I’m not sure why, but I’ve really been on a Mexican food kick lately. I’ve been hosting multiple dinner parties at my home over the last few weeks, and I wanted to share some of the highlights with you. I started with a fajita dinner for my lovely friend Queen and company. I had originally cooked for ten people, but only five showed up.
Needless to say, I didn’t let the no-shows kill my vibe. We enjoyed a beautiful night of fajitas, cocktails, and conversation. I did have plenty of leftovers though. So, I decided to chop up the steak, peppers, and onions, and throw in some eggs and softly scramble it all together. I wrapped the goodness into some flour tortillas, and made the best fajita breakfast burritos. I’m sorry I don’t have more pictures, but they were gone so quickly that this was the only picture I was able to snap:
I couldn’t let the good times stop, so I decided to do an enchilada dinner for my friend Seth, who’s shipping off to basic training soon. Seth is a chill guy who’s always up for some good home cooking. Since he’s going away, I wanted to give him a really nice home cooked meal that he could enjoy.
I started by cooking off a cup of rice seasoned with 1/2 tablespoon of chili powder, and a couple shakes of black pepper. After the rice was complete, I added in 1/2 teaspoon each of ground cumin, chili powder, garlic powder, and a shake of salt. The rice was combined with three pounds of cooked ground beef (80/20), simply seasoned with chili powder, black pepper, and garlic powder. I was cooking for seven people, so don’t flip out because I used a lot of beef. My friends Nixon and Dave came by, so I was glad I was prepared.
My enchilada sauce is as follows: Blend one large can of Ro-Tel with two tablespoons each of cayenne pepper and Frank’s Red Hot sauce. I smothered the enchiladas with the sauce, and topped with shredded cheddar and jack cheese. I baked them at 425 degrees Fahrenheit for ten minutes, just to melt the cheese. I kept the enchiladas coming until I was out of beef (I think I made about twenty).
Anyway, the party was a success, with some great friends coming over to enjoy the meal. I couldn’t have asked for better turnouts.
Be sure to like Food By Rowen on Facebook, and you can follow my kitchen shenanigans on Twitter and Instagram @roweneugene.
Until Next Time,