deconstructed enchilada union cantina

A Tasty Enchilada Recipe – From Union Cantina, Southampton, New York

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From Union Cantina:

“The team behind Southampton Social Club are proud to present Union Cantina.   A modern, yet rustic style, Mexican restaurant, Union is located in the iconic Bowden Square in the heart of Southampton village.

“With a delectable menu prepared by award winning Executive Chef Scott Kampf, diners are sure to revel in his devotion to the ‘farm to table’ cooking style using only the freshest local ingredients that the east end has to offer.”

Here is Union Cantina’s recipe for a Deconstructed Enchilada:

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DECONSTRUCTED ENCHILADA – SERVES 4 PEOPLE

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RED ENCHILADA SAUCE

PREP TIME: 5 MINS

COOK TIME: 15 MINS

TOTAL TIME: 20 MINS

YIELD: ABOUT 1 1/2 CUPS (DEPENDING ON HOW MUCH YOU REDUCE DOWN YOUR SAUCE)

INGREDIENTS:

2 pasilla peppers rehydrated;

1 large Spanish onion Julianne;

1 large red pepper Julianne;

4 tablespoons tomato paste;

1/2 cup water;

4 tablespoons ground cumin;

2 tablespoons ground coriander;

1 pack Sazon seasoning; and

Salt & pepper to taste .

In a large sauce pot take all vegetables with 2 tablespoons of canola oil; sauté till golden brown , add Priscilla’s peppers, then add tomato paste, tomato puree, and water. Let simmer, then add all dry seasonings. Then place in blender, blend till smooth, and put back in saucepot. Simmer for 10 minutes. Serve or refrigerate for further use.

 

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PULLED CHICKEN

6 chicken breast skinless;

1/2 quart grapefruit juice;

4 tablespoons of adobo seasoning;

2 teaspoon kosher salt; and

1 teaspoon black pepper.

Add all ingredients to a sauce pot with a quart of water. Let simmer for 20-25 minutes. Let cool, then shred by hand.

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PICO DE GALLO

12 plum tomatoes 1/4 inch;

1 small red onion;

1 jalapeño diced or less you decide;

1 yellow pepper;

2 tablespoon aged white wine vinegar;

4 tablespoons blend oil ; and

Salt pepper to taste.

Dice vegetables to preferred size and mix. Combine vinegar and oil. Combine oil and vinegar mixture to vegetables until coated; add salt, pepper to taste.

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TO PLATE

  • THREE 12.5 inch corn tortillas; bake or fry until crispy;
  • FOUR cheeses: queso blanco, queso fresco, asadero, and Mexican cheddar;
  • Refried beans;
  • Avocado;
  • Corn (optional); and
  • Black beans (optional).

For a 4-person appetizer, start with a large bowl, and use a little refried bean to help from sliding.

  1. Enchilada sauce;
  2. Crispy tortilla;
  3. Pulled chicken;
  4. Four-cheese blend [queso blanco, queso fresco, asadero, Mexican cheddar];
  5. Make TWO more and stack.

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Place pico de gallo, queso fresco, and fresh diced avocado on top as garnish.

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NOTE: When you reheat chicken, use some enchilada sauce, and add fresh corn and black beans for additional freshness.

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ENJOY!

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Lead-In Image Courtesy of Union Cantina and Photographer Barbara Lynn

deconstructed enchilada union cantina embed