[Wooleybooger]

Closest Spanish market to me is ~40 miles. I have to drive into the Columbus metro.

When we lived in San Antonio, La Michoacana was within 4 miles.

There are several La Michoacana stores about 10 miles from me but I've never been to them. Keep telling myself to go but it hasn't happened.

 

[PickyPrincess]

This is my go-to verde (tomatillo) sauce. And this is my go-to enchiladas verde recipe. Instead of the chile verde sauce I use the above verde sauce.

 

[Two knots]

Ok, I did it tonight…

Chicken Cutlets Breaded and Fried
with Enchilada Sauce, and Mexican Rice.
This is really very delicious😋



Enchilada Sauce Recipe:
1/2 cup chopped onion
2 large chopped garlic
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
Black pepper to taste.
1 1/2 cup chicken broth
1/2 can (of a 6oz. can) of tomato paste

directions:

Fry onions and garlic in a bit of olive oil until
lightly browned …then slide pan off flame and add
Spices and mix…then add chicken broth and tomato
Paste…put back on flame and simmer for a few minutes…

Put a generous layer of enchilada sauce on a foiled pan and put
fried chicken Cutlets on top of the enchilada sauce…
Then top with more enchilada sauce…put in 375° air fryer
(Or Regular Oven ) and bake for about 12 minutes, or so…then remove
Pan and top with White or yellow cheddar Cheese and put back in oven until
cheese melts…this will take about 4 minutes for cheese to melt.



Mexican Rice Recipe:

Mexican Rice..fry in a dry iron skillet 1 1/2 cup rice (I like Goya rice) until lightly brown, stirring constantly.Then put rice in saucepan and cover with water 1/2 inch over rice…add 1 teaspoon kosher salt..
Bring to a boil and cover pot tightly and lower flame all the way down…
Use a diffuser and simmer for 15 minutes…

While rice is cooking fry 1 cup of chopped onion, 2 cloves of chopped garlic and
A small green chopped pepper until soft and brown…then add 1 1/2 cups of chicken broth, 2 cups of prepared tomato sauce. 1 teaspoon of dried oregano. ( or dried Italian seasoning) 2 tablespoons chopped Cilantro, 2 tablespoons chopped parsley. 1 tablespoon chopped jalapeño pepper ( optional) pepper, 1/4 teaspoon of cayenne pepper, some black pepper and simmer all together for several minutes, stirring it a lot, until it thickens.

Taste for salt…( use a diffuser)
Add the rice and continue simmering everything together for several more minutes…serve. ( this is enough for six people🙄)
note: I keep a plastic bag in the freezer with chopped cilantro

this is the thickened Mexican rice sauce, before I added the rice.

 

[Two knots]

This is the chicken just out of the air fryer.

 

[Wooleybooger]

View attachment 640
This is my go-to verde (tomatillo) sauce. And this is my go-to enchiladas verde recipe. Instead of the chile verde sauce I use the above verde sauce.
View attachment 641

Only one question. Where do you get a 3lb chicken, unless your are running chickens yourself.

 

[Wooleybooger]

Ok, I did it tonight…

Chicken Cutlets Breaded and Fried
with Enchilada Sauce, and Mexican Rice.
This is really very delicious😋



Enchilada Sauce Recipe:
1/2 cup chopped onion
2 large chopped garlic
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
Black pepper to taste.
1 1/2 cup chicken broth
1/2 can (of a 6oz. can) of tomato paste

directions:

Fry onions and garlic in a bit of olive oil until
lightly browned …then slide pan off flame and add
Spices and mix…then add chicken broth and tomato
Paste…put back on flame and simmer for a few minutes…

Put a generous layer of enchilada sauce on a foiled pan and put
fried chicken Cutlets on top of the enchilada sauce…
Then top with more enchilada sauce…put in 375° air fryer
(Or Regular Oven ) and bake for about 12 minutes, or so…then remove
Pan and top with White or yellow cheddar Cheese and put back in oven until
cheese melts…this will take about 4 minutes for cheese to melt.



