Ranchera Sauce	Jalapeno Sour Cream Sauce

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Enchiladas

Source: Casa Gallardo Restaurants Recipe Binder, 1993

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Ingredients

Cheese

• 1 Tortilla, corn, oval

• 2 oz Cheese Enchilada Filling (see recipe)

• 2 oz Ranchera Sauce (see recipe)

• 1/4 oz Jack cheese, shredded

Beef

• 1 Tortilla, corn, oval

• 2 oz Shredded Beef (see recipe)

• 2 oz Pipian Sauce (see recipe)

• 1/4 oz Jack cheese, shredded

Chicken

• 1 Tortilla, whole wheat, 6 in

• 2 oz Chicken Taco Meat Filling (see recipe)

• 2 oz Jalapeno Sour Cream Sauce (see recipe)

• 1/4 oz Jack cheese, shredded

• 1/4 tsp red pepper, diced (pimentos)

• 1/4 tsp green onions, sliced

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Preparation

Cheese

Dip tortilla into hot vegetable shortening until soft and pliable. Drain well and dip 1/3 of one side into ranchera sauce. Place tortilla on plate. Spread cheese filling in a line across the center of the tortilla and roll enchilada. Ladle ranchera sauce over enchilada and sprinkle with cheese. Place plate in cheesemelter until cheese is melted.

Beef

Dip tortilla into hot vegetable shortening until soft and pliable. Drain well and dip 1/3 of one side into pipian sauce. Place tortilla on plate. Spread shredded beef in a line across the center of the tortilla and roll enchilada. Ladle pipian sauce over enchilada and sprinkle with cheese. Place plate in cheesemelter until cheese is melted.

Chicken

Place tortilla flat on plate. Spread chicken filling in a line across center of tortilla and roll. Ladle sour cream sauce over enchilada and sprinkle with cheese. Place plate in cheesemelter. Remove after cheese is melted. Sprinkle pimentos and green onions evenly over enchilada.

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Cheese Enchilada Filling

• 1 oz margarine, clarified

• 1 1/2 lb onions, diced 1/4 in

• 1/2 lb green chiles, diced 1/4 in

• 1/2 tsp cumin, ground

• 4 1/2 lb Jack cheese, shredded

Heat margarine in a saute pan. Add onions, green chiles and cumin, and saute until onions are tender. Let cool.

Place cheese in lexan container. Add cooled vegetables and mix well.

Yield: 6 1/2 pounds

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Shredded Beef

• 55 lb chuck roll, cubed 3 in x 3 in

• 4 gal water

• 8 oz margarine solids

• 6 lb celery, sliced 1/8 in

• 6 lb bell pepper, diced 1/4 in

• 12 lb onions, diced 1/4 in

• 8 oz jalapenos, fresh, finely diced

• 1 can tomato paste, #10

• 1 1/2 cups salt

• 1 cup garlic, granulated

• 1 cup cumin, ground

• 1 1/2 cups Chile Santa Maria

• 1/2 cup pepper, white, ground

• 1 gal Pipian Sauce (see recipe)

• 6 lb tomatoes, diced 1/4 in

Place chuck roll and water in 10 gallon pot. Bring water to a boil and continue cooking for 3 hours. Transfer the cooked meat into another stock pot. Shred meat with a hand bean masher. Reserve the liquid. Allow meat to cool.

Melt margarine in a 350 degree skillet. Add vegetables and saute until transparent (approximately 5 to 10 minutes). Add shredded beef, tomato paste, salt, garlic, cumin, Chile Santa Maria and pepper, and combine well. Simmer over low heat (225 degrees) for 15 minutes, stirring frequently to ensure complete blending.

Add pipian sauce and 2 gallons of reserved meat broth (skimmed, free of fat). Mix well for an additional 15 minutes. Stir in diced tomatoes and remove from flame.

