Today I thought I would make some enchiladas (gringo style, of course) to celebrate Cinco de Mayo . One of the more important things for me is the sauce. I still have some hatch chiles from the ristra and I started my sauce by soaking them overnight. In the morning I got up and added some magic (e.g. I am too lazy to write down the recipe in my head).
But as you can see the enchiladas didn't last long. Below are some of the devilishly hot spices we used
I got started with the solar cooker around 9am:
Overall, I like it for it's lightweight and portability. Being a person without a backyard made this a little tough, but in the end, the sun returned and my sauce finished at about 3 pm. Just in time to get the enchiladas together and ready for when the Philosopher of Science came home.
But as you can see the enchiladas didn't last long. Below are some of the devilishly hot spices we used
I got started with the solar cooker around 9am:
Overall, I like it for it's lightweight and portability. Being a person without a backyard made this a little tough, but in the end, the sun returned and my sauce finished at about 3 pm. Just in time to get the enchiladas together and ready for when the Philosopher of Science came home.
