I love Mexican food, but for some reason haven’t been cooking it much lately. However, the other night some leftover steak in the fridge and a can of refried black beans got me inspired to make these flat enchiladas from blue corn tortillas (Whole Foods) I had stashed in the freezer.
The cheese was pepperjack (round slices from Trader Joe’s), and the enchilada sauce was jarred. That was a disappointment to me, however. It looks great, but was far too tomato-y (and a little too salty). So that brand, whose products are normally a good bet, shall go un-named. The very next night I got out some of my good Chimayo chile powder and made real enchilada sauce, the kind with little or no tomato sauce (in this case, none).
I suspect that most Easterners do prefer a tomato-y enchilada sauce, but I like, at most, maybe a few tablespoons of tomato sauce in a 2-cup batch of enchilada sauce. And don’t get me started on Mexican restaurants that put out a mostly tomato enchilada sauce. Folks, it ain’t real. That stuff belongs on pasta.