Enchiladas sabrosas
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Enchiladas sabrosas
Last updated 6/12/2012 1:00:41 AM. Recipe ID 23891. Report a problem with this recipe.
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      Title: Enchiladas sabrosas
 Categories: Meats, Latin, Usenet
      Yield: 6 Servings
      2 lb Ground meat (mixed
           -ground beef and
           -ground pork)
      1 md Onion
    1/2    Green pepper
      5    Garlic cloves
      1    Cilantro bunch
    1/2 t  Red pepper
    1/2 t  Salt
    1/2 t  Cumin (or more)
    1/2 c  Wine or sherry
    3/4 c  Black olives
  1 1/2 c  Enchilada sauce
    1/2 c  Tomato sauce
           -(1 small can)
     12    Corn tortillas
    1/2 lb Monterey jack cheese
    1/2 c  Sour cream (optional)
  Chop onion and garlic; place them in a frying pan with the ground
  meats. Saute them without adding fat.  When meat is brown, add the
  chopped green pepper and most of the cilantro leaves and cook for
  another minute or two (until green pepper is cooked bright green).
  Drain well, then add (about) several tablespoons of the enchilada
  sauce and cook for a few minutes longer. Set aside.
  Make the sauce:  into a saucepan, pour the remaining enchilada sauce
  (from the can). Add the can of tomato sauce. Add the wine or sherry,
  cumin, salt, red pepper, and cook for 10-30 minutes (depending on how
  compulsive you are). The flavor should be smooth (not gritty) and
  Collect together everything that you will need for assembling the
  enchiladas. Grate the cheese onto wax paper. Have the olives handy
  (you'll be cutting them in half). Lightly oil the baking dish.
  The frying pan from which you drained the meat mixture still has some
  of its grease left in it. Take 4 tortillas from their package,
  separate them from each other, then one-by-one, slide them over the
  frying pan surface on each side, to moisten them slightly with the
  grease. That done, stack them in the frying pan and heat them until
  they are soft and pliable.
  The final  assembly requires a bit of manual dexterity and speed:
  Take the tortillas, and place them (bumpy side out) in the oven
  dish, curved into a "U" shape, each right next to its neighbor.  (At
  this point, start heating your  next 4 tortillas in the frying pan.
  I usually wind up preparing 10 tortillas in all.)
  Place a small handful of cheese into the U of each tortilla, followed
  by an appropriate amount of meat mixture, and finally several olive
  halves.  Then curl one end of the tortilla around to tuck into the
  opposite end, and carefully rotate it to conceal the seam.  Each
  tortilla should be filled firmly (not too loosely) but not
  overflowing the ends.
  Once all the filling is used up and the enchiladas are now filled
  tortillas, pour the sauce over the top, helping it run into all the
  crevices. Sprinkle lightly with remaining cilantro leaves. 10 Cover
  with aluminum foil and bake for 20-30 minutes, just until the
  tortillas are soft and the sauce is slightly bubbly. Let sit for 5
  minutes, then serve, topped with a dollop of sour cream. If you fail
  to drain the meat well enough, the enchiladas will be greasy. If
  over-baked, it tastes all right, but the tortillas lose their
  texture. In general, however, the recipe is quite forgiving in its
  proportions. Feel free to adjust the seasoning to your own tolerance
  for hot spice. I like to assemble this recipe at least 3 hours before
  baking to give the flavors a chance to blend. Left refrigerated for a
  day, the seasoning is even less aggressive. Served with a salad (and
  some Mexican beer), it's a complete meal.
  *  Enchiladas with meat, black olives and cheese -- For many years,
  I've been involved in Latin American "solidarity work" here in the
  San Francisco area, and as a result, I have learned some of its
  culinary pleasures. This recipe originated from the back of a can of
  enchilada sauce in Mexico, but was refined by a special Chilean
  refugee friend who won a scholarship to the California Culinary
  Academy (in San Francisco) and now cooks ever-so-lusciously.  Yield:
  Serves 6-8.
  : Difficulty:  moderate.
  : Time:  1 hour preparation, 30 minutes baking.
  : Precision:  Approximate measurement OK, but time the baking
  : Karen Kerschen
  : EECS Department, University of California, Berkeley, Calif., USA
  : karen@silvia.Berkeley.EDU

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Recipe ID 23891 (Apr 03, 2005)

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