Please fave and comment on the original submission here: http://www.furaffinity.net/view/5153170/

Want to try out a little Mexican cuisine? Then pehaps you would like to try this really tasty looking dish full of colour and flavour from the kitchens of  Misako

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This isnt really an "easy" recipe, and it's TOTALLY not quick.... prep and all takes maybe like... 2 hours?
I dunno... but I love cooking...

THIS IS A VEGETARIAN MEAL, Chicken is optional....

Rice:
3 T veg oil
saute 1/2 t minced garlic
3 T chopped onion
3 T chopped green pepper

let mingle for like.... 2 mins

add desired amount of rice (volume doubles when you cook)
KEEP STIRRING!
add in 2 T Adobo
one packet Sazon
1 t salt
1/2 t black pepper (fine grind)

Add water, just enough to that the rice "dances" on the surface of the water (like 1/4th inch over the rice line)

KEEP STIRRING!

Bring to a rrrroollling boil.

SET IT TO SIMMER
cover and let it get awesome, that takes about 25-30 mins. you can stir it once or twice as it cooks, but don't get crazy!

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ENCHILADAS
Tortillas corn or flour, about 6-8 inches
"Mexican Blend Cheese" - few handfuls
10oz block Queso Fresco, cut into "sticks"
Refried Beans (see below)
1 Shredded Chicken breast (see below)
Enchilada Sauce (LOOK DOWN)
1/2 cup finely minced onion
1/4 cup finely minced red onion (garnish)


You can use either corn or flour tortillas, but corn is surpreme...
I use 6-8 inch torts.

You'll also need a glass or ceramic bake dish.

Pour a thin layer of your sauce on the bottom of the dish.
Dip the torts in the sauce (let it cook a bit or hello burns)
Fill with meat, beans, or cheese (or any combo) [also save some Queso Fresco for topping them)
Roll them little ***** up, place in a line in the baking dish.
Once dish is filled with tortilla rolls cover in another thin layer of sauce.
Top with both cheeses, and finely minced onion.
Cover and BAKE, for about 25 mins at 375

Let cool and flippin, go to town, these ***** are so awesome, you'll give up taco bell!
(but not for too long, taco bell is really yummy too)

you can also top them with fresh cilantro, and minced red onion or whatever else you might like... I hate sour cream but if thats you boat, I hope it stays floating... <3

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BEANS:
3 T veg oil
saute 1/2 t minced garlic
3 T chopped onion
3 T chopped green pepper

Let this ***** sizzle for a few minutes (it smells awesome doesnt it?)

Add in a 16oz can of Pinto Beans

Bring to a boil

Once boiling, MASH THAT BATCH!

Let cook down till it's a pretty thick consistency, ( if you like your beans thinner, I won't judge!)

You're ***** done!

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SAUCE:
3 T veg oil
saute 1/2 t minced garlic
3 T chopped onion
3 T chopped green pepper
(this mixture is called Sofrito (so-free-toe), it's the basis of most Mexi meals btw)

After about 2-3 minutes add in 16oz of PLAIN Jane tomato sauce
1 T Garlic Powder
1/2 t Black pepper
1T Cumin
1 1/2 packets of taco seasoning (this ***** is great as a general seasoning with Mex food, has all the necessities, garlic, onion, cumin, chiles, etc)
1/2t crushed red pepper (opt.)

bring to a bubble on LOW heat, this is like spaghet sauce... LOOOWWW AND SSSLLOOWW

let cook for like... 30 minutes or so, stirring regularly.

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CHICKEN MEATS: (optional)
In a pot throw in:
1/4 an Onion, large chop
1/2 Green Bell Pepper, also large chop
2 smashed cloves of Garlic
1 t Crushed red pepper
2 T Adobo
1/4 packet Sazon
1/2 t Black Pepper
1 Chicken breast or thigh (thigh makes for some freakin yummy chicken flavour)
(don't forget the water!)

Set to mid-low heat, and forget about it... let this cook for at least 40 mins.

When that bird is done... drain, (saving a little of the "broth" to keep your meat moist) and shred.

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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5153170/

***** = Language Edit