Red Meat Chili Enchiladas Food

CHEESE ENCHILADAS WITH RED SAUCE

Steps:

• Preheat oven to 350 degrees then spray a 9x13" baking dish, or two smaller casserole dishes, with nonstick spray and set aside.
• For the Red Enchilada Sauce: Heat oil in a saucepan over medium heat then add flour and whisk constantly for 1 minute. Add seasonings - chili powder through cumin - then whisk until the spices are toasted and very fragrant, 1-2 minutes. Add tomato paste then whisk until combined, and then slowly stream in chicken broth while whisking to create a smooth sauce. Turn heat up to medium-high then simmer until sauce has thickened, 3-4 minutes, stirring often. Cool slightly - can be made up to several days ahead of time. Warm before using.
• Assembly: Spread 1/2 cup enchilada sauce into the bottom of the baking dish then reserve 1 cup shredded cheese and set aside. Place 1 tortilla on a plate or cutting board then add 1/4 cup shredded cheese into the center and roll snugly. Place seam-side down into the baking dish then continue until the dish has been filled.
• Spoon enchilada sauce over the tops of the tortillas ensuring they are completely covered - uncovered spots will come out tough and hard - then sprinkle reserved cheese on top.
• Cover baking dish with nonstick sprayed foil then bake for 20-30 minutes, or until the cheese has melted and sauce is hot and bubbly. Let enchiladas rest for 5 minutes then serve.

ENCHILADAS ROJAS, RED CHILE ENCHILADAS

Steps:

• Prep the chile sauce. Start by taking the stems off and opening the chiles to shake out the seeds. Flatten them as best you can. Heat a cast iron skillet or better yet, a Mexican comal over high heat. When it is blazing hot, toast the chiles. Press them down with a spatula for just a couple seconds: When they blister, flip them and do the other side. Remove to a bowl.
• When all the chiles have been toasted, char the quartered onion and the garlic cloves on the comal or skillet. You want some blackening. The garlic cloves will blacken first, so watch them.
• Now that you have everything smoky and charred, tear the chiles in pieces. Chop the onion. Peel the garlic. Heat the lard or vegetable oil in a pot over medium-high heat. Add the chiles, onions and garlic and saute for a minute or two. Pour in the stock, add the cumin and oregano and bring to a simmer. Add salt to taste and simmer gently until the chiles are soft, about 20 minutes.
• Puree the sauce in a blender. This sauce can be made up to a week in advance and stored in the fridge.
• Make the filling. Cut the meat into pieces about the size of your fingernail. Salt well. Mix with about 1/4 cup of the red chile sauce, the chopped sage as well as about 5 ounces of cheese and the minced white onion.
• Prep the tortillas. Heat the tortillas on a comal or other heavy skillet until they blacken a little. Then put them in a tortilla warmer, or stack on a plate and put a bowl over them. Let them steam a few minutes before building the enchiladas.
• Build the enchiladas. Pour a little red chile sauce into a casserole dish. Dip a tortilla in the red chile sauce briefly and shake off the excess. Fill a tortilla with a little of the filling and roll it up. Place seam-side down on the casserole. Repeat until you're done. You should get about 15 tortillas.
• Pour more red chile sauce over the enchiladas and top with lots of the shredded cheese. Bake at 350°F for 25 minutes and serve.

NEW MEXICO-STYLE RED CHILE ENCHILADAS

Steps:

• Oil a 9-inch square baking dish.
• Dip tortillas in the red chile sauce, to make pliable, and place 4 on the bottom of the dish.
• Sprinkle with 1/4 cup onions.
• Sprinkle with 1/3 of the cheese.
• Repeat layers 2 more times, ending with cheese.
• Bake at 350ºF.
• for 30 minutes, or until hot and the cheese is golden.

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.

BEEF ENCHILADAS WITH SPICY RED SAUCE

Steps:

• To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
• Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
• While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
• Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
• Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.

