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Happy Wednesday everyone,
It is the month of my birth, so I am a little lethargic and not really wanting to get anything done. I have been feeling so blah about my birthday. It has never been a really big thing, but this year I feel especially defeated. Like I’m almost 36 years old, I should be much further along in my life, right?
It doesn’t help that Producer Red is going to be gone for the week of my birthday. His sister is getting married in the Netherlands, yay! But we could not afford for all 3 of us to go, plus there are a lot of school events right before the wedding that we can’t miss.
I am already feeling very alone this birthday season for me. My best friend offered for kiddo and I to stay at her house, but unfortunately with the school events we can’t make it. Sad. If you want to see what’s on my birthday list this year; it’s mostly work things, but here it is!
On to the food so I don’t make myself too sad!
As we have done previously, we have the idea that the Super Animal Super Rebels are vegetarian, for the specific reason that the other part of the island are cloning and eating their friends. They are morally against what is happening at SAW and want it to end, so one of their protests is being vegetarian. We also thought that enchiladas and the history of enchiladas would fit really well here!
Enchiladas have a very sad history, to be very honest.
They started off as a dish that Aztecs would make for both the people who were traveling and hunting and for the people that stayed within the cities and villages. They were called chīllapīzzali. This literally translates to chili flute.
They had ‘tortillas’ that they would cover in chili powders, oils, and sauces. They had big bold flavor and were something that they also chose to share with the Spanish invaders, unaware of the ill intentions of the oncoming Europeans.
The Spanish invaders loved their food so much that when they proceeded to kill and burn all records of the Aztecs, they kept their recipes.
Once in Europe, they changed the tastes to fit with the European tastes at the time. Cheeses and meats were added to make it more similar to the Enchiladas that we know today.
The people who carried on the actual recipes and made the Enchiladas stay more with the Aztec flavors were the people who carried the Aztec blood.
Enchiladas have been in cookbooks since the mid 1700s under a multitude of names, but were not as popular until the people who still had the heritage and teachings of Aztecs started to make them more their own. When Tex-Mex was born, a new era of Enchiladas was born.
Enchiladas are truly the picture of ‘I hate you, but I love your food’ colonization.
You can use either flour or corn tortillas; corn are more traditional, but flour feels a little bit more hardy. If you do use corn tortillas please remember to heat them in oil beforehand or they will not mold right and you’ll have a bunch of broken tortillas…which is sad.
You can add in whatever veggies make you happy; we tend to use more bell peppers, onions, spinach, mushrooms, and zucchini as this is something that is always stocked for us. But feel free to make it yours!
Red Gimbap
Supplies Needed
Chef’s knife
Oven safe dish of some sort
Frying pan
Measuring spoons and cups
Cheese grater
Small mixing bowl
Whisk (or fork)
Small sauce pan
Ingredients needed
Sauce
2 tbs tomato sauce
4 tbs chili powder
3 cloves garlic; minced
2 tbs butter
¼ onion; minced
1 tbs garlic powder
1 tbs onion powder
2 tbs cumin
1 tbs corriander
4 tbs sour cream
Filling
1 zucchini; sliced
1 ½ onion; sliced
½ cup oyster mushroom; sliced
1 yellow bell pepper; sliced
1 orange bell pepper sliced
4 cloves garlic; minced
Queso Oxaca; grated or crumbled
3 tbs butter
2 tbs cumin
1 tbs corriander
2 tbs chili powder
2 tbs salt
1 tsp pepper
Whole Enchilada
10 flour or corn tortillas
Queso Oxaca; grated or crumbpled
Recipe
Sauce
In a small mixing bowl; mix all ingredients together except the onion and garlic
Put small sauce pan over medium heat and add butter
Add in the onions and saute for 2 minutes, then add garlic and saute for another 1-2 minutes
Add the sauce mixture and bring the heat up until it starts simmering
Once it’s simmering turn the heat down for 10 minutes or until it becomes very thick
Filling
With the frying pan over a medium heat add butter
Add the onions first and saute for 1-2 minutes, then add the rest of the vegetables
Add all of the seasoning and saute for another about 5 minutes or until the veggies start to soften
Add the crumbled cheese
Set aside
Whole enchilada
Preheat the oven to 400º
Take a tortilla, add filling, and roll; put into the oven safe dish
Repeat until done
Add the sauce on top, then sprinkle some more cheese
Bake until golden brown or about 20 minutes
If you have any questions feel free to join our free discord! You could even be invited to some community events that we are hosting!
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Thanks for being along this journey with us! You guys are so amazing!
We will be back with more food later this week!
-momnoms
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