The whole enchilada and rice on the side
When I was in graduate school a friend from Indiana and I would
often try out new Mexican restaurants. In much of Southern
California the restaurants are required to post their health code
rating in the window so we’d always pick restaurants with an A
rating, figuring that at least we wouldn’t get sick even if the
food was just mediocre. After a few trips with me, my friend noted
that I really seemed particular about rice and beans. I’d never
noticed it before but after she pointed it out I realized that I
like the places that make rice and beans that taste the way my
grandma’s did when I was growing up.
The whole enchilada and rice on the side
When I was in graduate school a friend from Indiana and I would often try out new Mexican restaurants. In much of Southern California the restaurants are required to post their health code rating in the window so we’d always pick restaurants with an A rating, figuring that at least we wouldn’t get sick even if the food was just mediocre. After a few trips with me, my friend noted that I really seemed particular about rice and beans. I’d never noticed it before but after she pointed it out I realized that I like the places that make rice and beans that taste the way my grandma’s did when I was growing up.
Unfortunately for me I didn’t learn the family recipes and most of the attempts I’ve made to make Spanish rice don’t come out quite right. The thing with Spanish rice is that it requires sauteing the rice just right in oil before adding the liquids and cooking it longer. The trick is to get the rice just right so it is not too hard or too soft. I’ve only once cooked the perfect batch of Spanish rice – and it was in Ireland for a bunch of guys who’d never had Mexican food so they had no idea what an achievement it was. The last time I made it, I somehow managed to make a mix of soggy and crunchy rice.
We discovered one cookbook, however, that offers up the perfect recipes in both English and Spanish. It is named aptly enough “Mexican Cooking Made Easy” and it includes a mix of traditional Mexican fare as well as some more Americanized menus such as tamale pie. It’s one of those recipe books that has been used often enough to make the plastic cover that comes on it quite handy. Here are a few of our favorites that capture the flavors of my grandmother’s home cooking.
Enchiladas
1 lb. ground beef
1 c. diced onions
½ tsp. chili powder
¼ tsp. ground cumin
¼ tsp. ground oregano
¼ tsp. salt
3 c. enchilada sauce – recipe follows (canned enchilada sauce can be substituted)
8 large flour tortillas
2 c. shredded cheese (cheddar or Monterey jack)
1 can whole black olives, pitted
Cook the hamburger and onion in a skillet over medium heat until no longer pink. Add in chili powder, cumin, oregano and salt to taste. Add more to taste. Other meats can be substituted, such as shredded beef or chicken.
Once the meat mixture is done, heat through the tortillas one at a time. Place the tortilla flat in a casserole dish, filling it with some of the meat mixture, cheese and olives. Add sauce and then roll it up. Repeat. When the dish is full, add enchilada sauce to the top of the enchiladas and sprinkle with cheese. Bake in the oven at 350 degrees for 15 minutes. Serve with rice.
Enchilada sauce
Follwing recipes courtesy of “Mexican Cooking Made Easy” by Diane Soliz-Martese
3 ½ c. tomato sauce
½ c. chopped onions
1 tbsp. chili powder
1 tsp. paprika
½ tsp. salt
¼ tsp. ground cumin
¼ tsp ground oregano
1 garlic clove
½ c. shredded cheddar
Stir all ingredients except the cheese in a pan for 10 min. over medium heat. Add cheese and reduce heat. Simmer uncovered for 10 min. Stir occasionally so cheese does not stick. Serve warm on enchiladas or use with tamales, burritos or eggs.
El Zorro’s Spanish Rice
1 c. long-grain rice
2 tbsp. oil
½ c. chopped onions
1 garlic clove, minced
1 tsp. salt
2 tomatoes chopped
1 tbsp. chopped parsley
1 c. chicken broth
1 c. water
½ c. tomato sauce
Heat 2 tbsp. oil in a skillet over medium heat. Add rice and saute about 15 min., until lightly brown. Add onion and garlic and cook until rice is golden brown. Add salt, tomatoes, parsley and liquids and bring to a boil. Reduce the heat, cover and simmer for 30 min. until liquid is absorbed and rice is tender. Add water if needed.
