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Ray's Enchiladas Recipe

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This recipe for Ray's Enchiladas, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Raymond Friedmann
Added: Thursday, January 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 TBS oil
3 TBS flour or masa
3 TBS chili powder
4 cloves of garlic mashed
2 tsp cumin
1 TBS beef extract
4 cups water
Salt and pepper

Picadillo:
1 lb ground beef
2 cloves of garlic, crushed
1 tsp cumin
1 onion, chopped
Salt and pepper

Directions:
Directions:
Sauce:
Heat oil in an iron skillet. Add flour or masa, chili powder, garlic, cumin, beef extract, salt and pepper. Cook for 3 minutes. Then add hot water stirring constantly until thickened. Leave on a simmer; if it gets too thick, add more water.
Picadillo:
Brown meat. Drain. Add onions and spices cook until onions are clear. set aside. Grate Monterrey Jack and Yellow Cheese. Chop onions. Dip corn tortillas into sauce to soften. Take out and put tortilla on a plate fill with cheese and onions. Roll up and place on a plate or casserole dish. When all your tortillas are rolled, pour extra sauce on top sprinkle with meat and chopped onions and of course more cheese. You can make these vegetarian by not using the beef extract and eliminating the picadillo.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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