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  1. #1
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    Mexican On A Slow Sunday

    I decided last week to make up a full Mexican dinner this Sunday, but to make something new at the same time. So I came up with Pork Chilli with pinto beans, Salsa and chips, and Chicken enchiladas with cheese.

    So far I have the chilli in the oven cooking and the salsa made up and the flavors are coming together. So here are the first few pictures.

    All the ingredients for the Chilli, except for some diced tomatoes I threw in as well.



    After an hour and a half, it will cook for close to 4 hours.


    Sorry about the foot, just saw it now

    The makings of a good salsa



    Done and now sitting in the fridge for a few hours to "mature"


    I will post up the makings of the enchiladas later, as now its time to relax for a while.

  2. #2
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    Just about time to start simmering the chicken thighs and breasts in onions, chillies, bells, and a spice mix I ground up of chilli powder, cumin, smoked orange paprika, salt and pepper. I think I will let the meat simmer for up to an hour to really infuse the flavours.


  3. #3
    Lord of Swine
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    ^ I'm going to have to sit you down and talk to you one day about your chilli recipe.
    But lets see the enchiladas.

  4. #4
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    Necron I forgot I use a just over half of a 20 ounce tin of canned diced tomatoes in the chilli. Just now frying off the chicken.

    A quick shot of the chicken and chilli, and spices cooking up. I will give them an hour.

    Last edited by aging one; 07-07-2013 at 04:22 PM.

  5. #5
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    Looking good AO my mouth is drulling as I write, green for thr Cook.

  6. #6
    Thailand Expat Boon Mee's Avatar
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    Looks very appetizing, AO!

    Out of repo at the moment...

  7. #7
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    Sorry mate rain check on the green

  8. #8
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    Compliments are fine my friends. Now to go get some beer, then roll up the enchiladas using the chicken, cheese, and salsa. Then I am making a red sauce to go over it all. The one small thing is I could not get corn tortillas so I got thick flour ones. I reckon it should be okay.

    The Chilli came out really nice. Thick, and full of soft pinto beans.

  9. #9
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    I've greened him for you two!

  10. #10
    Thailand Expat misskit's Avatar
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    Lookin' good! Watching your dinner come together makes me very hungry for Mexican.

    Unfortunately, I've run out of cooking gas this morning and have to wait until tomorrow to get more. Will be checking out the street vendors this evening and not one of them will have an damn enchilada.

  11. #11
    The cold, wet one
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    Looking great AO.

  12. #12
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    Lovely looking Pico de Gallo, AO!

    To make it complete - add crushed garlic, hot chiilies of your choice, and lime juice! Sit to cure/marinade....

  13. #13
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    Well I started making up the enchiladas, if you dont like food made by hand, sorry, but its the only way to get it right. Now I am simmering the red sauce, and in hour will cover them with the sauce and a bit more cheese, and bake for 30 minutes at 200, 25 covered and 5 to broil.



    The first three just waiting for the rest, plus red sauce and cheese and in to the oven. A bit of sauce and a greased pan so they dont stick.

  14. #14
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    Well it all got finished off. Here we have the enchiladas ready to go in the oven before cheese.


    Just out of the oven.


    The chilli is finally done.


    the table before serving


    kids plate the one who does not like lettuce as much.

  15. #15
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    Yummy AO they look so good, I will have to try to do some cooking, me tink.

  16. #16
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    Hungry now.
    I can't wait till I get a kitchen.

  17. #17
    The cold, wet one
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    Looks well worth the wait, AO

  18. #18
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    I really cant believe I cooked for 9 hours on my day off. I think I did not take into considerations it all had to be made from scratch. In the states I will buy fresh salsa and enchilada sauce.

    But well worth it by the smiles on the faces. I cooked a full breakfast as well. Long day, getting ready to end. I am happy it was enjoyed.

  19. #19
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    Well done my friend. A master piece. Hope the girls appreciate the fine cuisine.

  20. #20
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    Green sent.
    Good on ya dad.

  21. #21
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    You're getting a red from me, Sir. That type of spread and I'm not invited? You're an evil man as a matter of fact and a bit of payback is now at the top of my mental to do list... Ya bastard!

    Looks good though AO... I can't do a Tex Mex spread without a Chimi though, Steak Chimi to be precise.

    Enjoy, wanker

  22. #22
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    So-Cal Mex

    We do the same except a Cal-Mex....different spices, machaka.....
    Shredded beef with eggs and peppers, onions....

  23. #23
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    Looks great AO, I think I might just copy that next weekend

  24. #24
    Cacoethes scribendi
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    That was a lot of work, but the results look fantastic!

  25. #25
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    Awesome eats there AO!

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