We are big Mexican Food fans and I'm loving everything we try out of this magazine!
This week our favorite was Street Enchiladas...and yes this is a pic of the pic in the magazine, because I forgot to take a pic of the ones I made.
Street Enchiladas
Prep: 25 minutes Cook: 24 minutes - it took me longer because I did one tortilla at a time.
Ingredients*
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion (1 medium)
- 3 cloves garlic, minced
- Salt
- 1 14 1/2ounce can petite diced tomatoes, undrained
- 2 tablespoons ground ancho chile pepper
- 2 tablespoons ground pasilla chile pepper
- 1/4 teaspoon cayenne pepper
- 1 28 ounce can red enchilada sauce (do not use green enchilada sauce)
- 3/4 cup beef broth or vegetable broth (I used beef)
- 1/2 ounce unsweetened chocolate, chopped (1-1/2 tablespoons chopped)
- 1 tablespoon honey
- Corn oil or vegetable oil for frying
- 20 6 inches corn tortillas
- 1 1/4 cups crumbled queso fresco or feta cheese (5 ounces) (I used queso)
- 1 cup snipped fresh cilantro
- 1 cup finely chopped onion (1 large)
Directions
1. In a large saucepan heat the 1 tablespoon oil over medium-high heat. Add the 1/2 cup chopped onion, the garlic, and a pinch of salt; cook for 2 minutes, stirring frequently. Stir in tomatoes, ancho pepper, pasilla pepper, and cayenne pepper. Cook, covered, for 4 to 5 minutes or until tomatoes can be easily mashed. Transfer mixture to a food processor or blender. Cover and process or blend until smooth. Return mixture to saucepan over medium heat.
2. Stir in enchilada sauce, broth, chocolate, and honey. Simmer, uncovered, about 20 minutes or just until sauce thickens enough to coat the back of a spoon. Season to taste with salt. Remove from heat.
3. Heat an extra-large skillet over medium heat. Add just enough oil to lightly coat the bottom of the skillet. **When oil is hot, use tongs to dip each tortilla into enchilada sauce to generously coat both sides. Working in batches, cook each tortilla in hot oil for 15 to 20 seconds or until lightly browned on one side (be careful not to burn the sauce). Sprinkle about 1 tablespoon of the queso fresco on one half of each tortilla. Using a spatula, fold each tortilla in half over cheese; fold again so the tortilla is quartered. Transfer enchiladas to a serving platter. Top each with some of the cilantro and some of the finely chopped onion. Repeat to make 20 enchiladas total, adding more oil to the skillet as needed. (Refrigerate any leftover sauce for up to 3 days or freeze for up to 3 months).
Changes I made:
-*I added ground beef. Mark can't eat cheese, so making cheese enchiladas just doesn't work. I didn't season the meat at all, just browned it and used it in place of the cheese on the inside.
-**I tried dipping the tortillas in the sauce and they tore every time. So, I switched to spooning sauce on one side and spreading it around, putting the sauce side down in the heated skillet and spooning more sauce on the inside. From there I followed the rest of the directions as is.
I really like that it makes enough sauce to freeze 2, maybe 3, batches for future enchilada nights!
No Sky pics today. Was a busy day grocery shopping, no great photo ops there.
I'm thankful I'm feeling better and ready for 4 miles in the morning with Michelle!
Have a great weekend everyone!
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