Tag Archives: tortillas

Beef Enchiladas – Recipe

Recipe – Beef Enchiladas

Beef Enchiladas

INGREDIENTS

  • 6 flour tortillas (whole wheat is best)
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 1 1/2 pounds grass-finished ground beef
  • 2 cups shredded mozzarella or Monterey Jack cheese
  • 3/4 cup dairy sour cream
  • 3 tablespoons snipped dried parsley
  • 24 ounces tomato sauce
  • 1 tablespoon chili powder (optional)
  • 1/4 teaspoon ground cumin
  • 1/3 cup sliced pitted ripe olives (optional)

 

DIRECTIONS
Heat oven to 350 degrees and spray a 9×13 inch pan with olive oil.  Soften chopped onions in olive oil, then add ground beef and brown ground beef.  Drain if necessary.  Return to pan and warm through, remove from heat.  Stir in 1 1/2 cups of the cheese, the sour cream, and parsley.  Cover and reserve.  Heat remaining ingredients except olives to boiling; reduce heat.  Simmer uncovered five minutes.  Whilst beef mixture simmers, prepare enchiladas by placing about 3/4 cup of meat/cheese mixture in each tortilla, roll and place in pan.  Pour tomato mixture over the top.  Sprinkle with remaining shredded cheese.  Bake for 25-27 minutes.  Serve with olives, sour cream, and additional salsa if desired.
Serves 6

Flour Tortilla – Mexican Style

Oi!  Finally found a flat tortilla recipe that works for me!  I use freshly ground red wheat berries.  Granted, the experts recommend white wheat, but i just grabbed the red and proceeded.  Figured if it would work with that, it’ll work with any.

Recipe – Mexican Flour Tortillas

Flour Tortillas – Mexican Style

Takes about 25 minutes to mix all together and allow dough to rest.  Cooking is about 20 minutes.  This recipe yields 15 tortillas rolled to about 10 inch diameter, but I halved it and it worked great.

Ingredients:

3 cups flour (white wheat is better for tortillas, but this even works pretty good using red)

2 teaspoons baking powder

1 teaspoon salt

4 to 6 tablespoons butter

1 ¼ cups warm water (approximately but you may need more if using whole wheat flours)

Directions:

Mix the dry ingredients; then drop in the butter.  I squish it round in the dry ingredients with my fingers until the mix resembles coarse crumbles.  Add the warm water and mix.  I prefer using my Kitchenaid Artisan Mixer with the dough hook and let it do the work.  Cover the dough and let rest for about 10 minutes.  Knead a time or two, then tear off about 15 pieces of dough and roll into balls.  I throw the balls back into the mixer bowl, but just put them somewhere and cover – let rest for 10 minutes more.  Now they are ready to roll out.  Dust a bit of flour on your surface.

Cook in a dry heavy flat bottom skillet like a cast iron one for about 30 seconds each side on medium heat or less.

Keep warm or use them immediately for enchiladas or another favorite Mexican dish.

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