I like tamales with enchilada sauce on them.
I love enchiladas and I always have plenty of various dried peppers on hand.

The Valentina sauce is the bomb I love the stuff.

Now you have me thinking about hauling some up north in a checked bag.

Worth

apples, black pepper, green chilies & onion go together fab too. Hence the big additional sowing.

[QUOTE=Petronius_II;258191]One Albuquerque favorite is chicken enchiladas with green chile sauce and sour cream. Stacked or rolled, either way they're wonderful. If you can make a decent green chile sauce, the rest is easy. About 1/3 to half as much sour cream as green chile sauce, I'd estimate.

One of the few restaurants in town that specializes in South-of-the-border cuisine, as opposed to New Mexican, is called El Norteño. I once asked a member of the family that owns that restaurant if she'd give me their recipe for Pescado Guaymas. Nothing doing. As you might expect.

Still, anyone who can put together a decent green chile sauce can slather it on top of some big thick filets of red snapper, top it with shredded Monterey Jack cheese, or maybe Asadero, [EDITED TO ADD: ...stick it under the broiler to melt the cheese,] and come up with a reasonable approximation of Pescado Guaymas. Probably best to poach the fish and the green chile peppers in a little chicken broth or chicken bullion for awhile; it always tastes to me like there's some chicken in there somewhere. Add a finely chopped serrano or jalapeño to make it a bit hotter, if you like. Is there any cilantro in the dish? Not that I can [I]tell,[/I] buuuut... see above. Secret family recipe, not my family.

Onliest comment I can think to add at the moment is, it never occurs to most people that the flavors of chile peppers and the flavor of black pepper might play well together. They do.[/QUOTE]
This sounds amazing! They have some great red snapper at Sprouts right now, we just had some with panko breading a few nights ago, simply baked.
I have a small amount of leftover pork so I was thinking of making a small pot of green chile this week. My mother makes a very delicate avocado topping for green chile enchiladas by mixing up avocados and sour cream. I just love it!

Yes, corn and green chile does go well together, which is why I usually thicken my green chile with corn meal and order tamales with green chile.

Fresh corn tamales with green chilies - Mmmmm! They freeze well too!

I'm kinda limited on what peppers I can get here. Someone brought me a bag of dried Guajillos and I'm just looking for the best use for them. ;)

My typical enchilada sauce is not too different from above, but it's cooked for 4 hours with a beef blade roast in the pot until it is fork tender.