Food mash-ups: Enchilada Spaghetti

I’ve got another food mash-up, or two meals made into one. I’m still looking for a good title for this series of posts, let me know what you think of this weeks.

Also feel free to comment if you have a suggestion for future posts in this series, I’d enjoy hearing your opinions on this series along with any dishes you’d like to see combined.

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Enchilada Spaghetti

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I’m delving into Mexico and Italy for tonight’s mash-up! From Italy, we have Spaghetti! From Mexico we have Enchiladas! Can these two unique meals be successfully combined into one? Let’s find out! First a bit of history on both meals:

 

Spaghetti:

Spaghetti is a relatively simple meal consisting of pasta (spaghetti noodles) served with a seasoned tomato sauce on top, often if not always with either meatballs or Italian sausage.

The history of spaghetti is a vague one, all that is really known is that the pasta has been made for centuries, the sauce was a much more recent addition, coming some time between 1796 and 1839, it was likely some time between those dates that tomatoes really began being common in Italy.

Normal seasonings found in spaghetti sauce include: Basil, Garlic, Onion, Oregano and Rosemary.

 

Enchiladas:

Enchiladas are a slightly more complex meal. It all starts with a corn tortilla that is dipped into the enchilada sauce, the filling is added, it’s rolled, topped with more sauce and cheese before being heated (normally baked in an oven until warm and the cheese has melted) and served.

Enchilada’s are a food that date back quite a long ways, some sources even suggest that the ancient Mayans ate something very similar to an enchilada.

Enchilada’s have changed over the years, becoming more complex and fancier until they likely only retain the name and basic idea of what the dish once was.

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Now that we know a bit about the history of each dish, let’s look at how they can be combined. To make this dish easier to make, we’re going to make it with meatballs.

 

Meatballs:

Start with your ground meat, most people likely are used to beef or pork, however I suggest buffalo (bison if you prefer) for two reasons, one it’s a lot leaner, two it’s a bit more likely that several hundred years ago an enchilada would have been made with buffalo than beef due to the lack of cattle.

Next add your onions, garlic powder, mix well. Stir in pepper flakes or diced peppers, fresh peppers add more flavor, but if you are in a hurry pepper flakes are fine, just make sure to add enough of them.

All meatballs need a binding agent, such as bread crumbs, in this case I suggest using dried cornbread or tortilla chips that have been crushed. If you have the time, I suggest ripping up a few corn tortillas, allowing them to dry and then crumbling them up finer, leaving a few pieced slightly larger for texture.

Mix in your crumbs along with a healthy amount of enchilada sauce, you want a firm meatball, but not an overly dry one.

Roll out your meatballs, allow them to rest for a few minutes before cooking them, you can fry them in a pan, deep fry them, or broil them, whichever method you are more comfortable with.

 

Sauce:

The sauce is quite easy, at it’s most basic, it’s one part spaghetti sauce to an equal part enchilada sauce. Just use your favorite recipe for each one, if you don’t have a favorite one, take a few minutes to compare a few online, there are plenty to choose from.

Next add extra basil and cilantro for flavor, add in your meatballs and serve over normal spaghetti noodles.

 

Cheese:

This is one part where you could likely argue the best route for hours, I’ve taken a simple approach however: Take equal parts each of grated cheddar cheese, pepper jack cheese and Parmesan cheese, combine them and sprinkle on top of your enchilada spaghetti.

 

Garlic bread:

No spaghetti wouldn’t be complete without garlic bread, so I’ve come up with the ideal garlic bread to accompany your enchilada spaghetti:

Using your preferred recipe for corn bread, put the dough in a low pan and bake.

In a small mixing bowl, melt your butter (you can use olive oil if you prefer), add garlic (powdered or freshly chopped, your choice), hot sauce (the hotter the better), and Parmesan cheese, mix well.

As soon as your cornbread is baked, cut it into pieces and spread your butter mixture on top, serve warm.

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There you have it, Enchilada Spaghetti and Cornbread garlic bread.

Thanks for reading and please let me know what you think of this meal.

 

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