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1
Preheat the oven to 350 degrees F.
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2
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes.
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3
(Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.)
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4
Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.
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5
Peel the peppers, split in half lengthwise, and discard the seeds and the stems.
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6
Roughly chop and set aside.
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7
Bring a large pot of salted water to a boil.
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8
In 3 batches, add the spinach and blanch for 15 seconds.
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9
Remove with a slotted spoon and shock in an ice bath.
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10
Remove and squeeze out the excess.
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11
Chop and set aside.
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12
In a large saucepan, melt 4 tablespoons of the butter over medium-high heat.
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13
Add the onions and cook, stirring, until very soft, 3 to 4 minutes.
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14
Add the garlic, chili powder, salt, pepper, and cayenne, and cook, stirring, for 45 seconds.
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15
Add 1/4 cup of the flour and cook, stirring with a heavy wooden spoon, to make a light roux, 2 minutes.
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16
Gradually add the half-and-half, and cook, stirring, until thick, 2 to 3 minutes.
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17
Add the spinach and stir to incorporate.
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18
Remove from the heat and fold in half of the chopped chiles.
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19
Adjust the seasoning, to taste.
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20
Fold in the cubed queso fresco and both Pepper Jacks, and set aside.
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21
In a bowl, combine the grated Pepper Jack and cotija.
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22
Set aside.
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23
In a skillet, heat 2 tablespoons of oil over medium temperature.
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24
One at a time, add the tortillas to the hot oil and cook, turning, until soft and pliable, 15 seconds per side, adding more oil as needed.
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25
Remove from the pan and place on a work surface.
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26
Place about 1/2 cup of the spinach mixture into the center of each tortilla and roll up into a cylinder.
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27
Place, seam side down, in a single layer across the bottom of a 9 by 13-inch casserole dish.
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28
In a saucepan, melt the remaining 4 tablespoons of butter over medium heat.
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29
Add the remaining 1/4 cup of flour and cook, stirring constantly with a heavy wooden spoon, to make a light roux.
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30
Slowly add the chicken stock and cook, stirring, until thickened, 3 to 4 minutes.
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31
Add the cream and cook, stirring, until thick, about 2 minutes.
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32
Add the remaining poblano peppers and cook for 1 minute.
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33
Pour over the filled enchiladas and bake for 20 minutes.
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34
Remove from the oven and cover evenly with the grated cheeses.
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35
Return to the oven and bake until the cheeses are melted and bubbly and the enchiladas are completely warmed through, 10 to 15 minutes.
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36
Remove from the oven and let sit for 5 minutes before serving.
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37
Serve with Refried Beans and Mexican Rice.
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38
In a medium, heavy pot, combine the beans, bay leaf, and enough water to cover by 1 to 2 inches.
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39
Bring to a boil.
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40
Lower the heat and simmer uncovered, stirring occasionally, until the beans are very tender, 1 1/2 to 2 hours, adding more water as necessary to keep covered.
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41
When the beans are soft, mash in the pot with a potato masher or the back of heavy wooden spoon.
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42
Remove from the heat.
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43
In a large, heavy skillet, heat the bacon fat over medium-high heat.
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44
Add the onions and cook, stirring, until soft, about 3 minutes.
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45
Add the garlic, jalapeno, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute.
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46
Add the beans and any cooking liquid from the pot, and the oregano, and stir to combine.
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47
Cook, stirring with a heavy wooden spoon, until the mixture forms a thick paste, 5 to 10 minutes, adding water 1 tablespoon at a time to keep from getting dry.
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48
Remove from the heat and transfer to a decorative bowl.
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49
Sprinkle with the cheese and cilantro, and serve.
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50
Yield: about 2 1/2 cups (4 to 6 servings)
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51
In a medium, heavy saucepan, heat the lard over medium-high heat.
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52
Add the pork and cook, stirring until no longer pink.
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53
Add the sausages and cook, stirring, for 1 minute.
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54
Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes.
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55
Add the garlic and cook for 30 seconds.
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56
Add the rice and cook, stirring, for 1 minute.
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57
Add the tomatoes and cook, stirring, for 1 minute.
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58
Add the stock, salt, and saffron, and stir well.
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59
Bring to a boil.
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60
Lower the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.
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61
Remove from the heat and let sit, covered, for 10 minutes.
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62
Uncover and fluff the rice with a fork.
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63
Add the oregano and cilantro, and stir to incorporate.
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64
Turn into a decorative bowl and garnish with the green onions.
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65
Serve immediately.
