I hope everyone had a relaxing and delicious Thanksgiving last week. This week's meal includes Beef Enchiladas, Spinach Salad with Jalapeño Vinaigrette, and Tres Leches Cake.

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, honey, salt, and freshly ground black pepper 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.

Tres Leches Cake is a cinnamon and vanilla cake soaked in three kinds of milk: sweetened condensed milk, evaporated milk, and heavy cream. It's dense and moist and topped with a whipped frosting. It's one of my all-time favorite cakes.

I hope you enjoy this week's meal as much as I do! Next week's meal is vegetarian and includes Baked Ziti, Orlondo's Salad, and Cheesecake Bars.