“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” – Julia Child
My wife worked second shift late into the night last night and had to turn around and go back to work early this morning. She had asked a few days ago for me to make her dinner tonight, so I was more than happy to oblige. I made some beef enchiladas.
I started with 85% ground beef. I thought about mixing it with some ground turkey, for healthy reasons, but I was afraid that it would change the flavor. I browned the beef and drained the excess fat. I then added some Old El Paso enchilada sauce. I don’t know how to make my own, but I think I’ll try making my own next time. Fresh ingredients and non-canned stuff always tastes better. Along with the sauce, I added some cheddar cheese. I used prepared flour tortillas for the next step, but I would much rather have used my Tía Mary’s flour tortillas. They’re the best I’ve ever had, short of my grandmother’s, which use the same recipe.
I put the beef, sauce and cheese mix into the tortillas and rolled them into burritos. I then placed the burritos in a baking pan. I then drenched the burritos (now enchiladas) with the rest of the sauce and put them in the oven at 375°F. The rice and beans came out of a bag and a can, respectively. The beans were refried black beans, also from Old El Paso. The rice was Uncle Ben’s Spanish Rice.
One day I’ll cook it all from scratch, like my grandmothers used to do. And now, some pictures of the adventure:
René F. Najera, DrPH
I'm a Doctor of Public Health, having studied at the Johns Hopkins University Bloomberg School of Public Health.
All opinions are my own and in no way represent anyone else or any of the organizations for which I work.
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