Enchiladas are amazing anytime of year. This whole meal serves 6-8 people. Perfect for a Sunday night dinner or in my case an intimate New Years Eve dinner. As Covid-19 is spiraling out of control.
Let's get started.
Red Enchiladas Printable Recipe
12 Tortillas
1 Cup Vegetable Oil + 2 Tbsp. Vegetable Oil
1 lb. Ground Beef
1 lb. Ground Pork
Salt
Freshly Ground Black Pepper
1 Onion, finely diced
4 Garlic Cloves, minced
2 Cups Monterey Jack Cheese, Shredded
1 Can Enchilada Sauce or you can make your own, recipe down below.
Top with: Shredded lettuce, finely diced onion, finely diced tomato, cilantro, creama or sour cream, avocado, and salsa if you feel so inclined.
In a skillet on medium high heat add the 2 tablespoons of vegetable oil. Once the oil is heated through, add in the onion and garlic, sauté for two minutes.
Add in the ground beef and ground pork season with salt and pepper and continue to cook until fully cooked through.
In a small skillet add the 1 cup of vegetable oil and let heat up for 4-5 minutes. Fry the tortillas for 20-30 seconds on each side. Remove from oil and set aside.
Once all of the tortillas have been fried. Let's start to assemble the enchiladas.
Preheat your oven to 350 degrees F.
In a 9x12 inch baking pan line the bottom of the pan with a thin layer of enchilada sauce.
Dredge each tortilla in the enchilada sauce fill with a spoonful of ground beef and a sprinkle of cheese and roll them up. Lay your enchiladas seem side down on your prepared pan.
Top the enchiladas with more sauce and a sprinkle of cheese. Bake for 15-20 minutes or until the cheese is melted and golden brown.
Serve and enjoy.
**you can also substitute shredded chicken for the beef and sausage.***
Enchilada Sauce
4 Cloves of Garlic
1/2 Onion
1 Tsp. Cumin
4 Guajillo peppers, stems and seeds removed
2 Ancho Chilies, stems and seeds removed
1 Tsp. Oregano
1 Tsp. Salt
1/2 Tsp. Freshly Ground Black Pepper
In a medium sized pot, add the chilies in and cover with water. Bring to a boil then reduce to a simmer for 10 to 15 minutes or until the chilies are nice and plump. Remove from heat and let it slightly cool.
Add the chilies, garlic, onion, cumin, salt, pepper, and 1 cup of the chili cooking liquid into a blender and puree until smooth.
*you can strain this through a fine mesh sieve if you want it super sooth but honestly most of the time I can't be bothered with the extra step.* Had to do it for the gram though.
Mexican Black Beans Printable Recipe
2 15 Oz. Cans Black Beans, do not drain
1 Tbsp. Olive Oil
3 Coves of Garlic, minced
1/2 Onion, finely chopped
1/4 Cup Cilantro, chopped
1 1/2 Tsp. Cumin
1/2 Tsp Salt
In a skillet under medium high heat, add oil, garlic, onion, and sauté until onions have softened.
Add in the beans, cumin, salt, cilantro, stir and let simmer for 5 minutes. Taste and adjust seasoning to your liking.
Serve and enjoy.
These beans are delicious when you top them with cotija cheese.
Mexican Rice Printable Recipe
2 Tbsp. Oil
1 1/2 Cups Rice
1 Clove of Garlic, minced
1/2 Cup Tomato Sauce
1 Tbsp. Chicken Bouillon Powder
3 Cups Water
In a medium pot using medium heat. Add in the oil and rice and stir until the rice is slightly toasted. Add in the garlic and cook for 30 seconds or until fragrant.
Add in the tomato sauce, water, chicken bouillon powder and stir to combine. Cover and let rice cook until most of the water has evaporated about 15-18 minutes and turn off the heat.
Let rice steam for an additional 5 minutes.
Serve and enjoy.
Follow me on Instagram @quirkyeating
What are other dinners would you like to see? Let me know in the comments.
Comments
Post a Comment