Taco Bell Packets Get Turnt..... Into Enchilada Sauce

Am I the only one here that finds themselves with a refrigerator door full of leftover condiment packets??

And not just ketchup. It's soy sauce, taco sauce, honey mustard.....those packets can pile up in the corners of your kitchen.
Well I like coming up with recipes that utilize those so we can clear them out of the fridge from time to time. You will notice on my blog, I will usually use "packets" as a measurement to encourage utilizing those condiments to make some cool and delicious dishes. This recipe can clear out all of your taco sauce packets in one fell swoop!

So here we have some Taco bell Sauce Packet Enchilada Sauce!

Here's the recipe....
20-30 Taco Hot Sauce Packets
2 heaping Tblsp Tomato Sauce
Salt to taste (If your sauce is too spicy you can always just add more tomato sauce.) Then stuff your enchiladas with whatever cooked filling you like, roll them up and top them with this sauce and a lot of cheese and then bake at 375 till the cheese is melted.
Usually about 10 mins. I used flour tortillas and stuffed mine with ground turkey, beans and rice so they were more like tiny baked burritos, but they were good as hell....so....down.

Press

"I had the pleasure of interviewing Liv Vasquez, a traveling Cannabis Chef and Educator based in Portland Oregon. Liv brings her experience as a chef, recipe writer, and restaurateur to the Cannabis space, focusing on plant based food and plant medicine. She creates beautiful events and exciting pop up experiences that she labels “adventure dining” where her clients are taken to exciting venues like a rooftop garden in Los Angeles or Green house in Portland, creating a new kind of experience and dialogue around Marijuana edibles."

Check out the full interview for Authority Mag here...

https://medium.com/authority-magazine/cannabis-extractions-infused-in-different-types-of-foods-all-had-different-highs-with-chef-liv-5db4d6e5f274

Photos by Ali Limon

High Noon Brunch March 30th, 2018

I have been a chef for close to 20 years, I stopped cooking professionally after closing my last restaurant in New York.
In the last year I have started planning these cannabis dining adventures.

For my latest High Nonn Brunch, I brought table-to-farm and threw an elegant party in a greenhouse. As a chef, being able to go to the soil, pick an ingredient, then cook and serve it to guests, was so incredible.
I organize these events and make every element and every bite special, it is a labor of love. It is expensive and a lot of people dont get it...but for those people who take a risk and sign up for my events I will always deliver something unique and special. Cooking like this has brought passion back to my life and to my food. I just had to share with you other food folks...sometimes our relationship with cooking can be a rocky one, and after this weekend, it feels like I renewed my vows.

I have been a chef for close to 20 years, I stopped cooking professionally after closing my last restaurant in New York.

In the last year I have started planning these cannabis dining adventures. This weekend, I brought table-to-farm and threw an elegant party in a greenhouse. As a chef, being able to go to the soil, pick an ingredient, then cook and serve it to guests, was so incredible. 

I organize these events and make every element and every bite special, it is a labor of love. It is expensive and a lot of people dont get it...but for those people who take a risk and sign up for my events I will always deliver something unique and special. Cooking like this has brought passion back to my life and to my food. I just had to share with you other food folks...sometimes our relationship with cooking can be a rocky one, and after this weekend, it feels like I renewed my vows.