Course: Dinner

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 40 minutes

Resting Time: 10 minutes

Total Time: 1 hour

Servings: 10 Enchiladas

Hello everyone and welcome back! This whole week I was thinking of some delicious and flavorful enchiladas. So, let’s make some together! These Enchiladas are loaded with flavor. We are making a homemade pico de gallo, and guacamole (for a side), along with the enchilada sauce for the enchiladas. Enjoy!

 Olive oil, unlike other vegetable oils, is extracted from a fruit and not a seed. The word “oil” comes from the Arabic “az-zait”, which refer to the juice of olives. During this time, people would describe olive oil as “liquid gold.” Olive oil was discovered and began to be used thousands of years ago in the classical era when various Mediterranean civilizations (Phoenicians, Greeks, and Romans) began to grow olive trees and extract juice from the olives(history of olive oil, 1).

Interestingly, crowns of olive branches were even given to athletes during the Olympic Games. Moreover, some of the branches that were given to the victors were always cut with a golden knife by a 12-year-old boy whose parents were still living. During this sporti-

-ng event, athletes rubbed Olive Oil on their bodies before and after the competition to prepare for a massage, a custom that has survived with the passage of time. Today, massages with Olive Oil are very common and are as highly regarded today as they were then(history of olive oil, 1-2).

Olive oil is also super good for your body. Olive Oil is rich in healthy monounsaturated fats. It also contains large amounts of antioxidants, has strong anti-inflammatory properties, it may help prevent strokes, it can protect you from a heart disease, and it can help with your hair, skin and nails (healthline, 1-4).

❑ 3 tablespoons olive oil

❑ 3 tablespoons all-purpose flour

❑ 2 tablespoons chili powder

❑ 1 1/2 teaspoons ground cumin

❑ 3/4 teaspoon garlic powder

❑ Black pepper to taste

❑ 1/4 heaping teaspoon dried oregano

❑ 1/4 heaping teaspoon salt

❑ 3 tablespoons tomato paste

❑ 3 cups chicken or vegetable broth

❑ 1 1/2 teaspoons apple cider vinegar or distilled white vinegar

Ingredients: Pico De Gallo

❑ 1 cup finely chopped white onion (about 1 small onion)

❑ 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

❑ ¼ cup lime juice

❑ ¾ teaspoon fine sea salt, more to taste

❑ 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped

❑ ½ cup finely chopped fresh cilantro (about 1 bunch)

Ingredients: Guacamole

❑ 3 ripe avocados

❑ 1/2 small onion, finely diced

❑ 2 Roma tomatoes, diced

❑ 3 tablespoons finely chopped fresh cilantro

❑ 1 jalapeno pepper, seeds removed and finely diced

❑ 2 garlic cloves, minced

❑ 1/2 teaspoon sea salt

❑ 1 lime, juiced

Instructions: Pico De Gallo

1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.
3. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

Instructions: Guacamole

1. Slice the avocados in half, remove the pit, and scoop into a mixing bowl. 
2. Mash the avocado with a fork and make it as chunky or smooth as you’d like.
3. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.
4. Serve the guacamole with tortilla chips and or as a side to your enchiladas!