Local favorite Kennedy’s Meat Company – formerly Kennedy’s Karne – has opened a new location with a new face in Escondido and added a restaurant, grab-and-go market and an extensive food prep area that allows them to do catering. Kennedy’s in-house chef, Chef Alfredo Medina, shares his enchilada recipe exclusively with Eat, Drink, Be SD.
In addition to the stores selection of specialty meats including carne asada, pollo asado, Angus prime, Wagyu and Kobe beef, the take-out restaurant offers burritos, tacos, carne asada friends, chips and guacamole, and a fan favorite—enchiladas.
Enchilada Sauce
(note: the sauce makes a large batch so freeze unused sauce for later!)
2 lbs dried California chiles
3 tbsp chicken base
2 tbsp oregano
2 tbsp cumin
2 tbsp granulated garlic
2 corn tortillas
16 oz filtered water
Soak California chiles in hot water for 5 mins, remove stems, place all ingredients in blender. Blend until completely smooth. Bring mixture to a boil and remove from heat. Sauce is ready!
Shredded Chicken Enchiladas
3 chicken breasts
1 red bell pepper
1 green bell pepper
1/2 onion cut
1/4 cup extra virgin olive oil
1 tbsp chicken base
Bring chicken breast to boil with chicken base. Shred chicken once cooled.
Place oil, bell peppers, onions in pan and fry for 5 mins. Mix chicken and bell pepper mixture together.
Fry corn tortillas in oil, place chicken mixture inside, roll each enchilada with chicken and cheese of choice. Serve and enjoy!
****
The original Kennedy’s Market was opened by Jesus Soto in 1972 as a one-stop-shop in the small town of Heber, CA. What started as a small convenience store soon brought in people from all over Southern California to pick up Soto’s “Best in Class Carne Asada”. Today, Mark M. Soto, grandson of Jesus Soto, and business partner, John Mayberry, have joined forces to continue Kennedy’s legacy and supply the community with the freshest, highest-quality foods.
