Lynn's
Pork Beef Enchiladas
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 tbs Red pepper
Salt
1/2 tbs 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)
Oil
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 spicy. 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.
Antarctica
Geographic South Pole:
Earth's southernmost point, at latitude 90°S, where all lines of longitude
meet.