“How sad and bad and mad it was,
But then, how it was sweet!” ~ Robert Browning, English poet (May 7, 1812 – 1889)
You know how sometimes we have these really weird ideas and figure that it isn’t going to be great, but it is food to stop the whining of an impatient stomach so, why not?
Well, a few days ago, we enjoyed some EZ Enchiladas from the Mosaic Meals cookbook (page 83) and there were 3 corn tortillas leftover on the shelf just above the bowl of remaining mushroom pâté. They were destined to become a match made in heaven – and one of the fastest lunches ever.
Normally, we make taquitos in the oven, a dozen or so at a shot, but with only three at risk, I thought that it was high time we gave them the healthy skillet treatment. Filling them with leftovers and toasting them in the skillet, getting to delicious took just 8 minutes, with no need to preheat the oven – or heat up the kitchen.
Time: 8 minutes
Canola oil to spray or brush
3 corn tortillas
6 tablespoons mushroom pâté or other thick, finely minced leftovers
Taco or enchilada sauce for dipping (see below for recipe)
Warm a non-stick skillet over medium heat for a minute before using. Then, warm each tortilla about 20 seconds per side to soften enough to roll without cracking. Spread 2 tablespoons of filling across each tortilla about ¾ of the way down, and roll up snuggly. Spray or lightly brush some oil in the skillet, then place the toquitos in to lightly brown, checking every 30 seconds to turn at the right toasty moment.
Eat while warm with your favorite taco or enchilada sauce for dipping.
Homemade Enchilada Sauce
Makes 12 ounces
Time: 10 minutes
12 ounce can tomato sauce
2 tablespoons Mexican seasoning mix (see Mosaic Meals page 110 for recipe)
This should be prepared a day ahead if possible so that the flavors fully develop.
Stir together in a saucepan and heat just to simmering, stirring frequently, for 5 minutes. Do not allow to boil or it will splatter! Pour the sauce into a jar with a tight-fitting lid and refrigerate until ready to use.
If you want the sauce to be perfectly smooth, as we do for dipping, pour it through a strainer to remove the bits of onion and garlic after the sauce has cooled and the flavors have had a chance to develop.
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