Beef Enchiladas

This was a very interesting (and relatively cheap) recipe and I'm proud to say it was a big hit!! A has declared that this will be made more often. :)  I will be listing what I used/my method since the site I found was all over the place.

**Picture can be found at the end of the post; more to be added later**


Here you'll need:

• 12 corn tortillas (You can find a large packet of these at Krogers for $1.67)
• 3 cans enchilada sauce 
• 1 lb. ground beef
• 1 package of mexican cheese
• canola/vegetable oil

Cook meat till thoroughly browned and drain; set aside. In small to medium size pan (it only has to be big enough to hold the tortillas), add about an inch or two of the canola oil and let it heat up to medium/medium high (not boiling). Place tortillas one at a time in the heated oil, using a round turner to dip 2-3 times each. Remember, you want them to remain soft so they will be easy to roll. Place them on a small plate as you go fry them. Once they have all been dipped in the oil, preheat the oven to 400 degrees F and heat the enchilada sauce in a small to medium saucepan. Once it is heated up (again, not boiling), dip each tortilla in the sauce (feel free to use the round turner) and place on a different small plate. Once every tortilla has been dipped in the enchilada sauce, start making the enchiladas. To do this, place a tortilla on a cookie sheet (with slightly raised sides) and fill about 1/3 with the meat. Roll the tortilla making sure the meat is tucked in and not falling out of the sides and the seam is on the bottom to keep it closed. Continue this process with the rest of the tortillas. Once all enchiladas have been made, sprinkle all of them with desired amount of cheese and pour any leftover enchilada sauce. Place in oven for 10 minutes. 

**You can replace the beef with cheese, pork, chicken...whatever you prefer really**

Important note:

I recommend doing it one step at a time and using plates for safety and convenience reasons. The first time I made this, I followed the original recipe (which called to dip in the oil, then the sauce, place on the cookie sheet and repeat) the oil was splattering, burning me and everything was very chaotic and messy. I had a guest with a child and we were constantly worried about her son and my puppy playing around too close to the stove and in the popping oil's range. My modification was much easier...a few more dirty dishes but less chaotic so it was worth it. 

Here is my first attempt at homemade enchiladas!!! :) You can see in the corner the cooking utensil I used for the tortilla dippings. 

By the way...these were SO DELICIOUS!!! A was raving about them for days afterwards! :) 

With that: Create, Share & Enjoy!!! :) 

[[Original recipe can be found at Rockin' Robins Cooking Mexican ]]

Homemade Fajitas

So it goes without saying that A and I love mexican food. We both grew up with it being from Texas and myself being part Mexican. I dislike frozen fajitas very much but I cannot find a mercado (a mexican market) anywhere near where I live in VA so the local meat market in The Fresh Market had to do. :) This is a super fast, easy, budget friendly meal! The meat cost almost $12 but keep in mind, I went to a Whole Foods/Organic type grocery store; their prices are usually going to be a tad higher. Also, keep in mind this is a recipe for two people; adjust the meat quantity as needed.

*I did not follow any set recipe for this dish; this one was my own.*

**Remember to have your local butcher cut the meat in the necessary size for you. It's free and will save you time and clean up in the kitchen later!**

***Pictures are added at the end of the post***

Here you'll need:

• 1 lb. skirt steak, cut into roughly 1/4" thick (you want them pretty thin)
• 1 small package of pre-chopped onions
• 1 small package of pre-chopped mixed peppers, red and green
• 1 package tortillas 
• condiments to your liking (guacamole, salsa, sour cream, cheese, etc.)
• salt and pepper to taste 
• I also used Fresh Market poultry blend spices which include: sea salt, coriander, garlic, whole cumin, basil, while black peppercorns, sage, mustard seeds, red chili flakes. (You don't necessarily need this, but its what I used so I'm going to add it here if you're interested.
• 2-3 T olive oil

In a medium size skillet on medium-high heat, add olive oil and skirt steak. Allow to brown halfway and add salt and pepper (and additional spices if desired). Finish browning. Add onions and peppers to taste (we used roughly a quarter cup). Allow to cook a while longer and turn heat to low. Heat tortillas. Plate and serve. Add any condiments and enjoy! :) See, not difficult at all!!

How it looks when finished cooking! Yummy, huh? Wait till you taste it!!

[Here's a rough idea of how thick the skirt steak should be cut]