I spent many hours cooking today, since I had the time. I didn't eat most the stuff I made, though, haha, it's a little too spicy for my weak stomach, but I did eat a little of the harvest bread (it's a recipe I made up today because I had a craving for some sweet, homey bread--this cut the craving and I'll be posting the recipe after this).
I'll start out with the beans, these guys take about 3 hours to cook--so you'll probably want to prepare them in the morning, you can cook them a little slower or faster, depending on how high you put the flame. (I personally feel beans taste best when slow cooked for more than three hours, but I didn't get started on them early enough :D.)
Ok Beans...you'll basically pour all these ingredients into a big pot and cook them together
1 Cup pinto beans (make sure you rinse them first, check for rocks)
5 Cups water
1/3 cup chopped onions (white)
1 whole roma tomato, chopped
1 1/2 tsp cilantro
1 1/2 tsp oregano
1 tsp onion powder
1 1/2 tsp salt
2 garlic cloves, finely chopped
2 tsp epazote
You'll first want to bring these beans to a boil for about 20-25 minutes, then lower the flame to a low-medium setting for about two hours. In the third hour, you'll want to add 1-1 1/4 cup more of water and 3/4 tsp garlic salt, then raise the flame to a higher setting (closer to medium) and cook the beans a little more, for about 45 minutes, then lower the flame again in the last few minutes so the beans can cool before being served.
Ok...the enchiladas
My grandma showed me how to make enchiladas and the tortillas for the enchiladas the last time I paid her a visit a few months ago (she lives in CA). But I didn't have all the ingredients she used, so the sauce came out darker and a little thicker; it actually taste kinda like a mole sauce, at least Jose seems to think so. It's a tad bit spicy, so it can be served with sour cream, you can also add a few more tomatoes to bring the kick down a few "degrees".
Here's the basic recipe, like I said I had to alter it and I do think my grandma's are way better :):
2/3 cup tomato puree 3 fried pasilla chilis (get them dry, then lightly fry them in olive oil until they are a deep cherry color--you'll be able to smell when they're ready)
1 chili pequin (this can also be fried)
1 garlic
1 cup water
1/2 tsp salt
3/4 tsp oregano
These ingredients can be blended together until they've completely liquefied into a sauce.
And what goes in the enchiladas? (you should preheat the oven to 350 at this point)
I chose to fill them with a chicken/potato mixture. I actually cooked a whole chicken the night before in crock-pot (it was seasoned with salt, pepper, honey, garlic and herb seasoning).
Here's basically what I did for the enchilada filling:
chop up 2 cups cooked chicken, set that aside, then fry about 1 cup of little potato cubes for about 7 minutes on high, till they are slightly golden (I seasoned the potatoes with salt and pepper)
then mix the chicken in with the potatoes, cooking them together over a low flame for about 3 minutes
then add 1/4 cup of cheese (I used colby jack, not exactly traditional :D)
Lastly, for the enchiladas at least, I put the chicken/potato mix into softened, warm tortillas (corn or flour, I chose flour)--placing them each in a 9 by 13 inch oven-safe platter (I fit about 8 enchiladas). Then I poured the enchilada sauce on top of the tortilla roll-ups, threw some shredded cheese on top, and baked them in the 350 degree oven (covered up with aluminum foil or an appropriate cover--otherwise they'll dry up) for about 20 minutes.
Next...the rice...this is what you'll need to put in your blender for the rice:
3 small boiled roma tomatoes (skin removed)
1 finely chopped garlic clove
1/4 cup chopped white or yellow onion
2 cups water
1 chicken bouillon cube (make sure it's disintegrated, you might want to dissolve it in the water, just put the water/bouillon in the micro for about 1 min right before you throw it in the blender as a broth)
After this is blended, you can measure 1 1/4 cup rice and pour it in a large all-purpose pan. Chop up 1 garlic so that you can fry it in a few tablespoons of oil along with the white rice (I use long grain). The rice can be fried with the garlic/oil for about 3 minutes, then the blended ingredients can be added--the pan should then be covered so that the rice can cook over a low setting for about 25 minutes, but it should first be brought to a quick boil.
My goodness...this was a busy cooking day for me...I have yet to post the harvest bread recipe (I'll leave that for tomorrow)! I think tomorrow I'll take a kitchen break...hmm...eh, maybe not :). Cooking makes me happy, I don't think I'll ever get tired of it.
Further reading: BBC Good Food baking guidance.