Week 2!

Yesterday, April 7th, I cooked Tex Mex Pork and Pepper Enchiladas from HelloFresh for my mom and brother. I set up all of my ingredients in the kitchen before my brother and I went to the gym. Once we got home, I immediately began cooking because we were all starving. The amazing thing about these meals is that they are very quick and easy to make. This recipe only took me about 40 minutes total not including setting up or cleaning, but it wasn’t too much to set up and clean anyway considering the company gives you the exact amount of each ingredient in plastic bags. Therefore, you can throw away the packets as soon as you use them.

1. Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. • Dice tomato. Core, deseed, and dice poblano. Trim and thinly slice scallions. Quarter lime.

2. In a small bowl, combine tomato, scallions, a drizzle of oil, and juice from 1 lime wedge (2 wedges for 4 servings). Season with salt and pepper. • In a separate small bowl, combine sour cream with lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

3. Heat a drizzle of oil in a large pan over medium-high heat. Add poblano, salt, and pepper; cook until just softened, 3-4 minutes. Transfer to a third small bowl. • Add another drizzle of oil to same pan. Add beef*, half the Tex-Mex paste, half the Southwest Spice (you’ll use the rest of each later), salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Return poblano to pan; stir to combine. Turn off heat.

4. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in an 8-by-8-inch baking dish (9-by-13inch dish for 4 servings) or an ovenproof pan.

5. In a bowl or liquid measuring cup, combine tomato paste, remaining Tex-Mex paste and Southwest Spice, and ½ cup water (¾ cup for 4 servings). • Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes

6. Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.