Date: December 28th, 2012
Modifications: I only used one adobo pepper in the sauce because I didn’t want it as spicy for the toddlers.
Time to table: 45 minutes
Servings: 7 adults
Notes: Ben and I were both home last week while the kids were in daycare, so we each spent part of a day making a more elaborate meal than normal. His was the cassoulet, and this was mine! I wanted to try my hand at making tortillas, and then I also made a dessert that was part of Ben’s Christmas present from me, so I was pretty much in the kitchen the entire day. I am my own worst critic after I’ve spent so long on a meal – I did REALLY like these, but they weren’t quite as saucy as I prefer enchiladas (perhaps because they sat out with the sauce on before baking for awhile) and because my tortillas weren’t very uniform they were kind of ugly too. The tortillas were actually pretty easy, but I do not have (nor do I want) a discerning enough palate to appreciate the flavor of homemade tortillas vs store bought. I will gladly pay $3 to not spend an hour making dough, individually weighing dough pieces, rolling out and frying each one. Fun to do once, definitely, but the taste wasn’t much better to me than the ones we buy. I LOVED the filling of these – shredded cabbage, carrots, and spinach with shrimp sounds super odd but it was a great mix and with the creamy sauce was awesome. I’m not typically a huge shrimp fan, but it worked well in these. We’ll definitely have these again! (except try to cut some steps since this did take FOR-EV-ER – not a weeknight meal, for sure). I think you could prep the veggies for the filling in advance, roast the poblanos and chop in advance, and then it’d come together quick enough to be made on a weeknight.
Lots of photos of this process…
Dessert – kind of meh because neither pudding tasted like I felt like it should (aka, like the stuff from a box) but I call it a win because I successfully made caramel, and hey – can’t go wrong with this much sugar and cream and chopped twix no matter what!