San Antonio Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 Tblspn oil
6 Tblspn flour
2 Tblspn chili powder (like Bueno or good quality)
3 cloves garlic, minced
1 8 oz can tomato paste
1 tsp Wilson’s BV Beefer Upper (last resort substitute Kitchen Bouquet)
1 1/4 tsp cumin
5 1/2 cups boiling water
1 1/2 tsp salt
1/2 cup vegetable oil (for frying tortillas)
16 corn tortillas
12 oz Monterey Jack Cheese
12 oz Sharp Cheddar Cheese
1 medium onion, chopped fine
Optional: Picadillo (Beef Taco meat)
2 pounds Lean Ground Beef or Venison
3 Tblspn Olive Oil
1 medium Russet Potato, peeled and 1/2” cubed
2 medium onions, finely chopped
1 clove garlic, crushed
1 14 1/2 ounce can Rotel
3 pickled jalapeños, chopped (optional)
Salt & pepper to taste
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Directions: |
Directions:Heat 5 tablespoons of oil and stir in flour until combined without lumps. Add chili powder, garlic, tomato sauce, BV, and cumin. Slowly add boiling water and salt. Stirring until smooth.
Simmer one hour.
While sauce is cooking heat 1/2 cup of vegetable oil in a
small skillet. Immerse tortillas in hot oil for about 30 seconds until soft and pliable.
Mix 8 oz of each of the cheese and onions (plus
optional beef) to make filling for enchiladas.
Once sauce has simmered and reduced by half, float each fried corn tortilla in sauce to coat.
Fill tortilla with a couple of spoons full of cheese/
beef mixture.
Roll and place in casserole dish seam side down.
Continuing until all tortillas are used. It’s fine if you have a little extra cheese/beef.
Pour any additional sauce over enchiladas and top with remaining cheese/beef mixture. Enchiladas can be covered and refrigerated at this point. (Or frozen)
Bake at 350 until cheese is bubbly (about 30 minutes if refrigerated)
For meat option: In a large skillet, brown meat in oil. Add potato, onion and garlic continuing to brown. Add remaining ingredients and simmer u til potatoes are tender
Drain beef mixture on paper towels prior to using |
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Number Of
Servings: |
Number Of
Servings:8 to 10 |
Preparation
Time: |
Preparation
Time:2 hours (30 minutes active) |
Personal
Notes: |
Personal
Notes: This is a great recipe to make and freeze part for later use. For the picadillo/beef whenever I purchase hamburger meat immediately brown it with onions, garlic, salt and pepper, draining all fat. I vacuum seal and freeze it. Makes meal prep a snap.
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