Enchiladas With Mexican Beer Enchilada Sauce Food

ENCHILADAS ROJAS RECIPE

Steps:

• Let's start first with the enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.
• Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.
• Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
• After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add 1/2 cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside.
• Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them. Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add oil little by little as needed. To much oil will get a soggy tortilla.
• Dip the tortilla into the enchilada sauce to lightly coat each side.
• Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed. Place fried tortillas in a dish while you make the rest of the tortillas to keep warm in the oven.
• To assemble the red enchiladas, first, place the filling in the center of the tortilla and fold it. Sometimes I place a meat filling into the center of the tortilla and then roll it, like in the pictures above.
• Sprinkle the enchiladas with the cheese and onion. Add the garnish of your choice and enjoy!
• If you decide to add the potatoes and carrots as a garnish: Peel potatoes and carrots, cut into cubes and boil until almost tender but still firm. Then drain and cool.
• Use the same frying pan where you fried the red enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan. Season with salt and garnish with cheese.

30 MINUTE MEXICAN ENCHILADAS

Steps:

• Heat oven to 400 F. Pour 1 cup of oil into a medium-sized saucepan and heat until it's hot, but not sizzling. You want to warm the tortillas in the oil, not fry them.
• Serve your enchiladas with a spatula, four to a plate, and enjoy!

ENCHILADAS WITH MEXICAN BEER ENCHILADA SAUCE

Steps:

• 1. Preheat oven to 350°. Spray a baking dish 13 x 9 with cooking spray.
• 2. Cook the ground beef over medium heat until no longer pink. Add the green onions and garlic and cook about 2 minutes more. Add the corn and cook a few moments longer.
• 3. Combine the meat mixture and about 3/4 cup of the cheese, half a can of the tomatoes, rice and the salsa, mix well. Spoon the mixture down the center of each tortilla shell. Roll-up and place seams side down into your baking pan.
• 4. In a small bowl combine the beer and enchilada sauce, mix well, and then spoon the mixture evenly over the enchiladas.
• 5. Place foil over the dish and bake for 15 minutes or until hot. Remove the foil and sprinkle the remaining cheese and place back in the oven for 10 more minutes. Top with the rest of the tomatoes, more salsa, and lettuce or whatever topping you so desire! Enjoy!

MEXICAN BEEF ENCHILADAS

Steps:

• PREPARE MEAT FILLING:.
• Saute ground chuck in a medium skillet with next five ingredients over medium heat until no pink remains and meat is broken up into crumbles.
• Stir in undrained kidney beans.
• MAKE TOMATO SAUCE:.
• Saute garlic and onion in oil over low/medium heat until golden; remove from heat.
• Stir flour into garlic/onion/oil until smooth.
• Stir in tomato puree, vinegar and dissolved bouillon cube broth.
• Bring mixture to boiling point, stirring frequently, over medium heat until thickened.
• Add chiles, cumin, salt and pepper.
• Simmer, uncovered and stirring occasionally, about 5 minutes.
• TO ASSEMBLE ENCHILADAS:.
• Preheat oven to 350F and spray your pan with cooking spray.
• Place about 1/3 cup filling in center of each tortilla; roll up.
• Arrange, seam side down, in a 13 x 9 x 1-inch baking dish.
• Pour tomato sauce over all and sprinkle with cheese.
• Bake 25 minutes.
• NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated.
• Reheat slightly to serve.