I first prepare the guacamole (did you know that guacamole is just smashed avocados?) I then lightly fry the corn tortillas in a small amount of olive oil then finally begin the base of my sauce.
Here is what I do: I toss the poblano peppers, onion, garlic, calabaza, corn off the cob, and tomato in olive oil, salt, pepper then place on a baking sheet and roast until slightly blistered. Trust me.
My hand aches from chopping veggies; I have bad circulation in my fingertips left over from 15 years of office work. I was a writer. I got paid for writing, then I got paid for marketing and creating events dealing with art.
Once the veggies are roasted, I chop them archaically with a blunt chefs knife (I can't afford new knives since I have quit my job). I then add Mexican crema and stir it all together to create a very composed, yet organic-free-flowing chunky sauce for my enchiladas. If the sauce is too thick, I simply add chicken stock and that's usually the case.
What are these voices in my head?
I stuff each tortilla with guacamole, gently roll and tuck, then top with the organic sauce. I finish them by adding fresh cilantro, oaxaca cheese and a lime wedge on each plate. I love to garnish my food; I love to put food on display! It's so colorful and lovely and just artsy looking, don't you think? Food I eat needs to look pretty before putting it in my mouth.
I don't bake the enchiladas because you see, they are stuffed with guacamole and I was raised eating avocado straight from the shell, not heated or cooked, blegh. I'm appalled at a shit thing like that. Respect the fruit.
I prefer my plates of food to have a rustic look to them...sort of like me. I'm rustic, I am...I have many edges, not just one, I have several corners that I balance thoughts upon. I often anchor depression in a deep corner of my mind as the tip of my English speaking tongue...my primal tongue lightly twirls the sadness into oblivion. I wear thick black on my eyes and carry myself in such a way. It defines me, it hides me, it makes me primal.
Did I mention I'm 40? Well...I am. I. 40 and I'm trying this new thing where age is just a number.
I create place settings with music blaring. Lit candles are my specialty at dinner and always a pitcher of fresh brewed iced-tea. I like it fairly sweet and eye-wakening with lots of lemon.
Palms together and eyes closed.
