“El Az” Blue Corn Enchiladas – We’re pretty close!

Mark loves the “El Az” Blue Corn Enchiladas from a restaurant he used to visit often.  He offered to try to recreate them at home today, and they were fabulous!

Our own "El Az" Blue Corn Enchilada Dinner

Our own “El Az” Blue Corn Enchilada Dinner

There are many components to the perfect “El Az” Blue Corn Enchilada Meal:

  1. The Blue Corn Tortillas
  2. The enchilada filling, which Mark was pretty sure contained cottage cheese
  3. The cheese topping  in place of enchilada sauce, about which I got a little confused when I went grocery shopping
  4. The refried beans on the side
  5. The rice on the side

Whew!  Mark let me make my Spanish rice, and he fixed everything else.  He’s napping, now.

1.  The Blue Corn Tortillas:

We are using the last of the blue cornmeal that we grew in 2012 and ground into meal last summer.  We’ve already started to grind the 2013 crop, so we need to use up the older cornmeal.  This is a fairly wonderful way to do it.  Mark used 1/2 Blue Corn Meal, 1/2 flour, and some boiling water to mix the dough.  He formed them into balls, which were very cute… I always feel like I’m in a Dr. Seuss book when we eat blue vegetable stuff.  How fun!Cute blue balls of tortilla dough

Next, he rolled each ball

blue corn tortilla, ready to cook


And cooked them on the stove.

A beautiful stack of Blue Corn Tortillas

A beautiful stack of Blue Corn Tortillas

2.  The enchilada filling:

He concocted a filling using a chicken and cottage cheese enchilada recipe as a guide.  We didn’t use the chicken, and he used a frozen jalapeno from last year’s garden instead of a jar of green chiles.

3.  The cheese topping:

I had gotten some queso which said it would melt nicely for the topping, but Mark was planning to use Monterrey Jack.  I think he used both, somehow. baked blue corn enchiladas

4.  The Refried Beans:

We used almost-the-end of last year’s pinto bean crop to make the refried beans.  Again, I don’t know how he made them, so I’m not sure if they were truly refried.  I know there was bacon involved, and that’s about it.  They were tasty.

5.  And, finally, the Spanish Rice. 

browning the rice is my favorite part of making Spanish Rice... it looks, feels, and smells so good :)

browning the rice is my favorite part of making Spanish Rice… it looks, feels, and smells so good 🙂

This is a dish I enjoy making, but which Sean doesn’t enjoy eating.  I learned tonight, though, that the only rice Sean likes is plain rice- no salt, no butter, no seasonings, no flavor.  Just. Plain. Rice.  Too bad for him.

We usually put diced or fresh tomatoes in the rice, but I used a bit of our tomato paste tonight, instead.tomato paste  It was still delicious.

This entire meal was delicious!  We’ll definitely be making it again.  Mark said the cheese filling and topping were too thick, but I think that’s all he will try to adjust next time.


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April 13, 2014 · 7:45 pm

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