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moreluck
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moreluck
golden ticket member
moreluck
golden ticket member
moreluck
golden ticket member
CaliforniaPaul
Well-Known Member
Open-Faced Enchiladas
These enchiladas have been in my family since I was born, or at least as long as I can remember. My mom learned how to make them from my Grandma Riley (her mother-in-law). I've changed the recipe a little because, honestly, when I moved out of the house I wanted to make them and couldn't remember exactly what went into them.
Open-Faced Enchiladas
6 servings
Ingredients
1 tablespoon canola oil
1 medium onion, diced
2 lb ground beef
salt & pepper to taste
1 teaspoon cumin
1 4.5oz can diced green chilies
1 7 oz can diced olives
1 cup salsa (I used Pace)
10 oz can red enchilada sauce
12 corn tortillas
mixed shredded cheese
sour cream (optional)
Directions
1. Sautee diced onions in oil for a few minutes to make them soft. Add ground beef and brown. Add salt, pepper and cumin.
2. Once beef is browned add green chilies, olives and salsa. Warm through.
3. In a separate small pan warm the enchilada sauce. Place one tortilla at a time in the sauce until soft, approximately 30 seconds. (Personally I like to fry my tortillas to a crisp before I put them in the sauce but its a personal preference).
4. To stack the enchiladas place one tortilla on a plate, top with 1/2 cup of meat mixture and shredded cheese and then repeat with another tortilla, 1/2 cup of meat mixture and more cheese. Top with a dollop of sour cream if you like.
These enchiladas have been in my family since I was born, or at least as long as I can remember. My mom learned how to make them from my Grandma Riley (her mother-in-law). I've changed the recipe a little because, honestly, when I moved out of the house I wanted to make them and couldn't remember exactly what went into them.
Open-Faced Enchiladas
6 servings
Ingredients
1 tablespoon canola oil
1 medium onion, diced
2 lb ground beef
salt & pepper to taste
1 teaspoon cumin
1 4.5oz can diced green chilies
1 7 oz can diced olives
1 cup salsa (I used Pace)
10 oz can red enchilada sauce
12 corn tortillas
mixed shredded cheese
sour cream (optional)
Directions
1. Sautee diced onions in oil for a few minutes to make them soft. Add ground beef and brown. Add salt, pepper and cumin.
2. Once beef is browned add green chilies, olives and salsa. Warm through.
3. In a separate small pan warm the enchilada sauce. Place one tortilla at a time in the sauce until soft, approximately 30 seconds. (Personally I like to fry my tortillas to a crisp before I put them in the sauce but its a personal preference).
4. To stack the enchiladas place one tortilla on a plate, top with 1/2 cup of meat mixture and shredded cheese and then repeat with another tortilla, 1/2 cup of meat mixture and more cheese. Top with a dollop of sour cream if you like.
CaliforniaPaul
Well-Known Member
Have not tried that but I may give it a go this weekend. Tia Rosa, do they have the white flour??
moreluck
golden ticket member
I buy Mission brand here and they usually offer both corn and white flour.
moreluck
golden ticket member
moreluck
golden ticket member
moreluck
golden ticket member
Necropostophiliac
Well-Known Member
May your other end, have mercy............... Whew!!!
I didn't use a whole lot of hot pepper. The idea is a spicy-sweet pickle. Just trying to figure out the right ratio now.
moreluck
golden ticket member
Today is National Hot Dog day !!! No word from Klein......he's probably out celebrating.
Top 10 hot dog stands to celebrate National Hot Dog Day | Fox News
Top 10 hot dog stands to celebrate National Hot Dog Day | Fox News
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