arizona enchiladas

Arizona Enchiladas

3 cups beef prepared in the dried style of Carne Seca
1/2 medium onion, minced
8 thin 8- to 10-inch flour tortillas
3 cups Chile Colorado, warmed
3 ounces Monterey jack cheese, grated
3 ounces mild Cheddar cheese, grated

Preheat oven to 350 degrees F. Grease a baking dish.

In a bowl, combine the beef with the onion. With tongs, dip a tortilla in the chile sauce to lightly coat it. Lay the tortilla on a plate, sprinkle about 6 tablespoons of the beef mixture down the center of it, and roll it up snugly. Transfer the enchilada to the baking dish. Repeat with the remaining tortillas and filling. Top the enchiladas with the remaining chile sauce and sprinkle the cheese over the sauce. Bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce and cheese are bubbly.

With a large spatula, serve 2 enchiladas per person.

If you would cure anger, do not feed it. Say to yourself I used to be angry every day then every other day now only every third or fourth day. When you reach thirty days offer a sacrifice of thanksgiving to the gods. — Epictetus

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carne adovada

Carne Adovada

Use this for a burrito filling, for stuffing sopaipillas, an enchilada filling, or spread it on Indian Fry Bread.

7 to 8 whole dried chile pods,
    seeded and de-veined
2 cloves garlic
1 teaspoon dried Mexican oregano
1 teaspoon salt
2 pounds boneless pork butt or
    shoulder, sliced thin or cubed

Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid. Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint. Add the garlic, oregano and salt. Blend until thick and smooth. Place the sliced pork in a non-reactive bowl and pour in the chile sauce. Mix the meat and marinade and cover. Refrigerate overnight.

When ready to bake, heat oven to 350 degrees F.

Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.

Long hair is considered bohemian, which may be why I grew it, but I keep it long because I love the way it feels, part cloak, part fan, part mane, part security blanket. — Marge Piercy

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