Enchilada Addiction
Wendy wanted this recipe so I typed it up for her - thought I would share to my other friends as well. Under the cut is the recipe for Enchilada Addiction. I know I have posted Alfredo Sauce and Broccoli and Potato Chowder before as well but if you want that again let me know.
Enchilada Addiction
This is a two-part recipe. The first part is to make the enchilada sauce. The sauce normally makes three large pans of enchiladas and can be kept up to a month in the fridge without a problem. Also makes an incredible taco base if you use it instead of a taco or nacho sauce base. Yummmm!!!!!
Enchilada Sauce Base
1 ½ quarts of water
3 tablespoons of chili powder
3 tablespoons of paprika
1 tablespoon of garlic powder
1 tablespoon of cumin
1 tablespoon of salt
3 tablespoons of cornmeal
1 teaspoon of Oregano
To make more or less use water and spices to proportion (however it keeps extremely well for up to a month)
Bring all ingredients to a boil, cook over medium heat for 20 to 25 minutes.
Remove from stove, cool to room temperature. The sauce can be stored in the fridge. Please note before using it you will need to shake it vigorously because the spices will settle.
Warning: The base by itself is very spicy!!!!!!
Now you have your base, from here you can make beef or chicken enchilada, taco or nacho filling or cheese enchiladas.
Addictive Beef Enchiladas
2 medium onions
1 can (4 oz) of chopped green chilies
1 can of tomato paste (140g or 5 oz.)*
1 pound beef
1 can of black olives (300 g or 10 oz)
Corn Oil
1 brick/bag of shredded cheddar cheese
To taste - chili, onion powder, cayenne, cumin, and oregano. (optional)
Approx 11 tex-mex tortillas*
1. In a separate bowl, mix 1 can of tomato paste, 1 can of water (use the tomato paste can), and 1 cup of the base sauce. Stir. Taste. This will be on top of your enchiladas albeit smothered with cheese. If this is to spicy adjust recipe. (Use less base sauce if to spicy, or add more water). Please note that once the tomato paste has been added it does not keeping the fridge very long, therefore you will be discarding the leftover mixture. This is why you only combine what you will be using for this recipe only!! (Plus you need the base sauce later)
2. Dice the onions and then fry them in the oil until done. (Onions get semi-transparent and glossy when done).
3. Preheat over to 200 C or about 400 F
4. Drain the onions of excess oil and then add beef.
5. Season to taste while meat is still cooking (use a very small amount as there are spices in the sauce) you are going for a savory taste NOT heat. (This is optional)
6. While meat is almost done cooking add green chilies and black olives.
7. Stir then add ¾ cup of the enchilada sauce base and 1 cup of the new mixture (w/tomato paste you created)
8. Add a handful or two of cheese. Stir, Cook and taste. Adjust if needed.
9. The tortillas I use need to be microwave one minute according to the packet and the pan has to be lightly buttered. Do so now if you are using those kind of tortillas.
10. Roll up meat in tortillas (makes approx 11 tortillas - more or less depending on size of pan - If you have leftover meat - use for nachos or tacos the next day- yumm.)
11. Once tortillas are placed in pan, coat with the sauce you made (the one with tomato paste), then cover with cheddar cheese to taste.
12. Cook 10 minutes in oven
13. Serve
14. Become addicted
*I don’t have access to real Mexican ingredients in Europe, so this recipe can be altered for real tortillas or red Colorado Chile paste (whole dry Colorado chilies, soak them in a pan of water with a tiny bit of lemon juice over night until soften, next day scrape the meat out of the skins, throw away the peel and puree what you scrape out - instead of tomato paste - if you do alter the recipe let me know how it turns out
Enchilada Addiction
This is a two-part recipe. The first part is to make the enchilada sauce. The sauce normally makes three large pans of enchiladas and can be kept up to a month in the fridge without a problem. Also makes an incredible taco base if you use it instead of a taco or nacho sauce base. Yummmm!!!!!
Enchilada Sauce Base
1 ½ quarts of water
3 tablespoons of chili powder
3 tablespoons of paprika
1 tablespoon of garlic powder
1 tablespoon of cumin
1 tablespoon of salt
3 tablespoons of cornmeal
1 teaspoon of Oregano
To make more or less use water and spices to proportion (however it keeps extremely well for up to a month)
Bring all ingredients to a boil, cook over medium heat for 20 to 25 minutes.
Remove from stove, cool to room temperature. The sauce can be stored in the fridge. Please note before using it you will need to shake it vigorously because the spices will settle.
Warning: The base by itself is very spicy!!!!!!
Now you have your base, from here you can make beef or chicken enchilada, taco or nacho filling or cheese enchiladas.
Addictive Beef Enchiladas
2 medium onions
1 can (4 oz) of chopped green chilies
1 can of tomato paste (140g or 5 oz.)*
1 pound beef
1 can of black olives (300 g or 10 oz)
Corn Oil
1 brick/bag of shredded cheddar cheese
To taste - chili, onion powder, cayenne, cumin, and oregano. (optional)
Approx 11 tex-mex tortillas*
1. In a separate bowl, mix 1 can of tomato paste, 1 can of water (use the tomato paste can), and 1 cup of the base sauce. Stir. Taste. This will be on top of your enchiladas albeit smothered with cheese. If this is to spicy adjust recipe. (Use less base sauce if to spicy, or add more water). Please note that once the tomato paste has been added it does not keeping the fridge very long, therefore you will be discarding the leftover mixture. This is why you only combine what you will be using for this recipe only!! (Plus you need the base sauce later)
2. Dice the onions and then fry them in the oil until done. (Onions get semi-transparent and glossy when done).
3. Preheat over to 200 C or about 400 F
4. Drain the onions of excess oil and then add beef.
5. Season to taste while meat is still cooking (use a very small amount as there are spices in the sauce) you are going for a savory taste NOT heat. (This is optional)
6. While meat is almost done cooking add green chilies and black olives.
7. Stir then add ¾ cup of the enchilada sauce base and 1 cup of the new mixture (w/tomato paste you created)
8. Add a handful or two of cheese. Stir, Cook and taste. Adjust if needed.
9. The tortillas I use need to be microwave one minute according to the packet and the pan has to be lightly buttered. Do so now if you are using those kind of tortillas.
10. Roll up meat in tortillas (makes approx 11 tortillas - more or less depending on size of pan - If you have leftover meat - use for nachos or tacos the next day- yumm.)
11. Once tortillas are placed in pan, coat with the sauce you made (the one with tomato paste), then cover with cheddar cheese to taste.
12. Cook 10 minutes in oven
13. Serve
14. Become addicted
*I don’t have access to real Mexican ingredients in Europe, so this recipe can be altered for real tortillas or red Colorado Chile paste (whole dry Colorado chilies, soak them in a pan of water with a tiny bit of lemon juice over night until soften, next day scrape the meat out of the skins, throw away the peel and puree what you scrape out - instead of tomato paste - if you do alter the recipe let me know how it turns out