Reason to celebrate

[lupehernandezdepedajack]

Our family has been devastated almost all of January with the flu but now the head of the household is well and back.
This week we finally got a good dose of authentic Mexican cooking first it was enchiladas verdes with a homemade tomatillo sauce topped with lettuce and queso fresco it is not what Americans would look at and think these are enchiladas as the tortillas-are stuffed with boiled chicken and folded over like tacos then fried just enough so the tortillas are still soft but not raw then smothered in the green sauce sour cream can be added if desired. Then tonight we had pork and rice with a chile pasilla sauce the pieces of pork are first boiled in a small amount of water then finished sautéed in a couple of spoons of olive oil the chile pasillas are boiled the seeds and veins are removed lightly rinsed then thrown in a blender with a quarter of an onion and some garlic blended to a pasty consistency then poured over the pork it is then served wit rice with generous dollops of the chile pasilla sauce. The sauce has an earthy native Mexican flavor which some American tastes might not appreciate but to me it's really tasty and the good news is there are enough leftovers to pack a good lunch for tomorrow.

Folks quit bickering so much and break some bread together

 

[Jen]

Ohhhh............and thank you for the recipe for chiles pasilla sauce. I have some pulled pork that I needed something special to do with and I can do that sauce with the info you gave here, and I WILL do it. And I can make the tomatillo sauce (I don't always crave tomatillos since they are a little sweet and I usually prefer salty).... but at the moment, that sounds delicious. Can't wait!!

I totally understand the enchilada thing. I can actually make enchiladas that are better than most restaurants outside of Texas and many inside of Texas. That is the one thing I can make. My family (none of them Texans) prefers that enchiladas look right so I do it that way for them. Ours are filled with a special cheese filling and I make the sauce to put over the top (that varies depending on mood at the moment).

I'm sorry that the flu has visited your household. But I'm glad your meals are as good as, maybe better than ever.

 

[lupehernandezdepedajack]

Ohhhh............and thank you for the recipe for chiles pasilla sauce. I have some pulled pork that I needed something special to do with and I can do that sauce with the info you gave here, and I WILL do it. And I can make the tomatillo sauce (I don't always crave tomatillos since they are a little sweet and I usually prefer salty).... but at the moment, that sounds delicious. Can't wait!!

I totally understand the enchilada thing. I can actually make enchiladas that are better than most restaurants outside of Texas and many inside of Texas. That is the one thing I can make. My family (none of them Texans) prefers that enchiladas look right so I do it that way for them. Ours are filled with a special cheese filling and I make the sauce to put over the top (that varies depending on mood at the moment).

I'm sorry that the flu has visited your household. But I'm glad your meals are as good as, maybe better than ever.

We are seriously considering your cookbook idea

 

[Jen]

We are seriously considering your cookbook idea

Ohhh.........do it!! And I want one.

 

[lupehernandezdepedajack]

Ohhh.........do it!! And I want one.

I always leave this out of everything,.......salt to taste the chile pasilla will need salt

 

[Jen]

I always leave this out of everything,.......salt to taste the chile pasilla will need salt

No worries. I knew that........ you gave me the basic ingredients, what to do with them and I will let you know how it turns out. I can almost taste it in my mind.

 

[gigi]

lupe you always make me hungry!

 

[ya-ta-hey]

Our family has been devastated almost all of January with the flu but now the head of the household is well and back.
This week we finally got a good dose of authentic Mexican cooking first it was enchiladas verdes with a homemade tomatillo sauce topped with lettuce and queso fresco it is not what Americans would look at and think these are enchiladas as the tortillas-are stuffed with boiled chicken and folded over like tacos then fried just enough so the tortillas are still soft but not raw then smothered in the green sauce sour cream can be added if desired. Then tonight we had pork and rice with a chile pasilla sauce the pieces of pork are first boiled in a small amount of water then finished sautéed in a couple of spoons of olive oil the chile pasillas are boiled the seeds and veins are removed lightly rinsed then thrown in a blender with a quarter of an onion and some garlic blended to a pasty consistency then poured over the pork it is then served wit rice with generous dollops of the chile pasilla sauce. The sauce has an earthy native Mexican flavor which some American tastes might not appreciate but to me it's really tasty and the good news is there are enough leftovers to pack a good lunch for tomorrow.

Folks quit bickering so much and break some bread together

Mr. Lupe,

I'm from New Mexico, where we have the best chile in the world, but sadly, due to that, I never experiment much with other kinds of chile. I do need to branch out.

I do have a recipe for enchiladas de nogal I have been dying to try.

