musings, mutterings, and creative muddle. . .

Friday, May 28, 2010

Foodie Friday: Enchiladas & Troyaritas

Memorial Weekend, around here, is traditionally when we celebrate my Birthday. . . works out perfectly with that extra day tacked on for recovery.  I really don't need to go into detail, do I?  This weekend will be no exception and is turning into one of the more organized, and larger, parties to date.

Since moving to Southeast Kansas, we also take in the Chautauqua Blues Festival in Sedan, KS on Sunday and it really makes for a fun-filled, music-motivated, and memorable time.  Good Friends - Good Food - Good Fun.  That's what Memorial Weekend is all about!

In honor of celebrating, I thought I'd share a Texmex kind of meal - including the infamous Troyarita.  This ought to keep your celebration going hot-hot-hot!

Since you will want to stay well-hydrated while making Choose-Your-Meat-Enchiladas, we'll start with. . .


6 oz frozen lemonade or limeade
2 Tbsp Real Lemon
2 Tbsp Real Lime
1-1/2 cups Tequila (don't go cheap-cheap. . but no reason to break the bank, either)
1/2 cup Triple Sec
1/3 bottle of plain ol' ordinary, nothing-fancy, cheap-as-you-can-get-it beer

Ice and or water
Sugar - optional to taste

Yes.  Beer.  Seriously.  No.  I'm not kidding.  And don't even think about not adding it- you most definitely WILL miss it!

Okey-dokey.  Dump it all into a heavy-duty blender as listed up there.  Add a combination of water and ice to fill blender and let 'er go until slushy.  Taste - add sugar and blend through if desired.  Serve immediately in whatever glass you choose-  margarita, beer mug, martini glass. . . straight from the blender pitcher with a straw.  Really is your choice.

Have leftover Troyarita (gasp!) or want to make it ahead?  Put the drink mixture into a freezer-safe plastic container and store in your freezer.  We actually have some cereal containers that work well for this.  Each one holds two batches.  We make ahead for the party, store in the freezer until party-time, then keep iced in a cooler.  Works VERY well!).  In fact, the Troyaritas you see in the cobalt-swirled martini glasses above came from the freezer.  Cold and slushy - the best!

Now that you're cooled off, inspired, and have a Troyarita in hand - it's time for those enchiladas.

I like to use this enchilada recipe with leftover chicken, pork, or beef.  It lends itself well to all three and is a real cinch to make!  It's a culmination of a couple of recipes from a Bed and Breakfast Recipe book (no, don't think these were in the actual 'breakfast' section) and my own twist. . . of course.

Hubster had grilled up some tasty porkloins earlier in the week and as it was too much the first time around, we dressed it up and used it in the enchilada recipe.  Quite delectable indeed!

We took our leftover grilled pork loin, diced it up. . .

added the diced onions and some diced green pepper. . . 

and warmed it over medium heat with fresh juice from one lime. . . 

 a sprinkling of ground cumin, and 1 Tbsp minced fresh cilantro.  You don't have to 'preheat' the meat or 'saute' the vegetables, but we prefer it this way if time allows.  To make this meal super-quick, you can use canned chicken.  But I don't think I would recommend Spam or any other canned meat:-)

Choose-Your-Meat Enchiladas

1 lb pre-cooked chicken, pork, or beef
1 can cream of onion soup
1 can tomatoes with chilis (any variety)
1-1/2 cups shredded monterrey jack-cheddar cheese
1 cup sour cream
1/4 cup diced onion and green pepper (optional)
1 Tbsp taco seasoning (or more to taste)
Flour tortillas
Salsa or Picante Sauce

Preheat over to 350 degrees.

Combine all ingredients, except last two, until well blended. 

Prepare a 9 x 13 baking dish by spraying with cooking oil then spreading a thin layer of your salsa or picante sauce on the bottom.

Holding a tortilla in one hand. . .

 using a serving spoon in the other hand to scoop about 3/4 - 1 cup of filling and place down the middle of your large flour tortilla.  (Use less filling if using smaller tortillas.)

Roll one side around the filling, kind of tucking it under and making it snug against the filling,

then take the opposite side, roll it over and place 'seam' side down in your prepared pan. 

Continue until all filling is used - we typically get 5-6 servings out of this recipe.

Cover enchiladas with salsa or picante sauce, using a spoon to spread over the top,

and bake for 30 minutes.  Enchiladas are done when edges are golden, and liquid in bottom is bubbly.  Let sit for 5-10 minutes before serving.

If you are reheating enchilada leftovers - we recommend you cut each enchilada into 1/4's before microwaving.  Heats much more thoroughly, with less time, and without overcooking the tortilla edges.

Have Cool-Hot kind of weekend ~

Robin Z

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