Making enchiladas in my family is an event. Not one of those ‘bust out the fine china’ events… but definitely a ‘dad’s been wearing an apron over his pajamas all day’ event. That’s a sign that something really delicious is coming out of the kitchen… the pajama and apron combo.
Lots of loud family around the table – Paper plates – Fighting over homemade guacamole – Who is making the next batch of margaritas? – When does the next pan of enchiladas come out of the over? – Who already ate a slice of cake? – Pass the enchiladas, please. – Now, please. – Thank you. – Seriously, now.
It’s like that.
This particular pan of enchiladas deviates from my family’s traditional beef and cheese enchilada. Read: I can’t leave well-enough alone.
I’ve added sliced green olives and sweet purple raisins to the savory beef filling. It’s a riff of a Central and South American empanada filling and it’s dang delicious. Sweet meets salty, plus beef enchilada, so…. we’re naturals. Let’s go!
If your instinct is something like.. but I don’t like olives / raisins, can I leave them out?… Sure. You’re the boss of you. But why don’t you like (California) Raisins!?
Related: Malo’s Beef and Pickle Tacos