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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Alma Latina's Enchiladas Recipe

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This recipe for Alma Latina's Enchiladas is from The Terpstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs ground beef
2 parsnips, diced
1 T garlic salt
1 green pepper, seeded an chopped
1 bay leaf
1 Tbsp dried oregano
3 Tbsp chili powder
1 tsp ground cumin
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 Tbsp paprika
3 Tbsp all-purpose flour
6 cups beef stock
1 1/2 tsp honey or sugar
1/2 tsp cinnamon (or less)
36 corn tortillas
Oil for frying
2 1/4 lbs shredded cheddar cheese
3 cups chopped onion
Directions:
Directions:
In large skillet, cook ground beef and parsnips over medium heat, until browned. Add garlic salt, green pepper, bay leaf, oregano, chili powder, ground cumin, black pepper, cayenne pepper, paprika, flour, beef stock, honey and cinnamon. Simmer
1 1/2 hours over low heat. Cool. Run mixture through blender until fine (takes just a few seconds).
Dip tortillas in hot oil to soften. Remove quickly, then top with shredded cheese and onions to taste. Roll into enchildada shape and place on individual over proof plates. Pour meat sauce over enchiladas and top with additional cheese. Bake at 375º until cheese is melted.
Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
2 hours

 

 

 

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