Food Oasis
Every woman/femme I met, within the Howard University food desert, loved Dulcinea’s. They would frequent that eatery before, after and during class. Righteously so, Dulcinea’s was a meal of fashionable choice. There wasn’t much good Mexican food in the area, and the ladies, who were lucky enough to come across this rose in our barren campus, were joyful. It was never the mirage that plagues people of most college food deserts—ya’ know, the fast-foods or -casuals or -cafes. NO, Dulcinea’s was the diamond in the rough; easily captivating the Black Woman/Femme with their drink specials and delicious meals. Men loved it too—including me.
My story with Dulcinea’s began way after the place had gained notoriety. Way after the place was poppin’. Way after the drink specials had increased. It was my last semester at Howard University. My mind had traversed across this food oasis many times with complete ignorance. My palette would never give the place a chance. Not cause I heard the food was bad but I was a skeptic. Sometimes the student body likes to hype up an eatery, and as a well-seasoned student, my mind wouldn’t allow me to bite. However, there was one September Friday evening where I finally gave in as the other spots in the food desert had ran completely dry, or rather my taste for them had ran its course. There stood the oasis with its neon sign reading “OPEN”, the doors already pushed back to welcome customers and a lovely lady in the window laughing with her comrades. It was so inviting! I had no choice but to walk across the arid land of Georgia Ave. and enter the humble restaurant; as a result, I had one of the best dining experiences ever. Food was amazing along with some of the nicest service I experienced in my college career. I ended up frequenting their establishment for months even after undergrad.
After recently hearing the news of Dulcinea’s in DC permanently closing due to the pandemic, I KNEW I had to pay homage in some manner. This place of food refuge (my blog) doesn’t have a enchilada recipe; as a result, it’s time to share the dish that made me a believer.
salsa verde chicken enchiladas
ingredients:
chicken:
1.5lbs. boneless, skinless chicken thighs
2 cloves of garlic, crushed
1 white onion, roughly chopped
2T kosher salt
salsa verde:
1.5lbs. fresh tomatillos, husks removed
3 serrano peppers, de-stemmed
2 cloves of garlic, crushed
1 green bell pepper, de-stemmed and roughly chopped
1/2 white onion, roughly chopped
1 bushel of cilantro, roughly chopped
1/2-1 whole juice of lime
salt & pepper to taste
enchiladas:
10-12 yellow corn tortillas
1/2c olive oil
oaxaca cheese or mozzarella, shredded
garnish:
1c Mexican crema (w/ optional 1 1/2t of water to loosen)
1/4 queso fresco, crumbled/grated
1/2c red onion, diced
1/2 fresh cilantro, finely chopped
Helpful items:
9”x13” casserole dish/pan
cast iron skillet
food processor/blender
recipe (chicken & tomatillos):
OPTIONAL FOR TOMATILLOS: turn oven to broil OR highest heat setting and place de-husked tomatillos on parchment covered baking sheet/in cast iron skillet inside for 4-8 minutes OR until slightly darkened (see below in photos). DO NOT BURN MY FRUIT.
Allowing the tomatillos to get a nice color helps release the precious flavors inside and adds a slight toasted taste to your salsa verde. I highly recommend if you have the guts.
Add salt, chicken, garlic and onions to pot set on medium high. Cover ingredients with water. Cook for 10-15 after reaching simmer. Do not boil. Remove chicken, discard vegetables and place chicken in bowl to cool. Set aside.
Once chicken has cooled, removed pieces of fat and shred chicken with two forks.
recipe (salsa verde):
Put broiled tomatillos, serrano peppers in pot set to high. Cover ingredients with water. Bring pot to a boil then immediately turn to simmer. Simmer until tomatillos are cooked—4-5 minutes.
Strain out water. Add tomatillos, serrano peppers, garlic, onion, bell pepper, lime juice, cilantro and salt into blender/food processer. Purée until blended to specific consistency (I prefer mine chunky, but you can purée it longer). Add salt & pepper to taste. Add extra lime juice to taste.
Mix 1c of purée sauce with shredded chicken. Mix. Mix. Mix. Set aside.
recipe (enchiladas):
Set oven to 350F
Soften tortillas by adding oil to pan on medium high and cooking for 10-15 seconds on each side.
Optional: you can stack the tortillas on top of each other and flip them in order to optimize the oil being used (see below in photos)!
Ladle/spoon salsa verde to the bottom of casserole dish/pan. Neatly place ~1/4c of shredded chicken into tortillas and gently roll tortilla. Place tortilla seam side down into pan. Repeat until pan is filled. Ladle/spoon salsa verde on top of rolled tortillas. Add an abundant amount of shredded cheese on top. Place pan in oven and cook for 25 minutes. Set oven to broil and cook for 4-8 minutes OR until cheese browns a bit (watch closely).
Remove pan from oven and allow to cool for 5 minutes. Garnish with crema, queso fresco, red onion and cilantro. Enjoy!
