Green Enchiladas

This dish has to be my all time favorites!  And it is actually one my mom makes and no one else makes them like her. Well, except for me now and hopefully you! I remember my Nana always trying to make these and well I have to be frank...they just sucked.  But when my mom put her hand in it they ROCKED!  I have searched high and low for an enchilada as good as hers and there is none.  Not green one anyhow.  So for the love of my mom and her green enchiladas here they are.  The best enchiladas you will ever have.  Thanks mom for making these and teaching me how to make them.  They are awesome.

So when I made these awesome enchiladas I was able to cook with my good friend Becky.  I packed up my chicken bullion and my kids and off to her kitchen we went.  It was so much fun.  I taught her to make beans, rice and these green enchiladas.  We where also able to make a batch of green enchiladas for her to freeze! Loved sharing the recipe with her and her family!  She said " They turned out great!!!"

Tomatillos

Blending the sauce.

Frying tortillas, not as easy as one might think!

Becky you totally perfected flying the tortillas!!!

Ready to bake!

 Served mine with a salad! It was great!

Ingredients
•    Tomatillos
•    Green onion
•    Cilantro
•    1 avocado
•    2 garlic cloves
•    1 jalapeño chile
•    1 Campbell’s cream of chicken
•    1tsp Knorr Suiza (chicken bullion)
•    Salt to taste
•    1 TBP sour cream
•    Monterrey Jack small block for covering enchiladas
•    4 large chicken breast
•    Cooking oil


Boil Chicken:
1.    Boil chicken with salt and pepper, a piece of celery & ½ an onion & chicken bullion (about 2 tsp).
       Boil for 15-20 minutes
2.    Take out chicken when done and shred and salt and pepper lightly again
3.    Dice green onions (set aside)
4.    Shred Monterrey Jack Cheese (set aside)

Boil ingredients for sauce:
Tomatillos
Jalapeño
Garlic Cloves

Don't let the tomatillos get too brown.... boil for about 1 minute or enough to get them soft so that they blend easily.

Blend for Sauce:
•    Tomatoes
•    Jalapeño
•    Campbell soup
•    Green onion (chop coarsely)
•    Cilantro (chop coarsely)
•    Garlic
•    1 avocado

After blending sauce pour into a frying pan with 1 TBP of hot oil. Add 1 TBP of sour cream & 1 tsp of chicken bullion, let it come to 1 boil.  Do not over boil.  Once it comes to a boil turn the burner off and let sit until you are ready to use.

Fry your tortillas and let cool a bit before you dip them into the sauce.

Assemble your enchiladas by adding chicken, cheese and some green onions.  Here we layered the enchiladas you can also roll them, which is the typical way to do it. Bake them for 15-20 at 375 degrees.

Serve with rice, beans, sliced avocados and some sour cream!




Here's to some good food!


Extra Help:

Tomatillo, Remove husk and wash before you boil

Look who is cooking with us...

Some good friends of mine from the OC where looking to make some guacamole. I introduced them to our blog and away they went cooking! Here is what my friend Karen wrote: "Tonight Steve made your guac, your salsa and your bisteck picado. One of the best meals I've had in a looong time. Yum!" Karen and Steve are long time friends and I was over joyed that they cooked from our recipes here. And they shared the wealth, gifting jars of salsa to family.

We love when people cook off the blog. We hope you enjoy cooking with us and continue to share our recipes with others.

Here's to some good food!

Bisteck Picado

This is one of my all time favorites. My Nana made it the best. She took her time to dice everything super fine and let it simmer. I on the other hand have a hard time simmering! This is a great summer dish and often we eat it at dinner but we have been known to eat it for breakfast as well. My mom likes to make it for breakfast. Here we made the steak for tacos and had them on corn tortillas with beans and guacamole. Great Taco Tuesday dinner to invite friends over to.







1 pound Flat Steak
2 Anaheim Green chile finely diced
1 Yellow chile finely diced
1/2 White onion finely diced
2 Tomatoes finely diced
1/2 cup Tomato Sauce
1-2 tsp Chicken Bullion

1. Dice up the meat as small as you can cutting off all the extra fat
2. Finely all the veggies
3. In a pan cook the meat -- pepper and garlic salt the meat while cooking (to taste)
   
4. Once meat is half way cooked add all the veggies and tomato sauce
5. Add 1-2 tsp of chicken bullion and stir
6. Allow to simmer on low for about 20 minutes. Watch carefully to not let the meat get dry.
   
7. if there is not enough liquid you can add 1/2 cup of chicken stock

• Serve with corn or flour tortillas, beans and guacamole.

Here's to some good food!

Fish Tacos

Thank you to Señor Hans from SF, guest chef, he is my brother-in-law with a master's hand in cooking. Oh how I wished I could have had one of these plates! He cooked up these awesome fish tacos which my sister Moni photographed and ate! Thanks Moni for being the "helper".

