It’s like the black plague around here and we need all the soul nourishing we can get.
If you are so kind as to bring the soup, all I ask is that you leave it on the front step, ring the doorbell, then walk away because I would be absolutely mortified to have anyone see the inside of my house right now.
It looks like one big blanket fort gone wrong and I’m frankly rather embarrassed about the whole thing.
Louisa, Hiro, and I spent all day laying in my bed watching the best kids movies I could find to stream off the internets (read Turbo) which I mostly slept through but from what I can remember is about a snail who races in the Indy 500?! I don’t know…..it’s all a little hazy.
I made these enchiladas before I relented to my crippling illness, which required an exceptional amount of foresight that I don’t naturally come by.
Not that the children and I were hungry for anything other than popsicles and honey-laden tea, but my dear, sweet, healthy husband still had to eat and I looked like such a good wife when I had a damn-fine dinner waiting to be warmed when he came home from work.
Yessssss! I’m winning at marriage!!!
I don’t make enchiladas too often (they’re kind of a lot of work and I’m lazy). But I’ve been craving Pipián Rojo.
There’s something about the pumpkin seed-dried chile combination of this sauce that makes me want to spoon it over everything I eat.
It is a teensy bit spicy, definitely not boring. It is earthy, tart, and faintly sweet.
I suppose I could’ve just made the sauce and left it at that but tortillas covered in the sauce and then rolled around some creamy black beans was an idea I couldn’t pass up.
If you use vegetable broth to make the sauce these enchiladas are vegan!
But if you like a cheesy enchilada (which I know a lot of you do) you can use either some cheese in the filling and sprinkle some more on top or use all cheese as a filling, either way I would use a mild, melty cheese like Queso Chihuahua or Monterey Jack any strong-flavored cheeses are going to overtake the delicate sauce.