Enchilada Sauce & Mexican Egg Bake (Low Carb!)

Alright… so it’s been forever. I have a backlog of recipes and a camera full of food pictures. This particular recipe we cooked like three months ago. 🙂 But that doesn’t make it any less tasty!

So here you go!

Enchilada Sauce

• Dice an onion, celery, and an Anaheim pepper, and sauté them in butter.
• Mix your spices together in a separate bowl (cumin, chipotle powder, oregano, paprika, onion powder, salt).
• Add in some diced tomatoes to the sauté pan (I only had cherry tomatoes, so I made it work).
• Add in some minced garlic into the sauté pan.
• Add in the spices and a liiittle bit of chicken broth.
• Thicken with tomato paste.
• Throw it all in the food processor to make it super smooth, then add more salt to taste.

Mexican Egg Bake

Because we were doing low-carb diet at the time, instead of actually making enchiladas, we made a sort of Mexican baked eggs dish, which is basically the enchilada sauce and an egg topped with cheese in a muffin pan. We had to eat it with a spoon out of the muffin pan so as to not break our runny yolks in transit to a plate (because that’s blasphemy!) but these are not too bad!!

Savoring San Diego

A few months ago (in April…I know…this is far from timely), I went to San Diego for a work conference, and Jonathan tagged along so we could make a vacation out of it. We had a blast! We rented a car (named her Carmen) and gallivanted around the town like a couple of energetic teenagers. The weather was incredible, the zoo was amazing, the people were so chill, and the beaches were absolutely beautiful. But, as always with our vacations, our favorite part was the food.

OH MY GOSH, the food.

Between the crazy-fresh seafood and the mouth-watering Cali-Mex, San Diego food knocked our socks off.

We never imagined it was possible to out-do Tex-Mex, but there’s something special about the border flavors of SoCal cuisine that truly blew Tex-Mex out of the water. I mean, can we talk about the enchiladas for a second!? They use a variety of cheeses, that enchilada sauce is like nothing I’ve ever tasted – fresh, tomato-y, just the right amount of seasoning and spice – and the corn tortillas are super fresh and soft. And the California burrito … whoever thought of putting French fries inside a carne-asada-and-shrimp-stuffed burrito is a genius in our book.

Also, let me just say. I am now officially a spoiled brat when it comes to seafood. Did you know that something as beautiful as a LOBSTER ROLL exists? Toasted buttery bread filled with chunks of lobster. I’ll just let the pictures do the rest of the explaining.

The best thing Audrey ate:

• Fisherman’s torta & shrimp ceviche from Oscars Mexican Seafood
• Lobster roll & lobster bisque from Bite of Boston
• Parmesan Truffle fries from the Devilicious food truck

The best thing Jonathan ate:

• California burrito from Roberto’s
• Cheese enchiladas and carne asada fries
• Tortillas and fried quesadilla from El Indio