Knott’s Scary Farm 2015

Elvira - Only At Knott's Scary Farm

I was given an incredible opportunity to attend Knott’s Scary Farm Social Media Night. I said yes to the invitation, enlisted my partner in event coverage, Mr. Alan Ishii, and off we went. It was an adventure!

At the magical hour, we were led to the gates to await the opening of the park. There is such a palpable anticipation at the gates before the park opens. You can see the excitement in both the park staff and the attendees. People are practically jumping up and down waiting for those gates to open. When they do…MAGIC.

Knott’s Scary Farm

The opening ceremony was amazing and definitely scary. The Headless Horseman made an appearance on the bridge. I know I screamed a couple of times (okay, a lot). Alan laughed every time I would shriek. That was just at the beginning. It got scarier when we got to the mazes. The first one had me terrified, but it was so fun that I was laughing in between screams.

Knott’s sure knows how to throw a party. The food was excellent, the desserts spectacular. We ate, socialized and then headed out to enjoy the park. My favorite maze was the Dead of Winter. It scared the holy beezjus out of me. There are 11 mazes this year and the event runs on selected nights through October 31st. I hope you make it out there, you’ll have a blast.

Spectacularly Scary Desserts at Knott’s Scary Farm

Elvira, the legendary Mistress of the Dark, returns to Knott’s Scary Farm in a spectacular all new show, Elvira’s Asylum, featuring insane dance and comedy performances. Prepare to be wildly entertained.

Zombies and monsters are walking round the park, so beware. New for 2015 are the following attractions:

Knott's Scary Farm_Paranormal, Inc.PARANORMAL, INC. – The Haunting of Hayden Hill (New for 2015): Featuring high flying aerial stunts and scares, in the groundbreaking new maze, guests investigate a haunted hospital where the patients were tortured for decades by deranged doctors and nurses. Demonic spirits of the murdered victims have been detected throughout the mysterious halls, while evil medical staff hunt for new patients to torture.

Knott's Scary Farm_My Bloody Clementine

My Bloody Clementine (New for 2015): There is no tale more vicious and vengeful than that of My Bloody Clementine. Take a grim ride through the Calico Mine where Clementine and her father were brutally murdered centuries ago. Their wretched sprits roam the tunnels in search of those who killed them. This year the ride through maze will feature live monsters out for revenge at the train track’s every turn.

Knott's Scary Farm_The Dead Of Winter

The Dead of Winter (New for 2015): Escape the icy grasp of the chilling Snow Queen in the all new maze. Backed by with a ravenous beastly army of resurrected Viking warriors, she is hell bent on avenging her beloved family’s murder, and preys upon any unsuspecting visitors who enter the borders of her icy domain. Guests with a Skeleton Key will have the opportunity to unlock a bone chilling surprise.

(New for 2015) Prowling the darkest corners of Knott’s midways and scare zones, the Green Witch and her Deadly 7 is a sadistic crew guilty of more terror than meets the eye.  Each of the monsters represent one of the seven deadly sins and make terrifying surprise appearances throughout the park each night.

  • – Selling out in its inaugural year, the Knott’s Scary Farm Pass returns in 2015 and offers unlimited visits to all 24 event nights for $80 (while supplies last, plus fees).

New for 2015, Season Long Parking is valid for Knott’s Scary Farm nights.

  • Single night tickets are $39.99 – $49.99 depending on the event night when purchased online (plus applicable fees).  Knott’s Season Passholders receive discounts on single night tickets when purchasing online. Tickets purchased at least 24 hours in advance at the theme park ticket booths are $49 for all nights, and day-of-event tickets purchased at the ticket booths are $69.
  • Fright Lane with Skeleton Key offers unlimited priority access to all mazes and unlocks five Skeleton Key rooms filled with unnerving terrors, interactive secrets and exclusive scenes. Guests will also receive a commemorative lanyard and collectible keychain. Fright Lane with Skeleton Key passes start at $70. (Separate theme park admission required, and not included)
  • Combo Tickets, offering admission and Fright Lane with Skeleton Key are an especially great value offering savings of up to $34, versus purchasing each item separately at the ticket booths.
  • Fast Lane offers unlimited priority access to many of Knott’s world-class coasters for as little as $35.00 (when four or more are purchased online). Fast Lane is valid during regular Knott’s Berry Farm operation and for Knott’s Scary Farm operation on the date of intended use. (separate theme park admission required, and not included)

