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Full Online Book HomeLearning KitchenMexican And Hispanic - Garlicky Beef Enchiladas
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Mexican And Hispanic - Garlicky Beef Enchiladas Post by :randomstuff Category :Learning Kitchen Author :Unknown Date :March 2012 Read :653

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

Mexican And Hispanic - Garlicky Beef Enchiladas

Beef:
1 pound ground beef -- 7% fat
1 whole head garlic -- roasted
1 tablespoon salt
1 teaspoon chili powder
1/2 teaspoon ancho chile powder

Sauce:
2 (10 ounce) cans RO-TEL tomatoes with chiles -- with juices
6 jalapeno peppers -- stemmed with seeds
1 tablespoon vegetable oil
1 medium onion -- peeled & diced
4 cloves garlic -- peeled & minced
2 tablespoons distilled white vinegar
1 cup cilantro leaves, whole -- gently packed
Finishing:
8 flour tortillas
2 cups low fat cheddar cheese -- shredded
1/2 cup cilantro leaves, whole -- for garnish


For the beef: Spray a nonstick pan with some cooking spray. Heat over medium heat. When hot, saute the beef until it loses the pink color. About mid-way, add the roasted garlic, both chili powders and the salt. Cook over medium heat for a few more minutes, making sure that the beef is thoroughly cooked. Take out of the pan and put on paper towels to take out some of the fat. Wipe out the pan. Add a little more spray.

Heat the same pan over medium heat. When hot, saute the onion until soft and translucent. Add the tomatoes*,hot peppers. When the tomatoes have lost some of their body, add the garlic, the vinegar.

Let it cook for 5 more minutes. Take off heat. Add cilantro leaves. Let cool a bit. When a little cool, take immersion blender and puree the sauce. Put in a large bowl and set aside.

Finishing: Preheat oven to 350 degrees. Take a tortilla and dip it into the tomato sauce. (If the tomato sauce is too thick, add a little broth or water to thin it out. It shouldn't be too watery, but it should be liquid enough to dip the tortilla into it).

Place one-eighth of the beef mixture in the center of the tortilla, then top with a handful of cheese. Roll the tortilla up and place it, seam side down, in an 8-1/2"x14" baking dish. Repeat with the remaining tortillas and filling. If all the tortillas don't fit in the dish, use a smaller one to hold the excess.

Pour the remaining sauce over the enchiladas, top with the remaining cheese, and cover with aluminum foil. Bake until the cheese has melted and the enchiladas are heated thruogh, about 30 minutes.
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