Archives for posts with tag: Salsa

Since moving to the UK, I have always been forced (for lack of a better word) to create my own Tex Mex deliciousness. I’m not fond of the El Paso or Discovery brands that line the shelves of the UK supermarkets. Most of those “authentic brands” are made in Denmark, not Texas or Mexico. Thankfully, we are able to source our own ingredients to make as close to traditional Mexican and Tex Mex as possible.

Last night’s meal, while originally going to be tacos, turned into a platter of healthy, tasty goodness: shredded chicken breast (from a leftover roast chicken), homemade black beans, homemade salsa, a tortilla and Total Greek Yoghurt (in lieu of sour cream). The sour cream in the UK is more of a pouring cream vs the sour cream in the states which is set. I find that Total Greek Yoghurt is closer to the US style of sour cream, just as tasty and much healthier.

Tasty Tex Mex

So, not only was our Tex Mex creation good for the waistline, it was also easy to make and easy on the pocketbook.

* I am reviewing Total Greek Yoghurt in a series of posts. I am not being paid to do so, but have been sent the yoghurt free of charge from Total. These views are my own. *

This was a weekend for make ahead food for the freezer.  It was also a weekend for testing and practicing.  We tested and practiced corn tortillas, pancakes and pastry (but I’ll get to the pancakes pastry later).

One of my very favorite foods is Mexican food and enchiladas are one of my favorite meals in that category. We set out making corn tortillas to be used with the enchiladas, but that didn’t exactly happen.  I’m not sure if was because the Masa Harina was past it’s best by date or we haven’t perfected the recipe yet, but they didn’t come out flexible enough to wrap up for enchiladas.  No worries though, they’ll be perfect for huevos rancheros. I did however practice and perfect my rolling technique and the use of the electric crepe pan in lieu of a comal.

Next up, the red sauce… we made loads as it’s perfect as enchilada sauce or hot salsa on its own.

Since enchiladas were on the menu for dinner, we couldn’t give up.  Store bought flour tortillas would have to do.

We stuffed them with leftover roast chicken and cheese, slathered them with the sauce and covered that with grated cheddar (although we really should have been using Monterey Jack).

Not quite authentic, but tasty nonetheless.  This just gives us an excuse to keep practicing… yum!

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