Picante! Steal this chef’s enchilada recipe

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!

THIS WEEK: Enchiladas Suiza, from the Alamo, New York City

Remember the Alamo? No, not the famed battle site in San Antonio, but the New York restaurant that was a hot spot throughout the ’80s and ’90s? 

Well, after taking an extended siesta beginning in 2002, the Mexican restaurant on the East Side is back (though with a new look and a new menu). Also returning is its chef, Adan Cortes , who is serving up some authentic dishes from his homeland, including this week’s “stolen” recipe, Enchiladas Suiza. (The “Suiza” refers to the Swiss cheese used in the dish.)

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About the chef: 
Adan Cortes, who was born in the same part of Mexico where mole sauce and the poblano pepper originated, got his start in the kitchen helping his mom make fresh tortillas. His passion for cooking thus sparked, he studied at Centro Culinario Reforma in Mexico City, before heading for the United States and landing a job as sous chef at Manhattan’s noted Rosa Mexicana. He then joined the original Alamo as executive chef, before spending three years as sous chef at La Hacienda in Cancun, Mexico.

(PLEASE NOTE: Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)

Enchiladas Suiza
($15 for lunch, $17 for dinner at the Alamo. Cook-at-home cost is $6.53.)

3 cups green tomatillos ($0.90)
1/4 cup onion, chopped ($0.15)
1-1/2 fresh jalapeno peppers ($0.40)
2 tablespoons fresh cilantro, chopped ($0.05)
3 cloves garlic ($0.22)
1/4 cup cream ($0.28)
1 pinch cumin ($0.03)
2 tablespoons vegetable oil ($0.04)
1/2 split chicken breast ($2.35)
1 cup chicken broth ($0.62)
1 teaspoon oregano ($0.12)
1 bay leaf ($0.02)
3 corn tortillas ($0.16)
1 cup shredded Swiss cheese ($0.55)
Salt and pepper to taste ($0.01)
1/4 cup rice, cooked ($0.23)
1/4 cup beans, cooked ($0.15)
1/4 avocado, sliced ($0.25)
Cilantro for garnish ($0.05)

Antonio Mattaliano / The Alamo

Start by putting the green tomatillos, onion, jalapeno and garlic into a pot of salted, boiling water for two minutes. (Tomatillos, also known as tomate verde, are a very distant cousin of the common tomato. About the size of golf balls, they grow encased in a papery husk, which must be removed before cooking. They are available in ethnic stores and in upscale supermarkets.)

Remove all of the ingredients from the water and place them into a food processor. Blend with cilantro, fresh cream and pinch of cumin. In a separate pan, sauté the chopped onion with the vegetable oil, then slowly add the pureed mixture. Simmer until the tomatillo sauce comes to form a smooth consistency. Add a pinch of sugar, if necessary, to balance the flavor.

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Start the enchilada preparation by slow cooking the chicken breast in the broth with the oregano, bay leaf, salt and pepper. Remove the cooked chicken from the broth and shred it by hand, then divide it between the three tortillas.

Use the tomatillo sauce to completely cover the chicken, then roll the tortillas up and place them on a plate.

Drape the tortillas with the remaining sauce and sprinkle them with the Swiss cheese. Finally, place them in the oven until the cheese has melted.

Serve with rice and beans and garnish with avocado and cilantro.

The Alamo
304 East 48th Street
New York
NY 10017
212.759.0590
www.thealamorestaurant.com

Want to find out how you can make your favorite restaurant dish at home? Just e-mail Phil at (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

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