

I challenged one of my students to an "Enchilada Off" this semester & the results were staggering. I have had so many AMERICANS tell me "my" enchiladas are so good that I think I let it go to my head. Tisk tisk.
(*Note: the student I challenged IS Mexican & I don't know what I was thinking)
We decided on a Friday that we would bring our enchiladas to taste on Monday. To make an embarrassing story as short as possible...I knew it was going to be a no-brainer as to who the winner was when the following series of events took place:
Diana's process of making enchiladas...
- Cooked them Superbowl Sunday morning (I didn't want to cook them when I got home late from the game, duh).
- Used canned diced jalapenos, canned El Paso enchilada sauce (shameful but delicious), cream cheese & pre-cut deboned chicken breasts from HEB. Also, packaged corn tortillas.
- Cooked it, took it out of the oven, let it cool. Got home from game, put in fridge. Done.
- Next morning, took my covered pyrex to school & stuck it in the fridge, again.
Student's process of making enchiladas...
- Woke up & cooked on Monday morning at 5:30am (yep).
- Used fresh cerranos, fresh tomatillos (which he of course baked & pureed to make the sauce), & fresh chicken that wasn't deboned for him already. Homemade corn tortillas.
- Showed up at 7:30am to my classroom & handed me a HOT PAPER PLATE with foil covering it.
I simply stared at him for a moment, then screamed, "Are you serious??"
The verdict...
A few students tasted my humbled creation at lunch & repeatedly called me out on the recipe (as they continued to eat & disect the enchilada). JR even looked at me, held up a piece of the canned jalapeno he found & made the "tisk tisk" sound.
I replied with no words, I just simply looked at him, pulled a piece of chicken bone I had champed down on out of my mouth & held it up for him to see. (JE, the cook, apologized profusely)
Geez! Ruthless! At such a young age...but I'm so thankful I have these kids to keep me grounded & humble. ;)
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