Beef Tacos and Chicken Enchiladas

I had better luck with the press and cooking went OK.  Then my luck turned bad towards the end of this batch, but I did get enough to turn out some tacos.I’m not sure what happened, other than I got tired from being on my feet for too long.  The tortillas were refusing to release from the plastic and I ruined half of them.  I did save some from a trial run this morning – they kept alright in a zip bag and just needed rewarming,I made those enchiladas yesterday but didn’t take any photos.  They were pretty good – chopped grilled chicken breast, Spanish rice, white cheese, and sour cream rolled in the fresh tortillas and drowned in salsa verde.

Chicken Enchiladas in a Sour Cream Sauce

20160903_211747(1600x1200)We usually cook chicken enchiladas in a green sauce but this recipe caught my eye – it’s very nearly a chicken gravy with lots of sour cream.  Make a roux and stir in chicken broth, let it cook until thick and smooth then remove from the heat and whisk in sour cream and green chilies.  Pour the sauce over filled tortillas, top with more cheese, and bake at 400 for twenty minutes or so.  (I used the new toaster oven for these, it’s working well.)20160903_172302(1600x1200)The filling is chicken and onions fried together in a little oil, plus cheese.  The recipe called for flour tortillas so I used them rather than corn tortillas but those would have been fine.  The flour kind hold together much better.  We both liked the sauce a lot and will be doing it again.

Tidbits

DSC02956 (1600x1200)The in-laws gifted us these two fig tree cuttings and sent over a small bowl of figs from the tree they were cut from.  Tasty!  I hadn’t ever eaten a fresh fig before, my only exposure to figs of any sort was by way of those Newton cookies and the occasional holiday candied treat.  They didn’t provide too much info on them except to say they were Italian fig trees.  They say they will grow to six feet and bear fruit in the second year.  Any luck and we won’t kill them before that. DSC_1242 (1600x1060)This is my second try at baking slider buns and I think I’m on the right path.  Those black specks are bits of garlic that I flavored the melted butter with for the pre-bake brushing.  I didn’t worry about them when it went on but I should have known they were going to char in the oven.  It looks like one KA recipe will make 20 appropriately sized buns – 2-1/2 to 3 inches each.DSC_5429 (1600x1060)Bea was in the pot with the jalapenos when I looked out the window but by the time I had my camera in hand she was out of it and back into her usual spot.DSC_1245 (1600x1060)We had chicken enchiladas for dinner today, nothing special – tomatillo sauce, roasted poblanos, and Monterey jack.  I made the corn/black bean salad I’ve done before but new to the table is the hominy/sweet corn/red bean salad.  Both salads have onions and green peppers in a rice vinegar dressing.DSC_5424 (1600x1060)Bitsy is taking her turn in the catnip pot.  They are all just crazy for that stuff.

Tidbits

DSC_9577 [1600x1060]Mmm… posole with a few garnishes with quesadillas.  The dish is similar in spirit to the classic tomato soup/grilled cheese combo.  I made a huge batch of posole a few months ago and pressure canned several quarts of it to put back for quick dinners.  I think there are six quarts left.  The quesadillas are beef, cheese, and bean.DSC01284 [1600x1060]Mrs J spotted Miss Bea  down in the yard trying to decide if the deer was a threat.  She decided the answer was no and proceeded to ignore it.  She treats me the exact same way.DSC_9564 [1600x1060]We had chili one day this week,  I used some ground beef and threw in some chorizo meatloaf that didn’t quite work out the way I had hoped and had frozen.  Worked better as chili than as a meatloaf.DSC_9567 (1600x1060)There was enough chili left over to make a few chili dogs.  These are garnished with chopped pickled jalapeno, fresh onions, and shredded cheese.  The dogs are actually smoked sausages that claim to incorporate Vidalia onions in the recipe.  I didn’t notice any particular onion-y taste but the natural casings did have a nice snap to them.DSC01348 [1600x1060]This little pup took a few seconds off from the towel fight to pose for a picture.  All the new arrivals get a flea bath whether they like it or not.DSC_9556 (1600x1060)Hard to beat a nice steak.  I boiled the potatoes first and then squashed them a bit before frying them in duck fat and olive oil.  Tasty little things with kosher salt and fresh cracked black pepper!  The veggies were stir fried in a little stock with a dab of soy, and a spoon of chili garlic paste.DSC01310 [1600x1060]One more puppeh!  I think he likes her!DSC_9560 (1600x1060)I’ll wind this up with an enchilada platter.  These are beef, bean, and cheese rolled in corn tortillas and are baked with a roasted red pepper sauce.  The corn salad with black beans was pretty good, it has chopped celery, onions, red and green peppers, garlic, and is dressed with a seasoned rice vinegar/garlic oil vinaigrette.

Chicken

DSC_9518 (1600x1060)Don’t ever ask me what my favorite meat is when I’m eating a nice juicy cheeseburger but at most any other time I’ll answer that with a “hmm… chicken, I guess”.  These are chicken enchiladas with jack cheese in a tomatillo sauce.  Yummy!DSC_9519 (1600x1060)I made some beans to go with them, and added a daub each of guacamole and sour cream.  I like the chips for the crunch they add.DSC_9508 (1600x1060)I ordered in a bucket of duck fat after a search turned up a source that wasn’t asking an arm and a leg for it.  I have the tub broken down into smaller containers and most of it is frozen save for about a half pound in the fridge.  I read all kinds of good things about it and am really looking forward to some turkey leg confit.  I did use a spoonful of it when I browned these thighs and really got a nice color on them.  I braised the thighs in stock and squeezed in the juice of a lemon and added capers at the finish to make a nice lemon sauce.  It was good on the steamed broccoli, too.DSC_9506 (1600x1060)The rice is a box mix that works well for me – Zatarain’s is a good brand.  I really like their wild rice mix.DSC01248 (1600x1060)… and a puppeh!  I love the expression on his little puppy face.  Mrs J says he is a chihuahua terrier mix and was adopted today.  Yay!

