This is categorized as a Tex-Mex dish, though I think the only reason for this is that the chile sauce is “adulterated”, by having ground beef and onions added to it. But it is truly truly a great dish and I think you might like it, if you like real enchiladas.
The making of the dish only gets complicated (read messy) when you get to assembly. The parts are all easy to do.
- About 12 dried chile pods (in the mix you prefer) such as New Mexican, Guajillo, Anchos, and Arbol, depending on how hot you like it.
- 1 lb ground round, leaner rather than fatty
- 1 c of diced onions
- 3 cloves of garlic
- 1 tsp of cumin
- 1 tbsp fresh oregano, or 1 tsp dried
- salt and pepper
- 3 tbsp flour
- lard, oil, butter (3 tbsp) of any of them
- corn tortillas
- 8 oz of cheese, shredded (again use what you like, cheddar, Monterey Jack, Cotija, queso fresco, etc
- Break off the tops of the chiles, and dump out the seeds and discard.
- Place in a saucepan with about 2 cups of water and bring to a soft boil, and simmer for 15-20 minutes. Take off the heat, and cool down until warm.
- In a saute pan, cook the beef, breaking it into small pieces.
- Remove from the pan and add the onions and garlic and saute until softened and just beginning to brown.
- Remove the chiles from the liquid and put in a blender along with the onions and garlic, spices and salt and pepper. Add as much of the liquid from the chiles as needed to blend the chiles into a puree.
- Strain if necessary (depends on the power of your blender to really get the skins pulverized)
- In the saute pan, depending on how much oil remains, add some and add flour until you have a roux going, cooking it for a minute or two.
- Add the chile sauce, along with the beef back to the pan, stirring and bring to a soft boil until the chile gravy thickens. Add more liquid from the saucepan or chicken stock if it seems too thick.
- Cook for about 30 minutes at a low simmer.
- To assemble the enchiladas: dip each tortilla in the sauce, turning to get both sides. Lay on a plate, add the cheese, and roll. Place in a baking dish 8 x 10 works well that has been oiled and has a thin covering of chile sauce in the bottom. Continue until you have filled the baking dish.
- Spoon a bit of sauce lightly over the tops of the enchiladas, then sprinkle additional cheese over the top. Bake in a 375° oven until bubbly. Thirty minutes are probably enough if you have constructed your enchiladas with hot ingredients.
- Serve with beans and rice and sour cream, avocados, chopped scallions, and pico de gallo or any combination you like.
NOTES: Control the heat by controlling the type of dried chiles you use. Some add a bit of sugar to the sauce if they find it too harsh.
SOURCE: Adapted from Serious Eats
These are always great appetizers and easy to put together. Just add tortilla chips, crackers, or veggie speaks and you got it done.
This one was really good.
Almost everything other than the bacon and green chiles are optional and can be traded out for other things. Add stuff to your hearts delight. Be inventive with the cheeses.
- 6 slices bacon
- 1 poblano chile, roasted, peeled, halved lengthwise, seeded and chopped
- 2 garlic cloves, minced
- 4 oz cream cheese, softened
- 8 oz shredded sharp Cheddar cheese
- Heat oven to 350ºF.
- Cook bacon in skillet until crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Add chiles and garlic to skillet; cook and stir 3 minutes or until tender.
- Crumble the bacon. Spread cream cheese on bottom of 9-inch pie plate; cover with half each of the bacon and chiles. Top with shredded cheese and remaining bacon and chiles.
- Bake 10 to 12 min. or until hot and bubbly.
NOTES: Alter the cheese as you wish, and certainly consider adding other chiles if you wish.
SOURCE: Hispanic Kitchen
Not everyone likes or can take a serious Mexican red sauce, or green one for that matter. Chiles, even the milder forms are too hot for them.
This is a recipe for people who would like a milder, tomato based sauce, or who grew up on a cuisine known as Tex-Mex.
It’s quick to throw together, will freeze well, so consider making it in large batches and you will always be able to put together an authentic Tex-Mex dish in minutes and pop it into the oven.
- 8 or so corn tortillas (wrap them in a dampened towel and microwave for 30 seconds when you are ready to assemble the enchiladas
- 1 lb of beef (from a skirt steak, tri-tip steak, or ground beef
- 3 c of shredded cheese such as cheddar or Monterey Jack, divided
- 4 Roma tomatoes, blanched and peeled and then chopped
- 2 jalapenos, seeded and finely chopped (or one)
- 1 Poblano or Anaheim or Hatch, roasted, peeled and seeded and diced fairly fine
- 1 medium onion, diced
- ¼ cup olive oil
- 2 Tablespoons flour
- 3 cups chicken broth
- 1 8-ounce can tomato sauce
- 2 teaspoons crushed garlic
- ½ teaspoon cumin
- ½ teaspoon black pepper
- Salt to taste
- Boil tomatoes until soft and skin peels away; remove, let cool and chop.
