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| The Joy of the Tex-Mex Cheese Enchilada |
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| Ingredients for Beef Enchilada Sauce |
1/2 lb. 90% Lean Ground Beef
(or 1 lb. for meatier consistency)
4 tbsp Garlic Powder
1 tbsp Salt
Black Pepper, to taste
3 tbsp Chili Powder
16 oz Water
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| Ingredients for Roux |
1/2 cup Flour
1/2 cup Oil
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| Ingredients for Rolling the Enchiladas |
1/2 cup of Vegetable Oil
10 Corn Tortillas
3 cup shredded Monterey Jack Cheese
minced Onion (optional topping)
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| Method for The Joy of the Tex-Mex Cheese Enchilada |
| Place meat in saucepan. Add garlic, salt, and a
sprinkle of black pepper, brown meat. Once
meat is cooked, drain excess oil, add chili powder,
and mix evenly. Add water, bring to boil, and
correct seasonings if needed, must bring to a boil
before adding the Roux.
ROUX: In skillet, heat 1/2 cup of oil. Once oil is
hot, carefully whisk flour a little at a time, breaking
up bundles to create smooth roux.
ADDING ROUX: In stages, add roux to boiling
meat mixture until you reach desired thickness.
ROLLING THE ENCHILADA: In skillet, heat oil.
Once hot, carefully dip tortilla twice in and out
of oil until softened. Once you have softened all
10 tortillas, place shredded Monterey Jack cheese
in center of each tortilla, roll up and arrange in a
baking dish. Gently pour warm enchilada sauce
over enchiladas, sprinkle cheese evenly, and place
in preheated 350° F oven until cheese is melted
smoothly. Sprinkle with optional onion topping.
Serve with guacamole salad or rice and beans.
NOTE: *Cooked picadillo can be substituted for
enchilada filling. |
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