Beef and Cheese Enchiladas

[Snow Bunny]

Who has a good recipe for beef and cheese enchiladas

[BluDawg]

Beef Enchiladas

BEEF FILLING
Ingredients:
1 1/2 lbs ground sirloin or ground beef
1 yellow onion, finely chopped
3 tablespoons vegetable oil
3 or 4 cloves of garlic, minced
2 1/4 tsp. ground cumin
3 teaspoons oregano leaves
1 cup tomatoe sauce
1 1/2 tsp. salt



Method
Take a large frying pan, nonstick preferred.

Heat the oil over medium low heat. Add the onion and saute for 3 to 4 minutes.

Add:
1 1/2 lbs. ground sirloin or ground beef
1 1/2 tsp. salt

Cook the beef over medium heat until almost done. Add 3 or 4 cloves of minced garlic Cook an additional 3 minutes.

Add:
2 1/4 tsp. ground cumin
1 cup tomato sauce
3 Tbs. oregano leaves
Cook for 10 minutes and lower heat to simmer for 10 minutes.

ENCHILADA SAUCE
ingredients:
10 dried red New Mexican chiles
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons bacon drippings or vegetable oil
1/2 teaspoon ground cumin (optional)
3 cups water, divided

Arrange chiles on a cookie sheet and place in a 200 degrees F oven for 5 minutes or until the chiles smell like they are toasted. Be careful not to burn them. Remove the stems and seeds. Sauté onions and garlic in oil until soft.

Place all ingredients in a blender with 1 cup of the water and puree to a smooth sauce. Stir in the remaining 2 cups water, bring to a boil, reduce the heat, and simmer for an hour. The sauce should be smooth and thick.

Assembly
12 oz. mild cheddar cheese, grated
1 dozen corn tortillas
vegetable or canola oil

Coat the bottom of the Casserole dish with some of the sauce and set up an assembly station I use two skillets 1 with hot oil and one with the enchilada sauce and a bowl for the beef.

In making the beef enchilada recipe, you are going to heat a frying pan with an inch or two of
canola oil, enough to dip corn tortillas into it. The tortillas need to be fully submerged in the oil.

Heat the oil on medium heat but be careful not to overheat it. Oil that is smoking is too hot.

Use tongs to hold two corn tortillas and dip them into the hot oil until you see the tortillas bubbling in the oil. As they start to bubble, lift and dip the tortillas 3 times into the oil. The goal is to make the tortillas soft and easy to roll. If they become stiff, it just means you left them in the oil a little too long. Toss those aside and try it again.

Then dip the tortillas into the pot of warm enchilada sauce to coat.

Now place the sauce-coated tortillas in the casserole dish

Using a slotted spoon to help drain the grease, add a scoop of hot ground beef to the sauce-covered tortilla. Spread the beef across the tortilla and grab the end of the tortilla to roll it. Bring one end over the meat, about 3/4 of the way over. Tuck the tortilla into the meat and roll it over seam side down. Put the next one in the dish leaving 1/3 laying on the assembled one place the filling in the crook fold over the filling and roll seam side down, continue with the remaining tortillas.

With a little practice, you will be making this beef enchilada recipe like a pro.

Using a ladle, scoop up some enchilada sauce and cover the enchiladas with it. You want the sauce to run down over the enchiladas and onto the plate. Remember, the sauce is what makes it, so use plenty.

Sprinkle mild cheddar cheese
Heat the beef enchiladas in a 400° oven for a few minutes until you see the cheese melted and the sauce bubbling 15-20 min.

[Snow Bunny]

Thanks Dawg, I will give that a try, sounds good

[TXLNGHRN]

If you ever have some left over brisket, it makes an awesome substitution for the ground beef

[txngent]

If you ever have some left over brisket, it makes an awesome substitution for the ground beef

Amen!

[BluDawg]

I almost never have left over brisket but when I do I have saved some unsauced chopped for use in enchiladas.

[tex_toby]

Let me know if you need any taste-testers, SB!

[Snow Bunny]

Will do Toby, By the way, are you planning on doing the rib cookoff at Marc's this year, heard it is Sept. 24th

[tex_toby]

Will do Toby, By the way, are you planning on doing the rib cookoff at Marc's this year, heard it is Sept. 24th

Planning on it. Not sure I want to try and haul my pit back out there again though. That was a beating.