Hi there! Spent a lazy afternoon in the pool today, it was pretty chilly but we got used to it. Tomorrow and Tuesday look to be possible swim days and that's probably about it for the season. I like the fall season the best and I'm looking forward to it again this year. I don't mind the fall yard cleanup, it get's you outside in the fresh air. I've got some minor exterior house projects to finish up then too. I hope you've had a good summer, you've got a couple weeks left. Let's hope for a nice long Autumn!
I ran across a recipe for some enchiladas a few weeks ago so that's what we had for dinner tonight. It's not the usual enchilada but it was mighty tasty. Here we go. Using pecan wood, I smoked two pork loin, four tomatoes, an orange bell pepper (red is preferred) and a hot red pepper. Smoke all of this for 40 minutes, the pork cooks until medium doneness. Cut the pork into bite size pieces and set aside. Remove the skins and seeds from all the veggies. Puree them in the blender along with some onion and garlic. Simmer this sauce for about 15 minutes and give it a shot of salt and some chopped cilantro as you take it off the heat and set it aside.
Sautee more onion in a large skillet until it's soft and nearly translucent. Add some garlic and the pork and sautee this for a few minutes. Then add some cooked drained black beans, chicken broth and chili powder.
Bring to a boil, then lower the heat and simmer it until the liquid is mostly gone. Prepare the corn tortillas the way you like to eat them. Fried, microwaved or like I do, tossed onto a hot gridle. Place some filling and some Jack cheese on each tortilla, roll em' up and place in a baking dish. Cover the whole lot with some of your sauce and top with more cheese. Bake until the cheese is to your liking. 15-20 minutes. EAT!!
Have a good week everyone!