potato enchiladas

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so, if you haven’t noticed… I haven’t posted in awhile. sorry about that. I just haven’t felt inspired to cook anything worth taking pictures of or investing energy into making a whole recipe post about it.

but I recently went on vacation to Lopez Island for just a couple of days but apparently just enough time for me to come back feeling a little inspired to participate in my food blog.  Tonight I made an imagined enchilada that is completely improvised and ending up tasting pretty good.

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enchilada filling recipe-ish: (serves 2-ish)

2 baseball sized potatoes, any variety, I used yellow finn

1 cup of cheddar cheese, shredded

1 corn cob, kernels cut off

3 tbsp butter

boil potatoes until tender and easily mashed

in the meantime, shred cheese and cut off corn- put both in a bowl

once potatoes are done and drained add them to the bowl of cheese/corn

add butter and use a hand held masher, then mash!

I like it a little lumpy – the point is to have it thick – don’t add any liquid.

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enchilada sauce recipe-

3 baseball sized tomatoes,  I used heirloom varieties: persimmon, rose de berne, and purple cherokee largely chopped

1 jalapeno, minced

6 scallions, thinly chopped

2 tbsp fresh basil, chopped

1/4 c chili powder

1/2 tbsp salt

3 garlic cloves

1/4 c water

1 tbsp cacao (optional)

1/4 c flour

simmer water and tomatoes.

add all ingredients and just gently stir until tomatoes are fairly boiled down and skins fall off andare almost indistinguishable. should thicken up and taste and adjust as you want

sweet peppers are very lightly cooked in olive oil over low low heat, slowly until verrrry tender. mmmmmm. Any sweet pepper will do but some taste better than others, I think! I used that delicious orange colored one above.

warm some corn tortillas or make your own. drop 1/4 c -ish of filling into tortilla, roll up. Top with sauce and top that with peppers.

eat. and repeat.

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