Hobo Mole Beef Black Bean Enchilada Rsc Food

MOLE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.
• Pour 1/4 cup of mole sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.
• Pour remaining mole sauce over the top. Bake for 20-25 minutes or until hot and bubbly.
• Remove from oven and top with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.

BEEF AND BLACK BEAN ENCHILADAS

Steps:

• Prepare Enchilada Sauce #402189.
• As it simmers, fry the ground beef and onions - season well with salt and pepper.
• When the ground beef is cooked through, remove from heat. Allow to cool slightly.
• Stir in half of the can of black beans (or more if you prefer!) and 3/4 cup of the shredded cheese.
• Assemble enchiladas by placing several tablespoons of filling in the tortilla and rolling it up tightly.
• Place 1 cup of Enchilada Sauce #402189 in the bottom of the casserole (enough to cover the bottom).
• Place enchiladas side by side in the pan, top with remaining enchilada sauce and sprinkle remaining cheddar cheese on top.
• Bake in a covered casserole pan at 350°F for 30-40 minutes, until tortillas are tender and heated through.

HOBO

Steps:

• In a large skillet over medium-high heat, brown the sausage. If desired, drain the fat.
• Add the onions and mushrooms and cook until tender, then set aside in a separate bowl.
• In the same skillet, add the oil and hash browns over medium-high heat and cook until golden brown on 1 side. Once golden brown, add the eggs, sausage and the mushroom mixture. Scramble together until desired consistency and top with the Cheddar.
• Cover with a lid until the cheese melts and serve.

BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Heat over to 400.
• Brown ground beef in large skillet over medium high heat until no longer pink.
• Drain.
• Add taco seasoning& water-mix well.
• Cook about 4 minutes.
• Heat oil in a medium saucepan over medium heat until hot.
• Add onion and garlic-cook until tender.
• Add beans, enchilada sauce and green chiles.
• Mix well.
• Bring to a boil-remove from heat& stir in sour cream.
• Spoon ground beef mixture down center of each tortilla.
• Roll up, seam side down in an ungreased 12 x 8 baking dish.
• Spoon bean& enchilada sauce mixture over filled tortillas.
• Sprinkle with cheese.
• Bake at 400 for 8 to 12 minutes.
• Spoon salsa down center of casserole.
• Sprinkle with green onions.

TEX-MEX BEEF & BEAN TAMALES #RSC

Steps:

• Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy. Add the egg and beat until mixture is smooth.
• Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth. Add corn to the butter/egg mixture and beat until well blended.
• Stir the baking powder into the masa (harina de maiz). Add dry ingredients to the corn/butter mixture, mixing until well blended. Stir in 3/4 cups grated Monterrey Jack cheese. Set aside.
• Place the bacon in a heavy skillet and cook over medium heat until crispy. Remove from heat and set aside for another use, leaving rendered fat in the skillet.
• Cook the chopped scallions and tomatoes in the bacon fat until soft and fragrant. Add the ground beef and cook over medium heat, stirring, until browned. Add the can of black beans (with liquid) and cook, stirring, until liquid is evaporated. Remove from heat and set aside. Taste for seasoning and add more garlic salt if desired.
• In a medium bowl, whisk together the softened cream cheese with the ranch dressing.
• Fill and Wrap Tamales: Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
• Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. Spread 1 tablespoon of the cream cheese mixture on top of the masa. Place 1/4 cup of the beef and bean mixture on top of the cream cheese. Sprinkle 1 tablespoon grated Monterrey Jack. Top with another 1/3 cup masa, and spread it to cover the filling.
• Fold one short end of the foil up over the filling. Fold the two long sides in over the filling. There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
• Make 3 more tamales in the same way.
• Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. Tamales should not touch the water. Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
• Let tamales cool for 15-20 minutes before serving. Serve with extra cream cheese mixture on the side.
• Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales. You can divide the ingredients into smaller amounts to make 8-10 smaller tamales, or even 16 appetizer-size tamales.