Mexican Rice Recipe:

Mexican Rice..fry in a dry iron skillet 1 1/2 cup rice (I like Goya rice) until lightly brown, stirring constantly.Then put rice in saucepan and cover with water 1/2 inch over rice…add 1 teaspoon kosher salt..
Bring to a boil and cover pot tightly and lower flame all the way down…
Use a diffuser and simmer for 15 minutes…

While rice is cooking fry 1 cup of chopped onion, 2 cloves of chopped garlic and
A small green chopped pepper until soft and brown…then add 1 1/2 cups of chicken broth, 2 cups of prepared tomato sauce. 1 teaspoon of dried oregano. ( or dried Italian seasoning) 2 tablespoons chopped Cilantro, 2 tablespoons chopped parsley. 1 tablespoon chopped jalapeño pepper ( optional) pepper, 1/4 teaspoon of cayenne pepper, some black pepper and simmer all together for several minutes, stirring it a lot, until it thickens.

Taste for salt…( use a diffuser)
Add the rice and continue simmering everything together for several more minutes…serve. ( this is enough for six people🙄)
note: I keep a plastic bag in the freezer with chopped cilantro

View attachment 642
View attachment 643
View attachment 645
View attachment 644
View attachment 646

this is the thickened Mexican rice sauce, before I added the rice.

View attachment 647

Your enchilada sauce recipe is going to make me do it. Post me Acapulco Enchiladas. Gad, I can't describe but it's an almost all day affair.

 

[Two knots]

Why is it an all day affair? tell me more. I make enchiladas fairly quickly, it is my own recipe, I gladly share it with you…tell me about your all day affair.

 

[Wooleybooger]

Why is it an all day affair? tell me more. I make enchiladas fairly quickly, it is my own recipe, I gladly share it with you…tell me about your all day affair.

First of all nothing is pre-made. The sauce is Ancho and Guajillo pepper seeds and veins, run through a blender then cooked with some liquid and the corn tortillas quickly cooked in the sauce. Seconds only or they will fall apart or you will destroy them removing from sauce. The meat needs to be cooked and shredded and the rest of the ingredients prepared. Tortillas filled and rolled, placed in a dish, more topping and cheese applied then into the oven for a while.

That's basically it as I remember, the recipe is buried in a book at the bottom of a seven foot high stack of cookbooks. I won't be making this until wife can eat it. There is denture work that needs to be finished in a couple months maybe, I hope so, she can't bite anything or chew large pieces and I am tired from fixing her food so she can eat it with only six teeth. The dental surgeon said last March her lower jaw wasn't strong enough to support all three needed implants and would take at least 8 months to get that way. As I said somewhere I am full time caregiver to her and it gets very tiring.
I didn't mean to go into that and I haven't mentioned everything but this is why I might drag my feet on some things.

 

[Shane R]

Colombian food, in and around Bogota and Cundinamarca province.

Mixed grill: bistec de caballo (horse steak), pork ribs, yucca, plantain, potatoes.

Mangostin

Steak, salad, papas frites (fries), beans.

Cacao and 100% de cacao chocolate (which is brutally bitter)

Chicken, tomato salad (possibly with beets), rice, fried plantain.

 

[Wooleybooger]

I think I know where I want to go for dinner.

 

[Two knots]

Wooley, sounds like the Enchilada dish that I posted at DIY…you don’t make the disc’s do you?
I don’t…
Enchiladas From my archives.

I make my own homemade enchilada sauce...easy,
delicious and economical too.

Serves 4
Made bloody Mary’s to accompany the meal.👍

Adapted this recipe from recipes I read on the Internet.
it's a lot to read cause I gave a detailed description,
but really it's easy to make...and cooked Chicken, turkey,
or pork could be substituted for the chopmeat.
IMHO though chopmeat) is the best.

First make the Homemade enchilada sauce ...
1 chopped medium onion
2 cloves garlic chopped
1 small (6 oz) can tomato paste
2 cups chicken broth
2 teaspoons chili powder
1 teaspoon cumin seed ( or powder)
1/4 teaspoon cayenne pepper ( or more if you like it hot)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper.
brown chopped onion a little olive oil...p
When browned enough -- add chopped garlic
and sauté a minute or so longer to lightly the
brown the garlic...add tomato paste and chicken
broth and spices/ salt and pepper and simmer for a few
minutes. ..Remove from and set aside until later...

**

Then the bechamel sauce
2 tablespoon butter
2 tablespoons flour
2 cups milk
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper.(optional)
Melt butter in pan add flour and mix and
Then milk and seasonings…mix with a whisk
Lower temperature and continue mixing for
about 10 minutes….put in a 1/3 cup mozzarella shut
flame and set aside until later.

