Red Enchilada Sauce
Prep Time:5 MinutesCook Time:15 MinutesReady In:20 Minutes
INGREDIENTS:
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water
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DIRECTIONS:
Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.
Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.
2006-09-19 15:54:48
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answer #1
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answered by Lilly P 2
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BEEF ENCHILADAS:
1 lb ground beef
1 medium onion, diced
1/2 c sour cream
1 c cheddar
2 TBS parsley
1/4 tsp pepper
Sauce:
1/3 c bell pepper
2/3 c water
1 TBS chili powder
1/2 tsp oregano
1/4 tsp grd cumin
2 whole green chilies, chopped
1 clove garlic, minced
1 can (15oz) tomato sauce
corn tortillas
Garnish: cheese, sour cream, chives, black olives
Cook ground beef and onion, drain. Add rest of filing ingredients,
stir and set aside. Cook bell pepper in water, add rest of ingredients. Heat to boiling, reduce heat and simmer 5 minutes.
Dip each tortilla into sauce and coat. Fill with beef filling and place
into ungreased baking dish. Pour remaining sauce over top. Bake 20 min at 350.
Cheese enchiladas:
Use 2 c monterrey jack cheese instead of ground beef. Sprinkle with 1 c cheese before baking.
POTATOES: side dish-
1 can stewed tomatoes
tomato paste
pepper
season salt
cumin
oregano
cilantro
Potatoes, cut into slices
Lightly brown potatoes in a little oil. Then add rest of ingredients to taste. Add enough water to cover potatoes. Simmer until potatoes are cooked through.
2006-09-19 16:44:42
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answer #2
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answered by LadyMagick 5
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Cheesy Mexican Chicken:
Serve with shredded lettuce and guacamole.
2 tablespoons butter or margarine
1 (6.4-ounce) package Mexican-style rice-and-pasta mix
1 medium-size green bell pepper, chopped
1 small onion, chopped
2 1/4 cups water
2 (14 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
2 cups chopped cooked chicken
1 cup (4 ounces) shredded Monterey Jack or Cheddar cheese
Melt butter in a large ovenproof skillet over medium heat; add rice mix, reserving seasoning packet. Stir in bell pepper and onion, and saute 6 minutes or until rice mix is lightly browned.
Stir in 2 1/4 cups water and seasoning packet. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and chicken.
Bake at 350° for 20 minutes; sprinkle with shredded cheese, and bake 5 more minutes or until thoroughly heated.
Yield: Makes 6 servings
2006-09-19 18:40:59
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answer #3
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answered by Girly♥ 7
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The easy way...
Fry until cooked:
Ground meat
Chopped onion
Add cumin, chopped fresh tomatoes and salt
Cook until seasoned
Salsa:
Boil until cooked 4 fresh tomatoes
1 jalapeno or Serrano chillies (more if you like it hot)
Put in blender with 1/4 onion and salt
Fry for a while, and when you think it is done, let it fry for a couple of minutes more. Add little water, but don't make it too watery
In frying pan heat some oil, and quickly fry corn tortillas, keeping them soft, and as you take them out of the pan, fold them in half and place them on absorbing paper to remove as much oil as you can.
Dip fried tortillas in salsa and put meat filling and serve them adding some more salsa (not too much or you will end up with chilaquiles) add some heavy cream and one or two onion rings to decorate.
Salsa variety:
Dried Ancho chillies, soak them in hot water until rehydrated, remove seeds and veins, and blend them with some fresh tomatoes, onion and salt. Fry it for several minutes watching not to burn it, because it will become sour.
2006-09-19 18:16:54
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answer #4
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answered by whole_world_refugee 4
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Beef Enchiladas with Red Chile Sauce
Red Chili Sauce
3 oz. dried ancho chilies (about 5), toasted, seeded, deveined, rinsed
2 1/2 cups boiling water
2 tbl. vegetable oil
2 tbl. tomato paste
1 clove garlic, minced
1/2 tea. Salt
1/2 tea. dried oregano leaves, crushed
1/4 tea. ground cumin
1/4 tea. ground coriander
Place chilies in a medium bowl and cover with boiling water. Let stand 1hour. Place chilies along with soaking water into a blender and process until smooth. Pour into a 2 quart saucepan and whisk in remaining ingredients. Bring to a boil over medium high heat. Reduce heat to very low. Cover and simmer 10 minutes stirring occasionally.
Makes about 2 1/2 cups
Beef Enchiladas
1 1/2 lbs. lean boneless beef chuck
1/2 tea. salt
2 tbl. vegetable oil
1/2 cup finely chopped white onion
3/4 cup beef broth
1/4 cup raisins (optional)
1 clove garlic minced
1/2 tea. ground cloves
1/4 tea anise seeds, crushed
12 corn tortillas ( 6-inch diameter)
1/4 cup sour cram
1/2 cup sliced pitted ripe olives
Prepare red chili sauce.
Cut meat lengthwise with knife into 1 inch strips. Then cut crosswise at 1 inch intervals to form 1 inch cubes
Sprinkle beef with salt. Brown half of beef in hot oil in a large skillet over medium high heat 10 to 12 minutes, turning frequently. Remove with slotted spoon to plate. Repeat with remaining beef. Reduce heat to medium and add onion cook and stir 4 minutes or until onion is softened. Return beef to skillet. Stir in broth, raisins, garlic, cloves, anise seeds and 1/4 cup Red chili Sauce. Bring to a boil over medium high heat. Reduce heat to low. Cover and simmer 1 1/2 to 2 hours until beef is very tender. Using 2 forks pull beef into coarse shreds in skillet. Remove from heat. Preheat oven to 375 F Heat remaining Red Chili Sauce in a medium skillet over medium heat until hot, remove from heat. Dip 1 tortilla in sauce with tongs a few seconds or until limp. Remove, draining off excess sauce. Spread about 3 tablespoons meat filling down center of tortilla. Roll up and place in a 13x9 inch baking dish. Repeat with remaining tortillas, sauce and meat filling. Pour remaining sauce over enchiladas. Sprinkle cheese over top. Bake 25 minutes or until bubbly and cheese is melted. To serve, spoon sour cream down center of enchiladas. Sprinkle with olives. garnish if desired.
Makes 4 to 6 servings.
2006-09-19 16:54:19
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answer #5
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answered by scrappykins 7
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