Hotel Packages are available at the Knott’s Hotel for Knott’s Scary Farm fans who wish to turn a night of thrills into a full-service weekend getaway.  All packages are based on double occupancy and are subject to availability.  Guests can purchase the special packages by visiting or by calling the Knott’s Hotel at (866) 752-2444, please reference the package names below:

  • Bare Bones Packages (Starting at $179) includes hotel accommodations and tickets to Knott’s Scary Farm for all registered guests.
  • Haunted Dreams Packages (Starting at $279) includes hotel accommodations, Scary Farm tickets, buffet dinner at the hotel, all you can eat breakfast buffet, exclusive t-shirts, souvenir key cards, and early admission to Scary Farm for all registered guests.
  • Haunted Supreme Packages (Starting at $339) includes hotel accommodations, Scary Farm tickets, Knott’s Berry Farm tickets, buffet dinner at the hotel, all you can eat breakfast buffet, exclusive t-shirts, souvenir key cards, and early admission to Scary Farm for all registered guests.
  • Gruesome Package (Starting at $479) includes hotel accommodations, Scary Farm tickets, buffet dinner at the hotel, all you can eat breakfast buffet, exclusive t-shirts,


souvenir key cards, early admission to Scary Farm, and Fright Lane with Skeleton Key for all registered guests.

Boo-fet dinner at Mrs. Knott’s Chicken Dinner Restaurant and Spurs Chophouse invites guests to feed the beast before Knott’s Scary Farm opens each night.  Meals include a collectible 2015 souvenir cup, which includes unlimited complimentary refills on the event night and $0.99 refills for the rest of the 2015 season. After dinner, enjoy early entry into Knott’s Scary Farm a few minutes before it opens to other mortals.  Boo-fet dinner is $26.99 +tax when purchased online and $32.99 +tax when purchased at the door. (Separate theme park admission required, and not included)

Knott’s Scary Farm parking is $20 per vehicle and can be purchased online (plus applicable taxes and fees) or at the parking booth upon arrival.

Knott’s Scary Farm has welcomed millions of visitors over the past 42 years and has become an institution in the Southern California theme park landscape.  This year, the event returns September 24, 25, 26, October 1, 2, 3, 4, 8, 9, 10, 11, 15, 16, 17, 18, 21, 22, 23, 24, 25, 28, 29, 30, 31.  Knott’s Scary Farm is open 7:00pm – 1:00am Wednesdays, Thursdays and Sundays and 7:00pm – 2:00am Fridays and Saturdays.  With more than 1,000 monsters roaming the park and lurking in the fog – whatever you’re imagining, it’s here…

For more information on Knott’s Berry Farm, including admission, park hours and events, visit or download the Knott’s Berry Farm app for your smart phone. Join the scary conversation by using #ScaryFarm on Facebook, Twitter or Instagram.

About Knott’s Berry Farm and Cedar Fair Entertainment Company:
Knott’s Berry Farm is owned and operated by Cedar Fair Entertainment Company, a publicly traded partnership that is listed for trading on The New York Stock Exchange under the symbol “FUN.” In addition to Knott’s Berry Farm, Cedar Fair owns and operates ten other amusement parks, three water parks, one indoor water park, and five hotels. Cedar Fair also operates the Gilroy Gardens Family Theme Park in California under a management contract. Visit or connect with us on Facebook, Twitter and Instagram.

