Sunday, June 14, 2009
After having such good luck with the chicken enchiladas, I decided to try another version using beef. I had made this sauce before, so I knew it was really good, and the rest I just made up as I went along. And it worked!
Start by combining the tomato sauce and the spices. This sauce has a bit of a kick, so use less cayenne if you need to.
Then, add the beef broth.
Bring this to a boil, and then reduce the heat and let it simmer for about 10 minutes. It will smell delicious! In the meantime, chop up the onion, and shred the beef (if you need to!). I shredded up some leftover pot roast, and it worked really well.
When the sauce is done, add about 1/2 cup to 1 cup of it to the meat and onion, just to moisten the meat a bit.
Next, prepare the tortillas. I do these one at a time, with my new method, which is to just heat them up in a dry skillet over medium heat. They need about 30 seconds on each side to begin to "cook." You'll be able to smell a distinct corn smell. This cooking enables you to fold the tortilla without breaking it.
I don't even bother with a spatula - I just turn them over with my fingers. The edges will curl up a little and you can grab it and flip it, or grab it and throw it onto the plate. It will be hot! But it will be ok to touch it for just a second or two. (I tried to take a picture of me tossing the cooked tortillas around the kitchen but it was just a blurry mess!)
If you'd rather not do this, you can divide the tortillas into two stacks, wrap in foil, and put in your preheated oven for about 10 minutes to soften. Or you can layer a few on a plate, and microwave for 20 seconds. If using a dry skillet bothers you, you can use the water method, or fry the tortillas in a bit of oil.
Spoon some of the beef mixture down the center of the tortilla, then bring the sides together to roll up.
Place seam side down in a greased 9x13 pan or casserole dish, and repeat until all the beef or tortillas are used up. Then pour the sauce over the top.
Finally, sprinkle the cheese over all the enchiladas, and bake til bubbly and the cheese is melted, about 20-25 minutes.
Get more ideas at Simply Delicious Sunday , Recipe Swap Monday, Your Life, Your Blog and Mouthwatering Mondays.
2 cups tomato sauce
1 1/2 cup beef broth
1/2 tsp. cumin
1/2 tsp. cayenne pepper
12 corn tortillas
2 – 3 cups shredded beef
1/2 cup chopped onion
1 – 2 cups Mexican cheese
In a medium saucepan, combine tomato sauce, broth, cumin and cayenne. Bring to a boil and simmer gently for 10 minutes, stirring occasionally. Combine onion and beef and stir to mix well. When sauce is done, add 1/2 cup to 1 cup of sauce to the meat to moisten it.
Warm tortillas in the microwave, on a skillet, or wrapped in foil in the oven. Fill each tortilla with the beef mixture, and place seam side down in a greased casserole dish or 9x13 pan. Cover with remaining sauce and sprinkle cheese over the top. Bake at 350 for 20-25 minutes, until sauce is bubbly and cheese is melted.
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