- Saute the beef until no longer pink. If using steak, chop into fairly fine dice before you cook (it helps to freeze the meat for about 20 minutes or so in order to make the dicing easier)
- Saute onions and jalapenos in a little oil in a skillet; set aside.
- In saucepan, add oil, heat, and flour to create a roux.
- Slowly add in warmed chicken broth until it begins to thicken.
- Add tomato sauce, garlic, cumin, black pepper, tomatoes, peppers, and onion.
- Simmer for 30-40 minutes.
- Add a layer of sauce in a lightly coated 10×14 baking dish.
- To prepare enchiladas:
- Oil the baking dish and place a cup or so of the sauce on the bottom to help with sticking
- Spray with a bit of cooking oil or brush some on each tortilla, and heat lightly in skillet (spraying helps prevent sogginess).
- Stack on a plate and keep covered until ready to fill.
- Layer in beef strips (or shredded beef or ground beef), along with the chunky sauce pieces (use a slotted spoon), and a sprinkling of shredded cheeses.
- Roll up each tortilla and add to the baking dish, packing in tightly.
- Pour remaining sauce over tops and around sides.
- Sprinkle remaining cheese on top.
- Bake about 30-40 minutes in a 350-degree oven or until top is bubbly and browning.
- Serve immediately with sides and freeze remainder if desired.
NOTES: Vary the chiles as you desire. You can also add your favorite hot sauce if you want it hot, as much as 1/4 c actually. You can vary the cheese and include other Mexican cheeses such as Queso Fresco. Also substitute chicken, or beans instead of the beef.
SOURCE: Hispanic Kitchen
Well, are you tired of holiday cooking? If you are, and you just want to curl up with some totally great comfort food, or as my husband calls it “gruel”?, well continue reading, because this is the recipe for you.
A lovely Mexicany dish that you can add and subtract from as the mood strikes you. It does violate my rule sort of since it calls for a can of tomato soup, but you could just as easily use a can of tomato sauce if you would like to be more “real”.
I did add some variations to the recipe, and of course you should too.
- 1 lb of ground beef
- 1 c of sweet red pepper diced
- 1 c corn
- 1 c diced onion
- 2 Hatch or Anaheim chiles, roasted, peeled and diced
- Mexican spice mix (chili powder, garlic granulated, cumin, salt, pepper, Mexican oregano) about 1 tbsp of the chili powder and 1 or 1/2 tsp each of the others.
- 2 cups grated cheese, divided
- 3 oz of cream cheese
- 1 can tomato soup or can of tomato sauce
- 1/2 c of chopped cilantro
- about 2/3 of a 30 oz. bag of hash browns
- Brown the meat, along with the sweet pepper, chili peppers and onion, until meat is no longer pink and the veggies are softened.
- Add the seasonings and stir.
- Add the cream cheese and the soup. Stir until the cream cheese has melted and the whole thing is quite creamy.
- Add the cilantro and stir in.
- Add the corn and half the shredded cheese.
- Pour the mixture into a baking dish about 9 x 13.
- Spread the hash browns over the top.
- Cover with the rest of the cheese
- Bake in a 375° oven for about 30 minutes or until browned and bubbly.
- Serve with taco chips or warmed tortillas along with avocado, sour cream, and salsa if you wish.
NOTES: cheeses can include cheddar, Monterey Jack, or a Mexican variety.
SOURCE: The Midnight Baker as adapted.
Okay, let’s get a few things straight here. There are ten thousand “authentic” enchilada sauce recipes. Like any regional dish, everybody has their own recipe which is similar or very different from the people down the street. So there is no “real” enchilada sauce.
That being said, it is pretty much agreed that if you are talking about being reasonably authentic about Mexican cooking, no enchilada sauce has tomatoes in it. It’s a chile sauce, not a tomato sauce.
That also being said, this is a tomato based sauce which qualifies it as maybe being Tex-Mex. I’m sure plenty would dispute that.
And all that being said, this is an excellent tasting recipe. So if you decide to whirr it up, just call it a “Southwestern” style, enchilada.
Most people aren’t experts and won’t know the difference anyway.
- 1 (2 pound) pork tenderloin, shredded *see instructions below
- 1 (8 ounce) beer
- 1 bay leaf
- 1 can (14.5 ounces) diced tomatoes
- 2 chipotle peppers in adobo sauce
- 1 – 2 can (8 ounce) tomato sauce (depending on spice tolerance)
- 2 roma tomatoes, roasted *see instructions below
- 4 tomatillos, husked, rinsed, and roasted *see instructions below
- ½ large white onion, chopped
- 2 garlic cloves
- 1 tablespoon flour
- ½ cup water
- 1 tablespoon olive oil
- Salt (to taste)
- ½ cup canola oil, for frying
- 12 – 18 corn tortillas, preferably white
- 1 medium white onion, diced
- 1 1/2 cups shredded cheese (preferably Enchilado or Muenster)Use whatever you like
- 1/2 cup crema Mexicana or sour cream, for topping
- Place the pork tenderloin and bay leaf in a slow cooker; pour the beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6-8 hours.
