Making enchiladas with ground beef...question?!
I have a recipe for enchiladas with ground beef, and it says to fry them in oil for 10 sec on each side!. I don't have any oil, but I do have shortening!. Would that be okay!? Or can I just not fry them!? also, I want to add a can of refried beans to the meat mixture!. Any tips on making them more delish!? I am trying to impress ;)Www@FoodAQ@Com
Answers:
The shortening will work fine in place of oil, (you'll only need a little, maybe 1 tsp)!.
You can add the re-fried beans straight to the meat when heating, (after the meat is browned in the pan)!.
For a little extra flavor, try a little taco seasoning or (a tiny bit) of chili powder or other chili peppers or seasoning, be careful when adding chopped peppers, the seeds and liquid contain capsaicin, which is what gives them their heat, try slicing the pepper and scraping out the seeds first, or use mild banana peppers in vinegar-based pickling, (in the jar)!.
Serve your enchiladas with salsa, sour cream and guacamole, there are lots of varieties, including fruit salsa and guac, (the peach/mango is fabulouso), and a little hot/sweet flavor goes great with chili pepper!. Put everything on the side, (unless you plan to serve them with a sauce and grated cheese) so everyone can choose what they like!.
Here's my fav guac recipe, (from Chipotle restaurant!.!.my ex boyfriend used to work there!.!. shh!.!. don't tell ;)
Hass avacados- has are small, wrinkly avacados, unlike florida avacados, they are rounder and smaller!. They are very dark when ripe, and a little pliant, (soft flesh) to the touch, when you shake a ripe avacado, listen to it, the seed will knock around inside, separate from the flesh)!.
Peel chop and mash, (I like it kinda lumpy, not whipped completely) add purple onion, (although you can use white if milder flavor is preferred)
fresh cilantro, kosher, (coarse) salt and squeezed fresh lime to taste
a little jalapeno, (optional)
Ole!
Www@FoodAQ@Com
You can add the re-fried beans straight to the meat when heating, (after the meat is browned in the pan)!.
For a little extra flavor, try a little taco seasoning or (a tiny bit) of chili powder or other chili peppers or seasoning, be careful when adding chopped peppers, the seeds and liquid contain capsaicin, which is what gives them their heat, try slicing the pepper and scraping out the seeds first, or use mild banana peppers in vinegar-based pickling, (in the jar)!.
Serve your enchiladas with salsa, sour cream and guacamole, there are lots of varieties, including fruit salsa and guac, (the peach/mango is fabulouso), and a little hot/sweet flavor goes great with chili pepper!. Put everything on the side, (unless you plan to serve them with a sauce and grated cheese) so everyone can choose what they like!.
Here's my fav guac recipe, (from Chipotle restaurant!.!.my ex boyfriend used to work there!.!. shh!.!. don't tell ;)
Hass avacados- has are small, wrinkly avacados, unlike florida avacados, they are rounder and smaller!. They are very dark when ripe, and a little pliant, (soft flesh) to the touch, when you shake a ripe avacado, listen to it, the seed will knock around inside, separate from the flesh)!.
Peel chop and mash, (I like it kinda lumpy, not whipped completely) add purple onion, (although you can use white if milder flavor is preferred)
fresh cilantro, kosher, (coarse) salt and squeezed fresh lime to taste
a little jalapeno, (optional)
Ole!
Www@FoodAQ@Com
Okay, I think you are talking about softening the corn tortillia in oil before you assemble the enchiladas!. (either wrapping the filing in the tortillia or layering in a casserole dish)!.
You don't have to soften the tortillias in oil, or shortening or lard!. If you don't know what you are doing, your enchiladas can wind up greasy!. Anyway, who wants all those calories!?
Here's a technique I learned from a Mexican chef here in the desert Southwest where I live!. It works great!.
Get a little water just simmering in a small skillet!. Dip your corn tortillias, one at a time, in this water for about 6 seconds, remove them and start layering your casserole or filling the tortillias and wrapping them!.
also some of my friends here dip their tortilllias in a bowl of water and nuke them one at a time for a few seconds!. I haven't tried the microwave method myself!. I'm guessing 6 to 12 seconds or whatever it takes to make the pliable!.
You can add some beans to the meat mixture!. I've done this!. But, I have to be honest and say that if I were making enchiladas (and I do it often), I wouldn't use ground beef!. I use shredded pork, beef or chicken!.
Www@FoodAQ@Com
You don't have to soften the tortillias in oil, or shortening or lard!. If you don't know what you are doing, your enchiladas can wind up greasy!. Anyway, who wants all those calories!?
Here's a technique I learned from a Mexican chef here in the desert Southwest where I live!. It works great!.
