Went with the boss and a couple of clients to lunch today at Avila's
El Ranchito on Balboa Peninsula. Interesting restaurant chain. Been in
the Avila family for 40 years, has 11 shops around SoCal, the
management of which is spread among a bunch of siblings, which
explains why you'll find different menus at different locations (we
don't much care for the Avila's in Tustin, fer instance). The one on
Balboa Peninsula is our favorite (ask for Angelica and tell her the
redhead with a penchant for Cadillac margaritas and the cheese
enchilada lunch plate sez, "hey!"😉. They were some kind of slammed
today, as they were getting takeout orders organized for Cinco de Mayo
tomorrow.
I love their food, but my salute to Cinco de Mayo will come from my
own kitchen, one dish of which is my easy (Tex-Mex) cheese enchiladas:
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Cheese Enchiladas With Red Sauce
mexican
1 small onion, diced
2 tbsp. oil
1 15 ounce can tomato sauce
2 small garlic cloves, minced
3 tablespoon chili powder
1/2 tsp. cumin
1/4 tsp. dried oregano
1/2 cup chicken broth
8 corn tortillas
16 ounces cojack cheese
In a medium saucepan, cook onion in the oil over medium heat, until
tender, about 5 minutes. Add tomato sauce and garlic. Gradually stir
in chili powder, cumin, oregano and chicken broth. Cover and simmer
over very low heat for 20 to 30 minutes, stirring occasionally.
Strain the sauce.
Fry tortillas briefly in hot oil and drain on paper towels.
Fill one half of each tortilla with the cheeses and roll up jellyroll
fashion. Cover with sauce, then sprinkle more grated cheese over the
top with olives and green onions.
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"