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Beef Enchiladas in Red Sauce
Posted By
HelenFern
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In
Beef,Internationally Inspired,Main dish,Mexican |
4 Comments
We love Mexican food at our house – and enchiladas rate pretty high. Any kind of enchilda! Well here is one that went over big – and it freezes great for use another day!
Don’t let the list of ingredients and steps intimidate you! They really are easy – Just do the beef and sauce ahead of time – then assemble! Piece of cake…or should I say, enchilada!
What you need:
The Beef
1 pound beef London broil (round or chuck also works great)
1 guajillo pepper – whole (dried)
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
Enough water to cover
The Sauce
2 pasilla chiles (dry)
1 guajillo chile (from the beef stock)
1 cup of beef stock (from cooking the beef)
½ Tablespoon dried Mexican oregano (regular will work)
3 Tablespoons apple cider vinegar
1 Tablespoon lard
1 Tablespoon flour
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon cumin
The Enchilada
2-3 cups shredded Beef (see above)
8oz Mexican chorizo
2 ½ cups sauce
3 cups shredded cheese (pepper jack and cheddar are a great combo)
12 corn tortillas
1 cup chopped green onions
How to Do it:
The Beef
Place all ingredients in a large sauce pan and bring to a boil. Reduce heat and simmer for about 2-3 hours, until the beef breaks up with a fork. Remove from heat. DO NOT discard the water.
The Sauce
Place the pasilla chiles in the 1 cup of stock and bring to a boil. Reduce heat and simmer until tender and soft. Note: you can seed the chiles before boiling them. I leave the seeds in.
Place all the chiles, 1 full cup of stock, the oregano and the apple cider vinegar into a blender. Process until you have a smooth puree.
Heat the lard in the pan, then add the flour. Cook until the flour begins to brown, making a roux.
Slowly pour in the chile mix and simmer until it begins to thicken. Add the remaining spices and simmer until slightly thickened. Set aside.
The Enchiladas
Cook the chorizo until it has a dark brown color and the fat has rendered out. Add the shredded beef to the pan with about ¼ cup sauce and mix well.
In a baking dish, spread 1 cup of the sauce on the bottom of the pan.
Heat the tortillas in plastic bag in the microwave just long enough to soften them. Fill each one with about 1/8 cup of meat mixture and 2 Tablespoons of cheese.
Roll gently and place in the dish.
Repeat with all the tortillas.
Top the rolled tortillas evenly with 1 ½ to 2 cups of sauce. Cover with the remaining shredded cheese.
Bake at 350 degrees for about 40-50 minutes.
Top the enchiladas with green onions just before serving.
Posted By
HelenFern
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In
Fruits and Vegetables,Internationally Inspired,Mexican,Rice,Side Dishes,Tomatoes |
2 Comments
Need a side dish for all the great Mexican dishes you have? My friend from Mexico taught me how to make Mexican rice years ago – the tomatoes were an experiment that worked! Give them a try!
What you need:
RICE
1/8 cup lard (or peanut oil)
1 cup raw, long grain rice
An 8 oz. can of tomato sauce
1 ¼ cup stock – chicken or beef (I used the beef broth from cooking the meat for enchiladas)
Green onions to garnish
TOMATOES
2 cups of small cherry or grape tomatoes
2/3 cup tequila
How to Do it:
RICE
Melt the lard in a large sauce pan. Add the rice and cook until the grains begin to brown very slightly.
Remove from the heat. Add the tomato sauce and mix well. Stir in the broth, then return to the heat and bring to a boil. Cover and simmer for about 45 minutes, until the water is evaporated and the rice is tender. Stir and serve with green onions as a garnish.
TOMATOES
Piece each tomato with a skewer from the stem end to the blossom end. Place in a bowl and fully cover with the tequila.
Soak for 8-12 hours, turning occasionally.
Drain and serve. (the tequila makes a great bloody Maria).
Posted By
HelenFern
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In
Internationally Inspired,Mexican |
29 Comments
So easy and so good – You will not have any leftovers of this dish! Make it ahead and freeze it for later, or serve it for dinner tonight!
How to Do it:
Make the guacamole first. (Note: this is the Mexican green onion – also known as a Spring onion)
Remove the meat and seed from the fruit into a bowl and mash it with a fork. Stir in all the remaining ingredients and allow to sit for at least 30 minutes for the flavors to meld.
Next make the taquitos. Soften the tortillas in a plastic bag in the microwave. Mix the meat with the adobo[7] sauce. (Click here[7] for a recipe for the adobo sauce). Fill each tortilla with 2-3 Tablespoons of meat mixture
and roll tight.
Gently place each in the hot oil and
cook until lightly browned and crispy. Drain on paper towels.
