Tex-mex Style Enchiladas

---------- Recipe via Meal-Master (tm) v8.02

Title: TEX-MEX STYLE ENCHILADAS
Categories: Meats, Tex-mex, Usenet
Yield: 6 servings

2 lb Ground beef,
-extra-lean (as
-little fat as possible)
2 md Onions, chopped
4 tb Flour
2 1/2 c Enchilada sauce
-(2 standard cans)
1 lb Cheddar cheese,
-sharp, grated

PREPARE SAUCE AND FILLING: Brown ground beef and 1
chopped onion in a large skillet. There should be
enough fat in the beef to eliminate any need for extra
oil and also to saute the onions at the same time.
While you are browning the beef (it should be
completely cooked with no pink or red color left), be
sure to break it up so that it is granular in texture,
as opposed to chunky, when completely browned. Onions
should be limp and translucent but not brown.

Add about 4 T of flour and saute until flour is
completely incorporated into the meat mixture. Add the
enchilada sauce. Heat over low heat. If the mixture is
too thick, add a little water. The consistency should
be that of a thick gravy, but not soupy. Simmer over
low heat for 20-30 minutes.

PREPARE ROLLED ENCHILADAS: Rolled enchiladas are
tougher to assemble, but more authentic. Have ready a
large baking pan, we always use an oblong Pyrex pan.
One at a time, dip each tortilla in the enchilada
sauce just enough to coat and slightly soften. Lay the
tortilla flat in the baking pan, spoon about 3 T of
the enchilada sauce in a line down the middle, top
with about 1 t chopped onion and about 3 T of grated
cheese.

Roll the tortilla tightly into a cylinder with the
seam on the bottom, and position against the bottom
edge of the baking pan. Repeat until the pan is full.
This can get tricky (but it is possible) as the pan
gets full. Assembling the enchilada outside of the pan
is usually a messy disaster. Depending on the size of
the pan and how tightly each enchilada is rolled, you
can get 8-12 enchiladas in a pan. This recipe should
make about 16-24 enchiladas.

Spoon enchilada sauce over the assembled enchiladas to
thinly cover. Sprinkle generously with grated cheese.
Bake at 425 degrees F. for 20 minutes.

PREPARE STACKED ENCHILADAS: This is the New Mexico
style. It is much easier to assemble. Have plates
ready. One at a time, submerge each tortilla in the
enchilada sauce (which should be cooking on low heat
during this process) and cook until limp but not
falling apart, this may take a little practice to
gauge the time.

Remove the tortilla from the sauce and place flat on a
plate. Spoon a little sauce, including meat, over the
tortilla, add about 1 T chopped onion and about 4 T
grated cheese. Repeat the process until you have a
stack of 3-4 tortillas on a plate, depending on the
appetite of the person who will eat them. Top the last
tortilla with a generous amount of sauce and cheese.
Serve immediately.

The fundamental difference between these two styles is
the method used to cook the tortillas. In the rolled
style, the sauce is cooked into the tortilla through
the baking process. In the stacked style, the tortilla
is cooked directly in the sauce. Only the appearance
differs, the taste is the same with either style.

NOTES:

* Central Texas style Mexican enchiladas -- We cook
beef enchiladas in two ways, the traditional rolled
enchilada and the easier-to-cook New Mexico stacked
style. Both procedures are given. Also, we used to
cook the enchilada sauce/chili from scratch but more
recently began using a shortcut with canned Old El
Paso brand enchilada sauce, since it is not only
faster (20 minutes vs. 4+ hours) but also has a very
authentic spice combination. Yield: Serves 6-8.

* I always use Old El Paso canned enchilada sauce,
though it is possible to make your own.

: Difficulty: moderate.
: Time: 1 hour.
: Precision: approximate measurement OK.

: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

: Copyright (C) 1986 USENET Community Trust

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