Okay, so let's make these enchiladas. >> Let's do it.
>> I'm going to do just your basic cheese and onion enchilada. >> Yes, all this cheese. >> We've all got this delicious stuff. >> All of this stuff. >> But really the star of this
Tex Mex classic enchilada is this incredible ancho chili sauce. >> It is so good, ya'll.
>> It is to die for. So there's a little trick to making it,
and I'm going to show you
really how easy it is. And it's something you can make days in
advance, and then you're going to be so glad you did. >> Yes. [SOUND]
>> So it all starts with 8 to 12 ancho chilis,
that are dried. Rinse them under cool water and
then with a kitchen towel, pat them dry. Grab some shears and
then cut off the tops of the peppers. Inside you'll see a lot of dried seeds. Use your fingers to roughly get them out. Just go ahead and dump them on out. It's okay if 100% don't come out. In a large skillet over medium high heat,
add three cloves of garlic that have been halved, a large onion roughly chopped,
and your dried ancho chili peppers. Cook for ten minutes over dry heat,
until nicely charred. Now transfer this to a glass bowl. Meanwhile, bring a pot
of water to a boil and add four to six medium sized tomatoes. Let them boil for
only about 30 seconds and then quickly fish them out and
add them to an ice bath. This will cool them down which will
allow peeling the skin off, a breeze. Now bring four cups of water, two cups of beef stock, and a cup of tomato sauce, to a rolling boil. To this, you're going to want to
add your roasted peppers and vegetables, your tomatoes. And then some dried oregano,
preferably Mexican, and cumin. Stir and bring to a simmer, and
let cook for about 15 minutes. Now using a very large ladle and
a large blender or food processor, add the cooked vegetables,
chilis and the juice to the blender. This step will probably need
to be done in two steps. Add the top of the blender, use a kitchen
towel to prevent any kind of mess from happening, and puree for
about two minutes. Very carefully, remove the top and
you're going to have a beautiful, beautiful sauce that's not quite ready. [SOUND] The next step is really important, you need to strain the sauce using
a fine mesh sieve or a colander. Take a wooden spoon to help pass
the sauce through the sieve. This takes a little bit of elbow
grease and a little patience, but is really, really important. Add salt to taste, and bring it to
a simmer until you have a beautiful, velvety ancho sauce. [SOUND] As I told you folks. >> So good. >> That is not. >> So good. >> That is not your ancho everyday sauce
[CROSSTALK] there's a joke in there somewhere. So we made that incredible
acho chili sauce. I love it. And now we are going to build
some incredible tortillas. [CROSSTALK] So I'm going to show you
how to do it the old authentic way. So I've got a sort of a small skillet
here that's just about the size of this tortilla. >> Yes.
>> This is a yellow corn tortilla. >> And no flour. >> We want to go authentic here so
we're going to go yellow corn. >> Yellow corn. >> I've got some vegetable oil by
the tablespoon that I've heated over medium heat. And you want to soften these up so you
can fold them and they'll bake perfectly. >> And you have to be careful
because these are delicate. >> These are, yeah, so
I usually use tongs that are metal tongs. I love the metal ones. But these have a rubber end and becaues
they're a little softer on the tortilla. >> Right, they're fine now. >> Yeah, but when you heat them up,
they get a little delicate. >> They don't take long. You just want them,
basically, to soften up. >> Yes.
>> And you're not going to really deep fry them. And then what you're going to
do is you're going to take this, and you're just going to
let that oil drip off. >> Drip it. >> If you wanted to put it in
some paper towels, you could. But you're going to put it directly-
>> Yeah, because that makes it healthier. >> Yeah.
