Friday, January 23, 2009

More Enchilada Magic

You can really appreciate the generosity of digital camera technology in a situation like the one that produced the above photo. That's because it took me about a squillion attempts to get a meager few decent shots of wave action against the rocks the other day. I guaran-damn-tee ya, there wouldn't have been anywhere near that many attempts had I been restricted to conventional film!

That photo op came about on Wednesday. I was blessed with an unexpected visit from my brother for a few days and, on that particular day, we went down to the dock in Port Orford for a bit before meeting niece Wendi and having a fabulous pizza made by grandson Albert at the cafe where he works. While Merle was over on the east side of the dock taking pictures of some kind of rigging or other, I was on the west side taking pictures of rocks and surf and kelp and seagulls. This particular shot was the result of focusing in on one area of a channel between the jetty rocks and trying to capture the exact moment the incoming waves would demonstrate their most impressive explosions against immovable surfaces. Timing was everything. Split-second failures were plentiful. The nice thing about it is, with surf pictures, even the failures are fun.

On another note entirely, I just happen to have an alternate enchilada sauce recipe to share with you. It is, I think, just as good as the one I gave you in a previous post, which makes it impossible for me to choose a favorite. I think determining which one to make in the future will depend a lot on what ingredients I have on hand and maybe even how much I need. While the other recipe made about 4 cups of sauce, this one makes 2 -- although you could certainly double it if you needed to.

I found it at a wonderful food site produced by Rockin Robin. There is so much good information and so many good recipes, you'll just have to bookmark her. I'm sure you'll want to read her instructions for the Raving Enchilada Sauce because I sorta-kinda fiddled with it a bit. Turned it into a microwave recipe, is what I did. Five minutes. Here's how I did it:


In a 1-quart microwave-safe bowl, mix together:

4 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons garlic powder
1 teaspoon salt
1 pinch ground cinnamon
1/2 teaspoon sugar
5 tablespoons allpurpose flour

Using a wire whisk, blend the dry ingredients evenly to prevent lumpy sauce. Gradually pour in 2 cups chicken broth, whisking all the while, until mixture is well blended. Microwave on high for 2 minutes. Whisk vigorously, nuke 1 minute. Whisk again, nuke another minute. Whisk and nuke a final minute, 5 minutes in all. Give it a finishing whisk and it's ready to use.

Okay, the sauce is so easy and quick, it's almost magical. But maybe you're not in the mood to fill and roll all those enchiladas, eh? I certainly wasn't -- which is why I finally surrendered and fixed 'em layered style, like Mexican lasagna. Holy jalapeno, Batman! Not only does the enchilada stack taste exactly as wonderful as the rolled-up version, the only thing you lose is the muss and the fuss.

For my purposes, a medium-sized square casserole dish worked fine and the corn tortillas fit the space perfectly. Pour in a little sauce, flop a tortilla into it, then start laying on whatever you want for filling. Pre-cooked seasoned meats like chicken, pulled pork, hamburger -- whatever. I used bite-sized bits of chicken that I quickly fried with salt, pepper and a sprinkle of liquid smoke. You can sprinkle on chopped onion, sweet or hot peppers, chopped olives or anything else that strikes your fancy. Then a sprinkle of shredded cheese, a drizzle of sauce and another tortilla. Repeat layers until you're out of filling ingredients, top off with final tortilla and a generous drizzle of sauce and a decorative sprinkle of shredded cheese. Bake at 375 degrees for 30 minutes.

To serve, I just cut the stack into 4 wedges, pie-style. Additional glops of sour cream or guacamole or salsa are optional. Bliss is unavoidable.


~ Sil in Corea said...

Oh, Dee! I love enchiladas!! Now, do you suppose I could do it in my electric cast-iron covered skillet? I shall try.

Hugs from Corea,
~ Sil

Stephanie said...

Great photo! I love shots like that.

kate et jim said...

I'm laughing here, Dee. I know exactly what you mean about taking a gazillion shots to get the perfect photo. And believe me I wouldn't be taking as many attempts with 'film' either!

Love the photo! The tiny bits of spray and foam coming off the top. Are those little barnacles on the rocks at the bottom right??

bb said...

I almost think I can remember about where you were standing for that picture? Not exactly dipping your feet area either. :-)

I'll pass your recipe on to Lydia. I promised my doctor I was going to straighten up with my diet. Might for a week anyway. ;)

Dee said...

Sil, I don't see why you couldn't fix 'em in the elec. skillet, either stacked or rolled. Not stacked too high, though, or the bottom might burn before top is done. Good luck!

Stephanie and Kate, thank you. Ain't digicams fun? (grin) Kate, what looks like little barnacles is a really sturdy form of lichen but I don't know the specifics of it.

Bonnie, I was standing close to where the cement railing of the dock merges with the cliffside. Right where the cars are parked, facing the setting sun.

kate et jim said...

Ah - yes, Lichen! of course! (Thumps head - like she should have had a V-8 juice) ;)

As I was writing this earlier today, I couldn't think of anything else but barnacles.

Maggie said...

Or Sil can do them in a glass casserole in the microwave too. :)

Or........they can be done in a slow cooker....did I say that.

Gee, Dee, I have missed you.