Thursday, April 28, 2011

Eatin' in the Coziverse (Subtitle: Cinco de Mayo Part Uno)

Food in the Coziverse often revolves around tortillas.
This is logical, because tortillas are round.
Here, we have a corn tortilla. 
It's cold and lonely.
It wants to become stacked enchiladas con huevos.
So the first thing we need to do is find it 3 more tortilla friends.

Before we proceed further, we will open a can of red enchilada sauce.  Our personal fave is Hatch, but Old El Paso does nicely.  Pour the sauce into a lidded bowl you can store in the fridge, cuz unless you're making 3 or 4 stacks, you won't be using it all.  We're just making 1 stack today, so we'll need to refrigerate the leftover sauce.

Next, get the 4 corn tortillas stacked nicely and and wrap them loosely in a paper towel - which is laid upon a nukable plate - and nuke them for about 10 to 15 seconds on high.  And quickly remove them from the micro and open the towel to let the steam escape.

Next step:  find a grody old beat up pan, because you'll be taking photos and want the world to know you have this well loved old pan.  Ladle a bit of sauce on both sides of the tortilla.

And put some shredded cheese on it - a couple tablespoons will do.
And repeat with the rest of the tortillas.
When you've sauced and layered the tortillas, find the nearest oven, which has been preheated to 350, and bake your nicely stacked enchilada about 10 minutes.

If you're a good blogger, you've cleaned the oven first.

While the enchilada bakes, you'll fry an egg or two.  Sunny side up is the favored method.

It is rumored that the yoke cools the heat of the chili.

Here is a second photo of the skillet.  It's a nice skillet.  See?  Nicer than the baking pan.   

Purty, huh.

So now, remove the enchilada from the oven and plate it nicely.
Try not to get sauce all over so Gordon Ramsey doesn't show up and cuss at you.

Slip the fried egg(s) atop the stack of enchildas.

And there you are.   Nom.  Let's eat.
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