Homemade Enchiladas and Red Sauce

This is a recipe for homemade enchiladas and sauce (Enchiladas con Salsa Roja Casera) I got from a friend, who just happens to be the best cook I know.

She’s from Michoacan, Mx. They didn’t have a lot of money for meat, but everyone grew potatoes (papas), so that’s what they used for filling.

Nope. –No exact measurements. She cooks by taste and experience, so this is all the recipe you get.

You’ll also notice that these aren’t smothered in sauce and cheese like the enchiladas most people around here grew up with.

Basic enchilada ingredients
Corn tortillas
3-4 red potatoes
3-4 dried California chilies
1-2 dried pasilla chilies
garlic -1/2 clove
4-5 tomatoes
1 med-large white onion, finely chopped
1-2 Serrano chilies
sour cream
cotija cheese -crumbled
pork rinds
hot dogs served on the side

Boil the pasilla and California peppers until soft. About 15min -Reserve water
Allow them to cool then remove all the seeds, ribs and stems.
Blend with salt and 1/2 clove of garlic, adding a little of the water you boiled the peppers in. –Keep it saucy but fairly thick.

Boil the potatoes until soft. Allow them to cool, peel, and mash them with salt.

Make the red sauce by blending 4-5 large tomatoes, 1-2 serranos, and a little water, salt, and oregano.

Pour into a wide bowl or pan and add the finely chopped onion and one bunch of chopped cilantro. (Let it sit for a few minutes to allow the flavors to meld.)

Heat a pan with cooking canola oil (Manteca works) until the oil starts to shimmer.

Dip the tortillas in the red sauce and lay in hot oil add the potatoes and pepper sauce to the center. Use a spatula to fold each side in, overlapping in the middle. Let it fry for about 1 minute on each side.

Make diagonal slices in the hot dogs and cook them in the same oil.

While that’s finishing shred some lettuce or use the pre-shredded kind (my way)

Serve enchiladas with sour cream, cheese, shredded lettuce and pork cracklings. (and Tapatio)
Add one hot dog to each plate.

Toxic Tonic Water

Yep, you read that right. It says “diet tonic water.”
diet tonic water label

Life is full of surprises.

I didn’t know that tonic water had any calories.

Until now I wasn’t aware that tonic water required sweetening. — But since it contains quinine, which is incredibly bitter, I guess you would need to do something.
–So what the hell, why not add a known carcinogen?

But last and certainly not least, the label:

“Use of this product may be hazardous to your health.
This product contains saccharin, which has been determined to cause cancer in laboratory animals.”

Doesn’t that leave you with an almost uncontrollable urge to run right out and drink tap water?

There are times when I wish they’d go back to the fine print that you couldn’t read without a jeweler’s loupe.

Green Tomato Cake

Green tomato cake.

2 1/4 cups granulated sugar
1 cup vegetable oil
3 eggs
2 tsp vanilla
3 cups flour
1tsp salt
1 tsp baking powder
1tsp cinnamon
1/2tsp nutmeg
1cup coarsely chopped pecans
1cup raisins
21/2 cups diced green tomatoes

Preheat oven to 350° F
While the oven is heating get a large mixing bowl and beat sugar, oil, eggs, and vanilla until smooth.
In another bowl sift together flour, salt, baking powder, cinnamon and nutmeg and slowly add to the bowl with egg mixture beating until well mixed.
Then, with a large wooden spoon, stir in pecans, raisins, and tomatoes.
Pour into a greased 9×13 pan and bake about one hour, until the top is browned and a toothpick comes out clean.

Remove from oven and let cool on a rack.

Top with Browned Butter Icing:

1/2 cup (1 stick) butter
1 cup confectioners’ sugar
In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners’ sugar until smooth.

Jack Daniel’s Fudge

Jack Daniel’s Fudge

Two pounds of powdered sugar
12oz Semi-sweet chocolate
One cup Jack Daniels

Stir the whiskey into the sugar (it gets fairly stiff)
Melt the chocolate chips in the microwave and add to the sugar mixture.
Pour it into a lightly greased pan. Put it in the fridge for about a half an hour.

That’s all it takes to turn this
fudge ingredients

Into this. 🙂
jack daniel's fudge

I used Jim Beam Honey instead of Jack because that’s all the whiskey I had in the house -I’m a Tequila drinker- so it’s not quite as good as I expected, but I notice everyone keeps coming back for more.

Poisson Cru — South Pacific Ceviche

Poisson Cru
About a pound of yellowfin or Ahi tuna in 1-inch cubes
1/2 small yellow onion -very thinly sliced
2 med to large tomatoes – medium dice
1 large seedless cucumber – medium dice
1 shredded carrot -buy a small bag of pre-shredded. It’s so much easier.
7 or 8 limes for juice
1/2 can coconut milk -8 oz unsweetened-

Soak the tuna chunks in a bowl of lightly salted water while you cut the tomatoes, onion, cucumber, and carrot.
After 15 minutes or so remove the tuna from the salt water, rinse well and place in a large salad bowl.
Add the lime juice and leave the fish to marinate for a few minutes.
Pour off about ½ of the juice then add the vegetables and toss together with the fish.
Pour the coconut milk over the salad and add salt and pepper to taste.
Serve with white rice.

This is a very common salad in the South Pacific.

Here is another recipe on A Taste of Tahiti.


As for that half a can of coconut milk. Pour it in a tall glass along with a small can on pinapple juice and about the same amount of orange juice. Add a shot of decent rum mix well add ice and top with fresh nutmeg and you’ve got yourself a Pain Killer.  –The original Pusser’s Pain Killer was supposedly invented at the Soggy Dollar Bar on Jost Van Dyke in the BVI.

“The correct concoction of premium dark rum, cream of coconut, pineapple and orange juice (proportions are secret), topped with fresh grated Grenadian nutmeg makes the swim (no dock) to the Soggy Dollar Bar worth the effort.”


Who Counts Calories? Cookbook

I have a penchant for regional cookbooks, mostly small wraps item, usually self published.

The recipes are usually, simple and relatively quick to make, with ingredients you can find in a normal supermarket. Unlike my favorite recipe for Lagman that calls for 3oz of “mutton suet.” –Let’s see you find that at your friendly neighborhood Albertson’s.
“Who counts calories? We don’t” is a small spiral bound cookbook by the 1978 Costume Contest Committee of Western Welcome Community Club.
cover of who counts calories


In my attempt to make the easiest, most fattening things first, here are a couple of dip recipes I recently tried. (click on image to read.)
dilly dip and bean dip recipes
The bit about not counting calories isn’t a joke. These women would add sour cream to their sour cream.

The bean dip is really good with tortilla chips, but, to me, the dilly dip with carrots was just okay. -Don’t get me wrong, it all got eaten. The bowl was practically licked clean, but I wasn’t impressed. Maybe if I added hot sauce? or used it as a sauce for salmon. — Okay, I’ve just come up with plan “B.”


Side note: It’s pronounced samon not salmon. The word is French and the L is silent.
Getting on with post; it can sometimes be difficult to figure out where a self-published book comes from, but I’m reasonably certain that this booklet is from Lake Havasu. –This article in The San Bernardino County Sun references the “Western Welcome Community Club.”

” the numbe’r of Lake Havasu City families participating in the contest is increasing every year, according Elrose Dussault, contest chairman for the sponsoring Western Welcome Community Club. The contumes are homemade and the contest is only open to Lake Havasu City residents.”

Sounds like fun, but do you think that maybe the paper needed an editor?