Enchiladas Appreciation Thread
- Thread starter Hellerad
- Start date
- Status
ijjysmith
Calm
You have no idea how much I wanted to jump from the top of the hole down.
They wouldn't let me though.
Hahaha.
Back to mole...it's a sauce mate. Doesn't involve ground burrowing mammals. Unless you put it on them. It's a brown sauce...sweet and spicy...chocolate meets peppers sorta. It's boss on enchiladas (staying on topic)
Oh...and that mole you posted in triplicate should be in the NEA Animals thread...he looks very not arsed.
ijjysmith
Calm
I think he just looks happy.
Like he's just realised he doesn't have to be underground forever.
Like Aerial in the Little Mermaid.
In mole format.
Well he certainly isn't arsed about it.
Sofia's in Austin (I'm sure there are other Texas locations as well).
Very, very, very good.
Very, very, very good.
Enchiladas were my choice for Father's Day dinner. So, so good
Hellerad
j'accuse!
Hellerad
j'accuse!
You can't make Everton sign anybody.
But you can make a delicious plate of enchiladas.
http://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-enchiladas-recipe0.html
Recipe courtesy of Ree Drummond
Simple Perfect Enchiladas
Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:8 servings
Level:Easy
Ingredients
Sauce:
2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
Meat:
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
The Rest:
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish
Directions
For the sauce:
In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
For the meat:
While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
For the rest:
In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
2012 Ree Drummond, All Rights Reserved
Advertisement
© 2015 Television Food Network, G.P. All Rights Reserved.
Read more at: http://www.foodnetwork.com/recipes/...ect-enchiladas-recipe0.print.html?oc=linkback
But you can make a delicious plate of enchiladas.
http://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-enchiladas-recipe0.html
Recipe courtesy of Ree Drummond
Simple Perfect Enchiladas
Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:8 servings
Level:Easy
Ingredients
Sauce:
2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
Meat:
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
The Rest:
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish
Directions
For the sauce:
In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
For the meat:
While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
For the rest:
In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
2012 Ree Drummond, All Rights Reserved
Advertisement
© 2015 Television Food Network, G.P. All Rights Reserved.
Read more at: http://www.foodnetwork.com/recipes/...ect-enchiladas-recipe0.print.html?oc=linkback
Had some nice chicken enchiladas last week...generally prefer cheese or beef
upon further review, I am not an enchilada fan as such, but rather a fan of burritos done enchilada style.
forget the tiny little finger sized things, i want the form of beef/steak/pollo in that tasty tortilla, cheese, and salsa casing the size of Big Dunc's forearm.
forget the tiny little finger sized things, i want the form of beef/steak/pollo in that tasty tortilla, cheese, and salsa casing the size of Big Dunc's forearm.
Whistlin' Dixie
Player Valuation: £50m
- Status