Official News Magazine of the Diocese of Spokane
Deacon Eric Meisfjord, Editor
P.O. Box 48, Spokane WA 99210
(509) 358-7340; FAX: (509) 358-7302
The Liturgical Cookbook: Mom, thanks for the memories, and the enchiladas
by Sierra Lawrence, for the Inland Register
(From the May 24, 2001 edition of the Inland Register)
It’s funny how time changes the way we view our mothers. First, we almost worship Mom. She is the source of all that makes us safe, healthy, and comfortable. Then, we get a taste for independence, and want to wander away, only to run back to her shelter when we are afraid and need comforting.
As teenagers, we have a love/hate relationship with Mom. She cramps our style — “Mom, don’t kiss me in front of my friends, you’re embarrassing me.” “Mom, drop me off here, not in front of school!”
We resist her life lessons because we know it all. Finally, we come around full circle to appreciating our mother. She is a source of wisdom and love, warmth, security, and strength.
Through it all, one thing is constant. We love her cooking. (Okay, not the liver and onions.) We all remember that one dish that Mom made so well. (Well, some of you even loved the liver and onions....)
My mother makes a fantastic enchilada. Of course, it fits my mother. She’s spicy, warm and makes me feel good. So here is my mom’s recipe for enchiladas. Late for Mother’s Day, maybe, but appreciating Mom is always in season. ˇBuen provecho!
1 small can of green chiles
1 small can of sliced olives
2 10 oz. cans of enchilada sauce (Old El Paso is a good brand available in Spokane)
1 lb. Monterey jack cheese, shredded
1/2 lb. ground beef
1 small onion, diced
1/2 of a 14 oz. can of diced stewed tomatoes, cut up even smaller and drained
8-12 white corn tortillas (my favorite brand is Guerrero’s)
Preheat the oven to 350 degrees. In a 12-inch frying pan fry the ground beef until brown. Drain the fat, and add the diced, frying the onion until clear and starting to brown. Add 1/2 the can of green chiles, 1/3 to 1/2 of a can of the enchilada sauce, and 1/2 of the can of the diced stewed tomatoes. Let simmer on medium-low heat about 5 minutes.
While the ground beef is browning, fill an omelet pan 1/2 full with oil, and heat on medium to medium high. Dip one tortilla at a time in the hot oil, just to soften, until the tortilla gets bubbles, and remove. Drain the tortilla on a paper towel. Do this with the remaining tortillas. Then, dip each tortilla, one at a time, in a frying pan of slowly simmering enchilada sauce (the rest of the can — open and use the other can if you run out, but save about 1/4 cup of the sauce) and lay the tortilla in a 9x12 pan and fill with about two spoonfuls of beef mixture, sprinkle with green chiles, sliced olives, and cheese. Roll up the tortilla and lay the next tortilla half way over the first one, fill and roll up, and lay it next to the first tortilla.
Continue to do this until you fill the pan. When you get to the end of the pan, you can line up enchiladas on the sides if you have more tortillas and beef mixture.
Pour the remaining enchilada sauce over the rolled and nestled enchiladas, and sprinkle with more Monterey Jack cheese, and any remaining olives and green chiles. Bake the enchiladas until the cheese is melted and bubbly. Serve warm with refried beans and rice, and a tossed green salad.
(If you have a great recipe that celebrates a Holy Day or a special time during the liturgical year — even Ordinary Time is a great time to eat good food — send it in to the Inland Register, attention Liturgical Cookbook, P.O. Box 48, Spokane, WA 99210-0048.)
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