SOUTHWEST BLACK BEAN AND CORN ENCHILADAS

Steps:

• Heat oil in a pan until it shimmers.
• Add the onion and bell pepper and cook for about thirty seconds.
• Add the garlic, cumin and mexican oregano and cook until the onions and peppers are really soft.
• Add the salsa and black beans and cook until heated through.
• Using a potato masher, roughly mash the black beans so that some are broken and some are whole.
• Add the corn and cook until heated through.
• Stir in the sour cream.
• Spray a 9 X 13" casserole pan with cooking spray.
• Spread about a 1/2 cup of the enchilada sauce over the bottom of the casserole dish.
• Spoon the black bean mixture evenly in the center of the tortillas.
• Roll the tortillas up leaving the ends open, and place them seem down in the casserole dish. When I made this I got 6 pretty well stuffed tortillas and it almost totally filled my baking pan.
• Pour the rest of the enchilada sauce over the enchiladas, and use more or less to suit your liking.
• Cooking times vary. If you make this dish ahead of time and put it in the fridge and it cools down all the way I cover it with foil and put it in a 350 degree oven for 30 minutes, and then uncover it and sprinkle the cheese all over it and return it to the oven for another 15 minutes or until it's bubbling and heated through. If you make the bean mixture and stuff the tortillas immediately you won't have to bake it for as long, 10 minutes at 350 degrees uncovered and then sprinkle the cheese over and bake for another 10 minutes and that should do it. Since everything has already been cooked the key here is just getting it heated through.
• Serve topped with your favorite enchilada toppings.
• Enjoy!

HOBO ADOBO FOIL DINNER #RSC

Steps:

• For the Ground Beef in Adobo Sauce:.
• Mix the first seven ingredients well in a medium-sized bowl. Soak the ground beef in the adobo sauce for 1-2 hours. After soaking, strain excess moisture off using a colander (it's fine to have a little excess moisture, as it will steam your potatoes. Too much, and your meat patties will fall apart).
• For the Hobo Dinner Potatoes:.
• In a small bowl, whisk together the lemon juice and olive oil. Toss with potatoes, red peppers and onions.
• To Assemble:.
• Preheat oven to 375 degrees. To assemble the meat patties, divide ground beef in adobo sauce into 8 balls. Press into patties. Place 1 oz. Monterrey Jack cheese (cut in squares) on each patty, as pictured below. Place another patty on top, and press together to seal. To assemble your hobo dinners, tear off a large piece of aluminum foil. Place one adobo patty on the bottom, and spoon potato mixture on top. Sprinkle with salt and pepper. Seal well. Bake for 1 -1 1/4 hours or until potatoes are tender.

MOLE COLORADITO ENCHILADAS, FROM RICK BAYLESS

Steps:

• Set a large (10-inch) skillet over medium heat. When hot, lay a few chile pieces on the hot surface in single layer. Press down with a metal spatula until they change color and become aromatic - about 15 seconds. Flip the chiles and press down, toasting other side. Remove to a bowl. When all are toasted, cover chiles with hot tap water and weight with a plate. Let soak until soft, about 30 minutes.
• Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on all sides, about 10 minutes. Remove & cool.
• Return chile-toasting skillet to medium heat. Add the onion slices and all of the garlic. Roast the onion on both sides until soft and blackened in spots, about 8 minutes. Roast the garlic on all sides until soft and blackened in places, about 15 minutes. Remove from skillet and cool.
• Return the onion-roasting skillet to medium heat. Pour in 1 tablespoon of the vegetable oil, then pour in the sesame seeds. Stir continually until the sesame seeds brown, about 2 minutes. Scrape into a large bowl.
• Use tongs to transfer chiles to the bowl with sesame seeds, saving the soaking water. Add the oregano, cloves, pepper, cinnamon, raisins and almonds to the chiles and sesame seeds. Mix well, then scoop half of the mixture into a blender. Pour in just enough chile-soaking water to cover. Cover and blend at high speed until very smooth. Set a medium-mesh strainer over another bowl. Pour in the chile puree and press through with a rubber spatula. Discard the chile skins and sesame seed hulls left in the strainer. Blend the remaining mixture with the soaking water. Strain into the same bowl.
• When the roasted tomatoes are cool, peel off and discard skins. Put the tomatoes in the blender. Peel and roughly chop the roasted garlic. Add to the blender along with the roughly chopped onion. Cover and blend at high speed until smooth. Wash and dry the skillet. Set over medium-high heat and add 1 tablespoon of the vegetable oil. When hot, add the tomato puree. Cook - stir almost continually - until the tomato mixture thickens, 10 to 15 minutes.
• Set a large heavy pot over medium-high heat. Add the remaining 2 tablespoons of the vegetable oil. When hot, add the chile puree and stir continuously until the mixture becomes very thick - about 20 minutes.
• Scrape in the cooked tomato mixture, bread crumbs and chocolate. Add the chicken broth and stir until the chocolate melts. Turn down the heat to medium-low and cook 30 minutes.
• Finally, remove from heat and stir in sugar & salt.
• To make enchiladas with the sauce, just warm up some tortillas on a skillet or in the microwave. Fill each tortillas with about 2 tablespoons of chicken and 1 tablespoon of mole sauce. Roll each tortilla, and lay three each on 4 dinner plates. Douse each plate with 1/4 cup sauce (I use way more) and top with a sprinkling of parsley. Serve immediately.

