Hecho en Park Slope

As far as epithets go it is far more common to come across a “made in china” label these days than anything else. It lends itself to a particular connotation of course. Made in china can mean anything from pass up this crap to this is the cheapest one you can find or even authentic and high quality if you happen to be searching for a good bamboo steamer or some hand-pulled rice vermicelli. Much less common amongst merchandise these days is the insignia Hecho En Mexico.
So when I found a package of very simple corn tortillas that bore this dotage I threw my local sustainability principles to the wind (which I do every now and again) and threw down a dollar and change for a pound of the little corn discs.
Well I could hardly sit on my couch watching sitcom reruns and mindlessly popping these tortillas in my mouth – that would be a silly way to ingest a little piece of Southern North American culture. I knew what had to be done. Home-made Enchiladas!
For all the Mexican charm of the dish enchiladas are simple and cheap as far as ethnic cuisine goes. The basic components are refried beans, pan fried tortillas and a good, creamy enchilada sauce.
For the beans:
Soak black or pinto beans overnight in water then change the water and bring to a boil. Once boiling lower flame and simmer for about 15. Drain and use.
OR
Take out a can or two of black or pinto beans from the cupboard.
Dice an onion and a jalapeno pepper and throw it in a pan over medium heat with a bit of cooking oil.
When the onions looks like they ‘sweat’ and reduced a little bit sprinkle in some salt and chili powder and throw in the beans. Mash in the pan as they fry and when everything is nice and hot remove from the heat.
At this point you can cook with them, eat them plain or save them in the fridge for a few days.
When you are ready for enchiladas!
Put a few drips of oil in a small pan and pan fry each tortilla for 20 – 30 seconds on each side then lay down on a plate.
When all the tortillas are smelling delish start dishing a spoon or two of the re-fried beans into the tortilla and roll it up like a cigarette (if you’re into that sort of thing.)
Line the bean filled tortillas (it doesn’t become an enchilada until it gets some sauce) on a big baking tray and pre-heat the oven to 350.
Now throw together a sauce!
There are a million different ways to do this but the basic idea of an enchilada sauce is something tomato-based but with a cream factor to it. Spiciness varies.
I took a cup of plain tomato sauce and mixed in a half cup of sour cream and some red chili flakes, chili powder and a very subtle sprinkle of cinnamon and sugar (you’d be surprised)
I mixed it all together and poured haphazardly over my tightly packed tortillas and then I threw the lovely mess into the oven.
20 minutes later I whipped out the tray and sprinkle a drop of goat’s milk Queso fresco over the top and put it back in the oven for 2 or 3 minutes. Note: any cheese will do but I find cheddar or Monterey jack to be conducive to Mexican cooking if you can’t get your hands on a queso fresco which is just a very young, crumbly cheese. If you want to keep the recipe vegan you can leave the cheese off and replace the sour cream with a little non-dairy milk of choice or some silken tofu.
DO NOT FORGET TO TOP YOUR ENCHILADAS WITH SOME HOME GROWN CILANTRO! Freshly cut from my garden and not a minute too soon as a frost warning is en route to Brooklyn.
This kind of dish pairs nicely with simple sides like slow-sauteed peppers and onions or a avocado and tomato quick salad. A cold beer doesn’t hurt either. Saludos Amigos!