A Taste of the Deep South(west) | Southern Fried Fermenters

The argument of just what makes up the South is long and energetic. Seemingly age old questions like “Is Maryland in the South?” as well as brand new arguments such as “How in the world is Missouri in the SEC? They aren’t even in the South, much less the Southeast!” keep cropping up year after year. Many of us in the Deep South think Memphis is “up north” while Memphians would certainly say they are more Southern than Miami, which, is, in fact, further south than all of us. I guess it depends, like most anything else, on perspective. If you feel Southern, you are. Never mind trying to define the authenticity or “Southernness” of others.

With that in mind, I want to talk about one of those places that, depending on whom you ask, is unquestionably Southern or, as the next girl may say, seated firmly in the West: Texas. East Texas is as full of cotton as the Mississippi Delta, and you are just as likely to find Baptists and biscuits in Brenham as you are in Birmingham. However, Texas has another quality. The Lone Star State has a food tradition influenced by Tejano culture that predates its admission to the United States. While Greenville, MS has delta tamales, All of Texas is awash in Tex-Mex, that spicy American mixture of Indian and Spanish cuisine that we all love so much.

On second thought, I don’t want to talk about Texas so much–and I certainly could go on for hours–as I want to talk about Tex-Mex food, specifically that delicious concoction, the enchilada. Well, really I want to discuss the enchilada and beer! What could be more delicious than that?

Just what is an enchilada? Well, the word itself can be translated as “chilied.” Tortillas enchiladas are corn tortillas heated in oil and smothered in chili sauce. According to cook book author, Robb Walsh, they were originally served without fillings and topped with white cheese. In West Texas enchiladas are typically served like pancakes in a stack with cheese, onions, and other toppings in between. It is this type of enchilada I want to show you how to prepare.

Everyone knows how to pair spicy Tex-Mex salsa with a cool crisp Mexican lager. I could sit for hours in the Cantina munching and sipping while the football or soccer game drones in the background. Throw in a few good friends and this could become a marathon in a hurry. What many may not realize it that the spicy and pungent flavors of Tex-Mex pair quite well with the spicy, pungent flavors and aromas of American Pale Ale or IPA/DIPA. Like Tex-Mex, the APA and IPA are an American take on foreign recipes that have come into their well-deserved own. So let’s get to pairing one product of cultural diffusion with another!

In this entry, I will walk you through making spicy West Texas enchiladas as well as a well balanced American Pale Ale to compliment your dish.

West Texas Chicken Enchiladas (adapted from Robb Walsh’s The Tex-Mex Cookbook)

Chicken–

2 pounds of chicken breast with bone and skin

1/2 medium onion very halved again

2 cloves of garlic

1T powdered chicken bouillon

1 bay leaf

6 whole black peppercorns

1T cumin

Bring 6 cups of water to a boil. Add chicken and other ingredients. Reduce heat to low and simmer for one hour. Let cool, remove chicken and shred it. Strain the broth and reserve for other uses. Discard the solid material including the chicken skin and bones.

Enchilada Sauce–

4 c chicken broth from above

2 c chopped roasted green chilies (Anaheim preferred)

5 tomatillos cooked and pureed

2 t minced onion

1t Mexican oregano

1 garlic clove

1/2t salt

1/4t white pepper

2 t cornstarch in 2T of water

Combine all ingredients except starch in a saucepan. Bring to boil. Reduce heat and simmer for 10 minutes. Add cornstarch. and cook until thickened, about 5 to 10 more minutes.

The tortillas–

3T vegetable oil

12 corn tortillas

chile sauce from above

2 c chicken from above

2 c shredded/crumbled white cheese of your choice (queso blanca is great)

Preheat oven to 450 F. Heat the oil in a small skillet over medium heat for 3 minutes. Use tongs and place a tortilla in the oil for 30 seconds until soft and light brown. Place on paper to drain and cool before handling. Repeatwith other tortillas. Spread a thin layer of chile sauce into a large baking dish large enough to hold 4 tortillas on the bottom of the dish. Place 4 tortillas on the bottom of the dish. Spoon more sauce over tortillas. Take half the chicken and spread on the 4 tortillas. Top with sauce and cheese. Add a layer of tortillas and top with the remaining chicken then more sauce and cheese. Finally, add a third tortilla to each stack and sprinkle it with sauce and cheese. Salt to taste. Bake for 10 minutes or until the sauce bubbles and the cheese melts. Place each stack on a plate and divide the remaining sauce among the plates. Serve immediately.