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Sunday, September 26

Viva Mexicana - Enchilada Heaven!! of hands...who here LOVES Mexican food??  I'm not talking Taco Bell kinda Mexican (sorry Nick), but real, down to earth, homemade Mexican food?  Hmmmm...I see there's quite a few of you out there.  Well, we certainly do, too!!   

Hubby, especially, adores tamales and enchiladas, and I've even tried my hand at making tamales (to fairly great success). The only problem with making tamales is it's a 2 DAY cooking process, and the recipe makes about 50 tamales (which freeze well, but it will wear you OUT).  However, here is the link to the website I used for making those, because I think my hands would fall off if I tried to recreate it's THAT involved!!!

So today, for Sunday dinner, I'm making enchiladas.  While it's NOWHERE near as labor intensive as tamales, the end result will make people think you slaved over a stove for HOURS!!  Yes, there's more than a few steps involved in enchiladas, too...don't think this is super fast.  But...OH MAN...the end result is SOOO worth it!!!  So, let's get cooking!! 

First you need meat.  Typically, if you do a search for enchilada recipes, you will find that the meat used is ground beef.  Now, while that's fine and dandy, and can even be tasty, TRUE Mexican enchiladas do NOT used ground beef.  Typically, they use chunks of beef (some even toss some chunks of pork in, too, but I'm not for this recipe).  Best choices?  My recommendation is beef tips (which is what I'm using today) or beef stew meat. 

Now, the recipe I'll be posting uses pre-cooked meat.  Not to worry, I'll explain how to prepare the meat first.  You'll need 2 tsps oil (I use olive oil, but vegetable oil is fine), 2 lbs beef tips (or stew meat) cut into 1 inch cubes, 2 pkgs taco seasoning mix, and 1 cup water.  In a large cast iron skillet (the cast iron keeps the temp even), brown the beef in the oil.  In a small bowl, mix the taco seasoning with the water, then pour over the meat.  Simmer, covered, over medium heat for about 30 minutes, or until meat is thoroughly cooked.  All done!!  Easy, right?  Once it's cooled, break it up a bit, and set it aside.

Aiight, folks...let's make some enchiladas!!!


1 tbsp vegetable oil
1 lg onion, sliced thinly
1 med green bell pepper, sliced thinly
1 med red or yellow bell pepper, sliced thinly
1 clove garlic, minced
Your cooked meat
1 1/2 c taco sauce (mild, medium, hot...your choice)
1 tsp cumin
black pepper to taste
6-8 7 or 10 inch flour tortillas
1 c shredded cheese (I highly recommend a Colby-Monteray Jack blend)
sour cream
chopped scallions

Preheat oven to 350.  Grease a large baking dish with 2 inch sides (8x10 will hold it all easily).

In a large skillet, saute' onions, bell peppers, and garlic for about 3-5 minutes, until soft. Add prepared meat, 1/2 c taco sauce, cumin, and pepper...simmer for about 5 minutes, or until heated through.

Spoon about 3/4 c of mixture down the center of each flour tortilla, top with 1 tbsp of cheese, and fold up (doesn't have to be perfect).  Lay in baking dish seam side down.  Spread the remaining taco sauce over the filled tortillas, then sprinkle with the remaining cheese (you can add extra cheese if you like, just don't pile it super doesn't cook as well).  Bake in oven for about 30 minutes, or until heated through and cheese is lightly browned and bubbly.  Serve with sour cream and scallions as garnish.

I'm telling you, taste of this, and your family will be BEGGING you to add it to the regular menu...I PROMISE!!  Of course, you can always extend the meal by adding this GREAT homemade salsa (which is surprisingly easy to make, but you will need to be able to can the excess, cause it's a large batch) and tortilla chips.  Either way...ENJOY!!!!

1 comment:

Joanne said...

ROFL about Nick and Taco Bell.. he Loves that place.. yuck.

I do love true Mexican food tho.