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Monday, June 14, 2010
The first time I had Mexican food I was about 12 years old. I was at a sleepover party and tacos were on the menu. I must have eaten 4 of them. I was absolutely blown away by the crunch of the shells coupled with the tangy salsa and spicy ground beef. Unlike my own children who basically eat meat and salsa, I remember loading them up with shredded iceberg lettuce, cheddar cheese and chopped tomatoes, and I fell in love with this new (to me) style of cuisine. Hmmm. Good times only made better a few years later when I had my first visit to California and put together Mexican food with margaritas.
For yesterday's Sunday Supper, I revisited my love of Mexican style food with chicken enchiladas. It was another overcast Sunday and cooking something fragrant in the crockpot was the perfect antidote to a damp, gray day. The hubby had bought a family sized package of bone-in chicken thighs this week, so he tossed (under my direction, of course) 8 of them in the crockpot with a good dousing of smoky bar-b-q sauce. He turned the temperature to low and we simply let them simmer for 4 or 5 hours. I then removed them with a slotted spoon (because they were positively falling off the bones tender) and shredded the chicken with a fork. I added about a tablespoon of chopped poblanos chilies in adobo to fire things up a bit, put them pack into the pot on warm and then prepared the rest of the accompaniments. Flour tortillas were wrapped in foil and placed in the oven to warm, a slightly under ripe avocado was sliced, some arugula was cleaned, sharp cheddar was grated and refried beans with adobo were heated through. It was a bodacious make your own enchilada sort of dinner and you can see my version in the picture above. The green drizzle is commercial salsa verde and added a little kick to a fine Sunday Supper. Probably not the most authentic enchiladas ever, but they were easy, loaded with delicious green things and not overly dense, like Mexican can sometimes be. Yum.