Lynn's
Beef Enchiladas
Meat Filling
1 pound ground chuck
1 clove garlic, finely chopped
2 teaspoons salt
1 tablespoon vinegar
1 tablespoon tequila, cognac or water
1 tablespoon chili powder
1 (1 pound) can kidney beans, undrained
Tomato Sauce
3 tablespoons salad oil
1 clove garlic, very finely chopped
1/4 cup chopped onion
2 tablespoons flour
2 (10 1/2 ounce) cans tomato puree
1 tablespoon vinegar
1 beef bouillon cube
1 cup water
2 tablespoons finely chopped canned green chiles
Dash ground cumin
1/2 teaspoon salt
Dash of pepper
Enchiladas
10 corn tortillas
1 cup grated sharp Cheddar cheese or 1 cup cubed
Monterey jack cheese
PREPARE MEAT FILLING: In medium skillet, over low heat, sauté chuck with 1 clove
garlic, 2 teaspoons salt, 1 tablespoon vinegar, the tequila and chili powder
until chuck is browned. Stir in kidney beans.
MAKE TOMATO SAUCE: In hot oil in skillet, sauté garlic and onion until golden.
Remove from heat. Stir in flour until smooth; stir in tomato puree, vinegar and
bouillon cube dissolved in boiling water.
Bring mixture to boiling point, stirring, over medium heat.
Add chiles, cumin, salt and pepper; simmer, uncovered and stirring occasionally,
about 5 minutes.
TO ASSEMBLE ENCHILADAS: Preheat oven to 350 degrees F. Place about 1/3 cup
filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x
9 x 1-inch baking dish. Pour tomato sauce over all; sprinkle with cheese. Bake
25 minutes.
Makes 10 small, 5 large servings.
NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated.
Reheat slightly to serve.
Outside ideas of right doing and wrong doing there is a field.
I'll meet you there.
- Rumi