Cinco De Mayo Enchiladas Food

30 MEXICAN RECIPES FOR CINCO DE MAYO

Steps:

• Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook evenly until browned, about 6-8 minutes. Make sure to break up beef into small pieces to help even browning.
• Add cumin, chili powder, paprika, garlic powder, oregano, salt, pepper, tomato paste and beef broth. Reduce heat to medium and let the mixture simmer for 3-5 minutes until the sauce thickens a bit, stirring occasionally. Turn off heat and set aside.
• Heat the soft flour tortillas according to the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
• Add 2-3 tablespoons of the ground beef mixture on each tortilla. Top with cheese, onion, tomato and cilantro. Add a dollop of sour cream and a squeeze of fresh lime juice, to taste.

CINCO DE MAYO ENCHILADAS

Steps:

• 1. Slice the leftover meat into this strips and mix with 2 cups of the cheese. Set aside.
• 2. Preheat broiler and line pan with olive oil brushed foil. Put sliced peppers, mushrooms, tomatoes and half of the onion on the foil and broil until soft and slightly browned. About 5 minutes.
• 3. Put browned veggies and liquid in a food processor along with the broth or wine. Process until smooth. You can add a little salt and sugar and the chili paste to taste.
• 4. Wrap unpackaged tortillas in a kitchen towel and microwave on high for 1 minute.
• 5. Grease bottom of a 13x9 baking dish with olive oil. Take a tortilla and add some beef strips, cheese and some cilantro to it and roll tightly. Place seam side down in the baking dish. Repeat with remaining tortillas.
• 6. Dribble olive oil over rolls and bake about 5 minutes to get the insides hot. Then broil for 3-4 minutes to crisp. Watch carefully!
• 7. Sprinkle and remaining meat/cheese mixture on top. Then pour over the sauce and spread a bit to cover. Sprinkle with Cojita cheese. Broil again until cheese is browned. (3 minutes)
• 8. Top dish with additional Cojita, the left over cilantro, shredded cheese and the other half of the sweet onion.
• 9. Serve with salsa if desired. Enjoy!

SIMPLE PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.