recipe: enchis on the grill

When Tony and I lived in Phoenix, we ate a lot of really great Mexican food, and we started experimenting with Mexican recipes at home. We eventually added enchiladas to our regular dinner rotation, and it's something we still eat regularly. (Tony and I call them "enchis" for short.) They're even better with a fried egg on top, a trick I picked up at one of my favorite restaurants in Phoenix.

Of course, now that the D.C. summer temperatures have reached yucky, and the humidity has reached disgusting, I haven't been turning on the oven very much. Instead, I've been trying some tried-and-true recipes on the grill, and I've had some great success so far. And I'm happy to report that enchis on the grill are just as fantastic as they are in the oven.

Enchis on the Grill

• 1 can enchilada sauce
• 4 8-inch tortillas
• 1 can refried beans
• 2 tomatoes, diced
• 2 jalapeños, diced
• several handfuls of cheddar cheese
• 4 eggs
• cilantro

Line bottom and sides of a 9x13 baking dish with non-stick foil. Pour about 1/3 of the enchilada sauce in the bottom of the pan.

Assemble the enchiladas. Spread 1/4 of the beans along the center of each tortilla. Top with tomatoes and jalapeños and other toppings of choice (such as green olives and onions). Sprinkle a handful of cheese in each enchi. Fold the enchi sides over to close them.

Flip the enchis over and place in the baking dish. Spread remaining enchilada sauce over the top of the tortillas. Add another handful of cheese on top of each enchi.

Cover top of baking dish with foil. Also cover bottom of baking dish with a piece of foil to protect it from the flame.

Grill on medium-high heat for 20 minutes. Remove foil top and grill an additional 5 minutes.

While the enchis are grilling, fry the eggs, over easy, in olive oil or butter.

With a spatula, transfer enchis to plates. Top with eggs and a handful of cilantro to taste.

Serves 4.

Note: Tony and I took the two leftover enchis for lunch the next day. And they were just as good (maybe even a little better) than the night before.

recipe: taco tuesday

Tony and I chowed down last night on tacos. We had some less-than-impressive Mexican food Saturday evening, so it was nice to have some satisfying tacos. Plus, they only take a few minutes to put together on nights we work late.  

Tacos are kind of like salads in our house. I throw salads together with whatever's growing in the garden, was on sale at the grocery store, or happens to be open in the fridge. Same with tacos. Here's the particular mix of ingredients Tony wanted on his tacos last night:

Tony's Tuesday Tacos

• 6-inch tortillas (3 per person) 
• Refried beans (half a can per person) 
• Chopped onion
• Pickled jalapenos 
• Tomato salsa
• Cheddar cheese
• Fresh cilantro

Other possible ingredients: sour cream, Tabasco, fresh chopped peppers, fresh chopped tomato, green chiles, black beans.

Heat the tortillas in a large frying pan over medium heat for a few minutes or in the microwave for 30 seconds.

Heat the refried beans on the stove.

Fill tortillas with beans. Add the veggies, salsa, cheese, and cilantro.

<3

From the archives: 

recipe: arugula pesto

dining out: el centro

I loved the cool vibe in El Centro, where Tony and I met up Saturday evening with Mike, Jen, Jamie and Jamie's lady friend, Kristen. And I liked that the waiters mash the guacamole right at the table.

The guacamole itself was probably the best part of the meal.

I ordered the veggie tacos, which were made with cactus, and the food was fine, but I think I'm a wee bit snobby about Mexican food, having lived in Arizona for three years and eaten Mexican food as God intended. For the rest of my life, I think I'll always be a little disappointed whenever I eat Mexican food on the East Coast. Tony agreed, so maybe he's become a Mexican food snob, too.

The weather was beautiful again Saturday evening, so we all made our way back to Jamie's apartment and had some cocktails on the roof. About two hours into the evening, Mike and Jen let it drop into the conversation that they GOT ENGAGED last week when they were on vacation. Hugs and toasts all around!

<3

From the archives: 

dining out: matchbox