Text 16207, 99 rader
Skriven 2014-08-25 06:40:50 av Dave Drum (1:261/38)
Ärende: Chile 7374
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tex-Mex Style Enchiladas
 Categories: Beef, Cheese, Sauces, Chilies
      Yield: 7 Servings

      2 lb Ground beef
      2 md Onions; chopped
      4 tb Flour
      4 oz Can chopped green chilies
  2 1/2 c  Enchilada sauce
      1 lb Sharp Cheddar; grated

  PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped
  onion in a large skillet. 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. 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. Onions should be limp and translucent but not
  brown.

  Add about 4 TB of flour and saute until flour is
  completely incorporated into the meat mixture. Add the
  chilies and enchilada sauce. Heat over low heat. If the
  mixture is too thick, add a little water. The consistency
  should be that of a thick gravy, but not soupy. Simmer
  over low heat for 20-30 minutes.

  PREPARE ROLLED ENCHILADAS: Rolled enchiladas are tougher
  to assemble, but more authentic. Have ready a large baking
  pan, we always use an oblong Pyrex pan. One at a time, dip
  each tortilla in the enchilada sauce just enough to coat
  and slightly soften. Lay the tortilla flat in the baking
  pan, spoon about 3 T of the enchilada sauce in a line down
  the middle, top with about 1 t chopped onion and about 3 T
  of grated cheese.

  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. This can get
  tricky (but it is possible) as the pan gets full.
  Assembling the enchilada outside of the pan is usually a
  messy disaster. Depending on the size of the pan and how
  tightly each enchilada is rolled, you can get 8-12
  enchiladas in a pan. This recipe should make about 16-24
  enchiladas.

  Spoon enchilada sauce over the assembled enchiladas to
  thinly cover. Sprinkle generously with grated cheese. Bake
  at 425øF/218øC for 20 minutes.

  PREPARE STACKED ENCHILADAS: This is the New Mexico style.
  It is much easier to assemble. Have plates ready. One at a
  time, submerge each tortilla in the enchilada 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.

  Remove the tortilla from the sauce and place flat on a
  plate. Spoon a little sauce, including meat, over the
  tortilla, add about 1 T chopped onion and about 4 T grated
  cheese. Repeat the process until you have a stack of 3-4
  tortillas on a plate, depending on the appetite of the
  person who will eat them. Top the last tortilla with a
  generous amount of sauce and cheese. Serve immediately.

  The fundamental difference between these two styles is the
  method used to cook the tortillas. In the rolled style,
  the sauce is cooked into the tortilla through the baking
  process. In the stacked style, the tortilla is cooked
  directly in the sauce. Only the appearance differs, the
  taste is the same with either style.

  NOTES: * Central Texas style Mexican enchiladas - We cook
  beef enchiladas in two ways, the traditional rolled
  enchilada and the easier-to-cook New Mexico stacked style.
  Both procedures are given. Also, we used to cook the
  enchilada sauce/chile 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.

  FROM: Pamela McGarvey

  Uncle Dirty Dave's Archives

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... Nothing stimulates the practiced cook's imagination like an egg.

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