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
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
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
This was a hit. A real hit.
My husband was eating this by the spoonful.
And it’s very versatile, which is always a plus.
Adjust the heat as you desire from tame to fiery, and swap out the cheese to suit your taste, just keeping the basic proportions.
It will all turn out just fine.
And you will love it.
If you love jalpeños and dips that is.
There are tons of recipes out there like this one, so I’m giving credit to nobody, simply because they are all pretty much the same, and I did change and add a few things so I can claim ownership.
- 1 8 oz package of cream cheese, brought up to room temperature
- 1/2 c of mayonnaise
- 2 jalapeños diced finely (remove as many of the seeds and membranes as you wish)
- 1 fresno chile finely diced (again, take out as many seeds as you desire–I left most of them in)
- 1 heaping tbsp of pickled jalapeño slices, diced
- 1/4 drained pimentos
- 1 c mozzarella cheese, shredded
- 1/2 c cotija mexican cheese, crumbled
- 4 slices bacon, fried up crisp and crumbled
- 1/2 c panko crumbs or regular breadcrumbs
- 1/2 c Parmesan cheese, grated
- Place everything up to the crumbs and parmesan into a microwave safe dish and warm enough that you can mix everything fairly well together.
- Turn into a baking dish. Sprinkle with the breadcrumbs and then the Parmesan cheese.
- Place in a 375° oven for about 25-30 minutes, or until lightly browned and bubbly.
Serves: HA! Well, normal people? about 6 as an appetizer
Note: Chiles to use are jalapeño, which I think is necessary in some quantity to maintain the integrity of the dish. The Fresno, is quite mild. A Serrano would be a good deal hotter. Cheeses you might try are Monterey Jack, cheddar, Swiss, pepper Jack, Queso Fresca, and other melting Mexican cheese. Also I would note that it is great hot, but also lukewarm, and cold. It’s just good.
- Hot Jalapeno Dip (frenchtwistedwoman.com)
- Super Bowl Cheese Dip and a Thank You (jazzinthekitchen.wordpress.com)
Creating a recipe is a bit of a crap shoot.
I kept seeing taco soup recipes on JustaPinch and when I looked at them, well I liked the concept, but most seemed rather boring. And so I didn’t try any, but I kept thinking about it.
After a while I figured I had the basics, and then started thinking of what I might like to add.
Which I did. (dried chiles)
Then I added a bit of stuff I just happened to have opened and on hand.
And I did that. (V-8 juice)
And when I had it all together, I was a bit worried, because it looked a lot like chili.
But, when we ate it, oh my, but it was simple mindblowingly wonderful. At least to us. This is kept soupy by having enough liquid and no thickeners such as tomato paste or masa. And we can’t wait to have more as left-overs!
- 1/2 lb each, ground beef and chorizo sausage
- 1 lg onion, diced
- 1 c celery, diced
- 2 jalapeños, seeded (optional) and diced
- 2 dried chiles such as New Mexican or Anchos (seeded and placed in a bowl with 1 c hot water for 30 min)
- 2 cloves garlic, minced
- 1 28 oz c of diced tomatoes
- 1 can black beans (or other you like), rinsed
- 1 c corn
- 1 tbsp adobo powder
- 1 tbsp cumin
- 1 qt V-8 juice
- 1/3 c chopped fresh cilantro
- 8 corn tortillas, cut into wedges
- salt as needed
- Brown the meat in a large soup pot. While it is cooking add the onion, celery, and jalapeño.
- When the chiles have soaked for 30 minutes, remove and mince. Save the water.
- When the meat is browned, add the garlic, chiles, and the chile soaking water.
- Add the tomatoes, beans and corn and all the spices. Add the V-8 juice. (tomato juice would be fine)
- Bring to a simmer and simmer on low for a good two hours or as long as you wish.
- Just before bringing to final heating, add the cilantro and stir in.
- Take the tortilla wedges and fry until crisp in canola oil, drain on paper towelling, and place in a basket at the table.
- Add sour cream, chopped scallions, and grated cheese as condiments if you wish.
This is a really easy and nice tasting Tex-Mex meal. It comes to us from Colleen Sowa over at JustaPinch.
I made a half recipe by halving all the ingredients and eliminating one of the types of beans (the chili beans).
As with most recipes you can swap out plenty of ingredients. Use the beans you wish and the cheeses.
At the end, I’ll offer you a couple of additions I intend to make next time. The flavors blend perfectly and there are the usual “Mexican” toppings to jazz it up and make it wonderful.
- 2 lbs ground beef
- 2 pkg taco seasoning mix ( I use my own salt, pepper, granulated garlic and onion, chili pepper, cumin mix)
- 1 can regular size refried beans
- 1 can regular sized chili beans
- 1 bag corn chips
- 1 28oz can enchilada sauce (hot or mild or your own homemade) about 3 1/2 cups
- 3 cups shredded cheese of your choice
- Preheat oven to 375°
- Cook the ground beef until done, adding the seasonings as the meat cooks.
- Put the beans into a sauce pan and add just enough water to make it easily spreadable (1/3 approx) **I also added a fresh jalapeno for more warmth.
- Begin assembly but putting a layer of the chips into a casserole dish until it is nicely covered.
- Add half the meat.
- Add half the bean mixture.
- Then half the cheese.
- Cover with chips again.
- Use half the enchilada sauce.
- Meat, beans, chips, sauce and ending with cheese
- Bake for about 1/2 hour.
Serves: 6 easily
Serve with: homemade salsa, sour cream, avocado slices or guacamole, shredded cabbage (which works better than lettuce and adds some nice crunch.
NOTE: Next time I’m going to add layers of corn, cuz I love corn, and I think I may lay a bed of chips on the plate for added crunch as well. In any case the taste is great here, and that’s the most important. Feel free to make your own homemade refried beans if you wish as well. There are not any chilis in this so I did add a chopped fresh jalapeno to the refried beans. Also consider adding some fresh crumbling cheese such as queso fresca at the table as well.
- Refried Beans (alfhana.wordpress.com)
Oh boy. We made some of these today for our dinner with T-bones and potato salad. They were excellent.
These can be hot!
The recipe is simple, you can literally make any number you want.
They are a great little appetizer, but keep the milk at hand if you don’t like a lot of heat. Make sure to try to remove all the seeds and the membranes to cool them off a lot.
This recipe come from Flower Elliot at JustAPinch.
- cream cheese
- Cut a “T” at the top and down the center of each jalapeño. (lay them on the table and however they lay flat, use the top as where to cut them open. They will then lay nicely cut side up in the baking pan)
- Remove all seeds and membranes as best you can, being careful not to break the pepper apart.
- Fill each with cream cheese, and then wrap each with one slice bacon.
- Place in baking pan (I put them on a rack so they wouldn’t sit in the bacon grease), cut side up.
- Bake until done at 400°. I found that 40 minutes was enough, but just test with a knife tip to see if the pepper is cooked through.
Serves: I would say 2 to a person.