Posts Tagged ‘enchiladas’

Weather, or not

March 10, 2022

Looks like weather. Whether we get weather remains to be seen.

The best thing about riding trails on a cool, gloomy Thursday is that you will not have much company.

Herself’s elder sis and one of their longtime pals flew into town yesterday for a weeklong visit. I whipped up too much grub — turkey enchiladas in red chile, turkey tacos with homemade salsa fresca, and Mexican rice — and this morning I felt the need to balance my caloric budget. So I kitted up, grabbed the Voodoo Nakisi, and rolled out.

Water you doing up there?

The forecast called for wind and snow, which is why I decided to log a little dirt time on the Elena Gallegos trails, just in case they turn into ice rinks, mudslides, and/or drainage channels. The NWS did not sound particularly confident in its prediction, but hey, even a blind dog finds a Milk-Bone now and then.

I exchanged compliments with a couple cheerful hikers early on as we took different routes around the same rockpile. A third reluctantly stepped aside for me as I cranked cautiously up a sketchy bit of Trail 341 that most double-boinger types ride as a descent.

Putting a foot down and waving her through, I explained that I hadn’t ridden this section in a while and was likely to intercourse the penguin right about where she was standing. She complied and trudged on down the trail, mumbling something about having been denied “a little entertainment.”

She didn’t miss much. I cleaned that sumbitch right up to the rock garden just below where 341 intersects with the Pino Trail. That obstacle has me completely buffaloed. I nearly rolled the dice but figured that I’d been lucky so far and didn’t need to break any bones with the womenfolk off raiding The Duck! City’s thrift stores for their eBay empires.

Made it home without incident, tossed a light lunch down the gullet, and started a pot of posole for the evening meal, when Herself the Elder joined the throng.

I am seriously outnumbered here. Why, I can hardly hear the voices in my head.

Seeing red

November 15, 2020

Turkey enchiladas in red chile after somebody’s been at ’em.

Even though we’ve mostly been steering clear of restaurants since March because, well, y’know, PLAGUE, an’ stuff, we eat quite a bit of Mexican food.

It’s not pro Mexican food, mind you. Category 3 at best. I missed my start time and will never catch the likes of Lucy Martinez, the enchilada-slinging mother of my old hermanos Larry and Jim.

Lucy could whip up a few platillos de comida mexicana in less time than it takes me to remember where I left my spatula. And while holding up her end of a rambling chat with a kitchen full of stuporous pendejos fresh from an long night of questionable behavior, too.

I may be slow, but I do get there, eventually. My green chile sauce is serviceable (as far as Irish green goes, anyway), but my red sauce is still hit and miss. The recipe I’ve been most successful with is this one, from the Santa Fe School of Cooking.

Last night I had a bunch of filling that didn’t get used in the previous evening’s turkey tacos, but I didn’t feel like a second round of tacos. So, boom, enchiladas it was.

I started with a 50-50 mix of Hatch chile powders (hot and mild), and recalling that I undersimmered my last batch of sauce, leaving it a little thin, I oversimmered it this time and had to add a little water to loosen it up a tad. Live and learn, they say. Riiiiiiight.

After the foil-covered Pyrex spent 20 minutes in the oven at 350° I topped the enchiladas with grated Kellygold Skellig, and gave ’em a few minutes under the broiler. Yum, yum, gimme some. Sides included potatoes roasted in red chile (another Santa Fe School of Cooking recipe) and a green salad.

The best part? Leftovers.

By request: Cycling and foodie things

January 25, 2012
The FridgeaDog

Leftovers — they're what's for dinner. And breakfast. And lunch. Annnnd dinner. ...

Egad. Eighteen degrees with a high of 57 forecast. That sort of thing is a shock to the system. It’s also SOP in Colorado. The trick is finding the sweet spot for a longish bike ride in that temperature range. That, and trying to stay out of the wind.

I’ve been road testing bikes again — a Pashley Clubman and a Bike Friday New World Tourist — but I feel like riding one of my own machines today, maybe the Voodoo Nakisi MonsterCrosser®.

The thing is a tank but it’s become my go-to bike for some reason. The 700×38 rubber suits pavement, gravel and single-track alike, and the low end of 22×26 means I can climb a tree if being chased by an angry reader.

Speaking of angry readers, James wants “more cycling and foodie things, less politics.” We’ve covered cycling, so let’s move on to foodie things.

I’ve been trying to stretch the food dollar lately, having bid adios to Los Zopilotes de San Diego. And it ain’t easy, because I dearly love to commit eating.

Pork chops are a fave, and the other day I pulled a pound and a half of same from the freezer to thaw. But I got to thinking that a pork chop disappears pretty damn’ fast, as in during one meal, unless you’re a nibbler, which I am not.

Enchiladas, beans and posole

Leftover enchiladas, beans and posole. Much more of this sort of eating and Tom Tancredo will demand that I produce a birth certificate or be deported. Hah! Slipped some politics in there, didn't I?

So I diced a pound of the chops and made a pot of posole, which inspired the cooking of a pot of pintos with chipotle and the assembly of some sausage-and-cheddar enchiladas in red chile sauce. We’re still eating on that mess — in fact, Herself brown-bagged a small container of leftovers to work for lunch.

The remaining red sauce, beans and sausage, meanwhile, will get turned into tonight’s dinner of sausage-and-bean burritos smothered in red with a side of posole and salad.

And that half-pound of pork that didn’t make it into the posole? It was featured in last night’s nuclear kung pao pork with rice. The leftovers from that will be my lunch today.

So there you have it. How to stretch your swine into a fine line, by Chef Dog. Bon appétit.