Weather: 34 degrees. Orange glow of sunset, clear skies.
What I’m listening to: Rio - Music from the Motion Picture
One of the things I miss most about California is the Mexican food. When we were in college in San Diego, we had authentic Baja-style Mexican food several times a week. And wherever we lived in California after that, we tried to find the best Mexican places (best=most like San Diego). Although I’ve always enjoyed making Mexican food at home, it was just as easy to go grab carne asada street tacos or a big burrito at the five good restaurants or taco stands nearby. The most difficult thing about that was deciding which excellent Mexican place to go to. It’s California comfort food.
Now that we live 3,700 miles from Baja, this sort of Mexican cuisine is nearly impossible to find (I say nearly because I haven’t given up hope). Now is the time for me to stand in the gap and make Mexican food in my own cocina before my family dies of deprivation and depression from lack of the exquisite goodness that is a good plate of enchiladas.
The real money in this recipe is the homemade sauce. If you can make this, you can have it on hand for any recipe that calls for red enchilada sauce – soups, huevos rancheros, wet burritos, your favorite enchilada recipe, etc. It’s so delicious and simple, you won’t want to use a canned sauce ever again. And, you can customize it to suit your tastes and your family by adjusting the spice level. Serve with some sour cream, fresh cilantro, and/or avocado slices.