>> When you dry off that grease [LAUGH]. >> To make it really healthy
you wouldn't even fry them. But anyways, so this is going to go in
here and it's going to really soak up that incredible ancho sauce that we love so
much. >> Ooh, yah, you're going to
throw another one in there? >> Yeah, now I'm going to
put just a little more oil. And so-
>> So it doesn't burn it. >> Normally when you do this,
[COUGH], excuse me. You're going to make, this makes
anywhere from 8 to 12 enchiladas. You're going to just stuff
them with all this good stuff >> Woo, yes. >> You can make some great chicken
filling, you could do some beef filling. But like I said, we're going to do
cheese and onion, [SOUND] and so I'm just going to for Feeding the Loon
today, I'm just going to do a couple. >> We just need to do a couple, just for
me, an individual serving size. >> That's right. >> [LAUGH] That thing gets-
>> Yeah, and you just gotta be a little
careful when you do it. >> Don't burn me. >> And I'm just going to put
these [CROSSTALK] both in there. We can turn this off now. >> Make sure your children
are out of the way. >> Yeah, [CROSSTALK] just you
want to be careful in there. Okay, now we can just let those sit in
there and soak up all that delicious, delicious flavor. >> Yeah,
[LAUGH] that's what I'm talking about. So now, Loon,
I'm going to put you to work. And what I want you to do is we've got
two different kinds of cheese here. I've got some nice cheddar cheese. >> Yes, we love cheddar cheese. >> Go ahead, put that in that bowl. And then I have got this fabulous
Mexican market near us where we live. >> Yes.
>> And so I got some shredded Chihuahua cheese. >> Yes. >> It's this really creamy,
melts perfectly cheese. >> So good. >> If you can't find it,
it can be kind of hard to find. If you can't find that just
go with a good Monterey Jack. You can do a blend of Colby and cheddar, but
you're going to do about two cups of that. Then we're going to add in some onion. >> Onion. >> This is just, well,
you're doing it all. So I was going to do
about a pinch of that. >> But here, I can do that. >> Really?
>> Yeah, I was going to leave it, I thought I told you that earlier
that we weren't going to do that. >> Here I can scoop them out. >> That's okay. [LAUGH] No, that's fine, it's fine,
you don't, don't need to scoop them out. Then we've got some green, you know this always goes perfectly
whenever I put the loon to work? >> All of them? >> Put all of those in,
those are some green chiles. You just don't hand me something,
I need to know the measurements. >> I'm going to unplug my stovetop here. Okay, now we're going to go ahead and
take that, and you're gonnao use your loon hands,
and you're just going to mix all that up. And that's the basis of this beautiful,
beautiful filling, okay? >> Really?
>> Yeah, that's all there is to it. I mean, it's so simple. >> I like onions in my filling. >> I know you do,
you have plenty of onions in your filling. >> [LAUGH]
>> And so anyway, so now we are going to, I've got one of these little
individual serving dishes. I love this because, I will tell you that
there is a little bit of a trick when you're baking these in a 9 by 13 pan,
dish, or a baking dish. It takes kind of a very steady hand
to get those onto a spatula and beautifully placed onto a plate. You can do it, but
it takes a little bit of practice. >> Yeah, it's tricky. >> So that's why I got me some
of these individual ones. You can put these right in the oven and
then serve them to your guests, and it's just perfect. So I got a little bit, I'm going to
put just a little bit of this. >> That's very pretty. >> Yes, it is very pretty, and then what
we're going to do is we're going to, this has cooled off enough now. I can just put,
you want to shake of the excess. >> Shake it. >> And then we're going to
put it in here like this. >> Yeah, and
then we're going to spoon this in. >> Yeah, or I can just use my fingers. >> Okay.
>> I know we would probably, doesn't that look good? >> It looks so good. >> And this is going to melt and
just be pure perfection. >> Mm-hm.
>> And see, it got nice and soft,
from me cooking it up that way. And so it just folds right over,
and you fold that seam up. >> I'm going to take the other one. >> Now let's bring that other one. >> We're all getting messy, y'all. >> That's right,
we're cooking Mexican-style. >> You gotta get messy. I just love this sauce so much. >> I know, you can smell it,
it smells heavenly. >> And I'm just kind of do the same thing,
just like that. >> Exactly, there you go, perfect. And then we're just going to put
that right in there, like that. Doesn't that look good? I love it. I just love it. >> You've been making enchiladas for
a very, very long time. >> I have, since I was in the crib
I think I made my first enchilada. >> What crib? The crib. I thought you were talking about in
a house, like MTV cribs [LAUGH]. >> It was back in the cribs, yes. It was my crib. Okay, now that is beautiful. >> That looks so good. >> So now we have got an oven that
we have heated to 375 degrees and it's only going to go in there just
enough to get this nice and heated up. And then I'm going to pop it under
the broiler for just a couple minutes. You gotta watch it, just to get it
kind of nice and toasty on top. And then it's ready to eat. >> Yay!
