Stacked Beef Enchiladas With Ancho Chile Sauce Food

STACKED BEEF ENCHILADAS WITH ANCHO CHILE SAUCE

Steps:

• Trim any fat and gristle from meat; cut in 1-inch pieces. Heal oil over medium-high heat in a large skillet. Brown meat and then add garlic, bay leaf,oregano,salt, pepper, and 2 cups of water. Bring to a boil; reduce heat to low and simmer for 1 1/2 hours or until meat is tender. Remove pot from heat and cool meat until lukewarm in the broth. Once warm enough to handle, remove meat from broth and shredd using hands to break up meat. Reserve the broth for Ancho Chile Sauce and other uses. NOTE: no need to wash pan yet.
• Prepare the Ancho Chile Sauce (instructions below). To make this dish easier, I made this sauce the day before. This sauce will keep in the refrigerator for 3 days and in the freezer for 3 months.
• Heat the remaining oil in the same skillet beef was cooked in and cook onion over a meduim high heat, stirring, unti onion starts to brown (about 5 to 6 minutes). Add diced green chiles, cumin, and tomatoes. Bring to a boil and cook, stirring, an additional 3 minutes; add meat and remove from heat.
• Preheat oven to 350 degrees. Grease a 11 X 16-inch pan. Make sure your pan is large enough that the enchiladas don't overlap. Heat oil to depth of 1/2-inch in a medium skillet and soften the tortillas 1 at a time by passing through hot oil, holding edge with tongs until limp, about 3 seconds. Drain on paper towels. Stack and cover to keep soft and warm. NOTE: I made fresh tortillas so I did not fry mine as they were still soft.
• Ladle a thin film of the Ancho Chile Sauce in pan. Place 4 tortillas side by side in pan, do not overlap. Top each with 3 tablespoons of the meat mixture. Top each with another tortilla and meat mixuter. Repeat for a third layer. Top each with cheese, olives and green onions. Cover each with the Ancho Chile Sauce.
• Bake uncovered for 15 to 20 minutes until cheese melts and sauce bubbles. Remove from oven and cut into wedges. Serve with crema or sour cream, some diced tomatoes and sprinkle with cilantro.
• INSTRUCTIONS FOR ANCHO CHILE SAUCE FOR ENCHILADAS Wipe the chiles with a damp paper towel. Cut open and remove stems and seeds. Heat a dry skillet over medium heat and toast the chiles, turning until they are aromatic, just a few seconds should do it. Do not burn or they will be bitter. Place chiles in a bowl and cover with hot water for about 20 minutes; drain and discard water.
• Put chiles, tomatoes, onion, garlic, oregano, marjoram and broth in a blender. Blend to a smooth puree. This should be the consistency of a heavy cream. If too thick, add 1 tablespoon water at a time unitl desired consistency.
• Heat oil over medium heat; add chile puree. Reduce heat to medium-low, cover, simmer (stirring frequently to blend flavors)for about 15 minutes. Stir in cream and heat completely, about 3 minutes. Sauce is now ready to use or you can refrigerate for 3 days or will keep in freezer for 3 months.
• HOMEMADE BASIC CORN TORTILLAS You will need a tortilla press (unless you know how press them another way) and plastic wrap. Also, you could use already made corn tortillas.
• In a large bowl, mix all ingredients together using your hands. Knead dough well until moist and smooth, not crumbly and not sticky, about 5 minutes. If dough is crumbly, moisten hands and continue to knead. If it's sticky, add 1 tablespoon of the masa flour at time until desired consistency (a smooth moist dough).
• Cover bowl with plastic and allow dough to rest 20 minutes before using. NOTE: You can refrigerate up to 3 days or freeze up to 3 months.
• Form dough into 12 equal balls about the the size of a golf ball. Keep dough covered while working to keep it from drying out. Heat a Mexican cornal of mediou skillet over medium-high heat.
• Open tortilla press and line with a piece of plastic, place dough ball in middle and cover with another piece of plastic, press firmly to form a round tortilla. Remove from press, place in palm of your hand and carefully remove plastic wrap, flip over in your hand and remove other piece of plastic.
• Lay tortilla on hot pan; cook 20 to 30 seconds, or until edges look dry. With spatula, flip and cook about 1 minute. Turn again and cook 15 seconds. Remove and stack between layers of paper towels to keep warm. Repeat to make 12 tortillas.

