- The Lazy Gastronome - https://www.lazygastronome.com -

Beef Enchiladas in Red Sauce

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!

Beef Enchiladas with Red Sauce

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

The Sauce

The Enchilada

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.

20160917_142757_1474205619193_resized

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. 20160917_144057_1474205615626_resized

Slowly pour in the chile mix and simmer until it begins to thicken.  Add the remaining spices and simmer until slightly thickened.  Set aside.

20160917_144557_1474205609242_resized

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.

20160917_152419_1474205544602_resized

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.

20160917_152655_1474205539667_resized

Roll gently and place in the dish.

20160917_152740_1474205536309_resized

Repeat with all the tortillas.

Top the rolled tortillas evenly with 1 ½ to 2 cups of sauce.  Cover with the remaining shredded cheese.

20160917_153158_1474205534297_resized

Bake at 350 degrees for about 40-50 minutes.

Top the enchiladas with green onions just before serving.

20160917_170752_1474205381446_resized

Serves 4-6

These rich enchiladas go great with Mexican Rice and Tequila Tomatoes [1]!

20160917_171327_1474205323046_resized

© Copyright 2016 The Lazy Gastronome

Mexican Rice & Tequila Tomatoes

Posted By HelenFern On 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!

Mexican Rice & Tequila Tomatoes

What you need:

RICE

TOMATOES

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.

20160917_145346_1474205606409_resized

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.

20160917_153231_1474205528640_resized

 

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.

20160917_090549_1474205622398_resized

Soak for 8-12 hours, turning occasionally.

Drain and serve. (the tequila makes a great bloody Maria).

 

Serves 4-6

20160917_171327_1474205323046_resized

© Copyright 2016 The Lazy Gastronome


Taquitos and Easy Guacamole

Posted By HelenFern On 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!

taquitos & easy guacamole

How to Do it:

Make the guacamole first.  (Note: this is the Mexican green onion – also known as a Spring onion)

20160917_161535_1474229236472_resized

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

20160917_153733_1474205525711_resized

and roll tight.

20160917_153808_1474205501503_resized

Gently place each in the hot oil and

20160917_154113_1474205495362_resized

cook until lightly browned and crispy.  Drain on paper towels.

20160917_154544_1474205489437_resized

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

20160917_170323_1474205388560_resized

Make 12 taquitos and about 2 cups of guacamole.

 

© Copyright 2016 The Lazy Gastronome

5 from 7 votes
Print [8]
Taquitos and Easy Guacamole
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: 4 people
Author: HelenFern
Ingredients
Taquitos
  • 12 corn tortillas
  • 2-1/2 cups shredded cooked beef (can also use pork or chicken)
  • 2 Tablespoons adobo sauce
  • oil to cook in
Guacamole
  • 2 whole avocados, ripe
  • 2 Tablespoons fresh lime juice
  • 1-1/2 Tablespoons fresh jalapeño, chopped
  • 1-1/2 Tablespoons Spring or Mexican onion, white part, chopped
  • 1/2 teaspoon garlic powder
  • 3 Tablespoons fresh cilantro chopped fine
Instructions
Guacamole
  1. 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
  1. 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.

  2. Heat oil in a deep skillet. Gently place each in the hot oil and cook until lightly browned and crispy. Drain on paper towels.

  3. 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!

Creative K Kids [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!


Taco Tuesday No. 2

Posted By HelenFern On In Blog Hops | 2 Comments

Who likes tacos?  Maybe the question should be who doesn’t like tacos??  Well lets start a new party – A taco party!

It's Taco Tuesday

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:

  1. Post only taco or taco related posts.  Recipes, places you’ve eaten fantastic tacos, anything about tacos!
  2. Visit some of the other links!
  3. 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!

Try out these yummy treats –

Taco Pizza Dressed to Please [13]

and

Frito Taco Triffle [14]

Are you ready?  Let’s go tacoing!

 


Chile Rellenos with Adobo Sauce

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!

chile-relleno-with-adobo-sauce

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)

guajillo

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.

20160917_151513_1474205604585_resized

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.

20160917_155500_1474205485754_resized

Mix the cheeses, garlic powder, chili powder and oregano.

20160917_155555_1474205483402_resized

Fill each pepper with ¼ of the mixture.

20160917_155739_1474205479692_resized

Close the opening and secure with tooth picks.

20160917_160006_1474229259715_resized

Beat the eggs until they are really frothy.

20160917_160128_1474229245745_resized

Carefully dredge the peppers in the flour,

20160917_160012_1474229255745_resized

then coat with the eggs.  Place in hot oil and cook on both sides until browned.

20160917_160432_1474229239191_resized

Serve with the adobo sauce.

20160917_171010_1474205342542_resized

Serves 4

20160917_171102_1474205332207_resized-1

© Copyright 2016 The Lazy Gastronome

5 from 1 vote
Print [19]
Chile Rellenos with Adobo Sauce

Super easy recipe that is big on flavor!

Course: Main Course
Cuisine: Mexican
Keyword: adobo, pepper, poblano, vegetarian
Servings: 4 people
Author: HelenFern
Ingredients
Rellanos
  • 4 large fresh poblano peppers
  • 1-1/2 cups extra sharp cheddar shredded
  • 1-1/2 cups pepper jack cheese shredded
  • 2 teaspoons Mexican oregano dried
  • 2 teaspoons garlic powder
  • 2 teaspoons mild chili powder
  • 4 whole eggs
  • 1/2 to 1 cup all purpose flour
  • oil for cooking (peanut is great)
Adobo Sauce
  • 6 whole guajilla chiles dried
  • 1-1/2 teaspoon salt
  • 1-1/2 teaspoon apple cider vinegar
  • 3 cups water
Instructions
  1. 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.

  2. 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.
  3. Now for the Rellenos -

  4. Place the pepper in a broil or over an open flame and char the outside. Make sure the skin is blistered on all sides.
  5. 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.

  6. Mix the cheeses, garlic powder, chili powder and oregano.
  7. 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.

  8. Beat the eggs until they are really frothy.
  9. Carefully dredge the peppers in the flour, then coat with the eggs. Place in hot oil and cook on both sides until browned.

  10. 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!