Chicken Enchiladas de Erico

We love us some enchiladas around here!  I have made these numerous times and they always turn out delicious! The best thing is it's flexibility. I can always change something up whether it's a different part of the chicken, homemade sauce or store bought or an added veggie.  Bottom line is they are always a crowd pleaser and are wonderful on the reheat.  Another great thing about this dish is you can make ahead of time, freeing up valuable time for appetizers and the necessary margarita.  Ladies and gentleman, hang on tight as we make yet another trip to the exotic land of Erico. 

What you should pack for this trip:
Chicken - breasts or thighs
little can of verde salsa
green pepper
red pepper
onion
flour tortillas
enchilada sauce - big can
green onion
cheeses - i use jack and cheddar
flour
salt
pepper
paprika
cumin
garlic
cilantro - for garnish

The day before (or at least a couple hours) before cook time, season your chicken with paprika, cumin, salt and pepper and let it bathe in the salsa verde. When you're ready to cook, get your pan hot and cook the chicken until it easily pulls apart for shredding.

While it's cooking, chop your onion, green pepper, red pepper and garlic.  When the bird is fully cooked, pull it out and set aside to cool. This will make the shredding much easier.  Add the chopped onion and garlic to the pan and sweat for a few.  Toss in the remaining veggies (red and green peppers) and saute for 10 mins or so.  Shred the chicken and add to the pan along with 1/4 cup of the enchilada sauce and simmer allowing all the flavors to come together as one.  If seems runny, add a tsp of flour to reach your desired thickness. I typically test ours by picking some of the mixture up with a slotted spoon to see if anything falls through the slots. 

Heat the enchilada sauce in a soup pan and get your 9x11 or other baking dish ready.  Nuke the tortillas to soften and get ready to roll.  Dredge the tortillas in the sauce, spoon the mixture in and roll them up like a doobie.  It's a good idea to put some of the sauce in the bottom of the baking dish to prevent stickage.  Place the rolled tortilla in the dish and continue till full.  Pour remaining sauce over the tortillas sprinkle with chopped green onion and cover with cheese.

Home stretch my friends.  Bake in preheated oven at 350* F for 30-45 mins.

 

We like to serve our enchiladas with some homestyle Mexican pinto beans and rice!

And that there is Chicken enchiladas De Erico.  Stay hungry, my friends!

EAT - DRINK - LOVE

The Meatballs of Mexicans

My beautiful wife loves Mexican food so much that I have created, in our kitchen, a world we call Erico.  For those of you who don't understand, it's my spin on food from south of the border.

When she sent me a recipe for Mexican meatball soup, I was a little hesitant. I'd never had Mexican soup--it's always chips and salsa to lead any Mexican meal!

After looking at several recipes on the enternet, my nerves settled and a journey began.  Some of my favorite journeys are those short ones that go by so quickly so you don't even remember it - you are just there!  After going back and looking at the recipes, I couldn't find where it said to start with 3 shots of tequila, but it was a great start to the evening... 

Recipe, adapted from Real Simple magazine

What one will need to gather:

Ground turkey 1 lb. - or any other ground meat

Tortilla chips

Cilantro

Salsa

Avocado

Green onions

Bread crumbs

Vegetable stock

Egg - not pictured

Cumin

Paprika

Salt and pepper

Ok, I really didn't have 3 shots of tequila but this soup is so easy that you could!  We start by making some mini meatballs.  Get a large bowl and toss in the meat, chopped cilantro, sliced green onions, egg, bread crumbs and season with salt, pepper, cumin and paprika.  Mix it all up and make little meatballs.

Get your large soup pan and pour in the salsa along with two to three cups of the broth.  I blend this up a bit with my handheld blender because I can.  I really like that blender!  Get it going over med-high heat and add some cilantro.  While that is cooking, heat some oil in a skillet and brown the mini balls.  Might have to do a couple batches, but just don't overcrowd the pan. 

After browning, add the meatballs and pan drippings.  I really think that the drippings from the skillet add some depth to this soup.  Continue to cook until heated, garnish and dive in.  We like to top with sour cream, green onions, avocado and a couple chips.

My wife loved this soup, but then again she loves anything with cilantro in it!  Really, it is a very simple soup that you can make yours.  Personally, that's the reason I like to cook - you can make whatever you like however you like it! Real Simple is real nice, Clark, real nice.

Eat - Drink - Love

Tacos with Fish in Them and "Picodaguyo" Topping

I remember when Taco Bell first moved to our town...  Pre intown TB it was nearly impossible to score some real deal Mexican food in our neck of the woods (Amish country). The first time I tasted that hot greasy, cheesy mess, it was love at first crunchy taco! Then they opened a spot in my town and we had a wonderful relationship for the next decade or so.  This day finds me almost completely weened off the Bell, I rarely make a run for the border. 

Now I enjoy making my own Mexican fare.  Around my house, we call it taking a trip to Erico!  On this trip we will be enjoy fish tacos topped with fresh picodaguyo (or pico de gallo for those of you who don't understand the language here in Erico).

Here is what we use:
Onion (red or white) - chopped
some tomatoes - deseeded and chopped
jalapeno - deseeded and chopped
lime - squeezed
cilantro - chopped
green onion - sliced
touch of salt and pepper

After your knife work is done, toss everything in a bowl and cover for a bit.  Let everything come together like hippie folk at a phish show.

Now onto what fueled this post.  Da fish tacos.  I have to sprinkle some sort of Chicago Bear reference in here as tomorrow is their first game of the season.  What one will need for these:

fish - we like cod - cut into one inch cubes
flour seasoned with crushed red pepper, salt and pepper
canola oil
tortillas

I like to set up an assembly line so once we get started we can keep on rolling. 

Get the oil hot, dredge the fish in the flour mix and give them a nice light fry.

When the fish is done I let them rest on some paper towels.  They will soak up some of the oil keeping the fish nice and crispy.  Next, heat your tortillas.  You can place them in the microwave which works or you could heat them over a flame (grill or gas range) which I suggest you try! 

Now it's time to put these tacos together. 

That there is an authentic fish taco one could find in the country of Erico.