Cuban Inspired Enchiladas and The Language of Food-Love!

Beef / May 13, 2014

Like most of you, I speak “husband.” Its a tricky language. Filled with words like, “I guess so,” and, “whatever you want to do,” but mostly punctuated with raised brows, throat clearing, and a general look of, “read my mind, NOW.” In all fairness my husband is more verbal than most, (thank goodness for a Chatty-Cathy like me,) but it must be Testosterone that is to blame for the verbal retreat when the moment is most in need of a syllable.

“Honey, do you hear me?” — You know what I mean.

Not so last night. After the very first BITE of my CUBAN* INSPIRED BEEF ENCHILADAS WITH PINEAPPLE GREEN CHILI SALSA, he wouldn’t stop talking about the meal. The only trouble I had was deciphering his words while he chewed!:

“This is fantastic. Did you write this one down? I am in love with the sauce. How long did it take you? Boy, Katie would love this. Are there any leftovers? How many photos did you take? Are these new napkins?”

I love when that happens.

If you want your man as a captive audience, sputtering and spitting with praise, this is the PERFECT meal for productive conversation… Want those new shoes? “Si!” Wish he’d vacuum behind the washer? “Of course, sweetie!” Get ’em talking, munching, and loving their meal. Ole!!!

#manfood #enchiladaheaven #dinnerinminutes #ispeakhusband

*The Cuban reference to flavors is due to the Cumin and fruit, with lots of green chilis. These didn’t taste Mexican, nor TexMex, or California Border. They had a deeper, smokier flavor. Enjoy! – OH and they’re #fabin40 as well!

Cuban Enchiladas with Pineapple and Green Chili Salsa

Prep time 30 / Serves 4

Ingredients:

½ lb ground beef
1/3 package Jimmy Dean Hot Sausage
¼ C dry red wine for deglazing
1 heavy handed t cumin
½ t dried oregano
¼ t cayenne pepper or to taste Salt and pepper
1 7 oz can diced green chilis
2 C finely grated sharp cheddar cheese
1 large can enchilada sauce (heated in a separate pan)
Flour Tortillas (large)

Salsa:

1 20 oz can diced pineapple drained
½ red pepper finely diced
1/3 C white onion chopped finely
3 T fresh chopped cilantro
1 T fresh chopped parsley
2 heaping T of the diced green chilis from the can
Salt and pepper
1 T olive oil
3 t lime juice

Direction:

Grate the cheddar cheese, set aside. Turn on the broiler.
To prepare the salsa, add all ingredients and stir until combined. Taste and add more salt and pepper as needed. You could add some fresh jalapeños, but I preferred the taste of the canned green chilies. Set aside.