I got some pretty craptacular news yesterday. Totally sucked, as in semi-life changing (or non-changing, as it currently is). Or maybe plan slowing and delaying. Oddly enough, I didn’t throw a tantrum, hold up a bank, or streak naked through the streets of downtown Albany in a fit of savagery.
But still. I was mega bummed out. Guess I celebrated too early. I wanted to hang out with some family so they could put me in a better mood. Maybe put on a jester’s outfit and do different funny things when I whacked them with my stick. Or just come over and eat some food and hang out. My sister and Ellsbells thankfully came over. My sister hardly ever answers her phone or calls me back, so I was really happy she decided to hang. I mean, it’s not like I called them and told them I was having a shitty day, that’s the kind of stuff I’d rather blather on about to people on the internet. I mean, sheesh.
I made a crapton of tortillas the night before, with the goal of making enchiladas, or some kind of sauced tortilla dish. I just left them in the fridge in a Ziploc bag overnight and reheated them in the microwave in the morning. I cooked the tortillas in a pan that had had steak in it and didn’t wash it out, so they would have been vegan except I was lazy. (Although I did eat the first steak glaze-coated tortilla, so really, that’s like 90% of it [gosh it was fucking good, too]).
I chopped up some leaves from the gigantic napa cabbage from my CSA and cooked them with whole cloves of garlic and coin slices of ginger. Just cook the garlic and ginger in some oil until the garlic browns and blackens slightly. Then toss in the chopped greens and cook until they’re at your desired texture. I prefer mine with some crunch to them.
I added in a few tablespoons of chili powder and cooked to toast up the powder a bit.
Then I added in about 4-5 cups of crushed tomatoes and a cup of water. Bring to a boil and then simmer for 15+ minutes to let the flavors merge.
Processed with an immersion/stick blender to smooth it out.
It was ok… still too thick. I was going for something like a slightly more spiced version of the enchilada sauce in the cans. So I think next time I will water it down some more, or use whole tomatoes instead.
But for what it was, good tomato-y sauce.
I just kind of laid them atop each other so all the filled and folded tortillas were overlapping and keeping themselves closed. Then I sauced the crap outta them, sprinkled more cheese on top, and covered it to bake in the oven for around 15 minutes, and 9 minutes uncovered. So this was kind of a Mexican-Tex-Mex fusion dinner.
Corn tortillas have this magical property of absorbing the sauce like a sponge and becoming tender and almost disintegrating in the best way possible. I think it brings out the corn flavor of the masa very well.