Easy to make with a few pantry staples, entomatadas are similar to enchiladas. They contain similar ingredients; tortillas and a crumbly cheese filling. This recipe allows room for personalization too. Add whichever filling you fancy; cheese, beans or a protein. It's up to you. Recipe courtesy of Mexican Please
Pineapple's place in savory food is often, rightfully up for debate. We know this much; pineapple belongs in tacos al pastor. Packed with flavor, these pork tacos make for perfect spring or summer grilling. Recipe courtesy of Pati Jinich
Joe Gracey on these enchiladas: "Enchiladas… are a part of all Mexican regional cooking, but each area’s enchiladas are different, with different peppers, sauces, and fillings determined by local custom, climate, and produce. The Texas enchilada (… Texas does have its own unique, valid form of 'Mexican' food… ) is a corn tortilla wrapped around a cheese or meat filling and heated in a red chile sauce. Unfortunately, over the years it has tended to devolve into what I call the 'truck stop enchilada', which usually means corn tortillas stuffed with ground beef and covered in canned beef chili and tons of yellow Cheddar cheese from Wisconsin. I love Wisconsin Cheddar and I also make my own fabulous Texas chili con carne… but to put them into an enchilada dish is to misuse both with unfortunate results, both culinarily and digestively. I remember when in my DJ days in the early '70s Ry Cooder came to Austin to do a concert on the UT campus and I took him out to eat Tex-Mex at one of the '50's style joints in town. He got one of those big ol' giant platefuls of truck stop enchiladas with rice and refried beans and it was all he could do to go onstage that night for the massive stone lump in his stomach."
"A good 'real' Texas enchilada uses a light flavored, decent white Mexican cheese or a Monterey Jack, and not a whole lot of it, and a red pepper chile sauce with no meat in it. Filling, yes, but also digestible."
Good chicken stock will improve this dish. Better yet is Gracey's Mexican-Style Chicken Broth.
A hint of smokiness and heat from chipotle chiles in adobo sauce and chili powder turn your classic shepherd's pie into something new and exciting, all while maintaining those hominess of comfort food.This recipe by JeanMarie Brownson was originally published in the Chicago Tribune.
Making a burrito isn't as labor-intensive as you think, especially because most of the ingredients can be bought ready-made at the store — salsa, guacamole, canned beans, and in this case, even cooked shrimp, if you're feeling particularly, ahem, lazy.
But if you're going to make something from scratch here, I would insist on the salsa. You don't even need to chop anything for this one; just throw everything into a food processor and you'll have a fresher-tasting salsa than anything store-bought, with a balance of tanginess and heat that will make this burrito something special.
Click here to see 6 Burrito Recipes: Simple or Sophisticated, You Decide.