Vegetarian Enchiladas

There is nothing more comforting than the cheesy goodness of enchiladas.  When we have the time we prepare our own enchilada sauce which Tom says really makes them taste "just like Dad used to make".  However that recipe is under lock and key.  Of course it's not the same, but I think enchilada sauce from the can works just fine.  You can add meat or get creative with the ingredients - anything with gooey amounts of cheese will turn out delicious. 

Prep time: 15 mins

Cook time: 30 mins

Makes: 16 enchiladas

INGREDIENTS:

Corn or flour tortillas, depending on preference

1-2 cans of Enchilada sauce

1/2 cup Basmati rice, cooked

1 15oz can of corn kernels

1 15oz can black beans

4 Anaheim peppers, roasted, peeled, de-seeded and diced

1 can black olives, diced

1 onion, diced

1 tbsp olive oil

Salt as needed

Cheddar and Monterrey Jack cheese, grated and combined

DIRECTIONS:

Preheat oven to 350 degrees.  In a large non-stick pan, saute onions until translucent. Add Basmati rice, corn, black beans, peppers, olives and onions. Mix until well blended and warm.

Warm tortillas on stove-top or in microwave until soft.  In a large Pyrex dish, coat the bottom with a layering of enchilada sauce. Pour remainder of enchilada sauce into a wide low dish.  Dip a tortilla in the enchilada sauce until covered.  Lay the tortilla in the Pyrex dish and scoop 1-2 spoonfuls of the rice mixture into the tortilla. Top with a light layering of cheese. Roll the tortilla lengthwise until tightly closed. 

Repeat process until all the tortillas are filled and the Pyrex is tightly packed in two rows.  Cover the tortillas with a layer of enchilada sauce if you enjoy your enchiladas with lots of sauce. Sprinkle the top of the dish with cheese mixture - the more the merrier. 

Serve enchiladas warm with Spanish rice and beans.

Flour Tortillas

Tom's paternal grandmother Soco taught him to make these tortillas, and when I'm really lucky he will make a big batch for us.  Soco was truly proficient in the kitchen and could easily turn out these tortillas in no time. Tom tells stories of how she would cook the tortillas using her fingers to turn them on the griddle (ouch!).  These are so good it is almost impossible not to eat one (or more) as you are cooking them.  For a treat, I will warm them with butter and cinnamon sugar for a delicious dessert. 

Prep time: 35 mins

Cook time: 10 mins

Makes: 12 tortillas

INGREDIENTS:

3 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1/2 cup lard or shortening

3/4 to 1 cup water

DIRECTIONS:

Mix flour, baking powder and salt in large bowl. Rub in lard with fingertips until blended.  Add water gradually, mixing until dough cleans side of bowl and forms a ball.

Knead dough on lightly floured surface about 5 minutes or until smooth.  Shape dough into 12 inch roll; cut into slices.  Shape each slice into smooth ball.  Cover with damp towel; let rest 15 minutes.

Flatten each ball into 4 to 5-inch circle on floured surface.  Roll from center toward edge, turning tortilla one-fourth turn at a time, until tortilla measures about 9 inches in diameter.  Place tortilla between damp towels to prevent it from drying out.

Cook each tortilla on un-greased medium-hot griddle 30 to 40 seconds or until brown spots form on bottom. Tortilla will puff with bubbles.  Turn tortilla; immediately press down on tortilla with folded towel to flatten.  Cook until light brown.  Stack tortillas; cover with towel.

Tomatillo Green Chili

Prep time: 40 mins

Cook time: 2 hours 10 mins

Serves: 6

INGREDIENTS:

3 lbs tomatillos, husks removed, washed

1 tbsp vegetable oil

2 lbs boneless pork shoulder, cut into 1/2 inch pieces

1 large white onion, diced small

2 poblano chiles, diced small

3 jalapenos, diced small

coarse salt and ground pepper

3 garlic cloves, minced

DIRECTIONS:

In a food processor, puree tomatillos until smooth.  In a large Dutch oven or other heavy pot, heat oil over high.  Add pork and cook until browned, 9 minutes.  With a slotted spoon, transfer pork to a plate.  

