Pork Rancheros Enchiladas

Did you notice two days ago there was a missing post? That would be because two days ago a huge pot of Mexican taco meat was made using ground pork and yours truly forgot to take a picture of the resulting meal. Pork burritos. Made almost the same as beef burritos but with some variations to accent the pork flavorings. White flour tortilla instead of spinach, no beans, Spanish rice, Pepper Jack Cheese instead of Colby Jack, lettuce, and salsa. They were not half bad. Not as good as ground beef but would work again as a substitute for beef again. Especially since pork is way, way cheaper than beef.

Tonight with still loads of pork taco meat in the fridge, I decided to get crazy and go way out of the normal by making Pork Ranchero Enchiladas. Made in the microwave, the whole meal came together in less than 10 minutes.

Ingredients:
Corn tortillas
Pork taco meat
Ranchero sauce
Monterrey Jack cheese

Instructions:
Blend rachero sauce to a puree.

Warm corn tortillas in microwave until pliable. Fill with taco meat and place on plate seem side down. Sprinkle with cheese and top with warmed ranchero sauce. Warm in microwave until cheese melts.

Scaled for Likability: Good
Again, it was the pork. Ranchero enchiladas would have been better with beef or even shredded chicken. There is something about the pork that is just not quite right.

The ranchero sauce on the other hand was a wonderful alternative to red sauce (with or without meat) or green sauce. Pureed was definitely the way to go as it thickened up the sauce allowing the sauce to cover the enchiladas instead of running off. I could see ranchero sauce becoming a staple sauce for enchiladas if it weren't for the time to it takes to prepare.

On a side note, remember how yesterday I told you this table was not a typical breakfast kind of table? Well, this was served for breakfast today.

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

Search This Blog