Mexican Getaway: Take a Sunny Trip South in Your Own Kitchen

By Tomese Buthod / Photography By E. S. Bruhmann | Last Updated February 01, 2016
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mexican enchilada with enchilada sauce

February and March are some of my favorite days in the kitchen. This time of year is perfect for some dishes that take a little time, but aren’t too taxing on the brain. A Mexican-inspired menu is a winter favorite of mine. These recipes are not difficult, and they can be broken into lots of small parts, none of which take a big amount of time or kitchen skill. You end up with really complex flavors that will have all of your guests saying “Wow.”

February and March are some of my favorite days in the kitchen. This time of year is perfect for some dishes that take a little time, but aren’t too taxing on the brain. A Mexican-inspired menu is a winter favorite of mine. These recipes are not difficult, and they can be broken into lots of small parts, none of which take a big amount of time or kitchen skill. You end up with really complex flavors that will have all of your guests saying “Wow.”

When I lived I Tulsa 25 years ago, there was a local family-owned Mexican restaurant that I just loved. The owner offered cooking classes occasionally, showcasing family recipes that were too delicate or labor-intensive for use in an inexpensive restaurant menu or kitchen. Enchilada sauce was one of those recipes.

I purchased my peppers and tortillas for this recipe from Mi Preferida grocery and butcher shop, 4752 Bardstown Rd. near Watterson Trail. It’s a great Mexican grocery with everything you need for anything Mexican. But there are many others dotted around Louisville. Type “Mexican groceries” into your search engine and find one near you. They are fun and inspiring places to shop.

This sauce recipe makes about two quarts, which is more than you’ll need for the enchilada recipe. But the sauce freezes beautifully and it’s excellent with tamales or as the base for a bean soup. You’ll find lots of ways to use the extra sauce. You can also easily double the recipe if you want to share some with friends.

As Senora Gomez gave the recipe 25 years ago, it is definitely written for meat-eaters. The bacon can be left out, and vegetable oil can be used to make it vegetarian/vegan.

Enchiladas

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Mocha and Hazelnut Mousse Cake

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This Mocha and Hazelnut Mousse Cake recipe is a Mexican-inspired dessert contributed by a Mexican chef who had a fond memory of a sweet he got from street vendors when he was a child.

Enchilada Sauce

Enchilada Sauce
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