Tonight I am going to Chez Canadiens to make the mother of all Tex-Mex--cheese enchiladas. The Canadienne's Beau-Pere is here and he wants to learn how to make some ooey-gooey Texas goodness.
We'll have margaritas, guacamole (if the avocados aren't too hard), my fresh perfect salsa, Mexican rice and melted cheese filled, fried corn tortillas baked in homemade Texas red chile sauce.
I have Lisa over at Homesick Texan to thank for the recipe. It's one that never fails...it has wooed the Canadians and more than a few Irish.
There's something wonderful about being able to create a loose facsimile of a favorite restaurant dish, especially when you can't just pop out in your SUV to the nearest Tex-Mex joint, eat handfuls of crispy, salty tortilla chips, throw back a salt-rimmed freezing cold margarita and fill your belly full of cheese and chile sauce.
I don't know if I'd ever have learned or bothered to learn how to make this wonderfully decadent dish (or even have thought it was decadent) if I didn't live far from home. I've had to figure out ways to bring flavors from restaurants at home to my French table. I've learned how to make Chinese take-out, Indian and Thai curries, Luby's chicken fried steak and some okay bbq. These are all skills born out of neccesity. Texans just can't live on crêpes alone.
I always loved Tex-Mex on a Friday night. I hope Msr Canadien likes it too.