The only major house issue that seems to need immediate attention, and one that stresses me majorly, is our old janky chimney built in the early 1900's. It's missing quite a bit of mortar on the bottom half, and the top half looks like its not even attached to the roof. We've had a few companies come out and look at it. Some have been legit. Some have treated me like I'm a naive housewife who couldn't possibly have the slightest clue about chimneys. The same sort of bull-shitty attitude I frequently get from car mechanics. I was so pissed after these few negative encounters, that I decided to do something really hardcore, so I built myself some closet shelves - and not the wire kind. The kind that involves a lot of power tools, drilling and sawing. I may not know much about chimneys, but that's not because I am female, it's because I don't give a shit.
We have so many great Mexican restaurants here in Seattle, that I rarely cook Mexican food at home, which sounds like a real crime after hearing myself saw that out loud. For the most part, I find it to be pretty labour intensive if you're making your own tortillas from scratch. I'm also slowly getting acquainted with the different flavors, so I don't quite have the skills to be able to whip something up from scratch (unless your talking about fish tacos) because I make those always. I've made salsa verde (green salsa) a few times and this enchilada sauce is just a take on that. Tomatillos are in season right now, so I bought a boat load, and I made a double batch of this sauce. I will eat it on everything until the very last drop.
VEGETARIAN ENCHILADAS VERDE
makes 7 enchiladas
Verde Sauce Ingredients
1 1/2 lb tomatillos, husks removed
2 serrano chiles, stems removed
3 cloves garlic
1/4 cup onion, chopped
handful of cilantro, stems removed
1 tsp salt
2 tbsp canola oil, or any light tasting frying oil
1/2 lb tofu, diced
1/4 cup onions, diced
1 cup corn
1 can of white or black beans
1 tsp salt
7 small-med corn tortillas
queso fresco or mozzarella
Place the tomatillos and the serrano chiles into a large pot covered with water, and bring to a boil. Reduce the temperature and simmer until the tomatillos are soft. Remove the tomatillos and chiles from the pot and place into a blender with 1/2 cup of the left over cooking water, garlic, onion, cilantro, and salt. Puree until smooth.
Fry the tofu, onions, corn, and beans, in canola oil until the onions and tofu have begun to brown slightly. Add a quarter cup of the prepared verde sauce and 1 tsp salt and combine. Transfer the mixture to a bowl. Pour the rest of the verde sauce into the same frying pan and heat on low.
Preheat the oven to 350ºF.
In a 9 x 13" baking dish, ladle in enough of the verde sauce to cover the bottom.
To assemble the enchiladas, begin by dipping a tortilla into the verde sauce to coat. Place the tortilla into the baking dish and scoop in two large spoonfuls of the tofu filling. Roll the tortilla, and place it at the end of the dish seem facing down. Repeat with the rest of the tortillas. They should all fit snug in the dish.
Pour the rest of the verde sauce over the enchiladas. Top with queso fresco or mozzarella. Place in the oven and bake until cheese is melted if you are using mozzarella, 5 minutes. If you are using queso fresco, it wont melt, so heat until enchiladas are warm, should take 5 minutes.
Top with avocado, lettuce, green onions, or radishes, with a lime on the side. Enchiladas can be stored in the fridge for a couple of days or in the freezer for 4 months, and reheated when needed.