Random Thoughts

I finished my last two posts and started thinking. I left out pictures of the food. I'll have to take a picture of the chicken enchiladas the next time I make them. They went quick last night. The red chile sauce that I made today got added to some cubed pork and placed in the slow cooker. So going forward I will get pictures.

The second thing I was thinking about is future recipes. I like to experiment in the kitchen and one of my favorite things to do is create fusion food. There are many food trucks who are cashing in on this idea right right. Take for instance mexican and indian food. They can be easily combined to make an awesome dish. Such as maybe a butter chicken taco or pork curry taco. Indian food does have breads such as naan but with how popular flour tortillas are in the United States, it just sounds like an awesome switch. Let me know if you think I should do some fusion recipes.

Lastly, I am also working on a rice recipe. Spanish rice for me has been hard to pull off. I made some a few days ago and used jasmine rice. The bad thing about jasmine rice is it can get sticky. After doing some reading, apparently basmati rice is excellent for spanish rice. So as soon as I get some I will start working on the recipe.

I hope everyone who views my blog enjoys it. Don't be afraid to leave any comments. I would love to hear what everyone thinks. Good Night!

Creamy Chicken Enchiladas

I found this recipe from a friend on Facebook. I did tweak it. The results are nothing less than fantastic. Here's what you will need:

3 Cups cooked and deboned Chicken

1 Can Cream of Chicken

1 16oz Tub of Sour Cream

1 Tablespoons Onion Powder

Salt and Pepper

2 Cups Shredded Cheese

Corn Tortillas

1 Jalapeno

Mix cream of chicken, sour cream, and onion powder together in a bowl. Add salt and pepper to taste. Take a corn tortilla flash fry in oil so it is easy to roll. Lay your tortilla out and place some chicken in it and a heaping spoonful of the cream mix. Add a bit of cheese and then roll up. Place in a baking dish and repeat until run out of space. Top the rolls with remaining mix and sprinkle cheese on top. Bake at 325 for about 20-25 minutes. Chop some jalapeno and place on enchilada before serving.

Red Chile Sauce

I have started compiling recipes and testing them. I decided to start with a red chile sauce that I have used twice so far. I did tweak it the second time. Here's what you will need:

3 Dried Chiles (Its up to you on what to use. I like New Mexico.)

3 Cloves of Garlic

1 Large can Stewed Tomatoes

1 Large Onion

1 teaspoon Cumin

½ Teaspoon Oregano

Salt and Pepper

Water

Start by putting the chiles, garlic, tomatoes, and onion in a pot and cover with water. Bring to a boil and turn off the heat. Wait a few minutes before putting in the blender and be very careful. Blend on low speed for 2 minutes. Strain the mixture and add cumin, oregano, salt, and pepper.

There you have it. A very simple chile sauce. Don't be afraid to tweak the recipe to your taste. Many hispanic families have different versions of this sauce. This sauce can be used for enchiladas or brown stew meat and then cook with this sauce. I hope you enjoy it!

New Blog!

Welcome! Me and my wife decided to create a blog showing everyone our Mexican food recipes. These are not the foods that you can get in a restaurant or search for on the internet. These are the recipes that we grew up with. About us, my wife grew up in South Texas and I grew up in Oklahoma. She is Hispanic and so am I. But the styles of food greatly differ. When my family came from Mexico in the 1920s, they moved to Higgins, TX. Many of the recipes changed because of the availability of ingredients. My wife's family always had access to local ingredients. You will notice the difference in styles and the way food is prepared. We will begin to measure everything out so you can make the same recipes at home. Feel free to adjust as you feel necessary. Recipes are never set in stone, however, I am accused of taking it overboard. Please bookmark us and comment. Thanks!