It's my boyfriend's birthday and I want to make him a great one! He likes it spicy, without onions. (no prob, I'll just take them out) Any tried and true loved recipes?
Thanks!
Here are several authentic Tex-Mex Enchillada recipes for you to choose from:
~Ground Beef Enchiladas~
*Corn tortillas filled with seasoned ground meat, onions, olives and cheddar cheese, baked in a not-too-spicy homemade enchilada sauce. You WILL hear the words, "More please!".
Enchilada Sauce:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon kosher or coarse salt
1/4 teaspoon garlic powder
Enchiladas:
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, finely minced
1 (2-ounce) can sliced black olives, drained
1/2 teaspoon dried oregano leaves
1 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground black pepper
Vegetable oil for frying
1 dozen corn tortillas
2 cups shredded cheddar cheese, divided use
1. For Enchilada Sauce: Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes.
2. Preheat oven to 350*F (175*C).
3. Grease a 13 x 9 x 2-inch baking pan. Set aside.
4. In a large skillet, cook ground beef, onion and garlic together until meat is done; drain.
5. Add olives, oregano leaves, salt and pepper. Cool slightly and stir in 1 cup cheddar cheese: set aside.
6. Heat about 1/4-inch oil in another skillet and fry the tortillas over medium-high heat for a few seconds per side, just long enough to soften and stack on a plate. Set aside.
To construct enchiladas:
1. Place about 2 tablespoons enchilada sauce onto a large plate.
2. Take one tortilla and place on the sauce coating each side well.
3. Spoon a twelfth of the meat mixture onto the center of tortilla.
4.Fold two sides of tortilla over filling and lay the enchilada seam-side down in prepared baking pan. Repeat procedure with remaining tortillas.
5. Pour remaining enchilada sauce evenly over the enchiladas.
6. Sprinkle with the remaining 1 cup cheese.
7. Bake for 30 minutes or until bubbly and cheese is golden brown.
Makes 12 servings.
Note: Time-Saver Cooking Tip: Substitute 1 (28-ounce) can enchilada sauce for the homemade enchilada sauce.
~Texmex-Enchilladas~
Central Texas style Mexican enchiladas -
These are cooked beef enchiladas cooked in two ways-the traditional rolled enchilada and the easier-to-cook New Mexico stacked style.
Both procedures are given below. Also, used to cook the enchi-
lada sauce/chili from scratch, but more recently began using a shortcut with canned Old El Paso brand enchilada sauce, since it's not only faster (20 minutes vs. 4+ hours) but also has a very authentic spice combination.
Ingredients:
2 lb Ground beef -extra-lean (as little fat as possible)
2 med Onion, chopped
4 t flour
3 3/4 c. Enchillada Sauce (2 standard cans)
1 lb Cheddar cheese, sharp, grated
Cooking Tex-Mex Style Enchiladas
1. PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped onion in a large skillet.
2. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time.
3. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned.
4. Onions should be limp and translucent, but not brown.
5. Add about 4 T of flour and saute until flour is completely incorporated into the meat mixture.
6. Add the enchilada sauce.
7. Heat over low heat.
8. If the mixture is too thick, add a little water.
9. The consistency should be that of a thick gravy, but not soupy.
10. Simmer over low heat for 20-30 minutes.
11. PREPARE ROLLED ENCHILADAS: Rolled enchiladas are tougher to assemble, but more authentic.
12. Have ready a large baking pan, I always use an oblong 9"x13" Pyrex pan. One at a time, dip each tortilla in the enchilada sauce just enough to coat and slightly soften.
13. Lay the tortilla flat in the baking pan, spoon about 3 T of the enchillada sauce in a line down the middle, top with about 1 t chopped onion and about 3 T of grated cheese.
14. Roll the tortilla tightly into a cylinder with the seam on the bottom, and position against the bottom edge of the baking pan. Repeat until the pan is full.
15. This can get tricky (but it is possible) as the pan gets full.
16. Assembling the enchillada outside of the pan is usually a messy disaster.
17. Depending on the size of the pan and how tightly each enchillada is rolled, you can get 8-12 enchilladas in a pan. This recipe should make about 16-24 enchilladas.
