This this week seems to have an ongoing theme of Hispanic foods, but what can I say it’s my favorite! This weekend I decide to travel home for this weeks blog. My mom is honestly the chef of the family so I don’t know why I haven’t mentioned her or done one with her cooking expertise yet. This blog post was actually her idea, she wanted me to sit, learn and blog her making one of my favorite dishes, enchiladas! Now I know that I mentioned that my favorite enchiladas that I’ve ever had were in Cancun, but that was obviously excluding my mother’s, and especially her very special rendition of them. Another cool thing I’m doing in this weeks blog is instead of adding my pictures to every paragraph I’m going to include a slide show so that you all will be able to follow what I am saying fluidly and effortlessly. So, let’s get to it.
Step one
This is actually a prerequisite to all madness we are about to embark on. One of the many things that makes my moms enchiladas so special is her choice of meat. Instead of chicken or even beef my mom used ground turkey. Now, I know this sounds strange, but it is honestly my favorite choice of meat and is known to be healthier than chicken, pork, or beef. My mom did a pre marination on this ground turkey the night before so in the slide show for step one I made sure to include all of the seasonings used to create her flavorful meat.
Here’s a cool article about the health benefits of turkey!
Step two
The next step was simply picking the enchilada sauce. This may seem like a small step, but let me assure you the sauce is everything. She uses Gebhardt’s ranchero sauce. Let me be the first to let you all know, it is the best enchilada sauce on the planet.
Step three
This one is pretty simple as well, but also very crucial. I feel like where many people go wrong is not heating up the tortilla before beginning to roll the yummy enchiladas. By heating up the tortilla you are softening the shell which allows for easier rolling without breaking in the future steps. All you need for this is some olive oil and your favorite pack of corn tortillas. If you are interested we will be using the brand La Banderita.
Step four
After heating up the tortillas comes the fun part. Rolling!! You double dip the tortillas in the enchiladas sauce and begin the scoop the meat into the tortillas (which are now nice and soft thanks to step three) and roll them up nice and neat and place them into your handy casserole pan.
Step five
After the enchiladas are all rolled up nice and neat you are going to go over them with some more enchilada sauce and begin to layer cheese, green onions, onions, and black olives on top. After this is all layered up you are going to put the enchiladas in the oven at 350 degrees for 30 minutes or until crisp. You can chose to add any sides you want, for this weekend I decided I wanted to pair my dish with yellow Spanish rice and black whole beans for a yummy combination.
Now it’s tome to sit back and enjoy your tasty meal! Here’s what my finished product looked like and as always it was 10/10, thanks mom!
Bradley Eats 