At the time I did these…. (last month. oops.) the WC board had gone enchilada crazy. EVERYONE was making them…. and man did I soon learn why. These are AMAZING. I highly recommend making them if you get a chance… just dont overspice them like I did. (oops- I put in tablespoons of cayenne instead of chili powder.)
Shredded Beef Enchiladas with Red Chili Sauce
(based on Cook’s Illustrated, but I got it from Ally at Culinary Infatuation.)
INGREDIENTS
1 lb. chuck stew meat
salt, pepper, garlic powder for seasoning
2 Tbs. oil
1 15oz and 1 8oz can tomato sauce
1/4 cup beef stock/broth/water
1 poblano pepper finely diced
1 onion finely diced
3 cloves garlic minced
1 Tbs. cumin
3 Tbs. chili powder
2 Tsp. ground coriander
dash of cayenne
salt and pepper
corn tortillas (I used flour… DH hates corn. sad.)
1 1/2 cups shredded mexican blend cheese (or a cheese you prefer)
Sour cream for serving
DIRECTIONS
Heat oil in a dutch oven over medium heat.
Season beef with salt, pepper, and garlic powder.
Dredge in flour shake off the excess and brown on all sides in the dutch oven.
Remove with tongs and reserve on a plate.
Add onions and poblanos to the pot (add more oil if needed).
Saute until onions are beginning to brown (about 5 minutes).
Add tomato sauce, beef stock, cumin, chili powder, ground coriander, sugar, cayenne and salt and pepper.
Add beef back to pot and let simmer for an hour and a half or until beef is tender.
When beef is ready, remove and shred using two forks add chopped cilantro and mix together.
Take some of the sauce and spread it around a 9 X 13 baking dish.
Spray tortillas with pam and place in a preheated 400 degree oven until warmed through.
Roll beef in tortillas and lay in baking sheet.
Top with the remaining sauce and then top with shredded cheese.
Bake covered for 10 minutes.
Bake another 10 uncovered to get the cheese nice and bubbly.
The rice is from Tiny Kitchen Cooking- and watch out- it yields 8 cups of prepared rice… I halved it and there was STILL a ton. AND I also recommend cooking your rice BEFORE you start it in this recipe- it took me like 3+ hours to cook it… it just did NOT want to get soft!!! (I gave up and threw it in my rice steamer and let it sit until done.)
Fiesta Rice
Source: Cooking Light
INGREDIENTS
2 teaspoons olive oil
1 (10-ounce) package frozen whole-kernel corn, thawed
1 tablespoon butter
1 cup chopped green onions
1 1/2 cups uncooked brown rice
1 teaspoon ground cumin
1 teaspoon minced garlic
2 cups fat-free, less-sodium chicken broth
1/8 teaspoon freshly ground black pepper
Dash of salt
1 (14.5-ounce) can diced tomatoes with chiles, undrained
1 (15-ounce) can black beans (I halved everything but this. I put in the whole can and it was perfect!), rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
DIRECTIONS
Heat oil in a medium saucepan over medium-high heat.
Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally.
Remove from pan. Set aside.
Melt butter in pan. Add onions; sauté 5 minutes or until tender.
Stir in rice, cumin, and garlic; cook 1 minute.
Add chicken broth, black pepper, salt, and diced tomatoes to pan; bring to a boil.
Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.
Remove from heat; stir in reserved corn and beans.
Cover and let stand 10 minutes.
Stir in cilantro and juice.
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on Wednesday, July 9th, 2008 at 21:14 and is filed under mexican, steak, comfort food.
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