Recipes

My favorite recipe for beef enchiladas!!


Ingredients:.

1 white onion (chopped)
3lb ground chuck
2 garlic cloves (diced)
1 medium can green chilies
2 beef bullion cubes
2 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons kosher salt
1 tablespoon cayenne pepper
2 tablespoons cilantro
1 large pkg. Shredded Cheese
1 large pkg. Flour Tortillas

For the Sauce:

½ Stick of Butter
3 tbs. paprika
3 tbs. chili powder
3 tbs. flour
½ cup beef broth
1 tbs. black pepper
1 tbs. cumin
1 tbs. cilantro
1 tbs. Kosher salt

Directions:

First chop the onion and dice the garlic and set aside. Place meat into a pan with a tablespoon of vegetable oil and brown the meat. Once browned, drain the fat then add the onions and garlic and allow to cook covered for about 6 minutes or until the onions have softened. Then add the green chilies, bullion cubes, cumin, paprika, chili powder, black pepper, onion powder, garlic powder, kosher salt, cayenne pepper, and cilantro. Mix all ingredients together to incorporate. Place into a bowl and set aside.

On medium high heat in a separate pan place the butter, paprika and chili powder. Stir to mix and incorporate all the ingredients. Then add the flour and stir and mix until the flour mixture is smooth and not lumpy. Then add the beef broth into the mix and continue to stir until the sauce has a more liquid consistency. Allow the sauce to come to a boil stirring vigorously then turn down the heat add the black pepper, cumin, salt, and cilantro and let simmer for about 5 minutes.
Take the bowl of the meat mixture and place about 2 cups of the shredded cheese into the mix. Mix together to incorporate. Then take the flour tortilla and place it into the sauce mix coating both sides. Note that the meat mixture should be hot but not scalding. Then set on plate, then place about a ½ cup of the meat filling onto the tortilla and gently roll the tortilla as not to break the tortilla and set into your dish. This should make about 6 large tortillas. Sprinkle on more shredded cheese over the enchiladas. Then take the remaining sauce and place over the enchiladas. Place into a 350 degree oven for 30 minutes. You can garnish with pico de gallo, guacamole, sour cream and jalapenos. Enjoy!!

Mexican Charro Beans

Servings: 12 Servings

Ingredients

• 1 pound Dry pinto beans sorted and rinsed

• 2 teaspoon Salt

• Water

• 1 Clove of garlic

• 3 pieces of bacon fried - reserve drippings

• 1 Large tomato chopped

• 1 Large Anaheim pepper chopped

• 1/2 cup Fresh cilantro leaves

• 1 Onion chopped

Preparation

Put the beans, salt, and garlic in a stock pot and cover with water about 3 inches above the beans. Cover and cook on medium-low heat for several hours or until the beans are tender and you have a rich looking broth, stirring occasionally. Add some boiling water if needed during cooking. Cook the tomato, pepper, cilantro, and onion in the reserved drippings until the onions are soft. Remove the garlic from the beans and add the vegetable mixture. Cut the bacon in small pieces and add to the beans. Mix well and let it set on the stove for 15 minutes before serving. This freezes well.