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Coming Home With a Good Case of #SwitchersRemorse

Disclosure: This is a paid post for Verizon’s #SwitchersRemorse campaign. If you switched away from Verizon and are regretting it, don’t worry. They’re making it easy for customers to come back. For more information, head over to your local Verizon store.

Heading Home

Heading Home

I’ve spent my life going back and forth. Sometimes, to my dismay, one step forward and two steps back. There are no regrets, though, not a one. Each step, backwards or forwards has taught me something, gained me a friend, an experience or a joy. I do however, occasionally get switchers remorse, that feeling you get when you’ve done something and wish you could take it back.

I’ve traveled far from home, always chasing after my dreams. Searching for that indefineable, nameless something that poets seek, that writers seek inspiration from. Sometimes my journeys have a definite purpose or a plan. Some do not. All of them though have had one common thread, that of coming home.

I always come home, no matter how far I roam. L.A. and its seductive quality always call me home. In the streets of Manhattan, I hear its siren’s call and turn my feet towards the west. I book a flight, head for JFK and as soon as I’m over that Pacific ocean, seeing it’s gleam as my plane lowers itself in altitude, there is this sense of coming home, of peace, of incredible rightness. It is my soul place, the home of my birth and that of my heart. I always come back home.

Los Angeles is a gritty city. It’s a land of dreams, some broken more often than not. It’s not a city for the weak. If you are, get strong quick or get gone to your own safe place. It is a place where you may often find yourself stepping on the shards of someone’s broken dreams or pieces of heartbreak all over the dirty streets. L.A. is a city of heartbreak, sometimes my own. Still, I wouldn’t change it for anything. Heartache is something to write about.

My city has a strong diversity. You feel you’ve landed in a world of different worlds. A fanciful and fake land where dogs have spas and cats get their own restaurants. A polyglot’s wet dream of languages. I’ve heard obscure Mayan dialects, Nahuatl, Chinese, Russian, German and French among others. It is truly an international city. Scents, aromas and noise assault you on the streets. You can find food from just about every nation too. We love food here no matter what Michelin thinks.

I love this city I was born in and find more inspiration for my writing here than farther afield. The rivers, the grit, the mountains, the ocean and beaches, the arroyos and little neighborhoods on the east side all find their way into my stories and each has that love I feel for my home woven into their paragraphs.

Sometimes it is a whisper of memory, a smell of something cooking or a song I hear on the street that brings all that love, that sense of longing for home and gives me switcher’s remorse. That’s when the call to home gets stronger and yells at me saying, “What were you thinking, Ginita? Go home!”

Whatever it is is, when it happens it makes me think of home, my crazy beautiful city and reminds me of being a child in the car on that 5 freeway coming home from a long trip. There were still deer on the hills near Griffith Park then and the hills were so green they would make my heart ache in a most poetic way. That feeling of aching love for those green hills made me a fan of that line in Gabriel Garcia Lorca’s poem Romance Sonambula, “verde te quiero verde.” I love that line so much I wrote a story that was inspired by it, called Lorca Green. Now, those once verdant hills are devoid of the curious deer that would come watch the freeway traffic. They are drought-ridden and parched, but they still pull on my heart strings. I know when I see them that I am coming home. I never regret making the old switcharoo back again. This is where I belong.

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POWERADE® Gametime Granola Bars Are My #SidelineHero

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SidelineHero #CollectiveBias

#shop #cbias #powerade

I come from a soccer-loving family. I played, my kids played and now my grandchildren play. Even before they joined an actual team, they were gearing up for it. At the park we’d visit, we’d practice running or the grandkids would hop up and down on rocks, learning to get those knees moving. POWERADE® has always kept us hydrated at the park and now #CollectiveBias has given me the opportunity to show off my favorite #SidelineHero.

