Tijuana Maniac Beef Enchiladas Food

SPANISH CLASS ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Pour a bit of the enchilada sauce in the bottom of a 9x13 baking pan to coat the bottom.
• Scoop some beans straight from the can onto a flour tortilla in a line from top to bottom.
• Sprinkle a bit of cheese on the beans.
• Fold filled tortilla into a roll shape and place into the baking dish.
• Repeat this method until baking dish is full.
• Pour the enchilada sauce all over the rolled up enchiladas (Make sure they are really slathered in sauce).
• Sprinkle any remaining cheese on top.
• Bake for 20 minutes, or until heated through, and cheese is melted.
• My teacher cut them all in small pieces after they were finished baking to ensure everyone got a piece, but you don't have to!
• Come Mucho!

EASY BEEF ENCHILADAS

Steps:

• In a skillet, brown Beef and Onion.
• Drain and return to skillet.
• Combine Enchilada Sauce and Soups in a medium bowl.
• Pour about 1 cup Sauce and Soup Mixture into bottom of ungreased 13X9 baking dish.
• Pour 1/2 cup Sauce and Soup Mixture into bottom of ungreased 9X9 square baking dish.
• Stir 1 1/2 cups Sauce and Soup Mixture into Beef and Onion Mixture.
• Set remaining Sauce aside.
• Spoon Beef Mixture down center of Tortillas and top with Cheddar Cheese.
• Roll Tortillas up tightly and place, seam side down, into baking dishes. Be sure to fix the tortillas tightly one right next to another.
• Top Enchiladas with remaining Soup and Sauce Mixture.
• Cover and bake at 350 degrees for 25-30 minutes.
• Uncover, sprinkle with additional Cheese and bake 5-10 more minutes or until Cheese is melted.
• NOTE: You may cover and freeze one pan for up to 3 months!

SHREDDED BEEF ENCHILADAS

Steps:

• Grill or sear the steak, then braise it with the liquid and spices at 300 degrees until it falls apart, about two hours. (If using smoked beef brisket, since it is pre-cooked, shred the meat then add liquid, spices and other sautéed ingredients, mixing well, then heat in 300 degree oven till heated through and liquid is absorbed. About 2 hours).
• Sauté the onions and garlic, add the meat and chiles, mix well. Heat the oil over medium heat, heat the tortillas in the oil, about 5 seconds on each side, but not until they are crisp.
• Roll some of the filling in each tortilla. Place in a greased pan, seam side down. Top with sauce and cheese, and bake at 375 degress until bubbly.
• Enchilada Sauce:.
• 5 Tbs. white flour.
• 5 Tbs. cold water.
• 1/3 teaspoons sugar.
• 1 pinch ground cinnamon (less than 1/16 tsp.).
• 3/4 teaspoons salt.
• 2 heaping teaspoons garlic powder (with no salt added).
• 1 teaspoons ground cumin.
• 4 Tbs Chili Powder.
• 2 cups chicken broth.
• makes about 2 cups.
• In a 2 quart sauce pan add the chicken broth, chili powder, cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate.
• any bitter taste from the chili powder).
• Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
• While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
• With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
• After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
• After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
• Turn off the heat, this enchilada sauce recipe is done.
• If you do not use the sauce right away, you will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.

TIJUANA MANIAC BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Cook corn until tender and drain; set aside.
• In large heavy skillet, heat 2 tablespoons olive oil over MED-HI heat.
• Add meat and brown; add onions and peppers and cook until softened, but not browned.Drain, if needed.
• Reduce heat to MED and add taco seasoning; mix well.
• Stir in refried beans, rice, and sour cream; cook for about 10 minutes to heat through.
• Remove from heat.
• To assemble: Spoon about ½ cup meat mixture into bottom of well-greased casserole; spread.
• Spoon about 1 tablespoons of meat mixture into tortilla on one side; add spoonful of corn; and roll up.
• Place seam side down in casserole.
• Repeat with all tortillas; reserving about 1/2 cup meat sauce.
• If some corn is left-over, spread down one side of casserole, slightly covering about 1/2inch of one end of tortillas, spread remaining meat sauce down in a row beside the corn; next, add the salsa row; and then, the shredded cheese row.
• Cover with foil and bake for about 30-40 minutes or until bubbly.
• Remove foil; return to oven for 10 minutes to slight brown cheese.
• Serve on chopped onions, tomatoes and lettuce.