Mexican Culture

Chicken Enchiladas 

Bread, Elysia and I have cooked this dish several times-- it always comes out a little different, but you can’t go wrong if you follow all the basic steps and taste the chicken before you wrap it up. Remember: If you don’t take the time to shred the chicken, then we wont take the time inviting you the the next potluck.

Ingredients:

Boneless chicken breasts and thighs

El Kentero’s caliente spice mix

Hot Sauce (vinegar based)

Cumin 

Whole wheat tortillas

Onion

Milk

Crushed tomatoes (fire roasted if you can find them)

Garlic

Cheddar

A can of enchilada sauce

Sour Cream 

Pan fry the chicken on medium heat until it’s brown on both sides. Reduce the heat, then add the crushed tomatoes, cumin, hot spice, and hot sauce. Simmer until the tomatoes have reduced a little. Put the chicken and half of the tomato mixture in a bowl. Add the chopped onion. With two forks, pull apart the chicken. Mix the chicken up until it’s all smothered in the mix. 

Put some warmed milk in bowl and then soak all of the tortillas for a minute or so.  Wrap up the chicken with an equal amount of shredded cheese. Once they’re all wrapped up and packed in, pour the remaining tomato sauce over the top, then cover it in shredded cheese. Then, top it off with some enchilada sauce. Serve with sour cream and hot sauce.

Crispy Fish Tacos

Absolutely nothing can beat these fish tacos mang. Nada!

Ingredients:
1lb Tilapia, Haddock or Cod
Generous amount of El Kenteros caliente spice mix
Salt and Pepper
Bread Crumbs
Some Milk
jalepeno
Greens or cole slaw
Salsa
Avacado
Pepper jack cheese
Sour cream
Corn tortillas or gorditas 
Hot sauce(s!)

First pat the fish fillets dry and season. Next mix up bread crumbs with Kenteros spice and deposit onto plate. Dip the fillets in milk, then roll around in the bread crumbs until coated. Lay fillets on a buttered baking dish and top with slices of jalapeno.  Next baked the fish on very high heat for about ten to fifteen minutes or until the bread crumbs are getting crispy and lightly shred the fish into a size that you would like in a taco.  Arrange all the other ingredients on a table so everyone can make there own and warm up the tortillas in a oven or in some hot oil briefly. 

Be wary, this dish will make your legs shake like that time Dylan stuffed his pants with Mexican jumping beans.