18. Spoon enchillada sauce over the assembled enchilladas to thinly cover.
19. Sprinkle generously with grated cheese.
20. Bake at 425 degrees F. for 20 minutes.
1. PREPARE STACKED ENCHILLADAS: This is the New Mexico style.
2. It is much easier too – it is much easier to assemble.
3. Have plates ready.
4. One at a time, submerge each tortilla in the enchillada sauce (which should be cooking on low heat during this process) and cook until limp, but not falling apart. This may take a little practice to gauge the time.
25. Remove the tortilla from the sauce and place flat on a plate.
26. Spoon a little sauce, including meat, over the tortilla, add about 1 T chopped onion and about 4 T grated cheese.
27. Repeat the process until you have a stack of 3-4 tortillas on a plate, depending on the appetite of the person(s) who will eat them.
28. Top the last tortilla with a generous amount of sauce and cheese.
29. Serve immediately.
Notes: Both procedures have been given. Also, used to cook the enchilada sauce/chili from scratch but more recently began using a shortcut with canned Old El Paso brand enchilada sauce, since it is not only faster (20 minutes vs. 4+ hours) but also has a very authentic spice combination.
Yield: Serves 6-8.
I always use Old El Paso canned enchilada sauce, though it is possible to make your own.
~Truckstop Enchiladas With Texmex Chili Gravy Recipe~
Fantastic recipe. We love them.
Prep: 20 min.
Cook: 25 min.
Servings: 8
Ingredients for TEX MEX CHILI GRAVY:
1 pound ground beef
4 cups beef stock
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons bacon drippings (optional)
3 T chili powders
2 teaspoons cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon salt
1 tablespoon Masa Harina (optional)
ENCHILLADAS' Filling:
1 pound lean ground beef
1/2 medium onion, minced
1/2 cup beef stock
1/3 cup corn kernels, fresh or frozen
1/3 cup chopped roasted mild green chile, such as New Mexico or poblano, fresh or frozen
Salt, to taste
Enchiladas:
1/2 recipe Tex-Mex Chili Gravy
Vegetable oil (for frying)
12 to 16 corn tortillas
Grated mild Cheddar cheese
Onion, chopped
Fresh jalapeno or serrano chile, minced
Directions for TEX MEX CHILI GRAVY:
1. In a medium saucepan, brown the meat with the onion and garlic.
2. Drain the grease.
3. Add bacon drippings, if desired, and return the pan to the heat.
4. When the bacon drippings have melted, add the cumin, oregano, salt and chili powder and beef stock.
5. Simmer the mixture for about 50 minutes, until the meat is tender and the liquid has thickened slightly.
6. In a small bowl, mix the Masa Harina with 2 tablespoons of the cooking liquid, and stir the mixture back into the gravy.
7. Simmer the gravy for an additional 10 minutes.
You can serve this with enchilladas, tamales or other dishes.
~TRUCKSTOP ENCHILADAS~
Filling:
1. In a skillet, fry the ground beef with the onion until the meat is gravy.
2. Pour off grease.
3. Add stock, corn, green chile and salt.
4. Simmer, covered, for 10 minutes. The filling can be made ahead and refrigerated for a day.
5. Reheat the filling before proceeding.
Enchiladas:
1. Heat the oven to 350 degrees F.
2. Grease a medium baking dish.
3. Heat 1/2 to 1 inch of oil in a small skillet until the oil ripples.
4. With tongs, dunk a tortilla in the oil long enough for it go to limp, just a few seconds.
5. Don't let the tortilla turn crisp.
6. Repeat with remaining tortillas and drain them.
7. With tongs, dip a tortilla in the gravy liquid to lightly coat it.
8. Lay the tortilla on a plate, sprinkle about 4 tablespoons of filling over it, and roll it up snugly.
9. Transfer the enchilada to the baking dish. repeat with the remaining tortillas and filling.
10. Top the enchiladas with the remaining chili gravy, making sure that each enchilada is submerged in the sauce.
11. Bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce is bubbly.
12. Remove the dish from the oven and sprinkle immediately with cheese, onion and jalapeno.
Serve hot, using a spatula.
!!!Good Luck & Happy Cooking & HAPPY NEW YEAR!!!
How to prepare to make red sauce for enchiladas; learn more about making traditional Mexican and Tex-Mex food in this free cooking video.
Kelli shows everyone how to make enchiladas from her grandmother’s recipe.