Truck Stop Enchiladas
From chefmeow 15 years agoIngredients
- 1 pound lean ground beef shopping list
- 1/2 medium white onion minced shopping list
- 1/2 cup beef stock shopping list
- 1/3 cup fresh corn kernels shopping list
- 1/3 cup chopped roasted mild poblano pepper shopping list
- 1 teaspoon salt shopping list
- vegetable oil for frying shopping list
- 12 corn tortillas shopping list
- 1 cup grated mild cheddar cheese shopping list
- 1/2 white onion chopped shopping list
- 1 fresh jalapeno minced shopping list
- chili Gravy: shopping list
- 4 dried red New Mexico chilies shopping list
- 8 dried red ancho chilies shopping list
- 1 pound lean ground beef shopping list
- 4 cups beef stock shopping list
- 1 medium white onion finely chopped shopping list
- 2 garlic cloves minced shopping list
- 2 tablespoons bacon drippings shopping list
- 2 teaspoons cumin seeds toasted and ground shopping list
- 1/2 teaspoon Mexican oregano shopping list
- 1/2 teaspoon salt shopping list
- 1 tablespoon masa harina shopping list
How to make it
- In skillet fry ground beef with onion until meat is gray then pour off grease.
- Add stock, corn, poblano and salt then simmer covered for 10 minutes.
- Preheat oven to 350 then grease a medium baking dish.
- Heat 1” oil in a small skillet until the oil ripples.
- With tongs dip a tortilla in the oil long enough for it go to limp.
- Repeat with remaining tortillas and drain well.
- To make chili gravy preheat oven to 300.
- Break off stems of the chile pods and discard seeds.
- Place pods in single layer on baking sheet and roast 5 minutes then break each into pieces.
- In blender purée pods with the stock then set aside.
- In medium saucepan brown meat with onion and garlic then drain grease.
- Add bacon drippings and return pan to the heat.
- When bacon drippings have melted add cumin, oregano, salt, pepper, pureed chilies and stock.
- Simmer mixture for 50 minutes.
- In bowl mix the Masa Harina with 2 tablespoons cooking liquid and stir mixture into gravy.
- Simmer gravy 10 minutes then with tongs dip a tortilla in the gravy liquid to lightly coat.
- Lay tortilla on a plate and sprinkle about 4 tablespoons filling over it and roll up snugly.
- Transfer enchilada to baking dish then repeat with remaining tortillas and filling.
- Top enchiladas with remaining chili gravy then bake 25 minutes.
- Remove dish from oven and sprinkle with cheese, onion and jalapeno then serve hot
People Who Like This Dish 4
- lovemybirds Dayton, OH
- grk Houston, TX
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- chefmeow Garland, TX
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