Seahawks (8-4) vs.Cooking (Arizona Style Enchiladas with Homemade Corn Tortillas and Salsa)

This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer’s market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.

It’s very possible that the Arizona style enchilada was made up by a marketing firm or some chef on Martha’s Vineyard. We just wanted to do something different than our original idea of fajitas.

They seemed too simple, and besides, grilling peppers, onions, and meat is similar to last week’s meal.

Not that enchiladas are that daunting; you just put tortillas, meat, and cheese in the oven and walk away for twenty-five minutes. So, to raise the bar from ‘resting on the ground’ to ‘ant limbo,’ we are going to make the corn tortillas and salsa from scratch.

As far as we can tell the distinguishing feature of the Arizona style is that the tortillas are dipped in red chili sauce before baking. It also calls for preparing beef in the carne seca style, which takes about two days, and makes the meat tough and jerky like.

Look that may be all fine and dizandy in the Valley of the Sun where you have all the time in the world to enjoy 85 and sunny, but up here in the Northwest we have to spend our weekends cleaning up our basements after flooding.

(Quick note to any high school kids out here, first of all don’t waste your precious youth reading blogs, and secondly do whatever it takes to get into Arizona State.)

The time that should be devoted to the carne seca will be spent peeling wet cardboard off our floor. If this disrupts our meal we’ll quickly make something authentic and easy, like mexi-fries.

We'll report back on Monday, and if you think you're so fucking great why not try and make the stuff as well. Then we can all compare notes as our fathers stare at us disapprovingly.

Recipe for Arizona Style Enchiladas.