>> Yay! >> We're going to clean our fingers off. >> [SOUND] Okay, so it's eating time! >> Yay, get out of the way, Flo. My gosh, she's like,
I want to be a part of it. >> Flo.
[LAUGH] >> Look at that. >> Yes. >> Isn't it great in the little
individual dish, I love that. >> I love that.
It's my own special piece of Tex-Mex heaven. >> It is,
you set that down in front of people and they're going to really feel special. Even more special than Wesley,
although that's not possible. >> [LAUGH] because I feel real special. >> because you're about
as special as they come. >> [LAUGH] Okay,
this is a little bit of parsley. I resemble that remark. >> [LAUGH]
>> Anyway, that's a little bit of parsley. >> Yes. >> I just, did you, that's a little
>> Cilantro. >> Cilantro, there's a little
chopped tomato, that's all you need. If you wanted to add a little sour cream,
a little guacamole, a little salsa,
you could do whatever you like. >> Yes, you could do all of that. >> But in the mean time, we should do-
>> I'm going to dig in. >> So this-
>> Now, while you're doing that, I just want to quickly clarify something. >> Yes.
>> So these are authentic because
it's the way they're prepared. Ancho chili sauce is a very authentic
Mexican, Tex-Mex kind of thing. I had some woman that screamed at me on
social media because I said these are my authentic, and she said you put
green chilies in your cheese. Green chilies are New Mexico,
they're not Tex-Mex, and I said. >> Forgive, forget, so if you really want,
these do have green chiles in them. >> That's hot. >> But wow, look good and cheesy. >> Yes, hello, hello cheese [LAUGH]. >> They remind me of you. Wesley! >> Chris! >> Why do you-
>> I got caught up in the cheese. >> It's so difficult for
you to just get a fork of food. >> [LAUGH] I know what it is. >> Just imagine this at a restaurant, it's where-
>> [LAUGH] I wouldn't have someone screaming at me to eat. >> Wow, ooh, that looks so good. >> [SOUND]
>> Is that just like literally, it's the real deal. That ancho chile sauce
is what makes this dish. >> I know, I know. >> It is so good, y'all. >> Honestly, because I mean,
I think that's why, I mean I love a good cheese enchilada. But I think you-
>> You kind of did a, you roasted them so it has a little smoky taste to it. >> Smoky taste to it, yeah. >> Y'all, and that cheese, that chihuahua. >> The chihuahua. >> I think it's chihuahua,
I don't know, whatever [LAUGH]. >> You just spit on my glasses,
but anyway. >> [LAUGH] Anyway,
this is 100% loon approved, mm. >> Yeah,
I knew that was going to be your answer. >> I knew you were going to grab
that fork from me, [LAUGH]. >> I know it, you know it every time. I gotta turn it so
I can use my right, my gosh. It's so-
>> Yes, you're a lefty. >> It's just, it just melts into your-
>> Yeah. >> Fork and your mouth. >> Cheesy deliciousness. >> I'm so excited. >> Hurry, [LAUGH] I don't want
it to fall off your plate. Yeah, whoo,
now you can get this recipe and many more on howtofeedaloon.com
>> That is the real deal. And folks, be sure to go and make this. And then go to our social media and
like us and share us, and do all of that good stuff. >> Please do. >> Go to our Instagram account and
comment and like, because we love to see you there,
too. >> And on the blog, the blog. >> And the blog. In the meantime, make these ancho chili-
>> Yes! >> Enchiladas. They're so good. Look, see that cheese. >> See, I wish I could say to you,
don't touch those, they ain't yours. >> Well, you just did. >> Shut up. [SOUND] Hey, everybody. >> Hey, y'all.
>> If you liked what you just watched, make sure you subscribe
to our YouTube channel. >> That's right.
If you want to see more recipes like this, just click right here. >> Yeah. Six pack on YouTube. Gosh! >> [LAUGH]