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How To make Mary Ann's Enchiladas
FILLING:
1 lb Ground beef *
1 ts Salt
1/2 ts Cumin (cominos)
ds Ground black pepper 1/4 ts Minced garlic
3 Jalapenos; fresh, chopped
-fine or smallest can of -jalapenos or chiles; -chopped ** 1/2 lb Longhorn Cheddar cheese;
-grated 1 c Chopped onion
SAUCE:
1/2 c Evaporated milk (1/2 to 3/4)
1 lb Velveeta cheese
1 cn Cream of chicken soup
1 sm Container of green onion and
-sour cream dip (optional; -but don't try any other -dip such as French onion) 1 sm Jar chopped pimiento
1 sm Can sliced black olives;
-drained (2-4 oz. can) 18 Corn tortillas
1/2 c Cooking oil (approx)
* The ground beef could be substituted with a pound of cooked chicken breast, I'm sure, but I've never tried it myself. ** I think the fresh jalapenos give a nicer green appearance to this recipe than canned peppers; this just naturally makes it appear fresher and more appetizing. If using the fresh, cut them in half, remove the inner membranes and seeds, and then chop rather fine. I've also sauteed the peppers and added them to the sauce topping rather than as filling - either way is good. When sauteed, the green is even brighter. Brown ground beef until crumbly with the salt and garlic. Drain off any fat. When cool, mix the grated longhorn cheese in with it and set aside. Melt down the Velveeta cheese on low heat, along with the cream of chicken soup and the evaporated milk (easiest to do this in the microwave). When smooth and combined well, add the black olives and pimientos and the dip if you will be using it. Set aside until cool. Soften the corn tortillas one at a time in hot oil for just a couple of seconds using tongs. Place on paper towels to drain. (Later, I press each on paper towels again. I don't like to try to soften them in the microwave because they remain rather tasteless without the oil.) Spoon about 2 tablespoons of the meat mixture on each tortilla, roll up and place seam side down in a large rectangular baking dish. Top the 12 enchiladas with the Velveeta mixture. Bake uncovered at 350 degrees for about 30 minutes. Watch carefully that you don't burn it. Remove from oven when bubbly and a delicate brown. (For a small family, I make this and divide it between two 9" square baking dishes, freezing one complete with the melted Velveeta on top for a wonderful second meal which I serve homemade Spanish rice with). Formatted for MM by Mary Ann Young (and ex-Texan) from my own tried and true recipe collection. All of my Hispanic friends used to beg me for the recipe; and even DH John rates this as 10 on a 1:10 scale....in fact, the only thing in my repertoire that he rates as a 10 <smile>. -----
How To make Mary Ann's Enchiladas's Videos
2925 Stuffed Cabbage Rolls
Northern Italians are known for their hearty cabbage dishes like cabbage and bread soup, braised cabbage and of course cabbage bundles or wraps. To make quick work of this recipe, instead of boiling the cabbage to wilt the leaves, just microwave them for 15 second; works like a charm!
Serves 4
1 medium head green cabbage, cored (Savoy if possible)
1/2 pound ground beef, chicken or turkey
1/2 pound ground pork
1 large egg
1/4 cup grated Pecorino cheese plus extra to sprinkle on top
1/2 cup cooked brown rice or barley
1/4 cup minced fresh parsley
1/2 teaspoon dried oregano
1 teaspoon salt
Grinding black pepper
1/4 teaspoon paprika
3 cups tomato sauce
Wash the cabbage well and remove 10 whole leaves. Reserve the rest of the cabbage for another use such as soup or coleslaw.
Preheat the oven to 350F
Place the 10 leaves on a microwave safe dish or casserole and microwave for 15 seconds until they are wilted. Set the leaves aside.
In a bowl mix all the remaining ingredients except the tomato sauce.
Spread a thin layer of tomato sauce in a 9x13 inch casserole dish.
Spread each leave out on a cutting board.
Place about 1/3 cup of the meat mixture in the center or each leave. Fold in the two side ends to encase the filling and then roll up the leave to make a small bundle. Place them in a single layer in the baking dish. Spread two cups of the tomato sauce over the top of the wraps.
Cover and bake for 35 minutes. Uncover, sprinkle the tops of the wraps with additional cheese and bake 10 minutes longer.
Serve hot and pass remaining sauce on the side.
How to make mixed vegetables and minced beef with an egg on top
This is a good and healthy lunch and dinner, you can try it at home! It's so good that almost anyone will like it! (Srry I forgot to tell you what I am cooking today, you can read the title ...)
Easy Dinner Idea! Yummy Stacked Enchiladas!
Easy Dinner Idea! Yummy Stacked Enchiladas!
In today’s show, I will be making easy stacked enchiladas! This easy enchilada recipe is quick and easy to make and kids and families love it. It's one of those recipes that it easy to improvise, so you can easily add or leave off toppings depending on everyone's tastes. That makes it especially good for picky eaters!
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Easy Stacked Enchiladas Recipe
Homemade Enchilada Sauce Recipe
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Exquisitos Tamales de Res con Chipotle -- The Frugal Chef
Exquisitos tamales de res con chipotle. Disfruten!