#shop #cbias

My granddaughter is no longer interested in playing soccer, but she loves the strategy of it and is always coaching her little brother on his moves, his practice, etc. They both take it very seriously and it’s not enough for Aiden to have regular practices, we have to make our trips to the park where they work together and get their grandma involved. Jasmine will sit at a picnic table and map out plays and strategies while Aiden and I work on them, first on paper then laughingly on the grass with a ball. Grandma attempting to play soccer always gets the giggles going with those two.

For these unofficial practices and strategy meetings, we like to come prepared just as we do for the games, but on a smaller scale. We usually head over to Walmart to pick up ingredients for my famous POWERADE® Sideline Granola Bars which are packed with salty-sweet goodness.  We also pick up fresh fruit and veggies to pack as well. I always find the POWERADE® easily in the drinks aisle at my local store.

#shop #cbias

I like packing a few bento boxes full of fresh veggies and fruit, fill an insulated bag with an icepack and plenty of POWERADE® in the 12-oz, perfect for kids, size. Added to my ultimate #SidelineHero kit are pre-printed game layout sheets and a pencil for Jasmine to work out her potential plays and strategies. She’s going to make a great coach one day. We also take along my smartphone and sometimes the DSLR camera. Taking video and photos of Aiden’s moves helps tremendously when we’re at home going over things after a game or practice. It gives him a chance to see his footwork and get an idea of what went wrong or right.


Keeping kids eating healthy snacks and staying hydrated is always a challenge. A blessing for me is that they love the Mountain Berry Blast flavor of POWERADE® so much. Aiden loves it because the drink is blue, his favorite color. Since the kids love it so much, it eliminates my challenge in making sure they stay hydrated, especially in our dry, California summers. To encourage them to eat more veggies, I sneak some into my homemade granola bars. Carrot and/or sweet potato works really well and goes with the sweetness, fiber and crunch provided by raisins, coconut, currants, dates and walnuts.

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At the end of our practice sessions, we come away happy knowing we’ve worked extra hard on strategy, practiced moves and gone beyond our regular team practices that Aiden attends with his mom. I feel like a hero because I’ve gotten them to eat healthy snacks and stay hydrated as well as helped them stay fit and athletic. When I go to their games, I’m a #SidelineHero because the other team members clamor for my POWERADE® Sideline Granola Bars, POWERADE® and my bag full of fresh fruit and veggies. You’ll find my recipe and hints for creating the ultimate sideline kit below.


For the POWERADE® Sideline Granola Bars

1 cup raisins
3 tbsp. Flax seeds
1 cup walnuts
1 1/2 cup shredded coconut
1 cup oats
1/4 cup finely chopped dates
1/4 cup Mountain Berry Blast POWERADE®
1/2 cup organic honey
2 tsps. sea salt
2 carrots or one sweet potato, diced

Preheat oven to 350 degrees.

Spray a baking sheet with non-stick spray or grease it with butter. Since I am trying to live a healthier lifestyle, I prefer a coconut oil based baking spray.

Add the dry ingredients and carrot or sweet potato to a large bowl and toss together. Pour in the POWERADE® and honey, then, using a spatula or your hands, mix together well until the liquid and honey are well incorporated. Mixture will be wet and sticky.

Spread the granola mixture onto the baking sheet and smooth out with your spatuala so that it is evenly distributed. Bake at 350˚ for 25 minutes and let cool. I allow the granola to cool for one hour before carefully cutting it into bars. I then wrap each bar individually in plastic wrap so that they don’t stick together. Hint: These are also great lunchbox treats. There is no flour, so they are gluten-free.

Substitutions: You can substitute other dried fruit and nuts if desired. I’ve even experimented with sneaking diced zucchini in these and it works very well.

Hints For the Ultimate Sideline Kit:

  • Frozen ice packs lining the sides of your insulated bag help to keep drinks cold and snacks crispy fresh.
  • I use a Bento box to line up veggies and fruit. These also fit nicely into all sizes of insulated bags or backpacks, making it easier to carry, rather than lugging a bulky cooler across a huge park.
  • Nice thick hand towels come in handy for sweaty kids.
  • A gallon-sized zip closing plastic bag will hold 8 1/2 by 11 printed play sheets, keeping them safe from the condensation from the chilly POWERADE®, icepacks and fruit.
    Always bring extra POWERADE® and granola bars to share.

