WHAT WE'RE CANNING? FIG CONSERVE

2 lbs figs, roughly chopped
20 oz can crushed pineapple, juice & all
2 medium lemons, diced, rind & all
5 C sugar
1/2 t salt

Bring to boiling point slowing. Simmer until thickened, about 1 hour.

Stir in 1 C chopped pecans

Process in water bath for 10 minutes.

Makes approx 8 1/2 pints.

WHAT WE'RE COOKING? SOUR CREAM BEEF ENCHILADAS WITH RED CHILE SAUCE

Red Chile Sauce
Makes enough for one recipe of enchiladas

Cook slowly until it comes to a soft boil then simmer for 30 minutes.
15 dried New Mexican Red Chile peppers
(I tear the tops off and deseed but it's not necessary.)
1 can tomato sauce
2 C or more water
2 cloves minced garlic
2 t sugar
1 t salt
1/2 t cumin

Using a stick blender, puree until very smooth.

You can process/can it at this point OR place it in the refrigerator or freezer for another day. Great to make ahead.

Beef Enchilada Filling

Saute until beef is cooked through completely:
1 lb ground beef
1 t salt
1 medium onion, chopped

Remove from heat.
When cooled, add 1 C sour cream and mix well.

Set aside.

Assemble Enchiladas

Heat 1/4 C oil in a skillet over medium low heat. Oil should not be smoking. Heat 20 corn tortillas, one at a time, in oil, flipping once for about 10 seconds per side to make them pliable. Remove to a plate and repeat with the others. Spread approx 3/4 C red chile sauce in bottom of ungreased pan. Place approx 1/4 C beef mixture in each tortilla while it is still hot/warm and roll. Place in pan. Repeat until done. Pour remaining red chile sauce evenly over enchiladas. I did it down the middle of each row but you could spread it all over if desired. Sprinkle 2 C shredded cheese on top of enchiladas. Bake in preheated oven 400° for 15-20 minutes.

Serve with sour cream.

Makes 20 enchiladas.

PRINTABLE RECIPE

WHAT WE'RE COOKING? CILANTRO CHICKEN ENCHILADAS WITH TOMATILLO SAUCE

Tomatillo Sauce
Makes enough for one recipe of enchiladas

Saute until soft:
I T olive or vegetable oil
1 medium onion, chopped
3 cloves minced garlic
3/4 lb hulled & chopped tomatillos
(You can also used canned if desired)

Add:
1-3 jalapenos, seeded & chopped
2 t sugar
1 1/2 t salt
1/4 t cumin

Cook 10 minutes. Using a stick blender, puree until smooth.

You can process/can it at this point OR place it in the refrigerator or freezer for another day. Great to make ahead.

Chicken Enchilada Filling

Saute until chicken is cooked through completely:
1 lb chicken, boneless, skinless
2 t cumin
1 1/2 t paprika
1 t salt
2 T oil
1 medium onion, chopped

Remove from heat and when chicken is cool enough to handle, shred.
Mix in with the chicken/onion mixture:
1/2 C chopped cilantro
2 C shredded cheese

Set aside.

Assemble Enchiladas

Heat 1/4 C oil in a skillet over medium low heat. Oil should not be smoking. Heat 20 corn tortillas, one at a time, in oil, flipping once for about 10 seconds per side to make them pliable. Remove to a plate and repeat with the others. Spread approx 3/4 C tomatillo sauce in bottom of ungreased pan. Place approx 1/4 C chicken mixture in each tortilla while it is still hot/warm and roll. Place in pan. Repeat until done. Pour tomatillo sauce evenly over enchiladas. I did it down the middle of each row but you could spread it all over if desired. Sprinkle 1 1/2 to 2 C shredded cheese on top of enchiladas then sprinkle approx 1 t paprika over. Bake in preheated oven 400° for 15-20 minutes.

Serve with sour cream, shredded romaine lettuce, sliced avocado and slices of lime.

Makes 20 enchiladas.

PRINTABLE RECIPE