Creamy Green Chile Chipotle Pork Enchiladas
The really nice touch to this one is using evaporated goat milk. It gives the enchiladas a hint of goat cheese flavor. Not overpowering because it’s not goat cheese, but a nice extra flavor people might not be able to put their finger on.
1-2 lbs pork carnitas (see previous recipe)
1 large can green enchilada sauce (medium heat)
1 can cream of onion soup
1/2 can evaporated goat milk
1 can green chiles
1 can chipotle peppers in adobo sauce (we chopped up 4 peppers)
2 cups Mexican blend shredded cheese
2 Tbs butter
Cajun Kicker ground tabasco pepper
Start by chopping up the onion and sauteing it in butter. When onions are golden, add the chopped green chiles and chopped chipotle peppers. Then add the pork, enchilada sauce, soup, and goat milk. Do not boil this mixture, keep the heat to medium low and let it simmer for a bit. Dip each corn tortilla into the sauce on both sides before placing into a casserole dish. Fill it with a scoopful of meat using a slotted spoon to leave the sauce behind in the pan, then add a layer of cheese, then roll up the tortilla. Continue this process until the casserole pan is full of rolled up enchiladas stuffed with filling and cheese. Top enchiladas with remaining sauce and what cheese is left. Sprinkle with Cajun Kicker ground tabasco pepper (or cayenne).
Bake at 350 degrees for 30-35 minutes.
Commentary: This is a super quick and easy way of making awesome fish tacos at home that taste like they’re right out of your favorite taco-slinging food truck.
Frozen beer-battered fish fillets
White corn tortillas
Crystal hot sauce (extra hot pref)
Bake the frozen fillets according to directions. Mix tartar sauce and hot sauce according to your liking. When the fish is done, put one fillet on a warmed tortilla. Top with hot tartar sauce, black beans, crumbled cotija, jalapeno slices, slice of avocado, and fresh cilantro.
Chicken Curry Burrito Supreme
Taco Bell salsa packets
Directions: Put chicken curry, tomatoes, lettuce, cheese, and sour cream into a warm flour tortilla. Cover it with salsa packets from Taco Bell because that’s how to be a real gourmet.
Note: This should totally be a new menu item. Nudge nudge Taco Bell…
Pork Migas Pie
1 cup salsa
7 corn tortillas
Shredded jack cheese
French onion soup mix
“Crack ten eggs into a bowl. Add some heavy cream, salt, and half a jar of salsa, and whip it with a beater. Rip seven corn tortillas into scraps the size of a baby’s fist, sauté till golden, and lay about a third of them in an oiled baking dish. Pour in some of the egg stuff, more tortillas, beans, and a fat layer of shredded jack cheese. If all you have is Velveeta, that’s okay — just mash that stuff in there with the back of your cell phone. Add the rest of the tortillas and cheese and cover with remaining eggs. Should you have chorizo lying around, you can put it in on the bean tier. Cook the pie for 45 minutes at 375. While it cooks is an excellent time to drunk-dial. If you are rejected or you get voice mail too many times in a row, do a crossword to keep the mood light until the pie is ready. You didn’t want to hang out anyway, and in the morning you’ll have hearty goodness to eat with Coke Classic on ice. Olé.” – Online Recipe
“We used pork instead of chorizo, corn instead of beans, and topped this with sour cream mixed with French onion soup mix to give it a little extra zip.” – Mouthfools