What are your favorite sideline snacks or tips for healthy snacking? How do you stay hydrated? I’d love to know your tips and tricks to being a #SidelineHero

No matter who you are, we all started from the same place – just a kid from somewhere. POWERADE® believes that we all have the ability to power through and reach our athletic potential. POWERADE® is teaming up with the Boys and Girls Club, providing the belief, emotional and physical support, and hydration young athletes need to perform.

Look for a coupon on the 12-pack 12 oz POWERADE® packages and you can get $1 off Walmart fresh produce when you buy two 12-pack 12 oz POWERADE®. Hurry this deal is only available while supplies lasts!

Follow POWERADE® on social media to find out more!

Twitter: @Powerade

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Tortillas & Salt – #MyHeroIs

My Grandparents in the 1940s

My Grandparents in the 1940s

Disclosure: I am a member of the OM Media Network I receive products and occasionally promotional fees. I do not promise positive reviews and all opinions are my own.

There are heroes everywhere if you just look around you.


Sometimes it can be simple. Everyday heroism takes place in kitchens across America as parents sacrifice in order to put food on the table for their kids.


My mother once told me that she remembered how little food they had to eat growing up and how my Grandma Lupe would feed my grandfather and the kids the actual food and sneak off to a corner in the kitchen to eat just a rolled up tortilla with salt. She did without so that her hard-working husband could continue to work and so her small children would grow strong and healthy.


My memories of her were different. She was the warm and giving abuela who always had a houseful of food. Back then, I didn’t register that those full pantries and freezers might have been a reaction to those times when there wasn’t any food to be had. I’ve always associated her with love and plenty. My mother saw her differently. She remembered those tortillas with nothing in them but salt.


When I think of that, it hurts, deep in my throat, makes me tear up to think of how many times she hid in a corner thinking no one would see her doing without. I’m here because she did that. My mother wouldn’t have grown up, married, had me if not for the loving care of my grandmother and the sacrifices she made. To me, that is everyday heroism.

NBCUniversal and WWE unveiled a new campaign, “For The Hero In All of Us,” that will air across NBCUniversal’s expansive network of two broadcast networks, 17 cable channels and more than 50 digital properties in addition to all of WWE’s platforms. In conjunction, NBCUniversal and WWE will engage consumers through #MyHeroIs inviting fans to name their favorite WWE Superstars and share personal and inspirational stories of heroism. I love this because it gives people a chance to tell their stories of everyday heroism, stories like that of my Grandma Lupe. Real heroes are all around us if we only just look

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Traditional Flavors with La Morena

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivalaMorena #CollectiveBias
#cbias #ad #vivalamorena

Savory Capirotadas with La Morena Sliced Jalapeños


On this blog, I talk a lot about life with my grandparents. They were the most loving people in my life and perhaps that is why their memory stays strong no matter how many years have passed since they left this world. They were great respecters of tradition – old and new. Their Mexican culture was incredibly important to them, as deeply felt as was their pride in being American. Before the word balance became a buzzword, their life embodied it. Life with them was a perfect balance of two cultures, the old and the new.  My grandmother was a master at blending traditional flavors with new ones.

Food was important, as it was central to our traditions. The big dining table on holidays was laid out with white linen, carefully embroidered by my grandmother. The dishes were from Gladding-McBean/Franciscanware (my grandfather had worked for them in Glendale for years). The food was a delicious blend of old Mexican recipes and newer American ones. My grandmother was a great fan of Graham Kerr, Julia Child and Jacques Pepin and sometimes their recipes graced our holiday table. Like many American housewives of the ‘40s and ’50’s, my grandmother carefully clipped recipes from the newspaper or magazines. I learned from her that food has no borders. Early on I was taught to appreciate a wide range of flavors and techniques. Ingredients for her Mexican dishes came from the local Mexican market or farther afield – my grandfather would go to the Grand Central Market in Downtown L.A. Now, Mexican ingredients are easier to find. I just walk two blocks to my local Superior Market which even has both a panaderia and a tortilleria.

