I apologize for not having posted anything the last two Wednesdays. My 88-year-old father, who lives in Seattle, was in a car accident and was hospitalized for over a week before he passed away. I went there to be with him when he wasn’t doing well and stayed until after the funeral. Even though he was 88, he was independent and doing pretty well, and his sister is 105, so this was unexpected. I’m glad I got to be there with him and with the family and I’m grateful for a loving and supportive husband who managed to “hold down the fort” while I was gone for 10 days (five of which they were able to be there with us). Losing a parent is hard, to say the least, but I’m grateful he’s no longer suffering(he had lots of pain at the end with his injuries) and I’m grateful to know that he’s with Christ, and loved ones that have passed on before him, and that I will see him again someday. In honor of my dad, who is of Mexican origin, here are a couple of links to previous posts that were my dad’s original recipes. Not only was he born and raised in Mexico, but he also owned a Mexican restaurant in Seattle for awhile. He’s an amazing chef, so give these a try if you haven’t already! Also, at the end of this post, I’ll share a Mexican Quinoa Salad that would go great on the side of the enchildadas or with taquitos, or just by themselves. Enjoy!
Enchiladas– as a side note for these enchiladas, when making the sauce, dad always used lard. And, instead of warming the tortillas in a microwave and keeping them moist with a wet, warm rag like I do, he instead would warm about a 1/2 inch of vegetable oil in a frying pan and would dip each tortilla in the warm oil, then fill the tortilla an roll it.
Guacamole – for this recipe, I have listed the mayo and parmesan cheese as optional, but dad always used them because it makes it creamy and adds a nice flavor. In recent years, I’ve started subbing plain yogurt for the mayo and it tastes great.
Mexican Quinoa Salad (w/Mango)
1/2 c dry quinoa
1/2 ripe mango, cubed
1/2 red bell pepper, diced
1 c black beans, rinsed and drained
1/2 ripe avocado, cubed
1/2 c green onions, chopped
1/2 c cilantro, chopped
1 Tbsp lime juice
1 Tbsp extra virgin olive oil
1 tsp cumin
1/4 tsp salt (or more if you like)
1/2 tsp garlic, minced
Cook quinoa according to package directions. In a medium bowl combine the cooked quinoa, mango, bell pepper, black beans, avocado, green onions and cilantro. In a glass measuring cup (or small dish), whisk together the lime juice, olive oil, cumin, salt and garlic. Pour dressing over the salad and stir to combine. Refrigerate salad for at least 1 hour before serving so the flavors can blend. Serve cold or at room temperature.