Yield: 95 pounds

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Chicken Taco Meat Filling

• 4 oz vegetable shortening

• 50 lb chicken, dark meat, thighs, cut 1 in x 1 1/2 in

• 10 oz salt

• 6 oz chicken base

• 3 oz garlic, granulated

• 2 oz cumin, ground

• 2 oz pepper, white, ground

• 1/4 oz oregano, Mexican, whole, dry

• 4 lb tomato paste

• 1/8 oz bay leaf, ground

• 1/2 cup chile chipotle puree

• 6 lb celery, chopped 1/4 in

• 6 lb onion, yellow, julienne 1/4 in

• 6 lb bell pepper, julienne 1/4 in

• 6 lb tomato, fresh, dice 1/2 in

Heat shortening to a "sizzle" point in a stock pot or brazing kettle. Add the dark chicken meat and braze, stirring the meat to ensure even braze process (approximately 15 to 20 minutes).

Add salt, chicken base, garlic, cumin, pepper, oregano, tomato paste, bay leaf and chile chipotle puree, and mix well. Let simmer for 5 minutes.

Add celery, onion, bell pepper and tomato, and lover the flame to medium. Cook until "al dente" (approximately 10 minutes). Stir frequently to avoid scorching. Remove from heat.

Yield: 77 pounds (9 gallons)

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Ranchera Sauce

• 3 1/2 gal water

• 2 1/2 lb tomato paste

• 9 oz chicken base

• 2 oz salt

• 1 1/2 oz garlic, granulated

• 1 1/2 oz cumin, ground

• 1/8 oz marjoram, ground

• 1/8 oz bay leaf, ground

• 28 oz vegetable shortening, solids

• 28 oz flour, all purpose

• 3 lb onion, yellow, sliced julienne 1/4 in

• 3 lb peppers, bell, sliced julienne 1/4 in

• 3 lb celery, chopped 1/4 in

Place water in a stock pot and add tomato paste, chicken base, salt, garlic, cumin, marjoram and bay leaf. Stir with wire whip until the tomato paste is completely dissolved. Bring to a boil and then lower the flame to medium-low heat. Simmer for 20 to 25 minutes.

With sauce is simmering, melt vegetable shortening in a separate sauce pan and add the flour, stirring constantly, ensuring flour is completely dissolved and no lumps are present. Slowly add to the sauce, whipping constantly to dissolve without lumping.

Add onions, peppers and celery, and return the sauce to a boil. Reduce flame and simmer for an additional 20 minutes. Remove from heat.

Yield: 5 gallons

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Pipian Sauce

• 4 gal water

• 28 oz Chile Santa Maria

• 2 1/2 lb tomato paste

• 9 oz chicken base

• 1 oz salt

• 1/8 oz bay leaf, ground

• 1 oz cumin, ground

• 1 oz garlic, granulated

• 1/8 oz oregano, ground

• 28 oz vegetable shortening, solids

• 28 oz flour, all purpose

Place water in a stock pot and add Chile Santa Maria, tomato paste, chicken base, salt, bay leaf, cumin, garlic and oregano. Stir with wire whip until the tomato paste is completely dissolved. Bring to a boil and then lower flame to medium-low heat. Simmer 20 to 25 minutes.

While sauce is simmering, melt vegetable shortening in a separate sauce pan. Stir the flour into the shortening, stirring constantly, ensuring flour is completely dissolved and no lumps are present. Add to the sauce, stirring with a wire whip until completely dissolved. Simmer sauce over low heat for 15 minutes, stirring occasionally to prevent scorching. Remove from heat and strain through a china cap.

Yield: 5 gallons

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Jalapeno Sour Cream Sauce

• 3 oz jalapeno wheels, drained

• 1 gal water

• 4 oz chicken base

• 1 1/2 oz salt

• 1/4 oz pepper, white, ground

• 1/4 oz garlic, granulated

• 2 oz lime juice, fresh

• 1 gal sour cream

• 16 oz salad oil

• 4 cups flour, all purpose

• 1 lb Jack cheese, shredded

Blend jalapenos with a small amount of the water to a fine puree. Combine in a stock pot with the remainder of water, chicken base, salt, pepper, garlic, lime juice and sour cream. Bring to a boil (10 to 12 minutes).

While waiting for boil, combine salad oil and flour in a mixing bowl and mix thoroughly. Add slowly to sauce after it comes to a boil. Simmer for approximately 5 minutes more. Remove from flame and stir in cheese.

Yield: 2 1/4 gallons