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24 August 2009 @ 11:30 am
Good weekend  
This weekend, the wife and I did a fair bit of cooking. I hadn't made enchiladas before (that I can remember), and we grabbed a recipe off the internet that turned out to be thoroughly awesome. Instead of baking a pan of enchiladas together, the sauce is pre-cooked, the tortillas are fried in a pan with a bit of oil, and then swished in lightly boiling tomatillo salsa to soften it back up. Then you roll them up and fill with chicken, cheese and salsa.

It's really excellent. And it helps that we made our own tomatillo salsa. I hadn't known how to prepare them. That turns out to be pretty easy, and very tasty.

I made a pesto. I think I'd done that before once, but I can't remember for sure. Pretty simple. We had a lot of basil to use up, and that's a fine way to do it :-)

We also made more marinara. Lots and lots of marinara. Yay for thick, chunky, homemade pasta sauce. Krissy's awesome at that.

There was a also a party, but cooking's what's fresh in my mind :-)
 
 
 
Krissyrightkindofme on August 24th, 2009 06:48 pm (UTC)
We have made pesto before. :)
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msde on August 24th, 2009 11:47 pm (UTC)
I don't suppose you remember where you found the recipe off the internet? :D
Noahangelbob on August 25th, 2009 01:06 am (UTC)
I believe that this was the tomatillo enchilada recipe I used. We did a few things slightly differently, like omitting the onion. But nothing that should make a major difference.

We used that one because we got tomatillos in our farm share recently -- so the fact that we made our own tomatillo salsa was probably a lot of why it worked so well.

But hey, you're in CA. I'll bet you can get tomatillos pretty easily.
Emmett the Saneemmett_the_sane on August 25th, 2009 10:09 am (UTC)
Making your own food is the best. In London, I don't really have a choice if I want good Mexican food. I generally have to make my own corn tortillas, even.

Re enchiladas... I've always dipped the tortillas *then* fried them... which is messy. Next time, I'll try your method.

My enchilada sauce is a red one, though, which starts off by frying cumin and chili powder and adding tomato.