what we're eating

This week's menu:
Sunday-Green Chile Enchiladas with Vegetables and Black Beans
Monday-Orzo Salad with Roasted Vegetables and Feta
Tuesday-Broccoli Soup and Sausages
Wednesday-Carne Asade or Vegetarian Tacos

We ate the enchiladas last night and they were the best I've ever made. I think Cristina's stock was the key. To make your own sauce, you'll need:
3 anaheim or poblano chilies
1 green bell pepper
1 jalapeno
1 clove garlic, chopped
1/2 yellow onion, chopped
1c stock
small handful cilantro

Roast the peppers over the flame on your stove or in the oven. When they are good and charred, put them in a paper bag to sit for a few minutes, then peel. Chop roughly.
Heat a teaspoon of oil in a saucepan over medium heat, saute the onion until soft. Add the garlic and cook for 30 sec. Add all the peppers and the stock. Simmer for about 5 minutes. Turn off the heat and throw in the cilantro. To blend, use a food processor, blender or emulsion mixer.

I always put vegetables in my enchiladas, but you can make them all cheese or chicken if you prefer.