RED MEAT CHILI: CARNE CHILI COLORADO

Steps:

• Preheat the oven to 500 degrees F.
• On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil. Place under the broiler or roast in a preheated 500 degree F oven until the vegetables start to get a little charred on the outside. Remove and set aside. On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree F oven for 1 minute or until the chiles start to release some smoke. Remove and plunge in to bowl with hot water and set aside.
• In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth. Season with salt and pepper and set aside.
• In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke. Remove from pan and place in a small mixing bowl. Add the olive oil, salt, and pepper, to make a paste. Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes.
• Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high.
• Grill the flank steak for 3 minutes on each side. Place the flank steak in a roasting pan and pour the pureed chile sauce over it. Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky.
• Remove the meat from the pan, shred the meat, and reserve the sauce. Place 6 of the tortillas onto a baking sheet. Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce. Top with some cheese. Repeat with the remaining ingredients. Bake for 5 minutes and serve.

SLOW COOKER BEEF ENCHILADA CHILI

Steps:

• Add everything to the slow cooker and stir.
• Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
• When the cooking time is up, and if desired, break up the tomatoes if they are still whole. (see notes)
• Serve with tortilla chips and cheese if desired.
• Enjoy!

RED CHILE ENCHILADAS

Steps:

• Make sauce: In a saucepan heat 1 1/2 tablespoons oil over medium heat. Add flour and cook while whisking 1 minute. Add broth, chili powder, chipotle and adobe sauce and 3/4 cup water. Bring to a boil, whisking constantly. Reduce heat and simmer until lightly thickened ( About 10 minutes).
• Make filling. In a 10 inch non stick skillet, heat remaining 1/2 tablespoon oil over medium high heat. Add onion, garlic, and beef. Season with salt and pepper. If using shredded beef cook beef with onion & garlic until veggies are cooked. If using ground beef, cook beef until no longer pink.
• Preheat oven to 350°F Wrap tortillas in foil and warm in oven for 10 minutes. Take out of oven and spoon 1/4 cup sauce in bottom of dish (8 x 8 dish). Set aside. Make enchiladas with 1/4 cup beef mixture and 2 tablespoons of cheese; tightly rolled up.
• Raise oven to 450°F Arrange enchiladas seam side down in baking dish. Top with remaining sauce; sprinkle with cheese. Bake uncovered until hot and bubbly, 15 to 20 minutes. Let cool for 10 minutes before serving. Serve garnished with cilantro.

NEW MEXICO STACKED ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef and onion in a fry pan until done. Drain excess grease, stir in the Hatch Green chile and set aside.
• In a fry pan, heat oil over medium high heat until hot. The oil should be hot enough that the tortillas bubbles as its lowered into the oil. Fry corn tortillas one at a time 30 seconds each. Place tortillas on a plate that's been lined with a paper towel. Place another paper towel on top of the tortillas as you cook them to help keep them warm.
• To build the enchiladas. In an oven proof dishes, I use my Comal, place one tortilla. Top with 1/4 cup ground beef and 1/4 cup New Mexico Red Chile Sauce and a good sprinkle of the shredded cheese and fresh tomato. Place a tortilla on top of of that and another layer of the ingredients. Place the third tortilla on top and sprinkle with cheese and sauce. Use three tortillas for each stack.
• In the meantime, fry two eggs until over easy.
• Bake or broil until cheese is melted and bubbly. Serve immediately topped with more fresh tomato, chopped lettuce and fried egg. If you want add a dollop of sour cream to the top and diced raw onions (after baking)
• This served the two of us with plenty of leftovers.

