I am crazy about Mexican food. Calgary is not over-run with Mexican restaurants, and while I do have a couple of Mexican cookbooks I usually get put off by the long lists of ingredients and make something else instead. Most of the time I sate my Mexican craving with tacos or burritos. Not that there's anything wrong with that, but sometimes, sometimes you just want more.
When I came across this first recipe I was so excited. Enchiladas! Easy ones at that!
I bookmarked this recipe on November 16, 2006. From a site that I am sure you all know and love, Elise at Simply Recipes, here is her Mom's Chicken Enchiladas.
These were absolutely wonderful! I couldn't believe how simple they were to put together. I have no experience with corn tortillas; the only other time I've ever used them at home was for this chilaquiles dish, and those ones were cut into pieces. I ignored Elise's instructions on cooking the tortillas before filling them and the first one cracked in half. So we went back and heated the tortillas using the traditional method. And of course that was much better.
The sauce is so fast to make and incredibly yummy. We used the full amount of chile powder. Both Scott and I kept sneaking tastes of the sauce so by the time we got to pouring the remaining sauce over the tops of the enchiladas we were a little short. But that's our own fault. Either add a bit of extra water or just don't sample so much.
This recipe will being going into heavy rotation at our house and we'll be trying out some different fillings too - Scott is thinking steak, I'm thinking veggies and beans.
Recipe: Chicken Enchiladas
When I came across this first recipe I was so excited. Enchiladas! Easy ones at that!
I bookmarked this recipe on November 16, 2006. From a site that I am sure you all know and love, Elise at Simply Recipes, here is her Mom's Chicken Enchiladas.
These were absolutely wonderful! I couldn't believe how simple they were to put together. I have no experience with corn tortillas; the only other time I've ever used them at home was for this chilaquiles dish, and those ones were cut into pieces. I ignored Elise's instructions on cooking the tortillas before filling them and the first one cracked in half. So we went back and heated the tortillas using the traditional method. And of course that was much better.
The sauce is so fast to make and incredibly yummy. We used the full amount of chile powder. Both Scott and I kept sneaking tastes of the sauce so by the time we got to pouring the remaining sauce over the tops of the enchiladas we were a little short. But that's our own fault. Either add a bit of extra water or just don't sample so much.
This recipe will being going into heavy rotation at our house and we'll be trying out some different fillings too - Scott is thinking steak, I'm thinking veggies and beans.
Recipe: Chicken Enchiladas
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Pupusas, from El Salvador, are thick, tortilla-like patties made from Masa Harina. The patties are filled with cheese, beans, or meat. They are sort of like a quesadilla, but instead of layering the filling between tortillas, the filling of the pupusa is folded and rolled into the dough, totally enclosed.
I added this recipe to del.icio.us on February 8, 2007. The second del.icio.us recipe for the week comes via a link from Gluten-Free By The Bay, for Pupusas.
Pupusas, from El Salvador, are thick, tortilla-like patties made from Masa Harina. The patties are filled with cheese, beans, or meat. They are sort of like a quesadilla, but instead of layering the filling between tortillas, the filling of the pupusa is folded and rolled into the dough, totally enclosed.
I added this recipe to del.icio.us on February 8, 2007. The second del.icio.us recipe for the week comes via a link from Gluten-Free By The Bay, for Pupusas.
These were a bit time consuming to make, but once you get the hang of it, it's not bad at all. I found that slapping the dough flat between my palms worked the best. We ate these with salsa, and the leftovers (there was lots) were great heated up for breakfast or lunch all week.
Recipe: Pupusas
10 comments:
Sara, like you I love Mexican food but am normally too busy to spend all the time cooking it. But I think I'm going to try making Pupusas this weekend. Those look yummy.
Wonderful recipes, Sara!
The enchiladas look so delicious!
Strange, how many of us bloggers have been craving and eating Mexican food lately. Must be the summer heat!
I think I probably add another 10 recipes to my del.icio.us every day - I've given up on trying to catch up!!
We eat enchiladas a lot - so easy to improvise on the filling!! I have never had pupusas before, so another recipe I will be bookmarking!!
Pupusas - what a fun name! I'll have to try. soon!
The enchiladas look lovely, I'm always surprised how easy and good so many variations can be. These look excellent.
BC - the pupusas were good. I've got tons of masa left, so I know I'll be making these again.
Patricia - thank you!
Judy - I haven't been able to do my usual blog rounds lately, but Mexican food is excellent in the summer. I think the sangria, cerveca and margaritas help!
Deborah - I have to make a dent in mine! I know what would help, deleting all those brownie and cookie recipes that I really shouldn't make.
Tanna - They were indeed easy and excellent.
I'm so glad you enjoyed my pupusa recipe! :)
I'm going to try the chicken enchilada recipe. They look delicious.
The pupusas are called arepas in my country. I make them all the time for breakfast and dinner. We use cornmeal called Harina Pan, you can find it at Boca Loca. I make them a bit thicker than yours, and my favorite filling is avocado and cheese.
I make a mighty fine chicken enchilada, my friend. But the recipe is kind of involved and it takes a lot of gumption to get my fat ass in the kitchen to make them, so we only have them maybe twice a year.. I'm tickled to hear of another excellent enchilada recipe that is fast and easy! I'll be trying it!
How does one pronounce pupusas?
They sound good! Are they like a filled pancake?
'kay sell that damn house so you can buy a ticket to come see me and I'll take you to a KILLER mexican restaurant. =)
xoxo
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