Saveur Cooks Authentic American - Editors Of Cook's Illustrated Magazine [34]
2 bone-in, skinless chicken legs
20 dried New Mexico chiles, stemmed and seeded
3 tbsp. canola oil, plus more for frying
10 cloves garlic, smashed
¼ cup fresh lime juice
1 tbsp. ground cumin
2 tsp. sugar
12 6-inch corn tortillas
2 cups shredded mozzarella
2 cups shredded sharp cheddar cheese
¾ cup minced red onion
¼ cup finely crumbled cotija cheese
2 tbsp. minced fresh cilantro for garnish
3 tbsp. crema or sour cream
Serves 4–6
1. Bring 6 cups of lightly salted water to a boil in a 4-qt. saucepan over medium-high heat. Add the chicken legs and reduce the heat to medium-low; simmer until the chicken is cooked through, about 35 minutes. Set a fine sieve over a bowl. Strain the chicken, reserving the cooking liquid. Let the chicken cool, then shred the meat, discarding the bones; set aside.
2. Meanwhile, soak the chiles in the reserved cooking liquid until softened, 20 minutes. Transfer the chiles and 2 cups of soaking liquid to a blender; set aside.
3. Heat the oven to 450°F. Heat 3 tbsp. oil in a 12-inch skillet over medium heat. Add the garlic cloves and cook, stirring often, until golden brown, about 2 minutes. Using a slotted spoon, transfer the garlic, reserving the oil in the skillet, to the blender with the chiles. Purée the chile–garlic mixture and then add the lime juice, cumin, and sugar and season with salt. Set a fine sieve over a bowl; strain the sauce, discarding the solids. Transfer the chile sauce to the reserved skillet and keep warm over medium-low heat.
4. Meanwhile, pour oil into a 10-inch skillet over medium-high heat to a depth of ½ inch. When the oil is hot, using tongs and working with 1 tortilla at a time, dip a tortilla in oil and cook until slightly crisp, about 15 seconds. Transfer the tortilla to a rack set over a rimmed baking sheet to drain. Dip the tortilla in the warm chile sauce to coat, and transfer to a plate. Sprinkle some of the shredded chicken, mozzarella, cheddar, and onions along the center of the tortilla and roll the tortilla to make an enchilada. Repeat with the remaining tortillas and chicken, reserving some of the cheese and onions.
5. Arrange the rolled enchiladas seam side down in a large casserole dish or on a rimmed baking sheet, pour over the remaining sauce, and sprinkle with the remaining mozzarella and cheddar. Bake until the cheese is melted, about 5 minutes. Garnish the enchiladas with the remaining onions, cotija cheese, and cilantro, drizzle with crema, and serve.
Chicken Tikka Masala
Three generations of the Enriquez family—esteemed for their cooking—prepare dinner at their home in El Paso, Texas.
Thick tomato gravy makes a rich, creamy complement to juicy chicken with a hint of smoky flavor from the broiler; keeping the meat separate from the sauce until just before serving preserves its firm, succulent texture.
1 tbsp. ground turmeric
4 tsp. garam masala
1 tsp. red food coloring (optional)
6 cloves garlic, crushed
1 2½ -inch piece ginger, peeled and chopped, plus julienned strips for garnish
1 jalapeño, stemmed and chopped
1 28-oz. can whole peeled tomatoes, undrained
2 lbs. boneless, skinless chicken breasts, cut into
1½ -inch cubes
¼ cup plain Greek yogurt Kosher salt, to taste
6 tbsp. unsalted butter
1 tsp. coriander seeds
½ tsp. cumin seeds
1 tbsp. paprika
2 small yellow onions, minced
1 cup heavy cream Fresh cilantro leaves, for garnish
6 cups cooked basmati rice, for serving
Serves 6
1. In a blender, purée the turmeric, 2 tsp. garam masala, food coloring, garlic, ginger, jalapeños, and ½ cup water. Transfer the paste to a bowl. In the same blender, purée the tomatoes and strain through a sieve into a separate bowl; set aside.
2. In a bowl, mix 2 tbsp. of the reserved paste, along with the chicken cubes, yogurt, and salt; marinate for about 30 minutes. Place an oven rack 4 inches from the heating element; heat to broil. Transfer the chicken to a foil-lined baking sheet. Broil until cooked through, about 5 minutes; set aside.
3. Heat the butter in 6-qt. saucepan over medium-high heat. Add the