When I was younger I always thought sangria was the liquid that was made when grown-ups gathered together all the alcohol in the house and poured it into a bowl, put an orange in it, and drank it.
I have no idea why I thought so, but it wasn’t until my teenage years when my parents had sangria in a restaurant and I smelled it and thought ‘Wow, who knew that a sloppy mix of leftover alcohol could smell so good.’ Somehow I finally figured out that sangria is mostly wine and there is actually a formula to it.
I think this theory may have arisen when I was quite young and asked my dad what was in sangria. He replied, “Well, hmm, there’s red wine, sometimes white wine, brandy, liqueur, triple sec…”
And being young, I naturally assumed that that was basically all the alcohol in the world. Luckily, making this batch, I did not just run around the house like a crazy alco making some kind of punch that would have knocked me out in one sip.
Makes 6 Servings
1 ½ cups chicken broth
1 cup uncooked long grain white rice
½ cup red enchilada sauce
1 ½ onion (diced, divided)
6 (12 inch) flour tortillas
4 cups shredded cooked chicken breast
1 pound Tasty cheese (shredded)
4 cups refried beans
¼ cup vegetable oil
3 avocados (peeled and pitted)
½ cup cilantro (finely chopped)
2 tablespoons lemon juice
3 green onions (diced)
¼ cup jalapeno chile peppers
1 tomato (diced)
2 cups shredded lettuce
1 cup sour cream
2 cups shredded cheddar cheese
(I just topped the Chimichangas with a regular old guacamole with avocado, lemon, red onion and salt and pepper. Cause I’m lazy and it was way easier)
Step 1: In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Bring to a boil, and reduce heat to low and let it simmer for about 20 minutes or until the rice is tender. Stir in shredded cooked chicken and mix well.
Step 2: Heat refried beans in a saucepan over low heat until they stir easily. Heat tortillas in a large skillet or in the microwave so that they fold easily.
Step 3: Spoon equal amounts of refried beans onto each tortillas followed by equal amounts of the chicken/rice mixture and cheese. Roll up the tortillas¸while tucking in the sides. Secure the wrapped tortillas with a toothpick.
Step 4: Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides. Drain on paper towels.
Step 5: To make guacamole- in a medium bowl mash together avocados and lemon juice. Stir in cilantro, green onions, jalapeño peppers, and tomatoes. Top chimichangas with cheddar cheese, guacamole and sour cream.
1 (750ml) bottle of dry red wine
1/2 cup orange juice concentrate
1/2 cup lemonade (the American kind not the Sprite kind)
1/2 cup triple sec
1/4 cup brandy
1 green apple, sliced into rounds
1 orange, sliced into rounds
1 lemon, sliced into rounds
Combine all the liquid ingredients, then let the fruit float on top. Mix together and then let sit in the refrigerator for at least twenty minutes. Overnight is better but, when there’s sangria around, who’s really gonna wait that long. Serves….well depends on how thirsty you are.