- Discard the bay leaf. Remove the pork from the slow cooker and shred the meat. Set aside for assembly.
- Arrange tomatoes and tomatillos on a baking sheet. Place your oven rack as close to the broiler as possible.
- Broil the tomatoes and tomatillos for about 20 minutes until softened, turning over after 10 minutes. If the skin has blackened remove it. Set aside.
- In a blender place the can of diced tomatoes, chipotle peppers with adobo sauce, tomato sauce, roasted tomatoes and roasted tomatillos, chopped onion, garlic cloves, flour, and water. Puree until smooth.
- Heat olive oil in large skillet. Pour mixture into skillet and stir. Taste and season with salt, usually about 2 teaspoons. If sauce is too spicy, add an additional can of tomato sauce and stir. If sauce is too thick, add water until desired constancy is reached, making sure to add more salt if necessary.
- In a large skillet, heat canola oil until hot. Fry tortillas until softened. Drain on paper towels.
- Place lightly fried tortillas, one at a time, in pot of warm red sauce, turning to coat. Place coated tortillas on serving plate.
- Fill with some of the shredded pork, some grated cheese and onions. Roll up and place in a 9 x 13 baking dish that has been oiled. Continue until the dish is filled. Ladle the sauce over the top and scatter plenty of cheese on top.
- Bake in a preheated 350° oven for about 20-30 minutes or until cheese has melted and sauce is bubbly.
NOTES: You may have leftover sauce. Just freeze it for another use. The original recipe had this done as layered stacks. I prefer the roll. Also, I cut back on the chipotles which can be intense to the novice chile eater. More tomatoes is the way to tame this down if you find yours too hot.
SOURCE: White on Rice Couple
- Enchiladas (pmetro.wordpress.com)
- Enchiladas Ancho (lenierchenal.wordpress.com)
- Latin American Adobo Marinade or Sauce Recipe (thetexasfoodnetwork.wordpress.com)
- Spicy Chicken Enchiladas (lgkendrick.wordpress.com)
You have seen recipes for baked potatoes with toppings. They are good.
This is in another category all together.
This is a meal.
You will simply adore it.
I mean it.
I think I pretty much followed this recipe as it was given.
So if Tex-Mex is your thing, you might want to wander over and follow this blog. There were plenty of great recipes.
- 2 large baking potatoes
- 1 lb flank steak
4 cloves garlic, chopped
2 jalapeños, seeded, stemmed, and chopped
1/4 cup lime juice
1/4 cup orange juice
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1/4 cup olive oil
1/2 cup cilantro
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
Pinch of cayenne
Guacamole, pico de gallo, shredded cheese of your choice, sour cream
- Place all the marinade ingredients into a blender and whirr up.
- Place the steak inside a ziplock bag, add the marinade and place in fridge, turning every couple of hours, for at least 4 hours, no more than 24.
- Remove the steak from the marinade and throw on a good hot grill. Alternatively, place in a cast iron skillet and put in a 450° oven, turning once after it has seared on the bottom. Try for medium rare, but of course do as you wish here.
- Take it off the grill or from the skillet and rest for 15 minutes, lightly covered with foil. Then slice into slender strips across the grain. Cut into smaller pieces if you wish.
- Either bake your potato in the oven or in the microwave as you desire. Baking will take about 45 minutes at 425°, about 8 minutes in the microwave. Adjust your cooking of the flank steak accordingly.
- Place a nice couple of tablespoons of meat on a sliced open potato, then add your toppings.
NOTES: I prefer to do the meat on the grill, but you could also slice the meat first and then saute in a saute pan on top of the stove. All three work. Alter the cheese as you prefer. I make my own pico de gallo and you should too as well as my own guacamole. Both recipes are on this site.
SOURCE: Homesick Texan
Oh Spanish rice, or Mexican Rice, or Tex-Mex Rice, or Southwestern Rice.
Whatever you wish to call it, it’s good.
I make mine a bit simpler than most, but I do have a reason for doing so. It’s because I love to add a tablespoon or so of fresh green chile salsa as a garnish on the plate, and that really livens it up! So if you don’t want to use salsa as a condiment for this dish, just include your favorite chile chopped up to the sauteing of the onion and green pepper and you’re good to go.
- 1 c regular long-grained rice
- 1/2 c of diced onion
- 1/2 c diced green pepper, or red
- 1/2 tsp cumin
- 1/3 c chopped cilantro
- 1 15oz can of tomato sauce
- 2/3 c chicken stock
- salt and pepper to taste
- canola oil for sauteing
- Heat up about 2 tbsp of canola oil in a skillet and saute onion and green pepper until softened. Add the rice and saute until it is browned.
- Add the rest of the ingredients, cover and simmer until liquid is absorbed.
- Serve with green chile salsa on the side.
NOTE: Diced fresh or canned tomatoes can be used instead of tomato sauce if you desire. Adjust the liquid so that you have a total of approximately 1 2/3 c. Corn is also a possible addition. I’d say about a cup of kernels, frozen or fresh.
- Mexican Rice (thedomesticman.com)