"Yum Town." That's what Chrissy said after her first mouthful of enchiladas. Cooking for someone for the first time is like preparing a piece of yourself. Chrissy and I had just spent five days hiking the four-loop pass around the Maroon Bells in Aspen, Colo. Although our trail cooking was quite gourmet, we were both ready for a hot, home cooked meal. So the day before I was to fly back to Chicago I decided to make enchiladas.
The recipe is a family favorite, it's seen me through my large years, low-carb months, homesick days, and first impressions. Easily doubled, my mom would always make two 9x15 pans so there would be enough for left overs, or in some cases, enough to feed a couple extra mouths at the dinner table.
Now I have to confess, I'm not Mexican, nor is this recipe truly authentic. While I could go thorough the laborious process of making the sauce, ( it probably is not that hard ) my mom would always make the dish with the La Victoria's red enchilada sauce, so that's how I make mine.
You don't have to be an experienced cook to make this dish taste good, and you can modify accordingly for vegetarians or picky eaters. I make mine with ground beef and refried beans, although you can shred some chicken, or pork, or even get fancy with steak if you feel inclined to do so. Ready in under an hour, you can whip these enchiladas up for an impromptu get together, a romantic evening in, or if you live alone, as something to live off of for an entire week, although they are best when shared.
Enchiladas require your attention when eating; some people dollop sour cream on top, while others smooth it around to get a bit in each bite. My dad doesn't like lettuce; my mom likes a lot. Fiends for hot sauce, my dad and I coat our enchiladas in Cholula and jalapeños, enough to almost break a sweat by the end of the meal. My best friend Rocio likes the freshness of sliced avocado, and in Colorado Chrissy added olives. No matter how they're eaten, I can guarantee that every plate will be empty by the end of the meal.
After serving up three plates of enchiladas, Chrissy, Shandon ( Chrissy's roommate ) and I headed to the patio, the smell of ground beef and bubbling cheese wafting behind us. Cast in the warm glow of citronella candle light, we all quietly sat in the summer heat, the sound of crickets chirping in the trees. The next time you make a meal for someone, I want you to take a look at their face when they take the first bite. The first bite is filled with so much emotion: anticipation, hunger, excitement, anxiety, then release—if they like it, of course.
Serve with Dos Equis Amber if you like your enchiladas spicy, or a nice bottle of Argentinean Malbec to complete the meal.
Enchiladas
1 tbsp. olive oil
1/2 green pepper finely chopped
1 small onion finely chopped
1 lb. ground beef
1/2 tbsp. cumin
1/2 tbsp. chili powder
Salt and pepper to taste
1 16 oz. can refried beans
1 package flour tortillas
1 28 oz. can La Victoria Red Enchilada Sauce
1 lb. grated Colby-Jack cheese
2 cups chopped iceberg lettuce ( optional )
1/2 cup sliced olives ( optional )
Sour cream ( optional )
1 sliced avocado ( optional )
Cholula hot sauce to taste ( optional )
1. Preheat oven to 350 degrees.
2. Heat skillet over med/high heat, add olive oil, green pepper and onion. Cook until slightly translucent.
3. Add ground beef, cumin and chili powder; cook until brown. Drain fat.
4. Add 1-2 tablespoons of refried beans to center of a tortilla, add 2-3 tablespoons of ground beef and roll, folding sides in, and place into a 9" x 15" pan.
5. Once pan is full pour enchilada sauce over the tortillas, top with the shredded cheese and bake 25-30 minutes until cheese is completely melted and bubbling.
6. Let rest for 10 minutes, serve and garnish with lettuce olives, sour cream, avocado and hot sauce.
