I love Mexican food.
The Tequila House restaurant opened earlier this year in Victoria and it has quickly become a favourite.
Any time we are in Victoria, we work either breakfast or lunch at the Tequila House into our day.
They are opened only for Breakfast and Lunch.
Everything is made from scratch including the corn tortillas.
I like how they serve their enchiladas topped with a wonderful light sauce, garnished with lettuce, tomatoes, avocados, etc…
So I made my own copycat version for dinner one night this week.
I used pork.
(Although I prefer chicken enchiladas – Next time).
I started every thing in the morning before leaving for work.
Put a small pork shoulder on to slow roast , made the enchiladas sauce
and put a pot of black beans on to simmer,
so the only thing left to do when I got home from work was to make the corn tortillas.
Didn’t photograph well, but it tasted great.
I didn’t want the leftover corn tortillas to go to waste,
so I cut them into wedges and fried them until crisp.
Tossed them with the leftover enchiladas sauce and made Moe Chilaquiles for breakfast. Served with scrambled eggs and refried beans.
1/2 white onion
1 garlic clove
2 or more whole Mexican dried peppers (I use what I have on hand)
1 can tomatoes
Remove seeds from peppers. Break into small pieces. Saute peppers with onions and garlic in a little olive oil. Until fragrant. Add chicken broth and pureed tomatoes. Season with salt, pepper, oregano and cumin. Simmer for at least one hour. Use a stick blender to puree. Strain and serve over enchiladas.