Enchiladas with Pork Sauce

Score! Went to the store with a wide open menu plan as I never know what is going to be available and low and behold they had ground pork and it was only $0.99 a pound. A pound of pork has not cost less than $2 since I was in college a hundred years ago. Less than a dollar I don't think has ever existed in my life. With limitations on meat purchases to two, I bought two.

Standing in the store wondering what I wanted to cook with pork then became the problem. Here I am standing with my basket staring at my package of pork. People must have thought I was off. Hey, these are trying times. Chill. Already had Porky Rice - a budget friendly meat stretching meal, Pork Burritos - not a meat stretching meal nor very good, Pork Potstickers - don't have wonton wrappers, and Pork Burgers - not meat stretching but very yummy.

Glancing over from the meat isle to the cheese isle, dinner plans formed. Cheese enchiladas with pork meat gravy. Pork gravy served a couple of purposes, 1) cheese enchiladas, a house favorite, will be served again as a dinner, 2) using meat in the gravy will allow the meat to be used sparingly and if stingy on the gravy could make close to a weeks worth of enchiladas (breakfast here we come) and 3) a new recipe will be created. Hopefully the pork gravy will fare better than the Pork Fideo.

Instructions:
Enchiladas with Pork Sauce was a combination of Cheese Enchiladas for the filling along with Beef Enchiladas for the taco meat. Instead of the taco meat being used as the filling for the enchiladas, the meat is added to the gravy in a two to one ratio. For example, the red gravy makes about three cups of gravy so it is mixed with about one and half cups of meat. The rest of the meat is saved for additional meal usage later or additional gravy mix as the gravy freezes and reheats fabulously.

Scaled for Likability: Good
What can I say, I like plain cheese enchiladas. If I was not biased to plain cheese enchiladas, these like the beef enchiladas would have been great. In fact, I liked the taco meat gravy more than the taco meat filling.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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