Enchiladas Montadas

DSC_5102 [1600x1200]These are a variety of enchiladas via New Mexico.  Instead of rolling the fillings into mini burritos the enchiladas are assembled in the manner of a lasagna.  This s a stack of 4 or 5 corn tortillas layered with refried beans, chopped peppers and onions, chorizo sausage, cheeses, and salsas.  Bake until the cheeses melt and serve with the usual garnishes.  These are made with red salsas and pork, variations include green salsas and white cheeses with shredded chicken.DSC_5103 [1600x1200]

Mmm… food pr0n – chimichangas!

DSC_5091 [1600x1200]We are breaking in a new deep fryer and these chimichangas seemed a good choice for the initial trial.  These have refried black beans, chorizo sausage, and shredded cheese all wrapped in flour tortillas.  I topped this pair with sour cream and tomato salsa as they lay on shredded cabbage.  I think the cabbage may have been an albino because it was white as the platter.  Cilantro and chopped lettuce add some green to the palette.

Mmm… tacos!

Tacos are always fun.  I smoked a pork shoulder yesterday and had some pork handy for them.The shoulder was rubbed with black pepper, kosher salt, garlic, and ground coriander seeds with a bit of brown sugar just for fun.  It spent all day in the smoker that I stoked with apple wood chips and a little wild cherry.  I still had to bring it in to finish in the oven, ending late enough I just tossed the whole thing into the fridge overnight.  I pulled it apart this morning, sending the dogs into a tizzy.  A final few chops with a big knife and it was ready to bag and freeze.  I kept out plenty for immediate (tacos!) use.

Tidbits

Rainy day!  Finally getting some rain, nearly an inch and a half in the last two or three days.  I mowed for the first time in ages and today’s slow soaker will go a long way to green the grass again.  Too late for the corn though.  Here’s Greta:I’m not sure what kitteh is seeing, and she looks like she doesn’t have any idea herself.  Equal time for puppy:Staff at the shelter spend a lot of time cleaning and grooming their charges.  Often a new animal will come in that has been neglected, covered with ticks and fleas, and filthy.For the most part these baths and then the toweling off are greatly appreciated.

We had Mexican the other day for the mid day meal.  These lunches are turning into the main meal of the day.Enchiladas are a favorite, these are beef and bean with plenty of cheese.  Ancho and cheese sauces garnish them with yum! and the pico de gallo and refried sides go great with nacho chips.  Best part is the leftover fillings for an evening grilled burrito The cheese sauce over the burrito in back is a concoction of a white cheese with jalapenos and a can of tomatoes with green chilies.  The dark sauce over the front half is made from dried ancho and New Mexico (Hatch) chilies that have simmered in water to soften them and then blended with lime juice and garlic.  I think this sort of sauce is generally known as a mole sauce – and recipes for these sauces return scads of hits on Google.  They can be complex and often contain chocolate and nuts but those aren’t essential.

Burritos? Tacos?

I have no idea what to call these:Of particular note – my first red jalapenos of the season!  Yay!  These are lightly fried flour tortillas with roast pork, refried beans, pico de gallo, shredded cheeses, the fresh jalapenos, a dab of sour cream and a small glop of nacho cheese sauce.  Toastadas?  I rolled these up like burritos but left the ends open.  Tacos?

Mrs J visited the back garden and returned with a bucket full of ripe tomatoes – the first harvest of any real size.  The tomatoes will be coming faster now than we can eat them so I suppose I need to unlimber the juicing machine and start boiling the tomatoes down into Awesome Sauce™.

 

Enchiladas

I found some chorizo at the supermarket last time I was over there to Mt Pilot and tossed a package into the freezer.  Mexican sounded good the other day so we went with enchiladas.  With the chorizo sausage are black beans and shredded cheddar, all wrapped in burrito sized tortillas.  I made some ancho sauce to pour over them in a casserole dish, and added a can of diced tomato bits with green chilies, just because.  Topped with cheddar halfway through warming in a 350 oven – take them out before the cheese gets too toasty.  Unless you like it toasty.  I was too hungry to wait so these went to the table just like this.

Made up some refried beans from canned pintos, and chopped some tomatoes and onions for pico de gallo.  The green bits are parsley.  Cilantro is pretty enough for a garnish but we can’t abide the taste.  If you like cilantro go ahead and knock yourself out.  The fresh jalapenos are from the container garden, the pickled peppers we canned from last year’s crop.  Can’t wait for the fresh red ones.  There was plenty of the chorizo/black bean mixture left over to add interest to a handful of nacho chips.  Drizzled a little warm cheese sauce over them, too.  Most excellent dinner, with leftovers!

Mmm… tacos

It’s been way too long without tacos around here.  LOL   These started with deep fried flour tortillas.  It doesn’t take long in the hot oil for these to crisp up so watch ’em closely.  I let these go just a few seconds too long and they were a bit stiff and creased rather than folded, but they didn’t break and fall apart so there’s that.  I bet if I did these everyday I’d get good at it.

For fillings I had some roast pork so I sliced some of that and minced some onions and fresh jalapenos.  Salsa, sour cream, and shredded cheddar went over the pork and a spoonful of refried beans.  Delicious.  I’ll add that I’m really happy that I have cilantro in a container growing just a few steps outside the front door.  My parsley is growing OK but the cilantro, or “soap weed” as Mrs J calls it, is just going wild.  Makes a great garnish even if we are not crazy about the taste.

Mmm…quesadillas

We just love these things, and the black bean and corn salsa is great stuff.  Tonight’s dinner included chicken and cheddar cheese with some red pepper salsa inside the tortillas, and the bean/corn salsa on the side with refried beans and pico de gallo.  There is a commercial tomato salsa out, some ancho sauce that I made last week for enchiladas, and more of the red pepper salsa.

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