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| THE ANGRY TOMATO |
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The Angry Tomato, where cajun meets italian, brings the best quality and taste to the town of Caledon. Try our famous featured daily soups, blackened
chicken and catfish, or something from our seasonal menus. Fully licensed, open for lunch Monday to Friday, dinner Monday to Saturday.
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A: 12612 Highway 50, Bolton
T: 905-857-0802
F: n/a
U: www.theangrytomato.com
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| ENCHILADAS |
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This Mexican specialty is hard to come by in these northern parts of North America, but they're quite popular the further down the southwest you go. So
what exactly is an enchilada, and what separates it from every other tortilla-based Mexican dish? First, an enchilada features a corn tortilla, not a
flour one. This is problem number one as finding soft corn tortillas in Caledon is probably more difficult than finding Elvis. Regardless, they are
available in specialty stores, or you could even make them from scratch. And if you don't tell anyone I told you I'll even let you cheat and use flour
tortillas, but keep it on the down low. MOving on, a corn tortilla is softened in a sauce of some kind, rolled around a filling, and typically baked
and served with sauce on top and a sprinkling of cheese. Our example below tastes great with a Ranchero sauce, but like all Mexican food, you're only
limited by your imagination.
The Base Enchilada
- 8 Corn Tortillas
Chicken and Goat Cheese
- 6tbsp Olive Oil
- 2 Chicken Breasts
- 1/4 Cup Diced Onion
- 2 Cups Ranchero or Mole Sauce
- 1/4 Cup Olive Oil (additional)
- 1/2 Cup Goat Cheese
- 1/2 Cup Shredded Cheese (your choice)
Preheat your oven to 300oF, and then heat your 2 tablespoons of olive oil in a pan. Once heated add the chicken - skinned, deboned, and sliced or pulled
into strips - and onions into the hot pan. Continue to cook until the chicken is cooked through. Place to the side, clean your pan with a damp cloth,
and heat the remaining olive oil. Once the oil is hot dip a tortilla into the hot oil and cook for 10 seconds on each side, ensuring they're soft. Drain
on paper towels. Place your chicken and your goat cheese in the lower centre of your tortilla - tuck in the sides, roll up the bottom and tuck underneath
the filling. Now simply roll until you've created a long sealed tube. Place seam-side down in a baking dish, cover with your selected sauce, sprinkle
your cheese on top and cook for 12 to 15 minutes.
Serves 4 (2 each)
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