For Lent, I gave up beef. Now, I wouldn’t say that I necessarily have a beef-eating problem, but there was a period right before Ash Wednesday when I found myself eating beef at least twice a day. My body urged me to take a break, and so I did.
Actually, after a while I didn’t miss it that much—there are plenty of other satisfying foods to eat in the world. That said, a reader over on my Facebook page asked for a beef enchilada recipe. Her request took root and grew throughout my abstention, and as soon as Easter arrived I decided to make beef enchiladas my first order of business.
I have to admit that I seldom order beef enchiladas when I eat Tex-Mex. Nope, I’m more a cheese enchilada or sour-cream enchilada gal. I was trying to remember the last time I even ate beef enchiladas, and the best I could deduce was that it was several years ago when a couple was added to a combination platter.
In my recollection, however, it was a fine specimen of the enchilada genre. The tortillas were drowning in a soulful and smooth chili gravy, while the ground beef filling was peppery and bright. I mixed each bite with some beans and rice, and the iceberg lettuce garnish added a cooling contrast to the richness of the beef. Yep, it was an excellent Tex-Mex meal.
Read more »
Comments
Post a Comment