Text 31985, 94 rader
Skriven 2012-12-25 05:36:46 av Dave Drum (1:261/38)
Ärende: Gourmet 1187
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Truckstop 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

... I envy those who drink. At least they have something to blame everything on

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