Mexican Recipes
Mexican Beef Enchiladas
Yield: 10 small or 5 large servings
Ingredients
Meat Filling
- 1 pound ground chuck
- 1 clove garlic, finely chopped
- 2 teaspoons salt
- 1 tablespoon vinegar
- 1 tablespoon tequila, cognac or water
- 1 tablespoon chili powder
- 1 (1 pound) can kidney beans, undrained
Tomato Sauce
- 3 tablespoons vegetable oil
- 1 clove garlic, very finely chopped
- 1/4 cup chopped onion
- 2 tablespoons all-purpose flour
- 2 (10 1/2 ounce) cans tomato puree
- 1 tablespoon vinegar
- 1 beef bouillon cube
- 1 cup water
- 2 tablespoons finely chopped canned green chiles
- Dash ground cumin
- 1/2 teaspoon salt
- Dash of pepper
Enchiladas
- 10 corn tortillas
- 1 cup grated sharp Cheddar cheese or 1 cup cubed Monterey jack cheese
Instructions
Meat Filling
- In medium skillet, over low heat, sauté chuck with 1 clove garlic, 2 teaspoons salt, 1 tablespoon vinegar, the tequila and chili powder until chuck is browned.
- Stir in kidney beans.
Tomato Sauce
- In hot oil in skillet, sauté garlic and onion until golden. Remove from heat.
- Stir in flour until smooth; stir in tomato puree, vinegar and bouillon cube dissolved in boiling water.
- Bring mixture to boiling point, stirring, over medium heat.
- Add chiles, cumin, salt and pepper; simmer, uncovered and stirring occasionally, about 5 minutes.
- Heat oven to 350 degrees F.
Enchiladas
- Place about 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 1-inch baking dish. Pour tomato sauce over all; sprinkle with cheese.
- Bake for 25 minutes.
Notes
Meat filling and tomato sauce may be made ahead of time and refrigerated. Reheat slightly to serve.
Attribution
Posted by Olga at Recipe Goldmine 5/3/02 7:21:55 pm.
Photo credit: jeffreyw on VisualHunt