| mexican Beef Enchiladas posted By Olga At Recipegoldmine.com 5/3/02 7:21:55 Pm meat Filling
1 Pound Ground Chuck
1 Clove Garlic, Finely Chopped
2 Teaspoons Salt
1 Tablespoon Vinegar
1 Tablespoon Tequila, Cognac Or Water
1 Tablespoon Chili Powder
1 (1 Pound) Can Kidney Beans, Undrained tomato Sauce
3 Tablespoons Salad Oil
1 Clove Garlic, Very Finely Chopped
1/4 Cup Chopped Onion
2 Tablespoons Flour
2 (10 1/2 Ounce) Cans Tomato Puree
1 Tablespoon Vinegar
1 Beef Bouillon Cube
1 Cup Water
2 Tablespoons Finely Chopped Canned Green Chiles
dash Ground Cumin
1/2 Teaspoon Salt
dash Of Pepper enchiladas
10 Corn Tortillas
1 Cup Grated Sharp Cheddar Cheese Or 1 Cup Cubed
Monterey Jack Cheese prepare Meat Filling: In Medium Skillet, Over Low Heat, Saute Chuck With 1 Clove Garlic, 2 Teaspoons Salt, 1 Tablespoon 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 Medium Heat. add Chiles, Cumin, Salt And Pepper; Simmer, Uncovered And Stirring Occasionally, About 5 Minutes. to Assemble Enchiladas: Preheat Oven To 350 Degrees F. Place About 1/3 Cup Filling In Center Of Each Tortilla; Roll Up. Arrange, Seam Side Down, In A 13 X 9 X 1-inch Baking Dish. Pour Tomato Sauce Over All; Sprinkle With Cheese. Bake 25 Minutes. makes 10 Small, 5 Large Servings. note: Meat Filling And Tomato Sauce May Be Made Ahead Of Time And Refrigerated. Reheat Slightly To Serve. |
