April 24, 2012 · 10:26 am
Last weekend, I wanted to take my man out on a dinner and a movie date. We decided to eat dinner ahead of time and then meet a couple of friends for the movie, which in this case was American Reunion. Say what you will about the dick and fart humor of the American Pie series; any culmination installment, a la Jay and Silent Bob Strike Back, is enjoyable to those who have seen all the originals.
This movie brought that glorious feeling of closure to the lives of those we watched at inappropriately young ages. It was also an opportunity to see so many once-proud actors clearly in need of work, which brought me great amusement. Did I laugh out loud? Yes. Would I “recommend” it? Maybe. Was it “good”? Meh… let’s not get carried away.
Beforehand, we went to Baby Bo’s Cantina in Murray Hill, which was a cozy, festive little joint with a few tables and a bar. We sat at the bar.
Chips and Guacamole
We began our meal with fresh guacamole and salsa, typical but tasty.
We also ordered two frozen margaritas with salt, just like my mama taught me.
Chicken enchiladas with chipotle sauce.
I had been craving chicken enchiladas for quite some time, a thirst I am always hesitant to quench outside the Southwest. But on this day, I was feeling adventurous, so I went for it. I asked for the spicier of the two sauces, which I was told would be the chipotle. Honestly it wasn’t spicy at all, but I enjoyed it nevertheless.
My date has recently developed an affinity for chimichangas, which were described on this menu as “deep fried burritos.” He loves them and he said these were particularly delicious.
Both dishes were served with dirty rice and refried pinto beans. The rice was meh, but rice is almost always meh for me. The beans, however, were the star of the meal. Not sure how they were prepared, but I am sure they all ended up in my belly. Yu-HUM.
Filed under Restaurants
Tagged as baby bo's cantina, bar, chimichangas, chipotle, enchiladas, guacamole, margaritas, mexican food, murray hill, nyc restaurant, tequila, tex-mex
March 13, 2012 · 12:30 pm
This is the longest I’ve spent away from Austin at one time in more than two years, which means one thing: I’ve spent far too long away from good Tex-Mex. In a swift move to quench this thirst, I decided I would make chicken enchiladas with a queso sauce, two things I’ve never done before. I’ve made Texas style queso, Velveeta-and-Rotel-style, but that was a little too heavy for a topping on this dish, so I attempted to make a lighter cheese sauce to top off my enchiladas, which began like this:
You can make this with any type of meat or no meat at all!
You can do this is a regular pot if you have one big enough.
First, I threw two boneless, skinless chicken breasts into a skillet with butter and oil for about six minutes on each side (finish off in a 350 degree oven if necessary). Then, I sautéed chopped green and red peppers, onions, jalapeños, corn and garlic for about 10 minutes before added a can of crushed tomatoes and a can of chipotle peppers. Bring this up to a boil, then let it simmer on low for 20 minutes to give the flavor time to develop.
Not too full or they'll break!
It's a lot of food, but they keep well!
This next part can be a little tricky and a lot frustrating. To make it easier on yourself, take the corn tortillas, put them in a wet paper towel and microwave them for 30 seconds. This will help them from breaking in two while you roll up your enchiladas. After you’ve carefully rolled all of your enchiladas, sprinkle some shredded cheese over the top. Then into a 350 degree oven for 20 minutes.
Takes about 15 minutes.
Mmm.. Cheesy Goodness.
With the enchiladas baking away, it was time to make the sauce. First, I sautéed onions and peppers before adding milk and butter. Then I slowly added cheese until it thickened. Once thick, add tomatoes and season to taste. Then pour generously over the top of the enchiladas.
Click here for the bean and guacamole recipes.
I served them with refried black beans and we enjoyed them with a cerveza. I don’t even have to click my heels together to know that there’s no place like home.
As for the rest of the enchilada filling? Tupperware that noise up and stay tuned, cause I’ve got a plan for the leftovers 🙂
Filed under Recipes
Tagged as black beans, chicken, chicken enchiladas, chili con queso, cooking, enchiladas, guacamole, meal, mexican, queso, recipe, tex-mex