Does God Like Enchiladas?

I feel like a bad Ukrainian for both forgetting about and failing to celebrate Ukrainian Christmas over the weekend. Perhaps I'll whip up some Perogies and cabbage rolls this weekend to make up for it.

Last week Shannon received the "Deep Thoughts: Inspiration for the Uninspired" Jack Handey book from a friend of hers. I told her that I would use of the "inspirations" for a theme this week, so I am: "If God dwells inside us, like some people say, I sure hope He likes Enchiladas, because that's what He's getting!" Since His holiness deserves no less than holy side dishes, I figured I'd pair it up with some Holy Smokin’ Beans and some Holy Moly Rice-a-Roni. I nearly made some Holy Guacamole as well, but figured that was a bit much.

Making enchiladas from scratch is hard work. I won't hold it against you if you cut corners with store bought sauce or anything. I decided to pick a more uniquely flavored enchilada recipe and went with a sauce that was based on chili and cocoa powder. The only problem is that there was nothing in the ingredients that ever caused the sauce to thicken. "Authentic Mexican site" that shall remain nameless — you thought you could fool me, but I saved your pathetic sauce by adding a can of tomato paste! My enchiladas were incredibly tasty, no thanks to YOU.

What a filling feast. 2 enchiladas by themselves were enough to stuff Shannon. The beans had a wonderful mesquite BBQ flavor to them, but would have been even better if they were cooked over an open fire. They were definitely better than buying a similar variety from a can, though. The rice kicked my ass a little bit because I underestimated the heat of the chili pepper, but it still had a nice complimentary flavor to the rest of the meal.

¡Buen provecho! (I hear this is a Spanish equivalent for Bon Appetit! but qué sé?)