FAQ 2 Food: RED or GREEN
Welcome to the World of
Welcome to the World of
Black Mesa AZ
It's all in my imagination. A combination of the sights, sounds, tastes, and smells of Northern Arizona. For Helena my niece.
In my novel Murder@ the Black Mesa Cafe, Rose Wilde, the quirky waitress and owner of the Black Mesa Cafe, has a daily special of Chimichangas with red or green sauce. She also offers her customers the Crazy Burro which has both, for those who can't decide.
The town of Black Mesa exists only the pages of my novel and my imagination.
The town of Black Mesa exists only the pages of my novel and my imagination.
If you want to experience the real Arizona, I will be featuring small towns and other tidbits about Arizona in my novels: Murder@ the Black Mesa Cafe, Murder@ the Black Mesa Salon, Murder@ the Black Mesa Dance, and Murder@ the Black Mesa Mailbox.
You're in for a wild ride. My sleuths, cyber forensics expert Minerva Doyle and her husband, retired ATF agent, Michael Doyle are on the look-out for the best eats in Arizona. Foodie detectives Minerva and Michael Doyle love to uncover villains and hunt down their favorite Mom & Pop cafes. Stick around for more classic Arizona dishes.
You're in for a wild ride. My sleuths, cyber forensics expert Minerva Doyle and her husband, retired ATF agent, Michael Doyle are on the look-out for the best eats in Arizona. Foodie detectives Minerva and Michael Doyle love to uncover villains and hunt down their favorite Mom & Pop cafes. Stick around for more classic Arizona dishes.
Good morning readers. Some questions have arisen about words that are peculiar to Arizona. So in my posts, I will answer questions as they arise.
The great red or green debate. When you eat a Chimichanga, the wait staff of any restaurant asks you "red or green." It's a sauce made of chiles. I prefer red on chimis and green on tamales or enchiladas. To each their own. Both are yummy. Hatch green chiles smell so intoxicating when they are roasting. Although New Mexico has the red or green question as a claim to fame. Arizona holds it's own. Try both.
Ingredients:
The great red or green debate. When you eat a Chimichanga, the wait staff of any restaurant asks you "red or green." It's a sauce made of chiles. I prefer red on chimis and green on tamales or enchiladas. To each their own. Both are yummy. Hatch green chiles smell so intoxicating when they are roasting. Although New Mexico has the red or green question as a claim to fame. Arizona holds it's own. Try both.
Chimichanga History and Recipe
Prep Time: 15 minutes Cook Time: 20 minutes
Ingredients:
6 (12- to 14-inch) flour tortillas
1 pound ground beef (hamburger) 1 medium onion, chopped
1/2 cup red chile sauce or enchilada sauce Salt and black pepper to taste
Vegetable oil
2 cups shredded Cheddar cheese 2 cups shredded iceberg lettuce
Sliced black olives (optional)
Yield: Makes 6
Instructions:
Preheat oven to 350 degrees F.
Wrap stacked tortillas in aluminum foil, and heat in oven 15 minutes or until hot. To microwave, wrap a stack of tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.
In a large frying pan over medium-high heat, brown ground beef; drain, leaving beef in the pan. Add onion, chile or enchilada sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.
In the center of each warm tortilla, spoon 1/6 of meat filling. Fold tortilla, tucking in the ends to make a secure fat tube, and fasten with wooden toothpicks. NOTE: Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.
In a large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil. Heat oil to 375 to 400 degrees F.
Fry the chimichangas (1 or 2 at a time), approximately 3 minutes or until golden brown. Remove from oil, drain, and place on serving plates.
Top with Cheddar cheese, lettuce, green onions, and any optional ingredients that you prefer. Makes 6 Chimichangas.
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