The key to a nice sauce for enchiladas and tacos is a little char on the fixings. I’ve already toasted the dried peppers and have them simmering in stock. This time the fixings include: Garlic cloves, sliced onions, peppers, and tomatoes. Dump it all into a blender and cover the lid with a rag because the hot mixture will heat the air in the pitcher and it’ll kinda blow up on you. Just bump it a few times until it settles then hit liquefy. (Or let it cool first – but who has the time?) Pour the results through a sieve, help mash it through with a spoon, discard the solids. Now heat a skillet with a bit of oil and carefully pour the strained liquid into it, let it cook down to thicken.Spoon that over some chopped roast pork in another skillet over low heat, add some shredded cheese to melt over the meat. Cover and let it warm while you make the tortillas.Spread refried beans on the tortillas, add the pork and melted cheese atop that, then build it out with your choice of fillings – these have thin sliced onions, red and green bell peppers, and shredded lettuce with another spoonful of the sauce.
That side of roasted corn and black beans was pretty good. Dump some frozen corn into a hot, dry skillet, put some char on the kernels, then add peppers and onions with a splash of oil and cook until the onion has a little color. Meanwhile, rinse and drain a can of black beans and put them into a bowl. Add the corn and onion mixture to the beans, make a vinaigrette of oil and vinegar, cumin, onion powder, and garlic powder and pour it over the salad and toss to coat. Serve it warm or chill in the fridge – it’s good either way.