Living in Pennsylvania allows us the opportunity to eat at a different pizza place or hamburger joint every night of the week but the Mexican food restaurants are few and far between and then to find a good Tex-Mex restaurant is impossible. So I’ve had to learn to make some of my favorite dishes in my very own kitchen. Tonight is Tex-Mex night at the Smith Casa! We will be having cheese enchiladas, mexican rice, refried beans (courtesy of Trader Joe’s), and then some Mexican Brownies to top it all off.
The dinner is fairly simple to make but this particular enchilada recipe does get your hands a bit messy.
The brownies are to die for when they are warm out of the oven so I will probably whip those up right after putting the enchiladas in the oven. Here is the recipe if you too would like to enjoy Aaron Sanchez’s recipe. It takes about 20 minutes to prepare and then bakes for 20 to 25 minutes. So you can be done within an hour!
Preheat the oven to 350°
Line a 9 x 13 baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
Melt, in a nonstick saucepan over medium-low heat (do not boil)
- 2 sticks of butter
Remove the melted butter from the heat and let it cool slightly.
Add to the butter and then stir with a wooden spoon until combined:
- 2 cups sugar
- 4 large eggs
- 2 teaspoons of vanilla extract
- 2/3 cup good-quality unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
Add the butter mixture to the dry ingredients and mix the batter until it is smooth.
Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy (about 20-25 minutes)
Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.