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How To make Tex Mex Style Enchiladas
2 lb Ground beef,
-extra-lean (as -little fat as possible) 2 md Onions, chopped
4 T Flour
2 1/2 c Enchilada sauce
-(2 standard cans) 1 lb Cheddar cheese,
-sharp, 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 T of flour and saute until flour is completely incorporated into the meat mixture. Add the 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 425 degrees F. 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/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. : Difficulty: moderate. : Time: 1 hour. : Precision: approximate measurement OK. : Pamela McGarvey : UCLA Comprehensive Epilepsy Program : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam : Copyright (C) 1986 USENET Community Trust
How To make Tex Mex Style Enchiladas's Videos
EASY AUTHENTIC ENCHILADAS ROJAS, Just Like My Abuelita!
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how To Make The easiest and most delicious enchiladas rojas, just how my grandma used to make them! Now let me tell you this recipe bring me lots and lots of memories of my grandma and my childhood! I shared this recipe before but it was needed to get updated! There is nothing to change when a recipe is super delicious as is!
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Tip! If you don’t want enchiladas to be spicy use Chile guajillo and don’t add the Chile arbol
I M P O R T A N T ⚠️
Eat after serving!
Ingredients:
8 New Mexico Chile pods
1 chile ancho/pasilla
5 chile arbol
1/4 onion
2 garlic cloves
1/2 tsp whole black pepper
1/2 tsp oregano
1/4 tsp whole cumin seeds
Salt I used 2 1/4 tsp
3 medium sized potatoes; cooked and peeled
Chopped onion
Queso fresco
Queso Oaxaca
Corn tortillas
1 serving of love ????
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Recipes in Spanish :
#enchiladas #enchiladasrojas #redenchiladas
How to Make the Best Tex-Mex Enchiladas | Basics with Babish
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00:00 BetterHelp
01:17 Beef Enchiladas
02:29 Enchilada Sauce
04:04 Chicken Enchiladas
04:50 Salsa Verde
05:29 Vegetarian Enchiladas
06:00 Assembly
ENCHILADAS RUMBLE: My Mom’s Tex-Mex Wolf Chili vs My Mexican Red Sauce Recipe
It’s a Tex-Mex rumble in the kitchen! Who has the best enchiladas? ME or MAMA?
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Today we’re gonna answer that question.
Now enchiladas are a favorite in our kitchen but it’s always a war between how they’re gonna get made.
My Mom is going to make her Tex-Mex style enchiladas using Wolf Brand Chili and Longhorn Cheddar, while I’m gonna whip up my enchiladas with a more traditional red sauce and topped with queso fresco.
Let’s fire it up and make some ENCHILADAS!
How to cook Easy Tex Mex Beef Enchiladas
A quick and easy recipe to create Tex Mex Beef Enchiladas. A savory ground beef and cheese traditional Mexican food staple. Using chili gravy prepared ahead of the assembly of the enchiladas, a quick meal can be on the table in less than 45 minutes. The link to Chili con Carne recipe here
#TexMex #easyprep #beefenchiladas
Cheese Enchilada Dinner Tex-Mex How to make Mexican style Rice, Beans, Flour Tortillas Step by Step
#cheeseenchiladas #enchiladas #virtualkitchenwithlaura #enchiladadinner
Hello everyone. Today I am sharing with you step by step how I make a Cheese Enchilada Dinner for my family. If you look in the links below this, I have added the links for some homemade salsa that I think you will love. Go take a look at the video and tell me what you think in the comments.
Enjoy the video and I will see you soon.
Laura
Video Links
Salsa
Salsa
Products Used
Dutch Oven
Round Griddle (This one not available) One similar
Tortilla Griddle
flipper
Tea towels
rolling pin
wood spoons
plastic whisk
Enchilada pan
Mixing bowl
Pinto beans
chili powder
comino
baking powder
Rice
Tomato sauce
oregano
Knorr chicken bouillon
✅ Enchilada sauce recipe
3 tablespoons oil
1/4 cup all-purpose flour
1/8 inion diced very small
2 cloves garlic minced
3 tablespoons chili powder
1 teaspoon ground comino
1/2 teaspoon oregano
1 teaspoon salt adjust to taste
1/4 cup tomato sauce
2 cups water or chicken broth
strain
✅ Mexican style rice
1 1/2 cups rice
3 cups water or chicken broth
1/4 cup tomato sauce
1 garlic clove minced
2 teaspoons sliced onions
1/2 teaspoon ground comino
1/2 teaspoon ground pepper
1 teaspoon chicken bouillon
✅ Tortillas
4 cups all-purpose flour
1 tablespoon kosher salt
1 teaspoon baking powder
2 teaspoons butter
2 teaspoons shortening
2 cups warm water
Makes 15-18 flour tortillas depends on size
✅ Beans
2 Cups pinto beans cleaned and soaked
2 garlic cloves crushed
Salt to taste, I added 2 teaspoons salt
water
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How to make Enchiladas (Tex-Mex style!)
Don't throw away your hard earned money on grocery store pre-made frozen enchiladas! Make better ones at home that cost less!