If you get anything out of this post, please get this: Get thee to a book/magazine seller and buy this publication from Better Homes and Gardens: Ultimate Mexican.
Drew and I picked it up at our local SuperTarget a couple weeks ago and immediately were inspired to cook almost every recipe in it. We will work our way slowly through this one!
Last night we started with 3 recipes - each of them perfect in their own right.
On the menu:
Sangrita (for tequila tastings reviewed on Drew's blog)
tomatillos. The reason for my phobia? The only thing I can think of is the skins. There is something about them being wrapped up that makes me nervous, I guess. So, last night I got over the fear and took the plunge, using two cooking applications on the tomatillos. Tomatillos, consider yourselves conquered. No longer will I shrink back at the "difficulty" of your green, papery skin. Honestly, they could not be easier to prep and they taste great. This particular salsa includes avocado, boiled tomatillos, green onions, sour cream, cilantro, salt and pepper. The flavors need a little time to meld in the fridge and the wait is well worth it. Oh, boy this was good and it got rave reviews!
Suizas. This one is too easy, if you already have some chicken on hand. Thankfully, my father-in-law spent most of Saturday slaving over a hot smoker to prepare some smoked chicken for our enchiladas. I am sure a rotisserie chicken (what the recipe calls for) would work; but if you happen to have a special person in your life, who just happens to know how to use a smoker, it may be time to butter them up. The smoked chicken was perfect with the sauce I prepped. The sauce consisted of the tomatillos (roasted this time), garlic, red onions, jalapenos, cilantro, fire-roasted tomatoes, cilantro, and creme fraiche. The prep for these enchiladas is so easy and pretty much idiot-proof. A good thing for my somewhat off-headed evening (Drew slipped me a decongestant). And the result: OH MY GOODNESS!!! These. Were. Wonderful. Definitely a do again. I can't wait to try all the other enchilada recipes in this book. The recipe makes a generous 12 enchiladas, so it easy could serve 6 with the addition of side dishes.
For side dishes we did Taco Rice (not that memorable) and fresh corn-on-the-cob (thanks to my friend, Tara's farmer connection).
Be sure to check out Drew's post about the tequila tastings we did last night to accompany dinner. When I say "we," I mean they (I HATE tequila). I am sure he will have great things to say about the process.