"Vegetarian?!? Why the hell would I eat something like that?" Hey dummy. You want to make it because 'vegetarian' is another one of those buzzwords chicks dig. Plus these are plenty good without meat. Also be sure to mention that you made these from 'scratch.' That will score you some major points. Points, not
sustenance, is the name of the game when it comes to cooking. Top
ramen is
sustenance (barely) but scores you no points. Scratch vegetarian enchiladas sounds pretty good now doesn't it? Let's begin:
The filling is the first step and involves this shit here. The olives are optional but from my personal experience the ladies love the olives. Once again I can't explain it; it just is. "This doesn't sound very authentic." Fuck you. We live in America not Mexico. The great thing about this country is that we steal ideas from other countries "Americanize" them and make them better. The filling is a product of the industrial machine; the sauce which comes later is "moi
authenticos" dickhead. It's the best of both worlds like that confusing video you found in your uncle's closet as a kid.
Saute the onions and garlic first in a little vegetable oil until they are fragrant and translucent but not mushy. At this point you can add some spices to cook into the onions for a few minutes but our sauce is going to be so
slammin' that we want our filling to be kind of bland so we don't draw any attention away from the sauce. Add your black beans and let them meld for a few minutes. Remove from heat.
We added our corn and olives and now we want to add this much cilantro. Cilantro is really cheap and is a great kick in the pants for all
american-
mexican dishes. Just be sure you
de-stem it and chop it finely. When you are in the produce section watch out for flat leaf
parsley; it is fool's gold. Set mixture aside.
Time to make the sauce. Okay I had to use fresh
tomatoes this time. I found out I was out of cans of tomato sauce after I started this and did not want to go to the store even though it is only two blocks away. Plus I am out of food stamps already. So I boiled three tomatoes and once the skins split I
transferred them into cold water
de-
skinned them and then mashed them up and simmered them for 20 min. Fuck that. Go to the fucking store and get the tomato sauce can. "Is that a baby bottle in the background. Do you actually have a kid?!?" Well your mom was over last night trying to pin that kid on me but I told that bitch to take me to Maury.
Put 2
tbl vegetable oil in a large sauce pan over med-low heat. After it heats up whisk in 2
tbl flour until it looks like this (about a minute or two).
Now here is the shocker (not THAT shocker you sicko): toss in 1/4c chili powder, 1tsp oregano, 1tsp cumin, and 1tsp
old bay for good measure. Now there are two main types of chili powder. I think the best way to do this is use 1/8c of the normal stuff and 1/8c of the new
mexican chili powder. It adds that flavor you are always trying to nail down
. When you add all these spices your mixture is going to resemble something that came out of a sick dog but that's
ok just stir it constantly for a few minutes.
Slowly add 1 can tomato sauce and 1 1/2c water and whisk until it has become one with the flour and spices. Add some salt and simmer for 10-15 min. "Wait. Why did I go through all this trouble to make enchilada sauce? Can't I just buy it in a can at the supermarket?" Good thinking genius. Too bad they all taste like shit. But go ahead and try it you lazy sack of crap.
By this time you should have already grated an
assload of cheddar cheese or knowing you, opened two packs of
american cheese slices. Spread some of the sauce on the bottom of a greased casserole dish and roll your enchiladas as shown.
If you have extra filling you can just spread it on top and then cover that bad boy with cheesy goodness. Oh yeah!
Now put the rest of your sauce all over everything. Try to spread it on evenly. I know; it's hard.
Shabam! 350 deg and 35-40 minutes later you got yourself an express ticket to love city. You are welcome.
The filling is the first step and involves this shit here. The olives are optional but from my personal experience the ladies love the olives. Once again I can't explain it; it just is. "This doesn't sound very authentic." Fuck you. We live in America not Mexico. The great thing about this country is that we steal ideas from other countries "Americanize" them and make them better. The filling is a product of the industrial machine; the sauce which comes later is "moi authenticos" dickhead. It's the best of both worlds like that confusing video you found in your uncle's closet as a kid.
Saute the onions and garlic first in a little vegetable oil until they are fragrant and translucent but not mushy. At this point you can add some spices to cook into the onions for a few minutes but our sauce is going to be so slammin' that we want our filling to be kind of bland so we don't draw any attention away from the sauce. Add your black beans and let them meld for a few minutes. Remove from heat.
We added our corn and olives and now we want to add this much cilantro. Cilantro is really cheap and is a great kick in the pants for all american-mexican dishes. Just be sure you de-stem it and chop it finely. When you are in the produce section watch out for flat leaf parsley; it is fool's gold. Set mixture aside.
Time to make the sauce. Okay I had to use fresh tomatoes this time. I found out I was out of cans of tomato sauce after I started this and did not want to go to the store even though it is only two blocks away. Plus I am out of food stamps already. So I boiled three tomatoes and once the skins split I transferred them into cold water de-skinned them and then mashed them up and simmered them for 20 min. Fuck that. Go to the fucking store and get the tomato sauce can. "Is that a baby bottle in the background. Do you actually have a kid?!?" Well your mom was over last night trying to pin that kid on me but I told that bitch to take me to Maury.
Put 2tbl vegetable oil in a large sauce pan over med-low heat. After it heats up whisk in 2tbl flour until it looks like this (about a minute or two).
Now here is the shocker (not THAT shocker you sicko): toss in 1/4c chili powder, 1tsp oregano, 1tsp cumin, and 1tsp old bay for good measure. Now there are two main types of chili powder. I think the best way to do this is use 1/8c of the normal stuff and 1/8c of the new mexican chili powder. It adds that flavor you are always trying to nail down. When you add all these spices your mixture is going to resemble something that came out of a sick dog but that's ok just stir it constantly for a few minutes.
Slowly add 1 can tomato sauce and 1 1/2c water and whisk until it has become one with the flour and spices. Add some salt and simmer for 10-15 min. "Wait. Why did I go through all this trouble to make enchilada sauce? Can't I just buy it in a can at the supermarket?" Good thinking genius. Too bad they all taste like shit. But go ahead and try it you lazy sack of crap.
By this time you should have already grated an assload of cheddar cheese or knowing you, opened two packs of american cheese slices. Spread some of the sauce on the bottom of a greased casserole dish and roll your enchiladas as shown.
If you have extra filling you can just spread it on top and then cover that bad boy with cheesy goodness. Oh yeah!
Now put the rest of your sauce all over everything. Try to spread it on evenly. I know; it's hard.
Shabam! 350 deg and 35-40 minutes later you got yourself an express ticket to love city. You are welcome.
7 comments:
I tried this sauce last night. I can't follow a recipie without adding something, so I put a tsp. of cocoa. It was great. Unfortunatly I put in on cheese & onion enchilada's and I guess I should have cooked the onions first, the oven didn't soften them. It tasted good but I don't like the texture of crisp onion in my enchilada.
Blast from the past! I enjoy fresh onion in mexican food but only white. Glad the sauce worked out for you.
I made this the other night, but I used some chicken broth instead of water & added garlic. My family inhaled it. Thanks!
Great idea. I use vegetable broth sometimes as well.
I love it when you talk dirty.
What size can of tomato sauce? I've made it with a 14oz can but wanted to be sure.
Thank you! This sauce rocks!
14oz is fine. You are very welcome. Welcome to the world of "fuck that canned enchilada sauce."
Post a Comment