They can be kept warm in the oven for 20 to 30 minutes if necessary – they also freeze great for a later meal!
So easy and so good – You will not have any leftovers of this dish! Make it ahead and freeze it for later, or serve it for dinner tonight!
Course:
Main Course
Cuisine:
Mexican
Keyword:
avocado, beef, pork, tortilla
Servings: 4people
Author: HelenFern
Ingredients
Taquitos
12corn tortillas
2-1/2 cupsshredded cooked beef (can also use pork or chicken)
2Tablespoonsadobo sauce
oilto cook in
Guacamole
2wholeavocados,ripe
2Tablespoonsfresh lime juice
1-1/2Tablespoonsfresh jalapeño,chopped
1-1/2TablespoonsSpring or Mexican onion,white part, chopped
1/2teaspoongarlic powder
3Tablespoonsfresh cilantrochopped fine
Instructions
Guacamole
Remove the meat and seed from the fruit into a bowl and mash it with a fork. Stir in all the remaining ingredients and allow to sit for at least 30 minutes for the flavors to meld.
Taquitos
Soften the tortillas in a plastic bag in the microwave. Mix the meat with the adobo sauce. Fill each tortilla with 2-3 Tablespoons of meat mixture and roll tight.
Heat oil in a deep skillet. Gently place each in the hot oil and cook until lightly browned and crispy. Drain on paper towels.
They can be kept warm in the oven for 20 to 30 minutes if necessary – they also freeze great for a later meal! Serve with guacamole
Recipe Notes
You can cook the meat in the crock pot all day. It'll be ready for dinner when you are!
We were featured!
[9]
Check out below for some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Who likes tacos? Maybe the question should be who doesn’t like tacos?? Well lets start a new party – A taco party!
Every Tuesday through Thursday, stop on by and share your favorite taco recipes – and find some new ones for your repetoire! There are just three requests:
Post only taco or taco related posts. Recipes, places you’ve eaten fantastic tacos, anything about tacos!
Visit some of the other links!
Leave me a comment and tell me what you think.
That’s it! Every week I’ll feature the top two posts from the week before – and if you leave a comment, you’ll get a tweet out and pinned too!!
Thank you to Marilyn’s Treats for being the first to share your recipes!
Posted By
HelenFern
On
In
Chile Peppers,Internationally Inspired,Mexican |
13 Comments
My sister and I found this great little farmer’s market when we were playing at the coast. One of the vendors had these huge, beautiful poblano chile peppers! And so begins my relleno adventure!
How to Do it:
Make the sauce first. Stem the dried chiles (some people also remove the seeds at this point. I keep them in – I like it hot)
and place them, the salt and the water in a large sauce pan. Bring to a boil, then simmer until the chiles are soft and water has been reduced by half.
Pour everything in a blender and add the vinegar. Process until smooth. Return to the pan and simmer for about 5-10 minutes, adding more salt to taste.
And now the rellenos.
Place the pepper in a broil or over an open flame and char the outside. Make sure the skin is blistered on all sides.
Put the hot chiles in a plastic bag and let them sit for about 15 minutes. Once they are cool enough to handles, slip the skins off very carefully, making sure not to tear the pepper. If you don’t get all the skin, that’s ok. Just get as much as you can.
Gently slit each pepper on one side and clean out the seeds and membranes, leaving the stem in-tact.
Mix the cheeses, garlic powder, chili powder and oregano.
Fill each pepper with ¼ of the mixture.
Close the opening and secure with tooth picks.
Beat the eggs until they are really frothy.
Carefully dredge the peppers in the flour,
then coat with the eggs. Place in hot oil and cook on both sides until browned.
Make the sauce first. Stem the dried chiles (some people also remove the seeds at this point. I keep them in – I like it hot) and place them, the salt and the water in a large sauce pan. Bring to a boil, then simmer until the chiles are soft and water has been reduced by half.
Pour everything in a blender and add the vinegar. Process until smooth. Return to the pan and simmer for about 5-10 minutes, adding more salt to taste.
Now for the Rellenos -
Place the pepper in a broil or over an open flame and char the outside. Make sure the skin is blistered on all sides.
Put the hot chiles in a plastic bag and let them sit for about 15 minutes. Once they are cool enough to handles, slip the skins off very carefully, making sure not to tear the pepper. If you don’t get all the skin, that’s ok. Just get as much as you can.
Mix the cheeses, garlic powder, chili powder and oregano.
Gently slit each pepper on one side and clean out the seeds and membranes, leaving the stem in-tact. Fill each pepper with ¼ of the cheese mixture. Close the opening and secure with tooth picks.
Beat the eggs until they are really frothy.
Carefully dredge the peppers in the flour, then coat with the eggs. Place in hot oil and cook on both sides until browned.
Serve with the adobo sauce.
Below are some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!