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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Mexican Enchiladas
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Great Mexican dish to serve at parties or as a dinner entree. 25 minutes 4 Ingredients 6 dried large red chilies, the more chilies used the hotter the sauce 2 cups water 1 teaspoon oregano 2 teaspoons garlic salt 2 tablespoons flour 1 pound ground beef 2 tablespoons taco seasoning 1 8 ounce bag shredded cheddar cheese 8 corn tortillas 1/2 cup canola oil Directions 1. Red chile sauce, use 6 dried red chilies remove stems and seeds. Place in 2 cups hot water and soak for 10 minutes. Drain water from chilies, place on baking sheet and bake for 10 minutes at 375. Remove from oven place in food processor along with 2 cups water, oregano and garlic salt. Blend until smooth. Place in 3 quart saucepan add flour and whisk until smooth. Cook over medium heat for 10 minutes until slightly thickened. 2. Boil ground beef in 3 quart sauce pan in about 5 cups water for 8 minutes. Drain ground beef and add taco seasoning. Stir until blended. 3. Put canola oil in 8 inch omelet pan on medium high heat. Once oil is hot cook each tortilla for 18 seconds on each side. Ends will be a little crispy. Drain on paper towels. 4. Take tortilla place about a tablespoon ground beef inside with about a tablespoon shredded cheddar cheese. Roll the tortilla putting the edge facing down in pan. 5. Using a small ladle place red chile sauce on each enchilada 6. Sprinkle remainder of cheddar cheese over enchiladas 7. Bake at 375 for 25 minutes. Serve with spanish rice or refried beans
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