MOLE ENCHILADAS

Steps:

• break the stems off the chiles and remove the seeds. rinse the chiles.
• toast the chiles until fragrant in a large, heavy skillet, turning them frequently. transfer the chiles to a large saucepan and cover with water.
• simmer over medium heat for about 30 minutes, till softened.
• while the chiles simmer, toast and roast the other ingredients. toast the sesame seeds over medium heat in the skillet. watch them carefully as they begin to release their fragrance, browning lightly and dancing in the pan. don't let them burn. spoon seeds into a blender.
• toast the anise and cumin seeds in the skillet until fragrant and add them to the blender.
• pour 1 T of the oil into the warm skillet and str in the nuts.
• saute until lightly colored and fragrant. Transfer nuts to the blender.
• wipe out the skillet and increase the heat to medium high. scatter the garlic cloves in teh skillet, turning the cloves occasionally so that they soften and darken on all sides, which takes a few minutes.
• remove all garlic from the skillet and set it aside until cool enough to handle.
• add the tomatoes to the skillet, turning occasionally as they soften and darken. the skins will split a bit during the process.
• remove the tomatoes and set them aside till cool enough to handle.
• remove the skins from the garlic and tomatoes and add both to the blender.
• pour about 1 cup of the stock into the blender. puree the mixture 2 minutes.
• the sauce will become smooth but a little grainy.
• pour the sauce into a large bowl.
• drain the chiles lightly from their cooking liquid, reserving 1 cup of the liquid. place the chiles and about 1/2 cup of the reserved liquid in the blender and puree. Pour the chiles in the bowl with the tomato sauce.
• Add one more cup of stock to the blender with the remaining sauce ingredients and puree for 2 minutes. this mixture too will become smooth but a little grainy. pour it into the bowl and stir together.
• wipe out any tomato residue from the skillet and add the remaining oil. warm the oil over medium heat. spoon in the sauce and fry it for about 10 minutes, stirring up from the bottom constantly.
• mix in the remaining stock and reserved chile cooking liquid, reduce the heat to low and simmer for 30 minutes (the sauce can be made ahead and refriegerated for 1 or 2 days or frozen for several months. rewarm before proceeding).
• reserve half of the sauce for another batch of enchiladas or for another use.
• add the turkey to the remaining sauce and simmer together for 15 minutes.
• heat 1 inch of oil in a small skillet till the oil ripples. with tongs, dunk a tortilla in oil long enough for it to go limp, a matter of seconds. don't let the tortilla turn crisp. repeat with remaining tortillas and drain them.
• heat oven to 350. grease a 9 by 13 inch baking dish.
• dip a tortilla into the sauce. top it with about 1/3 cup of turkey drained from the sauce with a slotted spoon, and a couple of teaspoons each of onion and cheese. roll up the tortillas snug but not tight. transfer the enchilada to the baking dish.
• repeat with the rest of the tortillas and filling. top the enchiladas with any remaining onion and pour the remaining sauce evenly over them. scatter the rest of the cheese over the sauce.
• bake for 15-18 minutes till the enchiladas are heated through and the sauce is bubbly.
• serve immediately, with spoonfuls of crema drizzled over and a scattering of cilantro and sesame seeds.