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 Searching for the perfect enchilada recipe

Change Page: < 12 | Showing page 2 of 2, messages 31 to 32 of 32
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salindgren

  • Total Posts: 275
  • Joined: 11/18/2007
  • Location: Los Angeles, CA
RE: Searching for the perfect enchilada recipe Tue, 11/20/07 1:54 AM (permalink)
Here, too, I would point to the idea, for the filling, of adding really finely chopped potato to the ground beef, after draining ALL the grease out. Not a lot of potato. You could use any leftover big chunks of that in a nice Mexican meatball soup. With carrots and cilantro. Yum.
-Scott Lindgren
scottlindgren@netzero.com
 
#31
    double_dee

    • Total Posts: 1
    • Joined: 12/2/2007
    • Location: La Vernia, TX
    RE: Searching for the perfect enchilada recipe Sun, 12/2/07 8:18 PM (permalink)
    Here is a pretty simple recipe for Tex-Mex enchiladas. Depending on how spicy and hot you can handle, you may need to use less of the Rotel or Hunts diced tomatoes with green chilies. Since I have spent most of my life in South Texas and nine years in Mexico City, this isn't hot for my taste but probably will be for some.

    TEX-MEX ENCHILADAS

    CHEESE SAUCE:
    1 LB. VELVEETA CHEESE
    1 CAN ROTEL OR HUNTS DICED TOMATOES AND GREEN CHILIES
    CUBE CHEESE AND ADD ROTEL, MELT TOGETHER IN MICROWAVE - SET ASIDE

    BROWN MEAT:
    1 LB. GROUND MEAT
    SALT AND PEPPER TO TASTE
    BROWN IN SKILLET, THEN DRAIN AND SET ASIDE

    CHILI POWDER MIXTURE:
    1/4 CUP CHILI POWDER
    2 TBS. CORNSTARCH
    MIX WITH WATER TO THICKEN AND SET ASIDE

    MEAT SAUCE:
    1 LB. GROUND MEAT
    SALT AND PEPPER TO TASTE
    2 CLOVES OF MINCED GARLIC
    1 TSP. CUMIN
    1 TBS. CILANTRO (FRESH OR DRY)
    1/4 CUP OF CHOPPED ONION

    BRING MEAT AND THE ABOVE SPICES TO A BOIL IN SUFFICIENT WATER TO COVER. WHEN IT IS BOILING ADD THE CHILI POWDER MIXTURE TO MAKE A THICK GRAVY AND SET ASIDE.

    TORTILLAS:
    12 TO 18 CORN TORTILLAS
    SOFTEN IN HOT OIL AND DRAIN ON A PAPER TOWEL

    IN A 10X13 PYREX DISH TAKE A CORN TORTILLA AND FILL WITH THE BROWNED MEAT AND CHEESE MIXTURE (SMALL AMOUNT). REPEAT THIS UNTIL YOU HAVE FILLED THE DISH. ONE LAYER IS BEST. TAKE THE REMAINDER OF THE BROWNED MEAT AND THE CHEESE MIXTURE AND SPREAD OVER THE TOP OF THE ROLLED TORTILLAS. POUR THE MEAT SAUCE ON TOP AND COVER WITH CHEDDAR CHEESE TO TASTE. BAKE UNTIL YOU SEE BUBBLES OR THE MIXTURE IS HOT. SERVE WITH JALAPENOS AND DICED LETTUCE, TOMATOES, AND ONIONS
     
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