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How To make Enchiladas Sabrosas
Ingredients
2
pound
meat (mixed, ground beef and, ground pork)
1
md
onion
1/2
each
green pepper
5
each
garlic cloves
1
each
cilantro bunch
1/2
teaspoon
red pepper
1/2
teaspoon
salt
1/2
teaspoon
cumin (or more)
1/2
cup
wine, or sherry
3/4
cup
black olives
1 1/2
cup
enchilada sauce
1/2
cup
tomato sauce (1 small can)
12
each
corn tortillas
1/2
pound
monterey jack cheese
1/2
cup
sour cream (optional)
1
oil
Directions:
Chop onion and garlic; place them in a frying pan with the ground meats. Saute them without adding fat. When meat is brown, add the chopped green pepper and most of the cilantro leaves and cook for another minute or two (until green pepper is cooked bright green). Drain well, then add several tablespoons of the enchilada sauce and cook for a few minutes onger. Set aside.
Make the sauce: Into a saucepan, pour the remaining enchilada sauce (from the can). Add the can of tomato sauce. Add the wine or sherry, cumin, salt, red pepper, and cook for 10-30 minutes (depending on how compulsive you are). The flavor should be smooth (not gritty) and spicy.
Collect together everything that you will need for assembling the enchiladas. Grate the cheese onto wax paper. Have the olives handy (you'll be cutting them in half). Lightly oil the baking dish.
The frying pan from which you drained the meat mixture still has some of its grease left in it. Take 4 tortillas from their package, separate them from each other, then one-by-one, slide them over the frying pan surface on each side, to moisten them slightly with the grease. That done, stack them in the frying pan and heat them until they are soft and pliable.
The final assembly requires a bit of manual dexterity and speed: Take the tortillas, and place them (bumpy side out) in the oven dish, curved into a "U" shape, each right next to its neighbor. (At this point, start heating your next 4 tortillas in the frying pan.
Place a small handful of cheese into the U of each tortilla, followed by an appropriate amount of meat mixture, and finally several olive halves. Then curl one end of the tortilla around to tuck into the opposite end, and carefully rotate it to conceal the seam. Each tortilla should be filled firmly (not too loosely) but not overflowing the ends.
Once all the filling is used up and the enchiladas are now filled tortillas, pour the sauce over the top, helping it run into all the crevices. Sprinkle lightly with remaining cilantro leaves. Cover with aluminum foil and bake for 20-30 minutes, just until the tortillas are soft and the sauce is slightly bubbly. Let sit for 5 minutes, then serve, topped with a dollop of sour cream. If you fail to drain the meat well enough, the enchiladas will be greasy. If over-baked, it tastes all right, but the tortillas lose their texture. In general, however, the recipe is quite forgiving in its proportions.
Feel free to adjust the seasoning to your own tolerance for hot spice. You can assemble this recipe at least 3 hours before baking to give the flavors a chance to blend. Left refrigerated for a day, the seasoning is even less aggressive. Served with a salad (and some Mexican beer), it's a complete meal.
How To make Enchiladas Sabrosas's Videos
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Quick and Easy Enchilada Sauce Recipe - Chili Pepper Madness
A very flavorful, quick, and easy enchilada sauce recipe that is ready in only 10 minutes using chili powder. So much better than canned sauce, so get those enchiladas ready!
CHAPTERS:
0:00 Easy Enchilada Sauce
0:38 Making a Roux
1:16 Chili Powder
1:36 Tomato Paste
1:48 Stock
2:08 Seasonings
3:04 Ready to Use
3:56 Taste Test
THINGS YOU’LL NEED:
4 tablespoons olive oil
2 tablespoons flour
¼ cup red chili powder (ancho powder is GREAT here, or use a combo of ancho and guajillo, or use your favorite blend)
6 ounces tomato paste
1-1/2 cups vegetable broth
¼ teaspoon ground cumin
¼ teaspoon garlic powder
Salt and pepper to taste
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I had so much fun making this! What other videos would you like to see?
-Mike
#enchilada #saucerecipe #sauce #mexicanrecipe #recipevideo
Spinach and Cheese Enchiladas With Red Sauce Recipe | How To Make Enchiladas on Tawa | Ruchi
Cheesy Spinach Enchiladas Recipe | How To Make Enchiladas | Veg Enchiladas Without Oven | Authentic Mexican Enchilada Sauce Recipe | Mexican Cuisine | How To Make Spinach Enchiladas on Tawa | Homemade Enchilada Sauce Recipe | Tortillas Filling Ideas | Vegetarian Enchiladas casserole | Veg Starter Ideas | Party Snacks | Quick & Easy | Rajshri Food
Learn how to make Spinach & Cheese Enchiladas at home with our Chef Ruchi
Also, we have the recipe for Veg Enchiladas - Do take a look at it????
Spinach &Cheese Enchiladas Ingredients
Introduction - 0:00
How To Make Spinach Filling For Enchiladas
1 tbsp Oil6 Mushrooms (sliced)
6 Baby Corn (Chopped)
3 cups Spinach (Chopped)
Paneer (100 gms) (grated)
1/2 tsp Pepper Powder
1/2 tsp Oregano
Salt to taste
How To Make Red Sauce
1 tbsp Oil
1 small Onion & 4 Garlic Cloves
4 Tomatoes (Pureed)
1 tbsp Tomato Ketchup
1 tbsp Taco Mix
1 tsp Kashmiri Red Chilli Powder
Salt To Taste
Sugar
How To Make Enchilada Rolls
Tortillas
Cheese
For Making Red Sauce
Butter
1/2 cup water
How To Make Spinach & Cheese Enchiladas on Tawa
Cheese
Spring Onion Leaves (for garnishing)
#VegEnchiladasRecipe #RedSauceRecipe
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About Enchiladas
An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a flour or corn tortilla rolled around a filling and covered with a savory sauce. Originally from Mexican cuisine, enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, or cheese-based sauces, such as chile con queso.In their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. Fillings includes cheese, potatoes, vegetables, beans, tofu, and any combination thereof. Enchiladas are commonly topped or garnished with cheese, sour cream, lettuce, olives, chopped onions, chili peppers, sliced avocado, and salsa, or fresh cilantro. |
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Enchilada Recipes For The Week
00:00 Intro
00:10 Enchilada-inspired Stuffed Shells
00:40 Enchiladas Verdes Con Pollo As Made By Cuco
02:09 Veggie-Packed Chicken Enchiladas
03:45 Beef Enchiladas
05:11 Zucchini “Enchiladas”
06:32 Vegan Enchiladas
07:31 One-Pot Enchilada Rice
Credits:
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