#cbias #ad

Finding La Morena products easily in my local market


I loved the holidays meals especially, both the commercial and religious ones. My grandmother was always very good about taking the time to explain to me the significance for certain dishes and why we ate them on certain holidays. For certain religious holidays, we abstained from meat – eating only fish, which my grandfather loathed. Because of his absolute aversion to fish, my grandmother had learned to be creative on those holidays, creating vegan and vegetarian dishes for my grandfather before we even knew what those words meant. He happily gobbled up her creations, relieved he wouldn’t have to eat the dreaded pescado (fish) and still be obedient to the dictates of his faith. That taught me something too – a cook is flexible. You learn to adapt quickly and create new things that can become family favorites. That lesson has served me well both in the kitchen as well as the office and my personal life. It’s relatively easy for me to make quick changes, adapt to situations and come up with new solutions.

I was thinking about that today. I don’t celebrate the religious holidays my grandparents did. I don’t often make huge family dinners these days, but I often remember the recipes my grandmother made and how she often created pure magic in her kitchen. Those memories inspire me to create something new that would embody those traditional flavors I grew up with.

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Smokey La Morena Chipotle & Fish Enchiladas

I thought about the traditional enchiladas I grew up eating. My grandmother made her own enchilada sauce and often played with fillings. A few years ago I was talking to my mother’s cousins and they asked me if I remembered the recipe for my grandmother’s enchiladas with peas and carrots. I remembered those succulent enchiladas. It was one of her inventions and it was so good that my relatives remembered it with longing 30 years after her death. I wanted to create something just as succulent and I hope I have succeeded. I love the smokiness and authenticity of La Morena’s chipotles and thought it would make a great enchilada sauce, but I wanted to tone down the heat a bit for something with just a hint of spice and plenty of smoke and tang. I decided to try to make a fish puree or mousse with buttermilk, then fill flour tortillas with that puree and coat them with a sauce made from chipotles and buttermilk. But what to serve with it?

La Morena products are economical too

La Morena products are economical too

In keeping with family tradition and those vegetarian dishes my grandfather preferred to fish, I thought about capirotada. Capirotada is a Mexican sweet bread pudding made with bananas, peanuts, cheese, stale bread and piloncillo. I adore it and it was one of my grandfather’s favorite things as well as being a very traditional dish for this time of year. I decided to try to make a savory bread pudding that would make a great vegetarian side dish. Using La Morena’s sliced jalapeños, I kept the tastes and traditional flavors of Mexico while creating something completely (at least I think so) new. Stale bread, red onion, Mexican squash, spinach, Oaxacan cheese, spices and thinly sliced slivers of jalapeños en escabeche made a bread pudding that is savory, cheesy, tangy and spicy – the perfect compliment to my smoky fish enchiladas.

La Morena is having a giveaway for five $200.00 gift cards and I would love for one of my readers to be one of the winners.  I would also love you to share with me your own recipes and holiday traditions. The giveaway link is after the recipes below.

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Preparing a savory & spicy bread pudding


Savory Vegetarian Capirotada

  • Half a loaf of French or Italian bread, torn into pieces
  • Fresh thyme (about two tablespoons)
  • 1/2 cup raw spinach
  • 1 small Mexican squash, cut into cubes
  • Three large eggs
  • 3/4 c. Buttermilk
  • Salt and pepper
  • 1 tbsp. butter (for sautéing the spinach and squash in)
  • La Morena sliced jalapeños en escabeche diced (about 2 tablespoons from the 7 oz. can)
  • 1/4 c. Oaxaca cheese, cut into small cubes
  • Butter for greasing ramekins
  • La Morena jalapeños en escabeche slices for garnish

Grease four small ramekins generously with butter.