Señor HANS

All the goods!

CHIPOTLE CREMA (RED SAUCE) :

• Half a can of whole chipotle chiles
• Half Pint of Sour Cream

1. blend till creamy.

COLE SLAW (TOPPING):

• head of cabbage (chopped)
• half cup of mayo
• half cup of white wine vinegar
• zest and juice of one lime
• tablespoon of sugar
• teaspoon of salt
• handful of chopped cilantro
• one jalapeno (seeded and finely diced)

1. whisk all liquid ingredients
2. add cilantro and jalapeno
3. toss with cabbage

FISH:

• two filets of red snaper ( cut into strips)

COAT FISH WITH:

• one cup of flour
• tablespoon of salt
• half tablespoon of black pepper

1. fry in canola oil
2. drain on paper towels or be green like us and cut up an old grocery bag!!!
   

Serve on a warm corn tortilla with red sauce and Cole slaw.
Top it off with Nana's guacamole and a side of rice!!!

Here's to some good food!


Helpful Hints:

Finely diced

What you always need to have on hand in your kitchen!

Look who is cooking with us...

Check it out friends, the Moni-Roni is cooking it up! She has put a twist to our Machaca and I give it a "Here's to Some Good Food" thumbs up.


Machaca de Carnitas!!!
Follow the Machaca recipe but use pork instead!


Here is what she said:
I made my Machaca with Carnitas!!! Not as much egg in it because I don't like the taste of eggs too much (like mom) and I looooove to add cilantro as a topper because its my favorite ingredient to use on everything!!!!

Here's to some good food.

Machaca

One of the best left over foods you can make. I made this for lunch a few weeks ago and was ready to post when the birthday party of the year came up. We through a big party for my son and daughter the weekend I made this, so here it is. I say the best left over food because this really is made when you have left over roast beef or shredded beef of any kind. It is not picky about the type of beef you use. :) My Nana use to make this in the morning after we had finished off the Caldo de Res. Typically it is a breakfast food but it is great for lunch and dinner as well. Serve it in a burrito and you are on your way to a great little meal. I had it with avocado and it was great. This dish is a long time favorite across our family. I can not really remember the last time my Nana made it for us but I can remember all the times she would stand by the stove cooking away waiting for us to come and dine with her. Hope you enjoy!






1 can or 3/4 pound Shredded beef (this dish was made from a roast beef that I had made -- the best machaca I have ever made!)
1/2 White onion
1 Anaheim Chile
2 Small Diced Tomatoes
3 eggs

1. If your beef is moist you need not add any oil but if it is dry feel free to add a little oil to your pan so that it does not stick.
2. You are only warming the meet as it is already cooked
3. Make sure your meet is warm and shredded
4. Saute white onions, Anaheim chile in the beef
5. once the onion and chilies are soft add diced tomatoes
6. Cover and let simmer stir so that the meat does not stick to your pan.
7. Beat 3 eggs
8. Pour over beef and mix once to make sure all the egg is evenly disbursed.
9. Do NOT keep stirring
10. Cover and let egg cook on slow.
    
11. Once egg is almost done mix one more time and cover -- this allows the eggs to come out fluffy.

Serve in a burrito or plate it with beans, queso fresco and avocado and salsa! You will not be sorry!

Here's to some good food!

Chilaquiles

Little fried pieces of goodness. Typical breakfast food. In my opinion my mom makes these the best. My Nana use to make them with Mexican hard cheese, which we called "foot cheese". As kids we hated the smell of the cheese. My mom makes them with Monterrey Jack Cheese, which is the way I make them. This dish we make on a Saturday morning when the whole family is coming over, which in our house was almost every Saturday. We did not have typical breakfast foods like pancakes or waffles we had beans, eggs and chilaquiles. After all it was considered our typical since we are MEXICAN!!! :) We hope you enjoy these as much as our whole family has.

I let JM plate the food!

12-15 Corn Tortillas
Oil (to fry tortillas)
1/4 of White Onion dice
2 tsp Chicken Bullion
to taste Chili Powder
1 12oz can Tomato Sauce
1 cup Monterrey Jack Cheese

1. Cut up your corn tortillas into little squares.
2. Once they are golden brown drain and set aside
3. You can make the sauce in the same pan, you will need to drain the oil out, save a little to saute the onion
4. Saute 1/4 diced white onion until nice and translucent
   
5. Add tomato sauce into hot pan
6. Add 2 tsp chicken bullion
7. Dash of chili powder
8. Let simmer for about 10 minutes on medium/low
9. Add tortillas chips and stir until the sauce is well mixed
10. Add enough cheese to cover the top of the tortilla chips and cover on low
11. Serve when cheese is melted

We like to serve this with eggs, beans and avocado!

Here's to some good food!

Our Table:

Yep, here is our good friend Ashley eating at our table again!!!