My mother is the reason for my Mexican food addiction. First, we ate tacos about every other week as far back as I remember. Second, my mom had a recipe for enchiladas using canned chili that was really good. Third, she cans a few dozen cans of homemade salsa every year. It was a cooked/stewed salsa that probably more of a picante sauce, but still... man... it is AWESOME!!! She blends all of the ingredients before putting them in a 20 quart stock pot and slowly cooking it for almost 8 hours before pouring the heavenly sauce into the mason jars. This salsa spoils you for any other. I've yet to find anything that comes close. She still makes it every year when the the tomatoes come ripe at the local farmers markets and I always get a dozen or so. They sit in my freezer and I treat them like gold.
This enchilada recipe is something I've compiled after some experimentation. I like it a little better than the enchilada sauce in a can. It's got a fuller flavor and it's thicker, so it sticks to the tortilla and doesn't end up all over the plate.
Enchilada sauce
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 14.5 oz cans chicken broth
2 6 oz cans tomato paste
1 1/2 teaspoons oregano (Mexican oregano if you have it)
2 tablespoons ground cumin
1/2 teaspoon salt
1 teaspoon garlic powder
Meat
2 tablespoons cooking oil
1 1/2 pounds ground beef
1/2 onion, diced
2 cloves garlic
Other ingredients
4 cups Mexican blend cheese ( or cheese of your choice)
12 corn tortilla or 8 flour tortillas
Start with the sauce. In a saucepan, heat the oil over medium heat. Add the flour and mix together. Once the flour lumps are gone, add in the chili powder and mix until it's completely incorporated. Add the chicken broth and the tomato paste and stir until the tomato paste is completely mixed in. Add the oregano, cumin, salt and garlic powder and bring to a boil. After reaching the boiling point, drop to low heat and cook for about 15 minutes so it thickens up. Stir occasionally. While this is cooking down, move to the meat.
In a large skillet or saute pan, heat the cooking over medium high heat. Add the onions and garlic and saute them until the onions start to become translucent. Add the meat and stir until completely brown. Set aside for the assembly process. Preheat the oven to 350 degrees.
If you're using corn tortillas, I recommend that you either briefly fry them in oil or microwave them to make them more pliable so they don't tear when you roll them.
Once each ingredient is ready, it's time to assemble the enchiladas. Spray a 9 x 13 inch pan with cooking spray, then pour a little bit of the sauce in the pan to cover the bottom. Then take one tortilla, spoon and spread a small amount of the sauce on the inside of the tortilla. Add as much meat and cheese as you'd like. Roll the tortilla up and then place in the pan, laying the edge of the tortilla down so they don't roll open. Repeat until the pan is full. Cover the enchiladas with the rest of the sauce and sprinkle on as much cheese as you'd like. Wrap the top of the pan with foil and cook covered for 15 minutes, then uncovered for 10 more.
Serve with any greens or salsa you like, refried or black beans and Spanish rice, which is the next recipe you'll see...
This enchilada recipe is something I've compiled after some experimentation. I like it a little better than the enchilada sauce in a can. It's got a fuller flavor and it's thicker, so it sticks to the tortilla and doesn't end up all over the plate.
Beef Enchiladas
serves 4-6Enchilada sauce
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 14.5 oz cans chicken broth
2 6 oz cans tomato paste
1 1/2 teaspoons oregano (Mexican oregano if you have it)
2 tablespoons ground cumin
1/2 teaspoon salt
1 teaspoon garlic powder
Meat
2 tablespoons cooking oil
1 1/2 pounds ground beef
1/2 onion, diced
2 cloves garlic
Other ingredients
4 cups Mexican blend cheese ( or cheese of your choice)
12 corn tortilla or 8 flour tortillas
Start with the sauce. In a saucepan, heat the oil over medium heat. Add the flour and mix together. Once the flour lumps are gone, add in the chili powder and mix until it's completely incorporated. Add the chicken broth and the tomato paste and stir until the tomato paste is completely mixed in. Add the oregano, cumin, salt and garlic powder and bring to a boil. After reaching the boiling point, drop to low heat and cook for about 15 minutes so it thickens up. Stir occasionally. While this is cooking down, move to the meat.
In a large skillet or saute pan, heat the cooking over medium high heat. Add the onions and garlic and saute them until the onions start to become translucent. Add the meat and stir until completely brown. Set aside for the assembly process. Preheat the oven to 350 degrees.
If you're using corn tortillas, I recommend that you either briefly fry them in oil or microwave them to make them more pliable so they don't tear when you roll them.
Once each ingredient is ready, it's time to assemble the enchiladas. Spray a 9 x 13 inch pan with cooking spray, then pour a little bit of the sauce in the pan to cover the bottom. Then take one tortilla, spoon and spread a small amount of the sauce on the inside of the tortilla. Add as much meat and cheese as you'd like. Roll the tortilla up and then place in the pan, laying the edge of the tortilla down so they don't roll open. Repeat until the pan is full. Cover the enchiladas with the rest of the sauce and sprinkle on as much cheese as you'd like. Wrap the top of the pan with foil and cook covered for 15 minutes, then uncovered for 10 more.
Serve with any greens or salsa you like, refried or black beans and Spanish rice, which is the next recipe you'll see...
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