While one could, theoretically, just nosh on enchies by themselves, they’re better with a supporting cast. So here’s the rest of our enchilada class recipes for your dining enjoyment.
George is, among other things, a judge for the Terlingua chili cookoff, and an expert on…any number of things, according to his card (which actually says “expert”). He does make a darn fine margarita. After our enchilada evening, I emailed him to make sure I had the proportions right, and he sent the following recipe, with very helpful tips.
Juice of 1 large lime or two small ones
Juice of 1/2 of a very small orange or 1/4 of a large orange
1 jigger of tequila
1 jigger of triple sec
Add a splash of blue caraco blue tint (Hum Am I Blue while doing so.)
Tip # 1: Be sure to rinse the ice cubes with tap water before putting them in the glass to wash away that freezer burn taste
Tip # 2: It’s OK to refill your Patron bottle with rot gut when making margaritas. All triple sec is by definition made from orange peels and diesel fuel, so between the tart of the lime and the diesel taste of the triple sec, the flavor of a premium tequila will not count for much.
Tip # 3: Save the Patron or the Cazadores to be served on the patio in snifters at the end of the evening.
Tip # 4: Gents, if you have a few good cigars, be sure to offer one to the ladies on such occasions. After a meal of good Tex-Mex, and a few of the margaritas in the recipe above, they may be offended if you don’t—and you don’t want to risk offending a woman that has consumed two or more of those ‘ritas.
So, that’s the beverage sorted. Now you could serve your enchiladas with plain rice, but they’ll be much better with this:
Vikki’s Mexican Rice
2 ½ cups of chicken stock (I use the Kitchen Basics brand, 32 ounce size)
1 medium onion, chopped (chop the onion yourself or buy pre-chopped)
1 clove garlic, crushed. (Use garlic press, crush on cutting board with flat of knife
or buy pre-minced at grocery store)
¼ teaspoon oregano
2 medium ripe tomatoes, peeled, seeded and chopped
¼ teaspoon chili powder
1 ½ cups plain dry rice, not instant (I use Uncle Ben’s)
Salt and Pepper to taste (I use about ¼ teaspoons of each)
1 rounded tablespoon of lard
You will also need:
- Saucepan that will hold 3 quarts
- 10 skillet with lid, I use a iron skillet
- Kitchen spoon to stir rice while it is cooking and to transfer to serving dish
- Serving bowl if serving at table
- Serving spoon if using serving bowl
- Heat stock in the saucepan, use medium heat
- Add onion, garlic, oregano, tomatoes, chili powder, salt and pepper to taste.
- Meanwhile in skillet, melt lard, use medium heat
- Add rice and stir to coat grains, sauté (stir rice repeatedly to brown in lard)
- When rice is brown pour the stock mixture into the skillet.
- Stir to mix
- Cover with tight lid.
- Decrease heat to lowest setting
- Cook until all liquid is absorbed, approximately 20 minutes.
- Taste test to see if rice is done, if not add a little more stock and continue cooking.
- Taste again in 5 minutes, continue until rice is done.
- Transfer to bowl if serving at table.
Gebhardt brand refried beans
Bacon, I used 5-6 pieces for a 30 ounce can
Shredded cheese to go on top, I used Kroger brand “Mexican” blend
You will also need:
• Skillet to fry bacon and to heat beans, I use an iron skillet
• Kitchen spoon to stir beans
• Cutting board
• Knife to chop fried bacon into bite size pieces
• Serving Bowl if you want to serve at table
• Serving Spoon if serving in bowl
1. Preheat skillet on medium heat
2. Add bacon pieces, you can cut them up before or after cooking
3. Fry bacon until crisp
4. Remove bacon to a cutting board and chop into bite size pieces
5. In skillet you will have bacon grease, leave it in there
6. Add canned refried beans to bacon grease, stir to mix
7. Add chopped bacon pieces, stir again to mix
8. Heat on medium, stirring occasionally, until beans start to steam
9. Taste to make sure beans are heated through
10. Remove beans to serving bowl if you would like, top with shredded cheese
11. If you are serving from the skillet, provide the cheese to sprinkle on individual servings