Barry decided he wanted to make enchilada sauce . . . an easy version versus one that begins with dried peppers. We found several variations online and his final sauce is a blend of those recipes.
Barry’s Enchiladas Makes 4 hearty enchiladas
About 2
tablespoons olive oil
About ½ to
¾ cup chopped onions
About ½ cup
chopped green peppers
1 lb. lean
ground beef
½ to ¾
teaspoon ground cumin
½ to ¾
teaspoon chili powder
¼ to ½
teaspoon garlic powder
½ teaspoon
Kosher salt
¼ teaspoon
ground black pepper
Enchilada
Sauce (recipe follows)
4 large flour
tortillas
½ to 1 cup
grated cheese (we prefer sharp Cheddar)
1. Heat oil; add onions and peppers and
sauté until tender.
2. Add ground beef and cook until
browned; season with spices. Once ground
beef begins to brown. Once ground beef if browned, taste and adjust seasonings
as needed.
3. Spread a thin layer of enchilada sauce
in the bottom of a baking dish.
4. Add a dipper or two of enchilada sauce
in a low, flat pan. Dip both sides of each flour tortilla in sauce.
5. Add prepared hamburger filling to
center of each tortilla, roll up and place, seam-side down, in baking dish.
6. Ladle a thin layer of enchilada sauce
of top.
7. Cover dish with foil and bake for 20
minutes in a 350° oven.
8. Uncover, top with grated cheese and
return to oven just until cheese melts.
We served Barry's Enchiladas with lettuce, topped with a little cheese and Barry's homemade salsa. |
Enchilada Sauce
Makes 2½ cups of sauce
3
tablespoons canola oil
1
tablespoon all-purpose flour
2
tablespoons chili powder
2 cups
chicken broth
1 (6 oz.)
can tomato paste
1 teaspoon
dried oregano
1 teaspoon
ground cumin
½ teaspoon
salt
1. In a medium saucepan heat oil, add
flour, smoothing and stirring with a wooden spoon. Cook for 1 minute.
2. Add chili powder and cook for 30
seconds.
3. Add stock, tomato paste, oregano, and
cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15
minutes. The sauce will thicken and smooth out. Adjust the seasonings.
4. Store any unused sauce in the
refrigerator.
Recipes without
photos . . .
Barry’s Enchiladas Makes 4 hearty enchiladas
About 2
tablespoons olive oil
About ½ to
¾ cup chopped onions
About ½ cup
chopped green peppers
1 lb. lean
ground beef
½ to ¾
teaspoon ground cumin
½ to ¾
teaspoon chili powder
¼ to ½
teaspoon garlic powder
½ teaspoon
Kosher salt
¼ teaspoon
ground black pepper
Enchilada
Sauce (recipe follows)
4 large flour
tortillas
½ to 1 cup
grated cheese (we prefer sharp Cheddar)
1. Heat oil; add onions and peppers and
sauté until tender.
2. Add ground beef and cook until
browned; season with spices. Once ground
beef begins to brown. Once ground beef if browned, taste and adjust seasonings
as needed.
3. Spread a thin layer of enchilada sauce
in the bottom of a baking dish.
4. Add a dipper or two of enchilada sauce
in a low, flat pan. Dip both sides of each flour tortilla in sauce.
5. Add prepared hamburger filling to
center of each tortilla, roll up and place, seam-side down, in baking dish.
6. Ladle a thin layer of enchilada sauce
of top.
7. Cover dish with foil and bake for 20
minutes in a 350° oven.
8. Uncover, top with grated cheese and
return to oven just until cheese melts.
Enchilada Sauce
Makes 2½ cups of sauce
3
tablespoons canola oil
1
tablespoon all-purpose flour
2
tablespoons chili powder
2 cups
chicken broth
1 (6 oz.)
can tomato paste
1 teaspoon
dried oregano
1 teaspoon
ground cumin
½ teaspoon
salt
1. In a medium saucepan heat oil, add
flour, smoothing and stirring with a wooden spoon. Cook for 1 minute.
2. Add chili powder and cook for 30
seconds.
3. Add stock, tomato paste, oregano, and
cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15
minutes. The sauce will thicken and smooth out. Adjust the seasonings.
4. Store any unused sauce in the
refrigerator.
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