Text 16369, 112 rader
Skriven 2011-10-05 06:21:00 av Dave Drum (55635.cooking)
     Kommentar till en text av Glen Jamieson (55590.cooking)
Ärende: BIG TRUCKS
==================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> straight and true. But, the slightest tip to either side usually
 DD> results in a phenomenon called "circling the wagons".   Bv)=

 GJ> And so service stations, truck stop cafes, etc have to be set up so
 GJ> that only forward motion is necessary.

It used to be "common knowledge" that the best food "on the road" was where the
truckers ate. Like most "common knowledge" this was false to fact. Truckers eat
where it is convenient - usually involving a place to park their rig and not
too far a trudge to get to the beans. If the food has a low danger factor,
that's a plus.

I often looked for places in the out-lots (in the middle of the parking area)
of shopping centers. Or pizza, Oriental, or other ethnic venues where I could
park my rig without blocking traffic and raising the ire of the Keystones.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Truck-stop Enchiladas w/Tex-Mex Chilli Gravy
 Categories: Texmex, Beef, Chilies, Breads, Cheese
      Yield: 10 Enchiladas

MMMMM----------------------CHILLI GRAVY-----------------------------
      1 lb Ground beef
      4 c  Beef stock or broth
      1 md Onion; fine chopped
      2 cl Garlic; minced
      2 tb Bacon dripping; (opt)
      3 tb Chilli spice
      2 ts Cumin
    1/2 ts Mexican oregano
    1/2 ts Salt
      1 tb Masa harina; (opt)

MMMMM-------------------------FILLING-------------------------------
      1 lb Ground beef
    1/2 md Onion; minced
    1/2 c  Beef stock or broth
    1/3 c  Corn kernels
    1/3 c  Chopped, roasted, mild green
           - chilies, such as New Mex
           - or poblano
           Salt

MMMMM-----------------------ENCHILADAS------------------------------
    1/2    Recipe Tex-Mex chilli gravy
           Oil for frying
     12    (to 16) corn tortillas
           Grated mild cheddar cheese
           Chopped onion
           Fresh jalapeno or Serrano;
           - minced

  TEX MEX CHILLI GRAVY: In a medium saucepan, brown the meat
  with the onion and garlic. Drain the grease. Add bacon
  drippings, if desired, and return the pan to the heat.
  When the bacon drippings have melted, add the cumin,
  oregano, salt and chilli spice and beef stock. Simmer the
  mixture for about 50 minutes, until the meat is tender and
  the liquid has thickened slightly. In a small bowl, mix
  the Masa Harina with 2 tablespoons of the cooking liquid,
  and stir the mixture back into the gravy. Simmer the gravy
  for an additional 10 minutes.

  Serve with enchiladas, tamales or other dishes.

  TRUCKSTOP ENCHILADAS: 

  Filling: In a skillet, fry the ground beef with the onion
  until the meat is gray. Pour off grease. Add stock, corn,
  green chile and salt. Simmer, covered, for 10 minutes. The
  filling can be made ahead and refrigerated for a day.
  Reheat the filling before proceeding

  Enchiladas: Heat the oven to 350øF/175øC. Grease a medium
  baking dish.

  Heat 1/2 to 1 inch of oil in a small skillet until the oil
  ripples. With tongs, dunk a tortilla in the oil long
  enough for it go to limp, just a few seconds. Don't let
  the tortilla turn crisp.

  Repeat with remaining tortillas and drain them.

  With tongs, dip a tortilla in the gravy liquid to lightly
  coat it. Lay the tortilla on a plate, sprinkle about 4
  tablespoons of filling over it, and roll it up snugly.

  Transfer the enchilada to the baking dish. repeat with the
  remaining tortillas and filling. Top the enchiladas with
  the remaining chilli gravy, making sure that each
  enchilada is submerged in the sauce. Bake for 20 to 25
  minutes, until the enchiladas are heated through and the
  sauce is bubbly. Remove the dish from the oven and
  sprinkle immediately with cheese, onion and jalapeno.

  Serve hot, using a spatula.

  Recipe by M. Taylor on epicurious.com

  MM Format by Dave Drum - 02 October 2011

  Uncle Dirty Dave's Archives

MMMMM

... Everyone is entitled to be stupid, but some abuse the privelege. - Unknown
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