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Full Online Book HomeLearning KitchenMexican And Hispanic - Pulled Beef Enchiladas
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Mexican And Hispanic - Pulled Beef Enchiladas Post by :homebiznetwork Category :Learning Kitchen Author :Unknown Date :March 2012 Read :687

Click below to download : Mexican And Hispanic - Pulled Beef Enchiladas (Format : PDF)

Mexican And Hispanic - Pulled Beef Enchiladas

1 pound round steak
2 large cloves garlic, crushed
1 medium onion, halved and thickly sliced
1/2 teaspoon freshly ground black pepper
1 tablespoon chili powder
1/2 cup beef broth
3 cups enchilada sauce
10 (9-inch) corn tortillas
Grated cheddar or Monterey Jack cheese, to garnish
Shredded lettuc, to garnish
Sour cream or nonfat yogurt, to garnish

Preheat oven to 300 degrees. Cut round steak into pieces that will fit snugly into a casserole with a lid. Strew about the beef the garlic,onion,pepper and chili powder, and pour the beef broth over all. Cover the beef with aluminum foil and then the casserole lid, and place the casserole in the preheated oven.

Let the beef cook, checking it once or twice to be sure the broth has not cooked completely away, for 2 1/2 to 3 hours. The beef is done when it is exceedingly tender to the fork, falling apart as you prod it. Remove the beef from the cooking juices and set it aside to cool.

Strain the cooking juices, discarding the solids reserving the broth. Set the strained broth aside.

When the beef is cool, shred it by pulling at it with two forks. Moisten it with the reserved broth and, if desired,refrigerate it for up to 2 days before proceeding with the next step. About an hour before you serve the enchiladas, preheat the oven to 350 degrees.

Pour one cup of enchilada sauce in a small, heavy, nonstick skillet. Heat it over medium-high heat and soften tortillas by passing them briefly through the hot enchilada sauce, draining them well before laying them on a brown paper bag or mat of paper towels. Continue until all the tortillas are softened. Spray 9-by-13 inch baking pan with nonstick spray. Spread about 1/2 cup or so enchilada sauce in the bottom of the pan.

Remove the reserved meat from the refrigerator and fill the tortillas by spooning a tablespoon or two of the meat into the bottom third of a tortilla, rolling it like a cigar and placing it seam-side down in the baking pan. Continue until you've filled all the tortillas; you may have some beef left over. Now pour enchilada sauce over filled tortillas until they are very nearly covered, tipping the pan to make sure the corners are well moistened. If you have beef left over, spread it over the top of the enchiladas.

Bake until the enchilada sauce is bubbling hot,about 30 to 45 minutes. Garnish each serving with shredded lettuce, grated cheese, sour cream or yogurt and salsa.

Makes 6 servings

(Recipe from the Detroit News)
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2 cooked chicken breasts -- shredded 1/2 of a 10 oz. pkg. frozen spinach -- chopped and thawed 2 scallions -- chopped 1 (8 oz.) carton fat free sour cream -- or low fat 1/4 cup plain fat-free yogurt 1/8 cup all-purpose flour 1/2 tsp. ground cumin 1/2 tsp. salt 1/2 tsp. ancho chile powder 1/2 cup skim milk 1 (4 oz.) can green chiles -- diced and drained 4 large flour tortillas nonstick cooking spray 1/3 cup reduced fat cheddar cheese -- shredded Garnishes: salsa chopped cilantro chopped scallions chopped chiles Squeeze out the thawed spinach. Place in a bowl

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Sauce:2 Tbsp Olive oil 1 1/2 cups canned enchilada sauce 1 1/2 onions chopped 1/4 cup tomato sauce 5 large garlic cloves, minced 1 1/2 tsp cumin seed 1 Tbsp line juice Chili powder to taste 1 1 /2 dried oregano, crumbled Cayenne pepper to taste 1/4 tsp ground cinnamon Enchiladas:1 tablespoon olive oil 1/3 cups grated Monterey jack cheese 1 pound russet potatoes, peeled, diced 1 egg 1/2 teaspoon cumin seeds 1 tablespoon chopped fresh cilantro 1 teaspoon chili powder 1 tablespoon minced canned pickled jalapeno chili, 2 small tomatoes, peeled, diced 2 green onions, thinly sliced 1 1/2