Friends! It’s been way too long. I’m sorry. I can’t believe I haven’t posted here since early July – I haven’t gone so long without posting in over ten years! – and some of you have been emailing to ask what’s up. I appreciate it so much. Really, it’s just been summer, and work, and catching up, and finally organizing the basement storage room that you’ve only been able to step through gingerly, navigating boxes and paint cans and cobwebs, for approximately the past 12 (!!) years. And is it just me, or is time a runaway train these days?
But! Enchiladas. I’m often lured to buy a package of locally-made corn tortillas, which come wrapped in thick paper in a far larger stack than I ever manage to get through before tucking the rest away in the freezer. And so because we had a string of spatchcocked chickens on the barbecue that provided leftovers to work with, I decided to make enchiladas, which can be rare in these parts. Because Las Tortillas makes slightly thicker corn tortillas, which aren’t quite as pliable as other varieties, I kept them open like tacos, shunting them up against each other in the pan, and poured the enchilada sauce overtop to soften them as they baked. The result was like tacos meets lasagna meets chilaquiles meets enchiladas. It was a delicious mess, and I kept the last of the tortilla stack out of the freezer so I can make another batch tomorrow.
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