Post by fatlarry on May 31, 2011 4:16:48 GMT -8
My favorite Mexican Restaurant of all time is named Lindo Michoacan on Desert Inn Street, east of the Strip in Las Vegas.... (on the right just east of Eastern Ave., if ever in Vegas, this is a MUST!) Go on a Friday or Saturday night and the roving 20 piece Mariachi Band will find you and serenade a song or two table-side! You will not be sorry you did, and will be scheduling your next visit to Lindo's soon after! My favorite dish is Cheese Enchiladas, not to brag, but.....I've been told by many over the years that mine are the BEST. I'll leave that up to you to decide as I share with you my own recipe perfected over the years!!
Cheese enchilada's have always been one of my weakness's! I've been making these since '76, and still to this day, just thinking about them gives my goosebumps... goosebumps! There is some preparation involved, as everything is made from scratch, yet well worth it! Yes, you make the tortillas, the sauce, the filling, then roll the enchiladas, smother them in sauce, bake them! But I swear, you eat them once, you too will be forever desiring these tasty treats! Serve them with some fried or baked Marijuana Corn Tortilla Chips and Fat Larry's Salsa, Salsa, Salsa, and Marijuana Guacamole... you won't care if you forgot to make the MM cinnamon pecan praline flan for desert........... (between you and I, I think Granny Green just may drool on herself thinking about this meal, hee hee hee, I know I did!) Here you go:
1 1/2 cups corn flour
1 1/2 cups marijuana flour
1 Tablespoon marijuana olive oil
1 teaspoon sea salt
3/4-1 cup spring water (enough to make a kneed-able dough)
Mix everything together, and kneed until smooth, adding more white or marijuana flour if needed.
Make dough balls a little bigger than a golf ball (or 12 equal sized balls). Sprinkle a bit of flour on pastry board, or counter-top, and roll out a tortilla 1/8" thin and 6" in diameter.
Bake on a hot dry griddle or cast iron pan, until the bubbles brown, flip and do same on other side
*If you make tortilla chips for salsa or guacamole, double this batch to allow for 12 tortillas and chips for dips.
I) 6 Tablespoons marijuana oil
1 large onion, chopped fine
3 cloves garlic, crushed and diced fine
II) 1 1/4 teaspoon sea salt
3/4 teaspoon cumin
6 Tablespoons chili powder
6 Tablespoons marijuana flour
III) 1 1/2 quarts spring water
Saute onion and garlic in oil until soft and translucent.
Mix in step II and stir well with wire whip, continue to whip until smooth, NO LUMPS!
Add step III whisking to prevent lumps, let simmer for 30 minutes, so sauce may thicken, don't forget to stir often.
You will need cheese* depending on the number of servings (I like to use Monterey Jack & Colby) Shred cheese and mix in bowl with small diced onion, 3 Tablespoons of bud shake, mix well. *You may use Soy Cheese or Tofu*
Pour about 1 cup of the Enchilada Sauce in bottom of 9"x13" baking pan and cover the entire bottom evenly. Take a fresh warm corn tortilla and dip it in enchilada sauce covering both sides, then fill with cheese mixture, and roll up, placing it in the baking pan, flap side down.
When all tortillas are filled and in place, cover them all with more enchilada sauce, sprinkle top with leftover cheese mixture, and bake for 25 minutes at 350 degrees...
Y' GUSTO' MUCHO....
My Salsa, Salsa, Salsa and Guacamole recipes made with marijuana can be found in my book, or upon request I will post them here for you if enough REQUEST it!!
Don't forget to keep it phat!