\/li>\n
    • 2 fresh red onions<\/li>\n
    • 2 tomatoes<\/li>\n
    • 3 tablespoons of your favorite spicy salsa<\/li>\n<\/ul>\n

      (My salsa is also a personal creation, a sweet-and-savory ketchup-inspired mix. I\u2019ll share the recipe if I manage to remember it!<\/em>)<\/p><\/blockquote>\n

        \n
      • 2 teaspoons cr\u00e8me fra\u00eeche<\/li>\n
      • A bit of grated cheese for gratinating (I won\u2019t specify the quantity; I use 30g of grated Comt\u00e9, but others cover their enchiladas entirely with cheese\u2014do what feels right for you!<\/em>)<\/li>\n<\/ul>\n
        \n

        Preparation:<\/strong><\/h3>\n
          \n
        1. Make the Tortilla Dough:<\/strong>
          \nMix the flours in a stand mixer with warm water, olive oil, and a pinch of salt, adding the water gradually. Set the dough aside.<\/li>\n
        2. Prepare the Filling:<\/strong>\n
            \n
          • Roughly chop the mushrooms into 6\u20138 pieces each and saut\u00e9 them with the ground beef over medium heat for about 3 minutes. Set aside.<\/li>\n
          • Dice the tomatoes and thinly slice the onions.<\/li>\n<\/ul>\n<\/li>\n
          • Roll Out the Tortillas:<\/strong>
            \nNow, there are two schools of thought here:<\/p>\n
              \n
            • If you\u2019re wealthy and\/or<\/em> Mexican, you might own a tortilla press (unlikely).<\/li>\n
            • Otherwise, do as I do: roll out the dough with a rolling pin.<\/li>\n<\/ul>\n

              Divide the dough into two portions and roll them into two thin pancakes. Cook them on a hot skillet for no more than 2 minutes.<\/li>\n

            • Assemble the Enchiladas:<\/strong>
              \nLay out the ingredients lengthwise on each tortilla before rolling them up. Each tortilla gets:<\/p>\n
                \n
              • Half the mushrooms,<\/li>\n
              • Half the beef,<\/li>\n
              • Half the onions,<\/li>\n
              • A spoonful of salsa.<\/li>\n<\/ul>\n

                Reserve the cr\u00e8me fra\u00eeche and an additional spoonful of salsa for garnish.<\/p>\n

                Roll the tortillas, sprinkle with grated cheese, and place under the grill for a minute to gratinate.<\/li>\n

              • Serve:<\/strong>
                \nServe preferably on a long plate, with a dollop of cr\u00e8me fra\u00eeche and a spoonful of salsa on the side.<\/li>\n<\/ol>\n

                \"\"<\/p>\n

                 <\/p>\n","protected":false},"excerpt":{"rendered":"

                There\u2019s always something lying around in a family kitchen\u2014some sugar pearls from a cake decoration, the dregs of a barbecue sauce jar kept \u00ab\u00a0just in case\u00a0\u00bb (even past its expiration […]<\/p>\n","protected":false},"author":2,"featured_media":511,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=924"}],"version-history":[{"count":2,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/924\/revisions"}],"predecessor-version":[{"id":928,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/924\/revisions\/928"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/511"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}