Son of What's Cooking

[Terrierman]

They've been on best part of an hour and that's about the color I was looking for. So on to the next step.

Voila! I'm thinking they might be kind of good. I have to confess I made these to take on the 3 day Eleven Point Trip with my grandson. We're floating down there Wednesday, Thursday and Friday. No point in not eating well on the river.

[Terrierman]

It's like watching awesomeness.

I'm nothing compared to you.

[rps]

I'm nothing compared to you.

Thank you for the compliment, but good food is good food, no matter who makes it or how. My school has a number of Latino families who are simple and unsophisticated. Despite that, I look forward to the times the mothers hold tamale parties and send the kids to school with baggies of tamales for sale.

[rps]

Dang. Writing about latino food has made me hungry. Enchilada casserole tonight, I reckon.

[BilletHead]

Yowza Terrierman!

BilletHead who needs to do smoked pickled eggs.

[fishinwrench]

Nothing like pickled eggs to give ya the wind. Better sleep in your own tent!

[rps]

ENCHILADA CASSEROLE

This dish falls in the category of “adapted from women’s magazines and/or cooking shows.” Naturally, I have changed it around over the last year or two. The changes I have made freshen it up a bit, add a couple of more good flavors, and make it very nearly a one dish supper.

Hunter Please Note: This dish is PERFECT for ground deer.

Fresh Salsa Ingredients

½ large red onion diced and rinsed in cold water to remove the sting and burp

1 or 2 seeded and fine diced jalapenos

5 or 6 seeded and diced large roma tomatoes (save and strain the seeds for the tomato jam)

1 large garlic clove pressed or mashed to paste

juice of 1 juicy lemon

large handful of minced fresh cilantro

½ teaspoon of chili powder

large pinch of salt

sriracha or Franks Hot Sauce, as needed

Fresh Salsa Method

Combine all the ingredients, including the strained tomato jam, in a stainless steel bowl. Taste and add hot sauce as your conscience dictates.

Casserole Ingredients

2 or 3 ears fresh corn

1 small can black beans, rinsed

18 corn tortillas (DO NOT USE FLOUR TORTILLAS UNLESS YOU WANT A GUMMY MESS!)

1 pound ground beef

One 28 ounce can mild red enchilada sauce

½ large red onion diced

1 Tbs. Chili Powder

1 Tbs. ground Cumin

3 large pinches of salt, divided

2 double handfuls of grated cheddar or Monterey Jack cheese

2 cups of the fresh salsa (see above), divided

1 Tbs. olive oil

Casserole Filling Method

Shuck and remove cornhusks and tassel. Microwave on high for 3 minutes. Cut the kernels from the cob and reserve.

Fry the meat in the olive oil, adding the onion and spices before the meat begins to brown. Make sure the meat is entirely cooked. Allow the meat mixture to cool.

Add 1 cup of the cheese and 1 cup of the fresh salsa to the meat. Add the rinsed beans and the corn kernels. Also add the salt. Mix well.

Casserole Assembly

Preheat the oven to 350 degrees.

Pour a small amount of the enchilada sauce in the bottom of a 13 X 9 baking dish. Cut the tortillas in half. Use 6 tortillas (12 pieces) to line the bottom of the baking dish. Spread half the filling mixture over the bottom layer of tortillas.

Sprinkle a little more than ¼ cup of the sauce over the mixture. Use another 6 tortillas and repeat using the rest of the mixture.

Use the last 6 tortillas and cover the top of the casserole. Spread the remaining enchilada sauce over the top and sprinkle with the remaining cheese.

Bake uncovered on the middle rack for 40 to 45 minutes or until bubbling and beginning to brown. Rest 10 minutes before slicing to serve.

Garnish with the remaining fresh salsa.

[rps]

[Terrierman]

That looks really good.

[rps]