Been running the gamut with the Hatch chilies recently. The fresh ones are gone now it appears but I made this dinner last week. Was in the mood for Mexican so thought I'd do a Tex Mex twist on an old staple and incorporate the Hatch chilies in some enchiladas.
Start out cutting up a big Hatch pepper and some onions.
Next is to make the enchilada sauce. This stuff is righteous and absolutely legit.. Recipe has been posted but still available upon request.
Brown some ground beef, drain it, and season with my taco seasoning. This recipe also has been posted but is available upon request.
Mix the onions and peppers into the meat and let simmer for just a few minutes.
Lay some refried beans on a tort and add some of the meat mixture, then roll it up.
Got 5 enchiladas out of the meat before running out.
A generous amount of the enchilada sauce and a whole bunch of extra sharp white cheddar cheese.
Onto the grill. No way am I gonna fire up the oven.
All done and plated with some fresh avocado. A boring plate but I just didn't feel like cooking anything else.
The obligatory cut shot.
And for our Canadian friend who's wardrobe consists only of a burlap thong and a wooden barrel, the close up shot. Sloppy but delicious.
I'm still waiting for said Canadian friend to take the plunge over Niagara Falls in the attire noted above
That one goes back a while. Seriously now....these were just off the charts good. The sauce and meat had a really nice spiciness to them with deep, rich flavors and the fresh avocado really balanced it all out. These were done a week or so ago and now after posting them, I'm thinking they may find their way onto the menu for this evening We do love our Mexican food around here and it's always so much better when using all homemade seasonings, and the sauce also. You just don't find flavors this good in a restaurant.
Well, off to try and invent something for dinner this evening...maybe a derivative of this in some capacity. Y'all take care and try to stay cool. Whatever gets cooked today will most likely be done inside. We hit 104* at noon with the hottest part of the day still to come. Oh joy.....
Robert
Start out cutting up a big Hatch pepper and some onions.
Next is to make the enchilada sauce. This stuff is righteous and absolutely legit.. Recipe has been posted but still available upon request.
Brown some ground beef, drain it, and season with my taco seasoning. This recipe also has been posted but is available upon request.
Mix the onions and peppers into the meat and let simmer for just a few minutes.
Lay some refried beans on a tort and add some of the meat mixture, then roll it up.
Got 5 enchiladas out of the meat before running out.
A generous amount of the enchilada sauce and a whole bunch of extra sharp white cheddar cheese.
Onto the grill. No way am I gonna fire up the oven.
All done and plated with some fresh avocado. A boring plate but I just didn't feel like cooking anything else.
The obligatory cut shot.
And for our Canadian friend who's wardrobe consists only of a burlap thong and a wooden barrel, the close up shot. Sloppy but delicious.
I'm still waiting for said Canadian friend to take the plunge over Niagara Falls in the attire noted above
That one goes back a while. Seriously now....these were just off the charts good. The sauce and meat had a really nice spiciness to them with deep, rich flavors and the fresh avocado really balanced it all out. These were done a week or so ago and now after posting them, I'm thinking they may find their way onto the menu for this evening We do love our Mexican food around here and it's always so much better when using all homemade seasonings, and the sauce also. You just don't find flavors this good in a restaurant.Well, off to try and invent something for dinner this evening...maybe a derivative of this in some capacity. Y'all take care and try to stay cool. Whatever gets cooked today will most likely be done inside. We hit 104* at noon with the hottest part of the day still to come. Oh joy.....
Robert
