Beef Enchilada Recipe2014-06-17
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This beef enchilada recipe is one of my favorite Mexican food entrees. I am going to give you step by step instructions so even a complete novice can make a great meal.
Our recipe is prepared with ground beef. I am currently working on a shredded beef recipe and will post it as soon as it is perfected. Check back often.
To make this delicious and easy recipe, first prepare my Mexican beef recipe. Once you have completed the mexican beef recipe you will not only be able to make beef enchiladas but you will also be able to make tacos, burritos, chili beans and more.
So what do you say we get started!
Our Beef Enchilada Recipe
- 12 oz. mild cheddar cheese, grated
- 1 dozen corn tortillas
- vegetable or canola oil
- 1 1/2lbs. Mexican beef recipe.
- 1/4 cup finely chopped yellow onion
- enchilada sauce
- a plate or tray to prepare enchiladas on
Before we start, let’s talk about the most important part of this dish, the sauce. Your beef enchilada recipe is only as good as the sauce that tops it.
I have a tasty enchilada sauce recipe I know you are going to like. So before you start, whip up this recipe which will only take a few minutes.
If you are really pressed for time I do have a suggestion or two for you.
I have been trying different supermarket enchilada sauces and have found one that is actually quite good.
Trader Joe’s has, in my opinion, the best tasting enchilada sauce on supermarket shelves.
If you have a Trader Joe’s near you, check it out.
Your next option would be to go to your favorite Mexican restaurant and buy a quart of sauce from them. It probably won’t be on the menu so just ask.
Making The Enchiladas
In making the beef enchilada recipe, you are going to heat a frying pan with an inch or two of canola oil, enough to dip corn tortillas into it. The tortillas need to be fully submerged in the oil.
Heat the oil on medium heat but be careful not to overheat it. Oil that is smoking is too hot.
Use tongs to hold two corn tortillas and dip them into the hot oil until you see the tortillas bubbling in the oil. As they start to bubble, lift and dip the tortillas 3 times into the oil. The goal is to make the tortillas soft and easy to roll. If they become stiff, it just means you left them in the oil a little too long. Toss those aside and try it again.
It gets easier with practice.
Then dip the tortillas into the pot of warm enchilada sauce to coat. Keep a plate or tray with you to hold under your tortillas to catch any drips.
Now place the sauce-coated tortillas on a plate or tray.
Using a slotted spoon to help drain the grease, add a scoop of hot ground beef to the sauce-covered tortilla. Spread the beef across the center of the tortilla and grab the end of the tortilla to roll it. Bring one end over the meat, about 3/4 of the way over. Tuck the tortilla into the meat and roll it over.
Once rolled, pick up the enchilada with your fore fingers over the seam on the bottom of the enchilada. Let your pinky fingers cover both ends of the enchilada to prevent the meat from falling out.
With a little practice, you will be making this beef enchilada recipe like a pro.
Place the beef enchiladas in an oven-safe dish. Yes we are still going to heat them again in the oven!
Using a ladle, scoop up some enchilada sauce and cover the enchiladas with it. You want the sauce to run down over the enchiladas and onto the plate. Remember, the sauce is what makes it, so use plenty.
Sprinkle mild cheddar cheese and finely chopped yellow onion on top of the enchiladas.
The onions are optional of course.
“It’s Gotta Be Hot To Be Good”
This is a quote from my dad and I just had to say it. My dad always told me to heat the food well. It just tastes better instead of just being luke warm.
Heat the beef enchiladas in a *400 degree oven for a few minutes until you see the cheese melted and the sauce bubbling.
This beef enchilada recipe will make approximately 10 – 12 beef enchiladas depending, of course on how big you make your enchiladas.
Enjoy your feast!
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