Tex-Mex Night

Enchiladas and Colache

A night for Antojitos (little whims)! Tex-Mex night at our house is always a favorite with my family. It could be a night of Chili con Carne, Fajitas, Nacho Supreme, Tostadas, or Enchiladas. Tonight it’s Enchiladas. A big stack of homemade tortillas de horina and a pan of saute onions, peppers and ground beef are placed in the middle of the table surrounded by assorted toppings, green tomato salsa, sour cream and Jack cheese. To be honest, I can’t find Jack cheese in the Czech Republic. I use Edam.

Tortillas de Harina

 4 cups all-purpose flour

Cooking Tortillas

2 teaspoon salt

1/3 cup lard

1 cup warm water

Stir the flour and salt together. Melt the lard in ½ warm water. Add it to the flour with enough additional water to form into a firm ball. Knead well and form into egg-size balls. Cover and let stand for 30 minutes. On a floured board, roll out to form a 7 to 8 inch tortilla. Pick up the edge of the tortilla between your fingers, pull and stretch it until large, round and paper thin. Cook on a medium-hot griddle for 2 minutes on one side, flip, cook for 1 minute on the other side.

Enchiladas de Carne

 2 tablespoon oil

Beef Enchiladas

1 pound ground beef

2 large onions, sliced

3 sweet green or red peppers

4 fresh hot peppers

½ teaspoon dried oregano

¼ teaspoon ground coriander

1 teaspoon chili powder

2 garlic cloves, pressed

salt and pepper

12 tortillas de harina

1 cup Green Tomato Salsa

1 cup sour cream

1 cup chopped tomatoes

1 cup shredded lettuce

1 cup grated Jack cheese

 Prepare tortillas. Brown ground beef in oil add onions and peppers, cook on medium-high heat until tender. Add oregano, coriander, chili powder and garlic, mix well. Turn off heat. Serve with green tomato salsa, sour cream, tomatoes, lettuce and Jack cheese. Place a tortilla on plate. Put about ¼ cup of meat mixture in a strip in the center. Sprinkle with tomatoes, lettuce and cheese then roll. Top with salsa and sour cream.


Stuffing tortillas


Green Tomato Salsa

 1 pound green tomatoes

Green Tomato Salsa

8 fresh green chilies

1 sweet green pepper

1 cup minced onions

2 garlic cloves, pressed

1 can tomatoes, chopped

1 small can tomato paste

1 cup beef bouillon

½ teaspoon salt

2 tablespoon sugar (optional)

½ teaspoon oregano

½ teaspoon cumin

½ teaspoon dried red-hot chili peppers (add more pepper if you like it hot)

 Chop tomatoes, chilies, peppers and onions in food processor. Put all ingredients in a 6 quart pot; bring to a boil, lower heat, simmer for one hour stirring occasionally, adjust salt. Makes about 4 ½-pint jars.


Colache ingredient from the garden



 1 tablespoon olive oil

1 onion, chopped

1 sweet green pepper

1 cup green beans, cut

1 cup sweet corn

2 cups zucchini or summer squash, cut into pieces

2 firm tomatoes, cut into sixths


 Cook onions and sweet green peppers in oil until tender. Add green beans and corn, reduce heat, cover and cook for 10 minutes. Add zucchini, cover and cook for another 5 minutes. Toss in tomatoes, cover remove from stove. Season with salt to taste and serve. Makes 6 to 8 servings.