Corn Crepes With Scrambled Eggs & Spicy Cilantro Sauce

Yesterday I made corn crêpes using finely ground cornmeal. We enjoyed them with black bean chili, and the extras we ate drizzled with honey. They tasted just like cornbread. I made corn crêpes again this morning and used them to make scrambled egg enchiladas with cilantro sauce. This time I used masa harina instead of … More Corn Crepes With Scrambled Eggs & Spicy Cilantro Sauce

Veggie Enchiladas

Lunch today was vegetable enchiladas. The filling was stir-fried onions, jalapeños, zucchini, mushrooms and spinach. The enchilada sauce consisted of roasted tomatillo sauce, powdered molé and broth made with homemade “chicken” seasoning and water.