Add onion, poblanos and jalapenos to pot and cook until onion is translucent, 4 minutes.  Season with salt and pepper.  Add garlic and cook until fragrant, 30 seconds. 

Return pork to pot and add tomatillo puree and 2 1/2 cups water.  Bring to a boil over high.  Partially cover, reduce heat, and simmer until pork is tender, 1 1/2 to 2 hours.  Season to taste with salt and pepper.

Holy Guacamole!

Prep time: 30 mins

Chill time: 1 hour or more

Serves: 12

INGREDIENTS:

6 Haas Avocados ~ 3.5 lbs avocado flesh
1 cup or about 1/2 white onion, minced
1 bunch cilantro, leaves separated & chopped
1 Lime, juiced ~ 3 TBSP
1/2 tbsp garlic puree or about 4 fresh cloves of garlic, pressed
1/4 cup finely chopped bell pepper
1 tbsp or 1/2 Jalapeno, minced
3/4 tbsp salt

DIRECTIONS:

Peel and seed avocados.  Combine in large bowl and mash until they become a smooth consistency. Add onion, cilantro, lime, garlic bell pepper and Jalapeno. Add salt to taste.  Cover with saran wrap and chill in an air-tight container until ready to use.

Mango Salsa

Prep time: 30 mins

Serves: 12

INGREDIENTS:

2 medium Mangoes, cut in 1/2 inch dice

2 Jalapeno peppers, stemmed, seeded and chopped

1/3 - 1/2 cup finely chopped cilantro leaves

3 tbsp fresh squeezed lime juice

2 tbsp fresh squeezed orange juice

1 small red bell pepper, diced

1 small red onion, diced

Kosher salt and freshly ground pepper to taste

DIRECTIONS:

Place all ingredients in mixing bowl; gently fold together until evenly mixed.  Refrigerate, covered up to 3 days.

Grilled Fish Tacos

Prep time: 30 minutes

Cook time: 12 minutes

Serves: 4

INGREDIENTS:

1 mango, peeled, pitted and cubed

1 avocado, pitted, peeled and cubed

1/2 red onion, finely chopped

Juice of 1 lime, plus wedges for garnish

Chopped fresh cilantro

Salt and black pepper

Canola oil

2 large mahimahi fillets (1 1/2 lb total)

8 corn tortillas

2 cups finely shredded red cabbage

DIRECTIONS:

Mix the mango, avocado, onion and the juice of 1 lime in a bowl.  Season with cilantro, salt and pepper.

Heat a grill or stove-top grill pan until hot.  Drizzle a light coating of oil over the fish and rub on the blackening spice.  Cook the fish, undisturbed, for 4 minutes.  Carefully flip with a spatula and cook for another 4 minutes.  Remove.

Warm the tortillas on the grill for 1 to 2 minutes or wrap in damp paper towels and microwave for 1 minute until warm and pliable.

Break the fish into chunks and divide among the warm tortillas.  Top with the cabbage and the mango salsa.  Serve with lime wedges.

Ceviche

Prep time: 20 mins

Chill time: 3 hours to overnight

Makes: 8 cups

INGREDIENTS:

1lb shrimp (without tails)

1lb crab or imitation crab

4-5 medium tomatoes, diced

1/2 onion, diced

1/2 bunch cilantro, chopped

Juice of 1 large lemon

Juice of 3 limes (or more!)

Salt and pepper

DIRECTIONS:

Chop shrimp and crab into small pieces.  Combine shrimp, crab, tomatoes, onion and cilantro in large bowl.  Squeeze juice of the lemon and limes into the bowl and toss.  Add salt and pepper to taste.  Combine ingredients well and chill in the refrigerator for 3 hours or overnight to allow the juices to integrate.  Serve with tortilla chips or in warm corn tortillas.