Bison enchiladas


While down in texas my goddess’s grandmother made enchiladas, it was the first time I had ever had them. They were delicious, bit small, but delicious. This is the closest I have come to recreating the recipe.  There usually is left over filling for me but that’s fine I use it to stuff bell peppers or on toast.

8 medium onion, diced
24 garlic cloves, minced
1 1/2 cups chili powder
24 teaspoons cumin
16 teaspoons sugar
16 cups tomato sauce
8 cup water
8 pound ground bison
16 cups mexican blend cheese
1 1/2 cups pickled poblanos, minced (I pickle them like japanenos only in deseeded strips)
8 fresh jalapeno, minced
2 cup cilantro, minced
48 12 inch corn tortillas (about 1 package where I shop, might vary)

Coat the bottom of a large camp skillet with olive oil and heat over medium low. Add onions and cover with a lit and let cook away until soft. Should be about 8 minutes. Remove the lid add in garlic, chili powder, cumin and sugar and stir 4 times. Stir in your homemade tomato sauce (you can use canned but I got plenty in the freezer) and water bring to a simmer and let simmer away until it thickens up. Stir in the ground bison and simmer over low covered until cooked. About 10 minutes or so. Strain the sauce to remove the solids from this lovely red sauce. Toss the bison, half the cheese, jalapenos and cilantro. Heat the over to 300 and add about 2/3rds of a cup of filling on warmed tortillas (can microwave them), roll and place seam side down. Repeat and lay each one on a sprayed cookie pan. Top with remaining cheese cover with foil and bake until heated through and cheese is melty. About 25 minutes. Delicious and twice the size of the one she made.

Advertisements

beer battered catfish tacos my way


For the avocados and catfish:

2 hass avocados
4 cup flour
4 cup guiness draught
4 teaspoon hot sauce (I use sriracha)
about 2 pounds of catfish fillets

For the spicy mayonnaise:

1/2 cup mayonnaise
a large bunch cilantro
the juice of 2 limes
1 jalapeno or serrano pepper

Other ingredients:

4 – 6 cups oil for frying
flour or corn tortillas
corn and tomato salsa 

Ok…I do this with catfish but you can use any white fish you want…cod…haddock….pollock…summer flounder…lemon fish…mmm all good choices. No fish is wrong here, however…it should be deboned…if not deboned bit of a choking hazard in this recipe…

Preheat oil for frying to 375°. It’s ready when you stick a wooden chopstick in the oil and it fries. Do not fill a pan more then half full of oil, the oil will expand and more then half full will cause a grease fire. These are awesome tacos, but not good enough to burn the house down.  Combine flour, beer and hot sauce in a large bowl. Whisk well and set aside.

Combine all ingredients for spicy mayonnaise in a food processor and blend until cilantro is very fine. Set aside.

Dip avocado slices in batter and drop in hot oil to fry. Fry at 375° for 2 – 3 minutes, turning once. Avocados should be golden brown. Now dip the catfish in remaining batter and fry for 2-3 minutes turning once. You want a nice golden brown catfish.

Serve corn salsa in tortillas topped with fried avocados, fried catfish and spicy mayonnaise. You get this, sweetness from the avacado, the tangy of the corn salsa, the lovely catfish and the mayonnaise, and it’s just an all around wonderful dish, all tied together with spicy flavors.

If you want, you could even deep fry some corn flour tortillas into taco shells similar to jack in the box. Absolutely delicious!