Chile Con Carne Enchiladas Food

CHILE CON CARNE

Steps:

• Brown the ground beef and add the salt, pepper, garlic powder, cumin and bay leaf. Continue cooking meat in its own juices. If meat dries up add a little water. Next, begin adding the chile powder. Add water and let simmer for a short while. If you desire to add beans to your chile you should add cooked pinto beans now.
• Serve in bowls and garnish with cheese and onions and hot flour tortillas or crackers. This chile may also be served over enchiladas or tamales or added into Chile con Queso.

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.