Recipes from Mexico :: Mexican Main Dishes Meat
Posted by Olga at recipegoldmine.com 5/3/02 7:21:55 pm
Meat Filling
1 lb. ground chuck
1 clove garlic, finely chopped
2 tsp. salt
1 Tbsp. vinegar
1 Tbsp. tequila, cognac or water
1 Tbsp. chili powder
1 (1 lb.) can kidney beans, undrained
Tomato Sauce
3 Tbsp. salad oil
1 clove garlic, very finely chopped
1/4 c. chopped onion
2 Tbsp. flour
2 (10 1/2 ounce) cans tomato puree
1 Tbsp. vinegar
1 beef bouillon cube
1 c. water
2 Tbsp. finely chopped canned green chiles
Dash ground cumin
1/2 tsp. salt
Dash of pepper
Enchiladas
10 corn tortillas
1 c. grated sharp Cheddar cheese or 1 c. cubed
Monterey jack cheese
PREPARE MEAT FILLING: In med. skillet, over low heat, saute chuck with 1 clove garlic, 2 tsp. salt, 1 Tbsp. vinegar, the tequila and chili powder until chuck is browned. Stir in kidney beans.
MAKE TOMATO SAUCE: In hot oil in skillet, saute garlic and onion until golden. Remove from heat. Stir in flour until smooth; stir in tomato puree, vinegar and bouillon cube dissolved in boiling water.
Bring mixture to boiling point, stirring, over med. heat.
Add chiles, cumin, salt and pepper; simmer, uncovered or without a lid and stirring occasionally, about 5 mins.
TO ASSEMBLE ENCHILADAS: Preheat oven to 350 degrees fahrenheit. Place about 1/3 c. filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 1-in. baking dish. Pour tomato sauce over all; sprinkle and distribute with cheese. Bake 25 mins.
Makes 10 small, 5 large servings.
NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated. Reheat slightly to serve.
