Carne Molida Enchiladas Food

ENCHILADAS CON CARNE

Steps:

• Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.
• Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.
• Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
• Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.
• When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat 1/2 cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
• Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.
• Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

CARNE MOLIDA ENCHILADAS

Steps:

• Make Sauce:.
• Using kitchen shears, cut off stem ends of chiles and remove seeds and veins.
• Put chiles in pan with 4 cups water.
• Bring to a boil, and simmer for 10-15 minutes until chiles are softened.
• In another pan, put pumpkin seeds and sesame seeds in dry pan and roast over medium high heat until they begin popping and become colored/toasted.
• Pull chiles out of water and put in blender with yellow onion, garlic, and toasted pumpkin and sesame seeds. Blend until smooth.
• In pan used for toasting, heat up 3 TBSP lard until hot and using a sieve/strainer, strain the blender contents into pan. If needed, use the remaining 1 cup water and contents of strainer blend one more time until smooth. Strain into pan with rest of sauce. Discard what remains in the strainer.
• Add 1/4 tablet of Abuelita drinking chocolate stirring until melted.
• Sauté sauce over medium heat until thickened stirring occasionally - about 10-15 minutes.
• Filling:.
• In a pan, sauté ground beef until no longer pink, remove from pan, and set aside.
• Sauté onions in olive oil until translucent. Add garlic and sauté until fragrant about a minute.
• Drain can of diced tomatoes reserving liquid.
• Add tomatoes, beef, and yellow pepper in pan with onions and garlic, and sauté until slightly golden.
• Add oregano, smoked paprika, cumin, sweet paprika, and salt and pepper to taste.
• Assembly:.
• Heat a pan with 1/2 inch lard or oil to about 350°F, and dip the tortillas into the oil until softened for about 10-15 seconds each side, and set aside on a plate.
• In a 9 x 13" baking pan, coat the bottom with a little of the enchilada sauce.
• Place a tortilla into pan, spoon some filling onto tortilla, and roll the tortilla with the seam on the bottom.
• Once tortillas are filled, spoon sauce over center of the enchiladas.
• Sprinkle with mozzarella and queso fresco.
• Bake at 350°F for about 20-25 minutes until cheese is melted.
• Place under a broiler for a couple minutes if cheese isn't golden brown.
• Serve.

MUIR GLEN HOMEMADE ENCHILADA SAUCE

Steps:

• Spray a medium saucepan with spray oil and heat over medium heat.
• Add onion, pepper and garlic and cook until tender.
• Stir in tomato sauce, oregano and cumin.
• Season with salt and pepper to taste.
• Bring to a boil; reduce heat to low and simmer uncovered for 15 minutes.

HOMEMADE ENCHILADA SAUCE

Steps:

• Heat oil with cornstarch in saucepan over medium heat. Cook for 1 minute.
• Add in chili powder and cook for another minute.
• Gradually stir in the broth, mixing well with a whisk to make sure you get out the lumps.
• Stir in the remaining ingredients.
• Simmer until thickened on low.

AMY'S ENCHILADA SAUCE

Steps:

• Combine all ingredients in sauce pan.
• Heat until thickened.
• Can be doubled easily.
• Freezes nicely.