STACKED ENCHILADAS

Steps:

• In a small frying pan, brown then drain the ground beef.
• In a small sauce pot, heat enchilada sauce.
• In another sauce pot, combine the black beans and corn. Cover and heat.
• I like to warm the tortillas in the microwave then put them in one of those handy plastic tortilla warmers. It's just better when they're warm and soft. (If you really want to go all out, try making your own tortillas with masa mix. You just add water and they taste sooooo much better!).
• Now just make an assembly line. I usually have the two sauce pans on the front burners and the rest on paper plates to the side. Pile on in this order: tortilla, meat, bean/corn combo, sauce, cheese. Repeat so you have two layers. Yummy and quick!
• Some other good toppings include sour cream, guacamole and olives.

STACKED BEEF ENCHILADAS

Steps:

• 1. Trim the meat of fat or gristle. Cut into 1-inch pieces. Heat the oil in a large pot. Brown the meat in batches, and remove to a bowl until all pieces are browned. Return the meat to the pan, and add the garlic, bay leaf, oregano, salt, pepper, and 2 1/2 cups water. Bring to a boil then reduce heat to low, cover and simmer about 1 1/2 hours, or until the meat is very tender. Remove pan from the heat and cool the meat to lukewarm in the broth. Remove the meat and shred. Cover and reserve. Save the broth for the enchilada sauce. 2. Prepare the ancho chile sauce. Then, heat the remaining oil in a large skillet and cook the onion, stirring, until it starts to brown, 4 to 5 minutes. Add the diced green chiles, cumin, and tomatoes. Bring to a boil and cook, stirring, 3 minutes. Add the shredded meat. Add salt, if desired. Remove from the heat. 3. Preheat the oven to 350°.Grease a large 11- × 16- inch baking pan, with an edge, large enough to accommodate 4 tortillas laid out flat, so that they don't overlap. Heat oil to a depth of 1/2 inch in a medium skillet, and soften the tortillas, 1 at a time, by passing through the hot oil, holding the edge with tongs, until limp, about 3 seconds. Drain on paper towels. Stack and cover to keep them soft and warm. 4. Ladle a thin film of the reserved enchilada sauce on the bottom of the pan. Place 4 tortillas side by side in the pan. Top each tortilla with about 4 tablespoons of the meat mixture. Place a second tortilla over the meat. Top with meat as before and place a third tortilla over the meat. Cover each stack completely with chile sauce. Sprinkle the tops of each stack with 1/3 of the grated cheese, 1/3 of the chopped onion, and 1/3 of the sliced olives. Bake, uncovered, until the cheese is melted and the sauce bubbles, 15 to 20 minutes. Remove from the oven and cut into wedges. Dollop each serving with crema or sour cream and sprinkle with cilantro. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GREEN CHILE CHICKEN STACKED ENCHILADAS

Steps:

• Roast the chilies, turn as needed to color all sides. Once well darkened on all sides, place in a paper bag seal well then place in a plastic bag and seal it. Allow chilies to come to room temperature.
• While the chilies are roasting bring a pot of water to boil. Remove the papery husks from the tomatillos. Wash well with a little soap and a lot of water to remove any residue. When the water comes to a boil, drop the tomatillos into the pot for 8-10 minutes, until they are soft. Remove the stems, and if desired the seed pods if they are hard.
• Once chilies are room temperature, remove stems, skins and seeds. The skins should just slip off as long as the chilies are still a little warm. Do not worry if a few seeds remain.
• Place tomatillos, chilies, chicken broth, garlic and onion in 3 quart saucepan. Using a stick blender, puree this mixture until it is smooth.
• Add the oregano, salt and pepper. Puree to combine.
• Bring sauce to a boil, reduce heat to simmer for 10 minutes.
• Grill, broil or boil the chicken.
• Combine cornstarch with water and pour into chile sauce, stirring well. Return to boil and simmer for 10-15 minutes more. You should have 5 cups or so of sauce.
• Pull, chop or shred chicken. Set aside.
• Soften one tortilla at a time in hot oil. Using tongs place tortilla in oil for 10-15 seconds, flip it over and heat other side for 10-15 seconds and remove to drain on paper towels.
• Spread a little of the tomatillo sauce in the bottom of 2 9x13 casserole dishes.
• Place 2 tortillas side by side in casserole.
• Ladle a little more sauce over tortillas.
• Sprinkle half the shredded chicken over the 4 tortillas.
• Sprinkle one third of the cheese over the chicken.
• Ladle a little more sauce over tortillas.
• Top each serving with another tortilla, followed by the sauce, the rest of the chicken and one third of the cheese and another ladle of sauce.
• Top each serving with the last 4 tortillas, the rest of the sauce and the rest of the cheese.
• Bake in a 350 degree oven for 15-20 minutes until cheese begins to brown and is bubbly.
• Garnish with chopped cilantro and sour cream if desired.