 

[oicu812]

Our family has been devastated almost all of January with the flu but now the head of the household is well and back.
This week we finally got a good dose of authentic Mexican cooking first it was enchiladas verdes with a homemade tomatillo sauce topped with lettuce and queso fresco it is not what Americans would look at and think these are enchiladas as the tortillas-are stuffed with boiled chicken and folded over like tacos then fried just enough so the tortillas are still soft but not raw then smothered in the green sauce sour cream can be added if desired. Then tonight we had pork and rice with a chile pasilla sauce the pieces of pork are first boiled in a small amount of water then finished sautéed in a couple of spoons of olive oil the chile pasillas are boiled the seeds and veins are removed lightly rinsed then thrown in a blender with a quarter of an onion and some garlic blended to a pasty consistency then poured over the pork it is then served wit rice with generous dollops of the chile pasilla sauce. The sauce has an earthy native Mexican flavor which some American tastes might not appreciate but to me it's really tasty and the good news is there are enough leftovers to pack a good lunch for tomorrow.

Folks quit bickering so much and break some bread together

i would answer, but i dont wanna catch the flu....


damn!

 

[lupehernandezdepedajack]

Well the leftovers were good I nuked em and carried them to my desk the aroma filled the area and before I knew it there were 4 people standing around looking for what smelled so good.

signed
Lucky (and I know it) Lupe

 

[bdtex]

Our family has been devastated almost all of January with the flu but now the head of the household is well and back.
This week we finally got a good dose of authentic Mexican cooking first it was enchiladas verdes with a homemade tomatillo sauce topped with lettuce and queso fresco it is not what Americans would look at and think these are enchiladas as the tortillas-are stuffed with boiled chicken and folded over like tacos then fried just enough so the tortillas are still soft but not raw then smothered in the green sauce sour cream can be added if desired. Then tonight we had pork and rice with a chile pasilla sauce the pieces of pork are first boiled in a small amount of water then finished sautéed in a couple of spoons of olive oil the chile pasillas are boiled the seeds and veins are removed lightly rinsed then thrown in a blender with a quarter of an onion and some garlic blended to a pasty consistency then poured over the pork it is then served wit rice with generous dollops of the chile pasilla sauce. The sauce has an earthy native Mexican flavor which some American tastes might not appreciate but to me it's really tasty and the good news is there are enough leftovers to pack a good lunch for tomorrow.

Folks quit bickering so much and break some bread together

"I'll break you in half boy! ...Let's do lunch."

 

[LeilaniMP]

Glad you're feeling better!

That food sounds delicious...

Have a great day, Lupe!

 

[lupehernandezdepedajack]

"I'll break you in half boy! ...Let's do lunch."

Just to rub it in. The Mrs. is not home right now but she called and asked me to go home and take the chicken out of the freezer on my lunch break, tonight we are going to have Tinga served on flour tortillas we get the tortillas that are raw ready forcooking them at home so they taste really fresh. I am not sure how Tinga is made but I will observe it is shredded chicken breast seasoned with chipotle chilis

 

[lupehernandezdepedajack]

Folks it's Monday and we are tired hot dogs and wolf brand chili yuck life is not always a bowl of cherries

 

[NightSwimmer]

Folks it's Monday and we are tired hot dogs and wolf brand chili yuck life is not always a bowl of cherries

Oh well... Were it not for the bad days, the good days wouldn't seem quite as good.

 

[lupehernandezdepedajack]

No worries. I knew that........ you gave me the basic ingredients, what to do with them and I will let you know how it turns out. I can almost taste it in my mind.

Lupe is living right. Tonight with our ribeye steak I am getting a new treat the mrs. Is whipping up its a soup like dish called Crema de Chile Poblano. The main ingredient of course are green chile poblanos that are grilled on the electric stove elements until they are lightly charred the house smells of the chilis for hours then the seeds are removed and they are mixed with sour cream and milk in a blender later corn and onions with some garlic that have been stir fried in a little olive oil is added. I am not sure of the technique but I have already sampled it and it will be an excellent side dish with the ribeyes

 

[lupehernandezdepedajack]

Ohhh.........do it!! And I want one.

Tonight Lupe dined on lintejas con chorizo y jamon. If you like lentils this is special way to fix them.first the lentils are put to cook, while they are cooking the Mexican chorizo is cooked in a skillet the fat is drained off and it is added to the lentils along with some healthy slices of ham after simmering for a while it is served in a bowl and topped with platanos Fritos ( fried plantain slices) yummy. Leftovers for lunch again tomorrow.

 

[Jen]

Tonight Lupe dined on lintejas con chorizo y jamon. If you like lentils this is special way to fix them.first the lentils are put to cook, while they are cooking the Mexican chorizo is cooked in a skillet the fat is drained of and it is added to the lentils along with some healthy slices of ham after simmering for a while it is served in a bowl and topped with platanos Fritos ( fried plantain slices) yummy. Leftovers for lunch again tomorrow.

sounds delicious.
Mexican chorizo is one of the few sausage types I really like.
It is a little greasy.... got to drain that fat.

 

[lupehernandezdepedajack]

sounds delicious.
Mexican chorizo is one of the few sausage types I really like.
It is a little greasy.... got to drain that fat.

If you noticed I am trying to give you a sneak preview of what you would see in the "Casa de Lupe" authentic Mexican recipes cook book

 

[Jen]

If you noticed I am trying to give you a sneak preview of what you would see in the "Casa de Lupe" authentic Mexican recipes cook book

Definitely looking forward to that!