![]() Place the garlic cloves, chili powder, paprika, chipotle, pineapple juice, vinegar and 1 cup of the pineapple chunks into a blender or food processor and blend together until smooth. Spray a lasagne-sized baking dish with nonstick cooking spray and set aside.Ĥ. For the enchiladas: Preheat oven to 350º F. This recipe makes more than you will likely need for the enchiladas unless you like a lot of sauce.ģ. If not using right away, let cool to room temperature and store in an airtight container in the fridge for up to one month. ![]() Lower the heat and let simmer for 15 minutes, until the mixture is slightly thickened. Slowly whisk in the broth until the mixture is smooth.Ģ. Add in the tomato paste, chili powder, chipotle pepper, garlic powder and salt and cook for 1 minute, stirring until the mixture is thick. For the Enchilada sauce: Place the oil and flour in a medium saucepan and whisk together over medium heat for a couple of minutes, until the mixture looks lightly golden. 1 cup homemade red enchilada sauce (see above) or an equal amount of store boughtġ.1 ½ cups freshly shredded Monterey Jack cheese.1 ½ cups freshly shredded cheddar cheese.1 large handful fresh parsley, chopped and divided (you could sub in an equal amount of fresh cilantro here too).1 sweet onion, cut in half and into thin half-moon slices.1 canned chipotle pepper in adobo (use 2 if you like things very hot).2 cups low-sodium chicken or vegetable broth.1 canned chipotle pepper in adobo, finely chopped (use 2 if you want a lot of heat). ![]() I’ll include both in the recipe.Half Baked Harvest’s Al Pastor-Style Beef Enchiladas-Famous Fridays Makes 6 generous servings (you could definitely stretch this to 8 if you’re not feeding a bunch of teenagers) Prep Time for Enchilada Sauce: 10 minutes, plus another 20 minutes of hands-free cooking Prep Time for Enchiladas: 30 minutes Bake Time: 30 minutes Ingredients For the pineapple salsa, I use half of a fresh jalapeño. Use tortillas of your choice – I really like white corn tortillas for these if you can find them. Or use two and add some extra chicken/use one and less chicken… The chipotle peppers are what make these “Tinga”. ![]() If you use the pouch, you need to use a pouch and a half, which is a little awkward. So spicy!! Too spicy for all of us, and I like a bit of spice. The second time I made these, I used Whole Foods brand enchilada sauce. The first time I made these tacos, I used enchilada sauce that comes in a pouch – I think this one pictured below, but it could have been the Frontera brand. You still have time to hit up the grocery store real quick and make these tacos for Taco Tuesday dinner tonight! Here’s the deal – the enchilada sauce you choose makes a big difference. In addition to the meals in the cookbook being delicious, they’re all pretty quick and easy too (thus the “Super Simple”). There’s only one recipe I made that was bleh so far, and that could have easily been due to this chef’s error. I had some kombucha explode onto the cookbook, and I’m not sad I had to replace her copy and keep it for myself. We have been eating some good stuff around here, and I so want to share the inspiration! Most of the good food is thanks to a cookbook a friend loaned me – Half Baked Harvest Super Simple. I share this, not because it has anything to do with chicken tacos, but because it has everything to do with why this blog is neglected. But I just essentially applied the transitive property (más o menos), proving to myself that perhaps geometry is not pointless for the general population after all! Must share this news with daughter right away. Do you remember proofs in geometry? Used to teach it (funny since I’m not a fan of it). I am always with people, therefore I am always exhausted.
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