Gallo’s Boar Chili Verde Enchiladas
- 1 mug of broth (chicken preferred, boar or tube-beef broth can be used in place of chicken)
- 2 large chilies (green), blackened and chopped
- 2 onions (white or yellow), chopped
- 2 tomatillos (found in El Monterino, ask for Chuy at the El Monterino Spice Shack), chopped
- 2 garlic cloves, chopped
- 1 handful of cilantro (go to Chuy, he knows his shit), chopped
- 1 small lime, juiced
- 12 small tortillas (ghost corn preferred, kelp can be used instead but not recommended)
- 1 bag of white cheese (the less feet smell the better)
- 3 tomatoes, chopped and seeds removed
- Hunk of boar (Shoulder or loin recommended, avoid using the head)
- Boar fat (two good wads will do)
This is by far one of my favorite dishes when I am home in El Monterino. One of the best places to go for these enchiladas is Carmine’s on the west end of El Monterino Island. But, if you can’t get a table at Carmines, or you are hankering for some enchiladas on the road, the recipe below can do a passible job of satisfying your craving.
First off, char the green chilies until the skin begins to peel. I like to skewer them and shove the chilies into the camp’s fire, but if you have access to an oven you can also broil them for the same effect. Once blackened, remove the skin, seeds and chop the hell out of what remains.
Since your knife is out, chop up the tomatoes, onion, cilantro, garlic and tomatillos. Dump those into a pot with your mug of broth and cook until the concoction begins to boil, stirring occasionally. Once boiling add your hunk of meat, breaking it down with your knife or a fork until it becomes little bits in the pot. You’ll keep this stuff boiling (and keep stirring) until the glop takes on a thick, pasty consistency. Cook the shit out of it, because you don’t want the boar giving you worms.
Depending on your fire this could take about two or three hours but the end result is boar chili verde that you can use as your enchiladas’ filling.
While that is happening you can begin greasing your tortillas. I like to use a bit of boar fat for this, but you can use any sort of fat or shortening you have on hand. Coat each tortilla in a healthy layer of fat and place them on a heat resistant object that you can lay on the fire (I keep an old pre-Exodus hub cap on my food cart for just this purpose) and allow the tortillas to fry in the fat.
Once the tortillas are crispy, immediately remove them from the oil and let them drip dry for a few moments to get the majority of the fat off. To save on cart space, I drain the remaining fat from my hub cap and use it to further cook the enchiladas. Why carry two cooking pots when one will suffice?
Now, one by one, begin filling the fried tortillas with your chili, and roll them up long-ways like a cigar. Place the rolled filled-tortillas back in your pan (find a hub cap) and ladle the remaining chili over the rolled tortillas. Then dump the white cheese over the top and place the pan back on the fire. As the enchiladas bubble the cheese will melt. If you have access to an actual oven, your enchiladas will be better, as the oven provides a crispy top layer, but failing that a nice hot hub cap or pan will suffice.
Once the cheese has melted to your satisfaction take your lime and squeeze the juice over the entirety of the enchiladas then remove from the fire and eat.
This recipe will feed about 2-4 depending on appetite. If I am on a good rezz trip I can kill a hub cap’s worth off all by myself, but after I feel like I have a boulder in my stomach. These puppies make great road food because they stick with you, and the spices allow you to use ingredients that may not be the freshest. Just avoid rancid fat for your tortillas, and of course, keep your cheese stored in as cool and dry a place as possible to avoid it getting funky.
If boar isn’t available, tube meat varieties of chicken, pork or beef can be substituted. On the road I’ve even used rat, capybara, and cat when desperate. Really, any protein will suffice if you have enough seasoning and cheese to work with.