4.5 stars (on a 5 star scale)
p. 220-221
A good choice for a light meal. Its quality comes partially from its simple elegance: a sauced tortilla with toppings. It presents well too.
As for the particular toppings, the chicken and onion both worked well. It's easy to eat when the chicken is finely shredded. The onion definitely also contributes more and makes eating easier when diced, not sliced. The cilantro added something, though it was definitely subtle. The Mexican crema was also subtle; my first serving I couldn't notice it, but the second one I thought it did contribute. This probably varies depending on the type and quality of cream. The cheese I used was a mix of cheddar and asadero -neither is aged as recommended by the recipe- and it definitely didn't work.
This recipe certainly turned out better than the
americanized enchilada recipe in this cookbook, probably mostly because this one uses more sauce. The other doesn't use enough to impart much flavor.
Another plus: the dish is easy to make.
standard presentation, with toppings already partially added
arranged like a pizza
arranged like a pizza with toppings distributed
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