NEW MEXICO RED CHILE ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°F. Brown ground meat; add onion and garlic, salt and pepper to taste.
• For sauce, melt butter in saucepan over medium heat; stir in flour and cook until bubbling. Slowly add red chili powder and milk, stirring constantly until smooth and slightly thickened, and to desired taste. Keep warm and set aside.
• Begin casserole assembly with 1/3 cup red chili sauce in the bottom of a 9x13 pan. Be sure that the sauce covers the bottom of the pan evenly. Layer 6 corn tortillas on sauce, overlapping slightly. Top tortillas with another 1/3 cup sauce. Add 1/3 of meat mixture. Top with 2 cups cheese. Repeat layering 2 more times, ending with cheese on top.
• Bake 30 minutes, or until bubbly. 5-10 minutes before casserole comes out of the oven, start preparing eggs, sunny-side up. Place 1 egg on top of each serving. Serve with lettuce, if desired.

RED MEAT CHILI ENCHILADAS

Steps:

• In a small skillet heat the oil over moderate heat until hot, but not smoking. Using tongs, dip the corn tortillas, 1 at a time, into the oil for 5 seconds to soften. Remove the tortillas from the oil, letting the excess oil drip off. Put them on a paper-towel lined sheet tray to absorb the oil as they cool. Once they are cool enough to handle, take 1 tortilla at a time and build the enchiladas.
• Preheat the oven to 350 degrees F.
• Put a mound of the shredded meat (about 1/4 cup), a tablespoon of Jack cheese, a tablespoon of onions, and a pinch of chopped cilantro on each tortilla and roll up to enclose.
• In a shallow 3-quart baking dish, coat the bottom with 1 cup of the chili sauce. Arrange the tortillas, seam side down, in a single layer in the dish. Pour the remaining cup of sauce over the enchiladas and cover them with the remaining Jack cheese.
• Bake the enchiladas until the cheese is melted and bubbly, about 15 to 20 minutes. Sprinkle the enchiladas with the remaining cilantro and serve with the Mexican crema and Cotija cheese.
• On a sheet tray or baking pan, arrange the onion, tomatillos, tomatoes and garlic and drizzle with olive oil. Place under a broiler and char the vegetables, about 5 to 7 minutes. Keep an eye on them; you want them charred but not burned.
• In a dry heavy bottomed skillet dry toast the chiles until soft and fragrant. Remove the chiles from the pan, discard the stem and seeds and plunge them into a bowl of hot water to soften.
• Add the soaked chiles, roasted vegetables and the chicken stock to a blender. Blend the mixture until very smooth. If the mixture is too thick you can always thin it with a little of the chili soaking water. Season with salt and pepper, to taste.
• In the same skillet you toasted the chiles, toast the spices until fragrant, 2 to 3 minutes, and then grind them in a spice grinder.
• In a bowl, mix the ground spices with the 1/4 cup extra-virgin olive oil to form a paste. Rub this paste all over the flank steak and allow it to marinate for 30 minutes. After 30 minutes, season the steak with salt and pepper, to taste.
• Preheat the oven to 350 degrees F.
• Preheat a grill or a grill pan on medium-high. Grill the flank steak, for 3 minutes on each side, to char the steak.
• Put the steak in a roasting pan, pour the chili sauce over the steak, and cover the pan with foil. Put the pan in the oven and roast for 1 hour.
• Remove the steak from the pan, shred the meat and reserve the sauce.

HATCH RED CHILE GROUND BEEF ENCHILADAS

Steps:

• In a large skillet add olive oil and ground beef.
• Cook over medium high heat.
• Add onion, garlic, red chile powder, and taco seasoning.
• Mix well.
• Cook until ground beef is fully cooked.
• Once cooked remove pan from heat.
• On a cutting board lay out one corn tortilla and fill with beef mixture and shredded cheese.
• Roll enchilada and place in shallow casserole pan.
• Repeat until your pan is lined with ten enchiladas. (Move quickly as the tortillas dry out quickly.)
• Pour red enchilada sauce over enchiladas, making sure to cover evenly.
• Bake in a preheated 350 degree F. oven for 20 minutes.
• Sprinkle rolled enchiladas with cheese and put back into oven for additional 5 minutes to melt cheese.
• Remove from oven and garnish with shredded lettuce, diced tomatoes, cilantro leave, and sliced black olives.
• Serve two rolled enchiladas per person.