We named our home the Hassienda. Well, because our last name is Hass and it was cute, but also because we found this in an antique store. See little sombrero man tequila decanter below. I fell in love with him because he was just the cutest thing EVER!!!! Isn’t he the cutest thing EVER???
The conversation, as I recall it, went a little something like this:
ME: Oh My Goodness look at him! He is so freaking cute!!! He is the cutest thing EVER! We need him.
HASS: Seriously? We do not need that.
ME: Yes, seriously we DO need him! And he is so lonely in this store. He has no friends to play with and no one to feed him tequila. And anyone else would probably give him cheap tequila. With worms. So he HAS to come with us. He needs us. (I am the queen of personification.)
HASS: Honey, I really do not think we need that. There is a house full of stuff we haven’t even put away. Let’s find places for that first.
ME: Deep sigh. OK. (giving little sombrero tequila man a hug, rubbing his sombrero and sad face as we left the store)
The next day…
ME: Honey, I want the little sombrero man! I can’t stop thinking about him and I really WANT him. Pweeease can I have the little sombrero man?
1 week later…
ME: Honey, I think we need to go back to the antique store and get the little sombrero man. I have thought this through and we need him at the Hassienda.
HASS: The WHAT?? We are German!
ME: I know, but the house isn’t German. I think it should be the “Hass”ienda and he can be our mascot so now that he has a purpose, let’s go get him!
2 hours later…
Little sombrero man is proudly placed on our bar 🙂 🙂 🙂 It’s the little things ya’ll. A good Mexican beer, a tasty plate of tacos, nachos, and chicken enchiladas, and a little tequila man taking a siesta with his sombrero 🙂
- 1 bag tortilla chips
- 1 container queso
- 2 tbsp. chopped cilantro
- 1 diced tomato
- 1/2 can sliced black olives
- 1/2 diced onion
- Sliced Jalapeno
- Fresh Salsa
Scatter tortilla chips on a tray. Drizzle with warm queso, and sprinkle with remaining ingredients. Serve with fresh salsa. EASY appetizer and a great tray to much on while you prepare the balance of the meal.
*** For a more filling entree type meal, I add taco seasoned ground beef, chicken or ground sirloin. Occasionally I add shrimp***
- 3 tablespoons olive oil
- 1 1/2 pounds shredded chicken, white and dark meat
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon cayenne
- 1 tsp. chili powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 5 jalapenos – sliced
- 1 bellpepper – diced
- 1/2 cup sliced black olives
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 15 flour tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- 1/2 container Queso
- Toppings: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes, limes
Coat large saute pan with oil. Add garlic, bell pepper and onion, and saute until fragrant. Add chiles. Add tomatoes, stir well and cook for about a minute. In a large bowl, season chicken with salt and pepper, cumin, garlic powder, chili powder, and cayenne. Mix with hands to incorporate all spices. Add chicken to pan with 1/4 cup of water. Saute for 5 minutes allowing seasonings to blend.
Microwave tortillas on high for 30 seconds to soften. Coat the bottom of 2 baking pans with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place enchiladas in each pan with seam side down. Top with remaining enchilada sauce, cheese, onions and olives.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.
THEN comes the best part…wash it all down with one of these!
I like my little sombrero man. Bon appetit y’all!