Love in an Enchilada

What was I saying about a tangent? Oh yeah, I'm on one. Deviating once again from any recipes or cookbooks, I decided to try my hand at making enchiladas, off the cuff, using the techniques and methods I have learned over the past few months from watching the master. What I came up with was probably a combination of traditional Mexican and Tex-Mex...cheese enchiladas (Mexican) topped with chili con carne (Tex-Mex). They got the vote of approval from my wife, who is beyond sick of Mexican food at this point. Kudos to her for soldiering on and continuing to allow me to cook these meals for her.

Recipe #3: Churros

I started this blog with the intention of finishing all the recipes in Bayless' book Mexico: One Plate at a Time, or at least all the recipes in the book that appealed to me. Needless to say, I've gone off on a tangent. It was expected, I don't always have time to get every ingredient needed for specific recipes, so I often just wing it. The techniques and fundamentals are still coming from Bayless, for the most part.
I thought it was time to get back to the book, and there was no better way to do it than with a tasty treat like churros.

Cinco de Mayo, Flautas (Taquitos), Fajita Quesadillas, and Salsas Galore

On the menu for Cinco de Mayo:

Chicken flautas, topped with Monterey Jack (MJ) cheese and jalapeno cream
Chicken and cheese fajita quesadillas, made by my wife :)
Guacamole
Salsa bar (roasted tomatillo, raw tomatillo, mango, roasted tomato and green chile, jalapeno)

When my wife texted me the night before (while I was on my way to a Phillies game) saying 'I invited some friends over for Cinco de Mayo, thought you'd like to cook Mexican for other people,' I was excited and tormented at the same time. What to make?? Should I repeat something I've already done or try something new?
One thing was for sure, there would be guacamole and there would be salsas. Since it was a school/work night, I figured something that cooks up quickly would work best. Deep frying is quick...everyone loves fried food! So I arrived at flautas, which I believe are also called taquitos.

Signature Burger!

I've been trying to come up with a signature burger, here's my first crack at it...

Pictured above is a Mexican-influenced medium rare burger with melted Monterey Jack, roasted poblanos, grilled red onion, and a jalapeno hot sauce mayonnaise...all topped with freshly prepared guacamole (not pictured). I didn't actually eat this burger until an hour after taking the picture, so the guac was waiting patiently in the fridge.