Anytime Easy Empanada Or Enchilada FillingFrom keni 5 years ago
- 1lb lean ground beef(or venison, or even chicken) shopping list
- 1/2lb ground Mexican chorizo(not the cooked kind in casing, rather the bulk style...or, make your own, like I did! Mexican Chorizo De Puebla shopping list
- 1 bell pepper, or 2-3 mini sweets, diced shopping list
- 2 cloves garlic shopping list
- 1 red onion, diced shopping list
- 1-3 jalapenos, diced(to taste) shopping list
- 1 can rotel style tomatoes, drained shopping list
- ~7-8oz spicy tomato sauce(can sub enchilada or taco sauce, if desired) shopping list
- about 1/2 cup chopped green and ripe olives(use a mixture) shopping list
- 1t ground cumin shopping list
- 1t ground coriander shopping list
- 2t mild chili powder(I used ancho), optional shopping list
- 1 lime shopping list
- plenty of fresh ground black pepper, and a lil kosher or sea salt shopping list
How to make it
- In large skillet, cook meat, garlic, onion, bell and jalapeno peppers until meat is cooked through. Veggies should also be tender, by then.
- Return to pan and add the tomatoes, tomato sauce, olives, cumin, and coriander.
- Cook at a low simmer about 12-15 minutes, stirring often, until thickened.
- Add lime juice and stir again.
Various Dish Options
- For easy empanadas, cut circles of premade pie dough in half, then fill each half with a portion of the mixture, top with shredded cheese, and fold over, crimping edges, well. Bake at 400 for about 20 minutes.
- For easy enchiladas, pour a lil spicy tomato sauce in the bottom of a casserole dish(or use a cast iron pan). Add filling to corn tortillas and roll. Place them in the pan over the sauce, then top with enchilada sauce and shredded cheese. Bake in 400 oven for about 15 minutes, until bubbly and heated through.
- For Burritos, roll hot filling into flour tortillas and fold burrito style.
- Serve all with Mexican crema or sour cream, guacamole, and fresh cilantro.