EVA LONGORIA HOT RECIPES

Steps:

• For the sauce: place the tomatoes and chiles in a large saucepan and cover with cold water
• Bring to a boil and cook gently until the chiles are tender, about 10 minutes
• Drain and remove the stems from the chiles
• Working in batches if necessary, place the tomatoes, chiles, garlic and chicken broth in the work bowl of a food processor
• Process until well pured
• In a large skillet, heat cup of the oil over medium heat until shimmery and hot but not smoking
• Add the sauce and bring to a simmer
• Simmer for 10 minutes
• Remove the sauce from the heat
• Set aside until cool
• For the enchiladas: Line baking sheet or platter with paper towels
• In a small skillet, heat 1 cup of oil until shimmery and hot but not smoking
• Lightly fry the tortillas one at a time just until softened, 5 to 10 seconds per side
• Transfer to the paper towel-lined pan to drain
• Preheat the oven to 350°F
• Lightly coat one of two baking dishes with cooking spray
• Working with one tortilla at a time, dip a tortilla in the red sauce, lightly soaking both sides completely
• Place the tortilla in baking dish and arrange about 1 tablespoon of chicken in a line just above the center of the tortilla
• Sprinkle over a bit of onion, if desired
• Tightly roll up the tortilla and place it at one end of the baking dish
• Repeat with all of the tortillas until all the enchiladas are snug in the dish
• Use a second baking dish if necessary
• When all of the enchiladas are rolled and snug in a baking dish, pour over any remaining sauce
• Sprinkle the cheese over the top and cover the pan(s) with foil
• Place the baking dishes in the oven until the cheese is melted and the enchiladas are heated through, 15 to 20 minutes
• Remove from the oven
• Serve directly from the dish, using a spatula to scoop out the enchiladas
• Serve with Mexican rice and refried beans

Steps:

• Lightly oil the grill grate and prepare a medium-hot grill.Rub the chili powder onto both sides of the steak and sprinkle generously with salt. Grill the steak, turning once, about 5 minutes per side for medium-rare, or longer to taste. Transfer to a cutting board and let stand for 5 minutes.Stack the tortillas on a cutting board and use a sharp, thin-bladed knife to trim them into 4-inch squares. Heat a comal (see note) or flat cast-iron griddle over medium heat. Place 1 to 2 tortilla squares on the comal, or as many as will fit without crowding, and heat until warm and soft. Transfer to a plate and cover with a clean kitchen towel to keep warm while you heat the remaining tortilla squares.Place a warm tortilla on a work surface with its points going up and down, like a diamond. Holding the knife at a roughly 45-degree angle to the cutting surface, cut the steak diagonally across the grain into thin strips. Place 2 to 3 strips across the center of the diamond. Top with a generous spoonful of guacamole. Pull the tortilla together corner to corner (so it looks like a triangle) and secure it with a toothpick. Place the taco on a serving platter and repeat with the remaining ingredients. Serve.Note: A comal is a flat, heavy griddle – again, I prefer cast iron – crucial for cooking tortillas. They are widely available at big box and department stores and well worth their very reasonable price. They’re sturdy enough to last decades and are great for searing meat and making quesadillas, panini and grilled cheese.Makes 4 to 6 servings.Chunky Guacamole with Serrano Peppers:In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice and salt. Stir gently until well combined. Transfer to a serving bowl and serve.Makes about 8 cups.