Dry out the torn bread on a baking sheet in a low temperature oven for about 10-15 minutes. Set aside. When cool, place in a large mixing bowl.

Dice the squash and sautee in the butter with the spinach and red onion until translucent. Set aside until cool.

Dice the jalapeños and some of the carrots from the can of La Morena and toss them into the dry bread pieces.

Add the bits of cheese and the cooled vegetables. Add 1 tsp of salt, 1/4 tsp of ground black pepper and 2 tablespoons of the jalapeño liquid.

Toss as you would a salad so that it is all well mixed.

In a separate bowl beat the eggs and buttermilk together. Add a pinch of salt and pepper, then pour the egg mixture into the bread. Mix well, but gently so the bread doesn’t break.

Scoop into butter-greased ramekins. Heap the bread mixture in, you want them to be slightly overfull. Garnish the top with a slice of jalapeño. Place the ramekins onto a baking sheet (it will catch any spillover) and bake at 350 degrees for a half hour or until a knife comes out cleanly. Let rest about five minutes, then, run a knife around the sides and turn out onto serving plate. You can also just serve them right in the ramekins if so desired.

Note: You can substitute any vegetable. I have made these with plantain, butternut squash, sweet potatoes and other vegetables. The key is the delicious tangy/spicy flavor the La Morena jalapeños impart to the dish.

Fish Enchiladas with Chipotle-Buttermilk Sauce

For the filling:

  • 1 pound of firm white fish, cleaned and cubed. (I used pike which is a freshwater white fish, but any firm fleshed white fish will do).
  • 1 tablespoon diced red onion
  • 1 tablespoon diced fresh thyme
  • 1/4 c. Chopped fresh cilantro
  • 1/3 c. Buttermilk
  • 1 tsp. Salt
  • 1 tsp. Ground pepper

In a food processor, pulse the fish, onion, thyme, cilantro, salt and pepper until fish is finely minced. Add buttermilk and pulse till smooth. Fish should be like a this paste. Scoop into a small bowl and set aside.

For the sauce:

  • 1 c. Buttermilk
  • 2-3 La Morena chipotles, plus two tablespoons of the liquid
  • 3 tablespoons flour
  • 1/4 c. Cilantro, finely chopped
  • 1 tablespoon fresh thyme
  • Salt and pepper to taste
  • 1 tsp. red onion, finely diced
  • In a blender, puree the chipotles, buttermilk, onion and herbs. Set aside.

In a non-stick frying pan, brown the flour, till golden brown.

Slowly whisk in the chipotle liquid, whisking till there are no lumps. The sauce will be golden, but turns redder (and spicier) with  more chipotles added.

Heat on low until sauce thickens but does not break. Add salt and pepper to taste. Sauce should be tangy, smokey and spicy. You can add more chipotles depending on how spicy you like it.

Remove from heat and let cool.

To Assemble:

  • 1/2 c. olive oil
  • Flour tortillas
  • Baking dish
  • Diced red onion, thyme and cilantro

In a frying pan heat the olive oil on medium. Slide in flour tortillas and fry until firm but not crispy.

Remove tortillas from oil onto a plate.

When tortillas are cool, you can begin to assemble.

One at a time, dip a flour tortilla into the chipotle-buttermilk sauce, then lay it in a baking dish. Scoop in the fish mixture and roll. Continue until all the fish is gone. You should get about 6-8 enchiladas (depending on how big your tortillas are). *Note: these are very filling and rich.

Spoon more sauce over the assembled enchiladas and top with a little of the herbs and red onion that you used in the filling. Bake in a 350 degree oven on the middle rack for 20 minutes. Drizzle alternately with sauce and buttermilk. Serve.

I like to serve these over a bed of watercress with more sauce poured over.
La Morena Lent Giveaway

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