Netflix and enCHILLadas
One of my favorite restaurants is Herrera’s in Oakcliff. They have the best enchiladas. I like both their Sour Cream Chicken Enchiladas and their Cheese with Chili Con Carne Enchiladas. Not only is the food great, but the service is so fast which is especially great when you have a one-year-old that is like a ticking time bomb. Parents, you know what I mean. From the moment you put them in that high chair you know it's just a matter of time before that kid wants out. They're probably trying to get back at you because you wouldn't let them eat their first birthday card that they got in the mail earlier or because you wouldn't let them stick their finger up your nose or maybe it was because you wouldn't let them slap you in the face. Whatever the reason babies just have something against parents enjoying a warm meal.
Eating out number one is expensive and number two it's just not as pleasant with a baby around. I want to be able to make enchiladas at home that are great. I have made them, and they've been okay, but I want them to be great.
So, last week I made a recipe for Cheese Enchiladas with Chili Con Carne Sauce that Jonathan found online and they were just okay. The flavor was good, but the texture I just didn’t love. They were mushy, and the meat chunks were too big. It was also hard to get them out of the casserole pan without them looking like slop. Not that slop is bad, but I just want them to look like the ones at the restaurant. Is that too much to ask?! So, I decided to try again this week, but this time, instead of rolling them all and putting them in a casserole I just rolled them on a plate and topped them with chili. I also put the beef in the food processor.
They were delicious, maybe not Herrera’s delicious but close! I served these with rice. I'll have to give you my rice recipe later. Hey, I can't give you too much amazing all at once you may not be able to handle it!
- 12 corn tortillas - I used yellow corn
- 4 cups of shredded cheddar
- 1 lb of ground beef I used lean because I don’t like my enchiladas all greasy
- 2 TBS minced onion
- 1 TBS chili powder
- 1 TBS new mexico chili powder (I ran out of regular chili powder so I used this)
- 2 TBS paprika
- 1 TBS cumin
- 2 TSP garlic powder
- 1 TSP salt
- 1 8 oz can tomato sauce
- 2 cups water
- 1/4 cup flour
- Brown beef with the onions
- Put the meat in the food processor this isn’t totally necessary, but I prefer the texture.
- season the meat with all of the seasonings listed
- add tomato sauce, 1.5 cups water and bring to a boil
- add flour and mix until dissolved. I dissolved the flour in a 1/2 cup of water because it dissolved easier that way
- simmer for 10 minutes
- fry tortillas on a griddle with a bit of oil just until soft
- put the tortillas on the plate you’ll be serving them on and add 1/4 cup of shredded cheese and roll seam down.
- I put them in the microwave for 30 seconds and then topped them with chili sauce and served. The microwave is probably not neccesary if the chili is piping hot.