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Houston, TX
Just your atypical hispanic male living in the big city

Sunday, June 7, 2015

Enchiladas de Puerco / Pork Enchiladas

Love to have leftovers especially when you want to reinvent a new dish that is both tasty and just plain good. Sometimes, One of the things I like to make is enchiladas. There are so many types of enchiladas with different types of sauces. This recipe is so very simple that you can plan ahead and prep this the day before.


1/2 lb leftover Roasted or Stewed pork
2 to 3 cups of sauce (choice of Red Salsa or Green Tomatillo Sauce)
2 cups shredded cheese (Monterrey, cheddar or other type of cheese)
6 to 12 tortillas (choice of flour or corn)

Start to heat up the tortillas on a griddle. Personally, I like to use my comal to heat up my tortillas. Don't try to overcook the tortillas as you want them pliable.

Reheat the pork into a pan. Add a little stock and a couple tablespoons of sauce. This will help the seasonings of the sauce to meld with the meat.

For the type of cheese, I am using shredded Asiago cheese. I love the flavor of this type of cheese with the pork. Add some cheese to the pork in the tortilla. Roll it and place off to the side.


In the baking dish, add a little sauce to the bottom of your dish. Add each enchilada stacking them side by side. Once placed onto the baking dish, add the rest of the sauce to the enchiladas.

Cover the enchiladas in foil. Then, place the enchiladas into the oven at 350. Allow to cook for about 30 minutes. Add the cheese and allow to cook for another 5 to 10 minutes or until the cheese has melted.

You can enjoy this with some rice and beans or even a nice salad. This is another great way to enjoy leftovers and enjoy good Mexican food!

Saturday, June 6, 2015

White Cheddar Pimento Cheese

A long time ago, I came across this small business here in Houston called Houston Dairymaids. I really do love their variety of cheeses, along with a great wine selection and other such stuff. I sometimes purchase a slew of items and plan a picnic when we travel to other areas here in Texas.

Well, one of those items that I do like to purchase is Pimento cheese (despite the fact that I don't like pimento cheese). This lady comes and sells pimento cheese made with white cheddar cheese.

Most people know that if I find something that I like, I am going to take it and try to make it myself. This recipe is rather simple. You just need to make an effort of getting the items. This keeps well for about 2 to 3 weeks as long as its refrigerated well.


12 oz Aged white cheddar cheese
2 tbsp mayonnaise (preferably Duke's)
8 oz pimentos, drained
1 tsp sea salt
1 tsp fresh cracked pepper
additional sea salt and pepper to taste

Shred the cheese into a large mixing bowl.

Add the mayonnaise, pimentos, salt and pepper. Mix with a spatula. Taste to see if the flavor is there. If it seems a little try, you might need to add a little mayonnaise. Also, add additional salt and pepper to taste.

If you are using this for a party, place into a large serving dish and seal with plastic wrap. Otherwise, place into separate containers especially if you plan to go picnicking. Refrigerate overnight.

I find that it tastes so much better the next day. This is great with some crackers and additional vegetables. I had a friend tell me recently that he hated pimento cheese and he really liked it. It doesn't have a heavy pimento flavor. This really doesn't have that flavor. You really need to try this!!