This week's meal includes Beef Enchiladas, Spinach Salad with Jalapeño Vinaigrette, and Coconut Macaroons.
The Beef Enchiladas are made with beef chuck that is braised in tomato sauce, onions, garlic, chile powder, cumin, coriander, and red wine. The enchiladas are made with corn tortillas filled with the shredded beef and chihuahua cheese and topped with the sauce. They are then topped with queso fresco, VK Crema, and green onions. They are delicious.
The Spinach Salad with Jalapeño Vinaigrette is a simple salad with a lot of flavor. I adore simple spinach salads. The vinaigrette is made with jalapeños (seeded and cored, so it's not too spicy), lime juice, garlic, olive oil, sugar, and salt to balance everything out. The recipe for the Jalapeño Vinaigrette is from Julia Turshen's book, Simply Julia. The salad is topped with queso fresco, a fantastic Mexican cheese that is salty and crumbly.
The Coconut Macaroons are not french macarons, which are also delicious. Instead, Coconut Macaroons are mounded cookies made from shredded coconut, egg whites, and sweetened condensed milk. I then dunk them in dark chocolate to make them extra delicious.
I hope you enjoy this week's meal as much as I do! Next week's meal includes Chicken Gyro Salad, Pitas, and Strawberry-Buttermilk Ice Cream!