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Hace de 16 a 20 tamales
PARA LA CARNE:
3 libras (1.5 kilos) de carne asada redonda o arrachera o bistec de falda
2 Cucharadas de aceite
1 cebolla mediana blanca - peladas y cortadas en ocho piezas
4 dientes de ajo picados
1 jalapeño partido
5 a 6 ramitas de tomillo
6 tazas de agua
1 cucharadita de comino molido
1 Cucharada de orégano seco
Sal y pimienta
Cubrir generosamente la carne con sal y pimienta. Calentar el aceite en una sartén profunda y dore la carne por todos los lados.
Retire la carne dorada de la sartén y reservar. Si tiene demasiada grasa en su sartén deseche todos menos 1 Cucharada . Raspe los bits de color marrón del fondo de la sartén con una espátula. Añadir la cebolla y el ajo y dore durante unos minutos.
Regresar la carne a la sartén con el jalapeño y las ramitas de tomillo. Agregue el agua, la cucharadita de comino y el orégano. Añadir un poco de sal.
Llevar el líquido a ebullición, tapar la olla, reduzca el fuego a bajo y cocine a fuego lento durante 3 horas hasta que pueda desmenuzar la carne. Gire la carne en el líquido a aproximadamente 1 y ½ horas de cocción.
Retire la carne cocida del caldo y deje que se enfríe hasta que pueda manejarla. Deshebre con las manos o con dos tenedores. Colar el caldo.
Separe 4 tazas de caldo para la masa de harina y mantener el resto del caldo para hacer la salsa.
PARA LA SALSA:
4 Chile Ancho – sin tallos ni semillas
¼ de cebolla blanca mediana pelada
2 dientes de ajo pelados
3 clavos de olor
2 a 4 chipotles en adobo (dependiendo de la cantidad de calor que quieras)
2 tazas de caldo de la carne de res o de agua (o una combinación de ambos, dependiendo de la cantidad de caldo que sobra)
½ cucharilla de comino molido
½ cucharilla de canela molida
½ cucharilla de orégano molido
1 cucharilla de azúcar
Sal al gusto
Tostar los chiles anchos en una sartén seca hasta que esté ligeramente dorados. Dejar de lado.
Coloque la cebolla y el ajo en la misma sartén y dorar un poco. Añadir los dientes de ajo y los chiles chipotles. Devolver los chiles tostados y agregar el líquido. Agregue el comino, la canela, orégano y azúcar.
Llevar el líquido a ebullición suave y cocine a fuego lento durante 20 minutos. Retirar del fuego y dejar enfriar un poco. Coloque todo en una licuadora y licue hasta que quede suave. Cuele la salsa - no se salte este paso o tendrá pequeños trozos secos de chiles que arruinarán toda su comida.
Añadir la mitad de la salsa a la carne deshebrada y mezclar bien. Mantenga el resto de la salsa para servir con sus tamales.
PARA LOS TAMALES:
20 hojas de maíz secas
1 taza de manteca vegetal
4 tazas de masa harina
1 Cucharada de polvo de hornear
2 cucharaditas de sal
4 tazas de caldo de carne tibia
Enjuague las hojas de maíz y remójelas en agua caliente durante 30 minutos. Asegúrese de que están completamente sumergidos. Puede hacer esto en un recipiente grande o en un fregadero limpio.
Una vez que las hojas estén flexibles sáquelas del agua y séquelas. . Colóquelas en una bandeja de horno y cúbralas con un paño de cocina húmedo. Escoja una de las hojas y corte tiritas a lo largo para poder amarrar los tamales rellenos.
Batir la manteca vegetal hasta que este bien cremosa.
Coloque la masa harina en un bol y añada el polvo de hornear y la sal. Mezclar bien.
Agregue el caldo de carne tibio a la masa y mezclar bien con las manos limpias. Agregar la manteca y amasar todo bien. Incorporar la manteca bien.
Coloque una de las hojas remojadas delante suyo con el extremo corto más cercano a usted y la parte gruesa en la parte inferior (será en el exterior de la tamal). Vierta un poco de masa preparada en el centro de su cáscara y presione hacia abajo con las manos ligeramente húmedas. No las haga demasiado delgadas o demasiado gruesas.
Añadir un poco de carne en el centro de la masa y añadir un poco más de salsa. Doble la parte inferior de la hoja hacia arriba. Doble el lado izquierdo sobre la parte inferior doblada y luego doblar el lado derecho otra vez que para formar un sobre. Ate con un trozo de cáscara rota y coloque el tamal de pie con el extremo abierto hacia arriba, dentro de una canasta de una vaporera. Llene la olla debajo de la canasta con un poco de agua.
Por favor vaya al enlace para el resto de la receta ya que es muy larga!
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Someone Your Own Size
Braised Red Cabbage with Apple and Onion- Everyday Food with Sarah Carey
Sarah Carey shares a simple and straightforward recipe that’s the ideal combination of sweet and tart.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Salsa Roja para Enchiladas Casera | The Frugal Chef
Esta es mi receta para salsa roja para enchiladas de res, pollo, puerco y queso. La hago con chiles guajillos y super deliciosa y fácil. Buen provecho!
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