Unquestionably my favorite dish at Union Cantina is the deconstructed enchilada. The coolest riff on a mexican mainstay, I asked one of the owners, Ian Duke, how to replicate it for a party this weekend. It may seem like a lot of steps, but I guarantee your guests will rave.
Not to be missed, their 400 Rabbits Tequila bar, featuring over 100 tequilas to taste.
Though, you’ll never go wrong with the their classic margarita.
Cinco de Mayo
Happy Hour 3-6PM featuring raffles, drink specials and giveaways
DJ Drazen 1-7PM
Live Music from John Schmitt Band following the Kentucky Derby
Recipe for Deconstructed Enchiladas:
RED ENCHILADA SAUCE
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
Salt & pepper to taste
In a large sauce pot take all vegetables with 2 tablespoons of canola oil sauté till golden brown add Pasilla peppers then add tomato paste tomato purée and water let simmer then add all dry seasonings. Then place in blender blend till smooth put back in saucepot simmer for 10 minutes serve or refrigerate for further use
Pulled chicken (you can easily cheat this with a rotisserie chicken from Citarella)
6 chicken breast skinless
1/2 quart grapefruit juice
4 tablespoons of adobo seasoning
2 teaspoon kosher salt
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
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
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
To plate:
Bake or Fry till crispy 12 5 inch corn tortillas
Use a large bowl Use a little refried bean to help from sliding
- Enchilada sauce
- Crispy tortilla
- Pulled chicken
- 4 cheese blend [queso blanco, queso fresco, asadero, Mexican cheddar cheeses]
- Make 3 and stack
Union Cantina, 40 Bowden Square, Southampton. 631-377-3500
