Original beef enchiladas recipe

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An original beef enchiladas recipe using, among other ingredients, tequila, red kidney beans and a homemade tomato sauce. Serve the enchiladas with sour cream, refried beans and a freshly made salsa.
Preparation time: 15 minutes, Cooking time: 40 minutes, Serves: 5 

 

Ingredients

Chili beef filling
1 lb ground beef (use chuck, shoulder or similar)
1 Tbsp chili powder
1 clove garlic, minced
1 Tbsp tequila
1 Tbsp vinegar
2 tsp salt
1 (1 lb) can red kidney beans (including liquid)

For the tomato sauce
3 Tbsp vegetable oil
1 clove garlic, minced
1/4 cup finely chopped onion
2 Tbsp flour
2 (10 ounce) cans tomato puree
1 Tbsp vinegar
1 cup chicken of beef stock (beef stock preferred)
2 Tbsp finely chopped canned jalapeno chiles
1/3 tsp ground cumin
Salt and black pepper to taste

Enchiladas assembly
10 corn or flour tortillas
1 cup grated mild or sharp Cheddar, asadero or Monterrey Jack cheese

Directions

Preheat oven to 350 F.

Prepare the chili beef filling
In a skillet over low heat add the ground beef, chili powder, garlic, salt, tequila and vinegar and cook until the beef is browned. Add the kidney beans, stir and set aside.

Prepare the tomato sauce
In another skillet add the 3 Tbsp vegetable oil, bring to a heat and saute the onion and garlic until soft and golden. Remove from the heat and stir in the flour until well combined. stir in the tomato puree, the vinegar and the chicken or beef stock. Return the sauce to the heat and bring to a boil stirring constantly over medium heat.

Add the jalapeno chiles, the ground cumin and season with salt and pepper to taste. Reduce heat to minumum and simmer uncovered for about 5 minutes, while stirring occationally.

Assemble the enchiladas
Place a tortilla in the center of a plate. Spoon 3-4 Tbsp of the chili beef mixture in the center of the tortilla and spread it evenly, along the diameter. Roll up the tortilla and place it, seam down, in an 8x12 inch baking dish.

Pour tomato sauce over the tortillas, sprinkle with the cheese and bake for 25 minutes.

Notes and tips

Meat filling and tomato sauce may be made ahead of time and refrigerated. Reheat slightly to serve.
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