Friday Recipe Exchange: Santa Fe Wraps and Enchiladas

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I live within walking distance of one of the best family owned Mexican restaurants around, they have some of my favorite green chile sauce ever, so I rarely go to all the trouble of making a Mexican style meal.

But JeffreyW is always making some yummy south of the border treat. He was burning up the blog with some great recipes this week, so I’m going to highlight those tonight. Then the featured recipe is a simple and tasty wrap I often make for a casual meal when I have company.

First up, JeffreyW makes some excellent Chimichurri that I can’t wait to try.

Chimichurri is a  green sauce used for grilled meat, originally from Argentina. It is based on finely-chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar.

Photos and recipes here and here (he changes things up a bit the second time around).

Pictured above are JeffreyW’s Chicken Enchiladas, recipe and more photos here.

For a quick kid-friendly dinner, I make a fun and popular with the kids Burrito Pie, recipe here.

What’s cookin’ this weekend? Anything fresh from the garden making it to your table yet? Hit the comments and don’t forget to share some of your favorite recipes, you guys have been great at giving me new recipes to try.

The featured recipe tonight is one of my quick and easy meals that works great when I have a house full and I want a casual build-your-own main course.

Santa Fe Wraps

(There is a full dinner menu at this link).

  • 1 cup uncooked rice
  • 14 oz can black beans
  • 14 oz can red beans
  • 14 oz can diced tomatoes
  • 1 lb sirloin, London broil, or flank steak thinly sliced
  • 2 tbsp oil
  • 1 red pepper*
  • ½ yellow onion
  • 1 pkg. taco seasoning
  • 12 oz shredded Jack Cheese
  • 4-8 burrito size flour tortillas (maybe try a flavored style)

2 saucepans, skillet and 4 serving bowls

In saucepan, add rice, 2 cups water and bring to a boil, cover, reduce heat and simmer for 20 minutes until all the water is absorbed. In other saucepan, add beans & heat on med-low until heated through. In 300° oven, place tortilla shells between two pieces of foil and warm. In skillet, heat oil, sauté onion & pepper add steak, cook 5 minutes, reduce heat & add tomatoes, taco seasoning and simmer an additional 5 minutes on medium. Put rice, beans, cheese and meat mixture in separate serving bowls, let everyone assemble their own wrap at the table.

*Go wild, use a couple of different colors for added flavor and a pretty presentation.

Also, please note my friend who lived in Santa Fe says it needs chopped green chiles to be authentic. So add as desired.

That’s it for this week….happy Friday the 13th.  – TaMara

 

Chicken Enchiladas

DSC_8441 (1600x1060)These have chicken, sour cream, salsa verde, and Monterey jack.  I was fooled by the packaging on the tortillas – they said yellow corn tortillas in the big print but the smaller line indicated they were a blend of corn and wheat flours.  They did hold up better to handling than the 100% corn variety and didn’t taste bad.  Still…DSC_8443 (1600x1060)I poured a layer of tomatilla salsa in the casserole bottom and laid the rolled up enchiladas over that, and then spooned on a salsa verde and sprinkled more cheese.  The dish baked in a 400 oven for 20 minutes or so.DSC_8445 (1600x1060)I garnished it with cotilla cheese and some jalapeno slices.  Each plate got a pair of enchiladas and a daub each of refried beans. guacamole, and pico de gallo.  I cut the leftover tortillas into wedges and fried them in oil until they browned and sprinkled them with kosher salt.DSC_8449 (1600x1060)The guac is simply mashed avocado with a dash of lime juice and a pinch of salt.  The pico is diced onion, tomato, and chopped parsley because boo tastes like soap cilantro.  I has a splash of lime juice as well.DSC_8448 (1600x1060)

Tidbits

DSC_7810 (1600x1060)Pizza!  I fiddled with a crust recipe for this one:  2 cups of flour, pinch each of salt and sugar, 1/4 tsp of yeast and about 3/4 cup of water.  No stand mixer but I did knead it a bit before placing it into an oiled bowl to proof.  I covered it with plastic wrap and left it alone for about six hours.  It took that long to double with the tiny amount of yeast.  I stretched and pulled on it to reach the edges of my pan.  It was pretty good.DSC_4494 (1600x1060)The kittehs loved the stuffing that came inside this box.  Here’s Homer taking his turn.DSC_7821 (1600x1060)Tonight we had beef enchiladas with Spanish rice and refried beans.  I prefer this style of beans to those dishes that no longer contain identifiable beans.  I did mash these a little.IMG_4147 (1600x1060)Post needs moar puppehs!  This is a blue heeler mix pup, one of a small litter that came into the shelter the other day.  Already adopted, says Mrs J.IMG_4179 (1600x1060)A cat still at the shelter, as far as I know.  Mrs J may have more info.DSC_4493 (1600x1060)Here’s Ginger, attracted more to the cursor arrow than the deer in the video clip from the backyard camera.