Is Indiana Jones just a guy thing? Do any of you ladies have a special place in your heart for Indiana Jones? Because I definitely don’t. I’d seen bits and pieces of all the movies before but for some reason couldn’t remember them very well. Now I know why. They are totally boring.
Eric loves the whole series. I decided to try out doing a “themed” stay-at-home date last weekend. I know Eric’s had a hankering to watch them recently, so we rented all the movies (thank you public library!), grabbed some Indian take-out (they go to India in Temple of Doom, okay? Like I need a more substantial excuse to get Indian take out.) and I made some “monkey brains” Monkey Bread for dessert. It was really fun. At least the food part was.
This was the first meal Eric’s mom ever made me. It was a few days after Christmas and I flew out to Montana to meet Eric’s family for the first time. I was 20 years old and scared to death. Eric and I had talked pretty seriously about getting married but weren’t engaged yet. It’s one thing to meet a boyfriend’s family, but knowing that they might soon become your family is a whooooooole different ballgame.
But I had nothing to worry about. Eric’s family is awesome. I should have known when I tasted this soup. Only awesome people make such awesome food, right? (That’s what I tell myself every day.) The fact that I have intense memories of the flavor of this soup in such a high-pressure situation is a testament to its deliciousness. Or perhaps it’s just a testament to my obsession with food.
Either way, I promise you will love this soup. Don’t be turned off by the fact that it calls for masa harina.
You can find this in the Hispanic foods aisle in any grocery store. It makes the soup so thick that you don’t even need to add sour cream, and it gives it that distinct enchilada-y flavor. Also don’t be a Velveeta hater! Embrace it! It’s the only way to keep the soup creamy. Shredded cheese will always gloop up on you. And nobody wants gloop-soup. Enjoy this!
Source: my mother-in-law Kris, who got it from “Top Secret Restaurant Recipes” by Todd Wilbur