This weekend is the annual B.A.A.C. Cinco De Mayo party! Yahoo! Seriously, what could be better than bikes, beer, and really good tex-mex food! This is my favorite event and the event that started the organization so it holds a special place in my heart. Therefore, you get 2 recipes with this post! Both are party favorites! Hopefully, I'll have some photos to show you soon too since I am planning on making both this week for the party along with a few other things if time permits!
Spinach Enchiladas in Cilantro Cream Sauce
2 cup(s) of Chopped spinach, cooked or thawed and drained
•1 tbsp. of chopped garlic, or to your tastes
•1/4 cup(s) of chopped onion
•1/2 cup(s) of chopped mushrooms
•1 can chopped green chilies, 2Tbs reserved
•1 chopped serrano pepper
•1/2 cup(s) of breadcrumbs
•1 tbsp. of chili powder
•3 ounce(s) of Philadelphia cream cheese
•1 cup(s) of cheddar cheese, divided
•1 cup(s) of pepper jack cheese, divided
•10 corn tortillas
•1 cup(s) of cream or evaporated milk
•1/2 cup(s) of chopped fresh cilantro
•1/2 cup(s) of green salsa
•1 tsp. of salt
1.Saute spinach, garlic, green chilies, serrano pepper onions, mushrooms and garlic until onions begin to turn tranluscent
2.While vegetables are cooking, lightly fry tortillas in a hot, oiled pan to soften.
3.In a seperate bowl, mix bread crumbs, cream cheese, chili powder, egg and 1/2 cup cheddar and pepper jack cheeses
4.Add vegetables to bowl and stir until combined
5.In a blender or food processor blend the remaining green chilies, cream, salt, green salsa and cilantro to make the sauce
6.place a small amount of sauce in a 9x9 pan and lightly coat the bottom
7.Place a spoon full of filling in each tortilla and roll.
8.placed rolled tortillas in pan and pour remaining sauce over them
9.sprinkle with remaining cheddar and pepper jack cheese
10.Bake at 350 for 30 minutes
Slow roast one whole pork shoulder. Double wrap shoulder in foil and roast at 225-250 for 12 to 15 hours. Be sure it is in a fairly deep pan as it will release a lot of juices. I generally throw it in the oven in the late morning and let it roast all day and all night. Let cool and separate meat.
For the crust:
2 C Maseca corn flour
2/3 C vegetable shortning (or lard)
2 C warm water (some times I will add some of the juices from the pork to add flavor)
Combine ingredients in an electric mixer and blend until smooth and "fluffy". Use half of the dough to line bottom and side of a casserole dish. It took me three batches of this to have enough for a big banquet pan.
For the sauce:
1 can diced green chilies
4 serrano chilies, chopped fine
about 6 (depending on size) cubanelle peppers, chopped
1 generous Tbs chopped garlic
1 medium to large onion chopped
1 jar chili sauce
1 heaping tablespoon chili powder
1 large can petit cut diced tomatoes
Saute peppers, onion and garlic in a large pan until softened and onions begin to turn translucent. Add tomatoes, chili sauce and chili powder and stir until sauce is thick and hot.
If you have room in your pan you can stir the meat into the sauce and put it all in the masa lined casserole dish otherwise put a layer of meat on the bottom of the dish and pour the sauce over the top. Top with the remaining masa and bake (350-400) for 1-2 hours until heated through and crust begins to brown. Top with cheddar cheese and bake 15 minutes more or until melted and bubbly! Serve hot with sour cream and guac!