Then the meat stuffing ...
1 lb. of chop meat
1/2 cup onion chopped
2 cloves of garlic chopped
1 tablespoon chile powder
1 tablespoon cumin seed (or ground cumin)
1 tablespoon paprika
salt and pepper to taste
couple dashes of cayenne pepper
sliced jalapeño peppers - 2 teaspoons ( optional)
1/2 cup enchilada sauce
1 can refried beans
About 1 cup of shredded mozzarella to
Put on individual enchiladas
5 slices of cheddar cut in half to put on
Individual enchiladas…
1 can re-fried beans.
Fry onion in a bit of olive oil, when browned
add chopped garlic and fry a minute more.
then fry chopmeat with the spices until browned
( taste for seasoning) add 1/2 cup enchilada sauce
Remove from stove and add the cup of graded cheddar
and the cup of mozzarella cheese and 1/2 cup
enchilada sauce...mix together

*

Then spread refried beans on flour tortillas
and add meat mixture and about a teaspoon mozzarella
and 1/2 slice cheddar cheese and fold shut.

If you use 7” discs (pictured) fold over the edge
and then fold sides and place upside down in a thin bed
of white sauce...if you use 6" tortillas don't fold the ends
just the sides.
Place down a layer of white sauce…then place down
Enchiladas…then top with the rest of the white sauce
and put a spoon of enchilada sauce of top …them put
On some more cheddar cheese and mozzarella cheese…
Cover with foil and bake in 350* oven for 30 minutes

Covered, then uncover and bake for 10 more minutes.

This is with the sauce and cheese before it goes into the oven

 

[Wooleybooger]

No I made this late 1980's. I described it as best I could remember and didn't mention all the ingredients.

 

[Shane R]

Tour of Ecuador. I was there a mere 2 weeks before the Covid lockdowns started.
Cuy, the national dish (it's a guinea pig).

Over my shoulder is a dish you'll see in the more tourist oriented areas: whole roast pig. We didn't actually try it since we had only recently eaten lunch. Also, you want to see one that's still got a lot of mass because they will serve it multiple days until it's gone. Definitely something you want relatively fresh.

These ladies were selling the coconuts for $1.50 (Ecuador uses the USD but they have their own coins). It was an extra 50 to get it tapped and a straw inserted.

Soup is offered before lunch and supper most of the time (sometimes even at breakfast). It was usually a basic chicken and rice soup but this one was a welcome change-up. It's got fried plantains in it. Also the juice is almost always good. The only one I was offered that I did not like was tomato because they had sweetened it excessively. Half the time I didn't even know what the fruits were but I drank the juice anyway - it's always fresh squeezed.

We ate some variation of this same chicken dinner 4 times. My boss ate it 5. We had finished up one evening and were offered a second supper. I wasn't hungry and especially did not want to eat another chicken dinner. Notice the condiment in the small bowl in the center of the table. It's kind of a quick pickle, somewhat sweet but with a tang. The locals didn't use it much but it was always there.

This same beer is available in Colombia but they brew a somewhat different formula. The Colombian version is skunky and frankly gross; the Ecuadoran version is acceptable. The dark version is better.

The last day in country we were invited to the home of some Venezualan refugees for breakfast. They prepared breakfast soup and Venezualan arepas with ham. Venezualan arepas are somewhat better than the bland Colombian version.

 

[Shane R]

Dominican mofongo, arroz con habichuelas roja, y jamon.

What's the difference between Dominican and Puerto Rican mofongo? The plantains are roasted rather than fried. Makes for a lighter dish. The broth in the bowl was leftover from some steak and onions.

 

[Wooleybooger]

Mofongo, with chicharrones and plantains, arroz con habichuelas rojo, rice and red beans?, and ham. Am I close?
I've made mofongo once using fried green plantains. Wasn't fond of it.

 

[PickyPrincess]

@Shane R

How was the cuy? How was it prepared?

It's not something I've tried, and I will never make it to that part of the world to do so but it's always fascinated me for whatever odd reason.

 

[Shane R]

@Shane R

How was the cuy? How was it prepared?

It's not something I've tried, and I will never make it to that part of the world to do so but it's always fascinated me for whatever odd reason.

The cuy was grilled over a wood-fire. It was a very greasy meat. And they did not clean out all of the guts where I ate. The kidneys were still hanging on to the carcass. The hot grill made the outer skin much like chicharron.