Get a little water just simmering in a small skillet!. Dip your corn tortillias, one at a time, in this water for about 6 seconds, remove them and start layering your casserole or filling the tortillias and wrapping them!.
also some of my friends here dip their tortilllias in a bowl of water and nuke them one at a time for a few seconds!. I haven't tried the microwave method myself!. I'm guessing 6 to 12 seconds or whatever it takes to make the pliable!.
You can add some beans to the meat mixture!. I've done this!. But, I have to be honest and say that if I were making enchiladas (and I do it often), I wouldn't use ground beef!. I use shredded pork, beef or chicken!.
Www@FoodAQ@Com
Corn tortillas don't become soft and roll-able unless they've been run through hot oil or hot enchilada sauce first!.
If you're using flour tortillas, you don't need to fry them at all!. In fact, you can wrap them in a damp towel and warm them in the microwave for a few minutes to make them soft and roll-able!.
Yes, you can mix the refrieds with the ground beef, it will be a thick paste, not that there's anything wrong with that!.
Www@FoodAQ@Com
If you're using flour tortillas, you don't need to fry them at all!. In fact, you can wrap them in a damp towel and warm them in the microwave for a few minutes to make them soft and roll-able!.
Yes, you can mix the refrieds with the ground beef, it will be a thick paste, not that there's anything wrong with that!.
Www@FoodAQ@Com
Shortening is a good substitute for oil!.!.!. lard is better!.!.
Fry beef for only 10 seconds per side!? Did you mean the corn tortilla!?
Adding refried beans to the mixture!? Hmmm!.!.!.!. I would add a little, not the whole can!. I would think too much beans would make the filling kind of "mushy"!.
Other tips!.!.!.
add chopped onions!.!.!. I like adding green onions too!.
some people like chopped black olives in the filling!.!.!.Www@FoodAQ@Com
Fry beef for only 10 seconds per side!? Did you mean the corn tortilla!?
Adding refried beans to the mixture!? Hmmm!.!.!.!. I would add a little, not the whole can!. I would think too much beans would make the filling kind of "mushy"!.
Other tips!.!.!.
add chopped onions!.!.!. I like adding green onions too!.
some people like chopped black olives in the filling!.!.!.Www@FoodAQ@Com
Shortening would be fine!. I've also used a little melted butter when I was out of oil!. I like to mix my refried beans with a little Tabasco sauce and then add it to the meat mixture!. It gives it a little extra zip!.Www@FoodAQ@Com
yes you can use shortening, but when I make them I fry them for at least 3 to 4 minutes on each side that way they are crispy!.
You can also use shredded cooked chicken breast, my family loves them this wayWww@FoodAQ@Com
You can also use shredded cooked chicken breast, my family loves them this wayWww@FoodAQ@Com
ENCHILIDAS BEEF & BEAN WITH MEXICAN
RICE
1 lb!. ground beef
1 med!. onion, diced
1 lg!. can refried beans or pinto beans, soaked & cooked
1 pkg!. corn tortillas (12)
1 pkg!. taco seasoning
1 (12 oz!.) pkg!. cheddar cheese
1 (8 oz!.) can tomato sauce or paste
2 c!. water
1 clove garlic, minced (powder, optional)
1/4 c!. onion, diced (powder optional)
dash of salt
2 to 4 tbsp!. chili pepper (chili powder optional)
cornstarch, enough to thicken slightly
1 c!. long grain rice
2 tbsp!. butter
1 tsp!. onion powder
1 tsp!. garlic powder
1 tsp!. cumin
dash of salt
1/2 to 1 c!. tomato sauce
2 c!. water
Sauté 1 pound of hamburger until brown, then drain well!. add 1/2 to 1 package of taco seasoning and 1/4 cup water; simmer 15 minutes!. While simmering, dice 1 medium onion, heat 1 large can refried beans!. Cook 12 corn tortillas in oil/butter , just until soft!. dab excess oil with paper towel!. Place 2 to 3 tablespoons hamburger on the edge of each tortilla!. add 2 tablespoons or so beans on top of hamburger!. Sprinkle with onions and Cheddar cheese!. Fold over 1 edge and roll up!. place in oblong cake pan!.
Sauce:
Place 2 cups water in small saucepan!. Add 2 to 3 tablespoons red chili pepper or chili powder; bring to a boil!. Add 1 clove garlic minced or a sprinkling of garlic powder and 1/4 cup chopped onion or a pinch of onion powder and a dash of salt!.
Simmer 10 minutes!. Stir in 1 (8 ounce) can tomato sauce or paste to desired thickness!. Pour over enchiladas!.
Sprinkle remaining cheese and onions over top!.
Bake at 350°F degrees for 15 minutes or cheese is melted!. makes 12 enchiladas!.
Mexican Rice:
2 tbsp!. butter
1 c!. long grain rice
1 to 1 1/2 tsp!. onion powder
1 to 1 1/2 tsp!. garlic powder
1 to 1 1/2 tsp!. cumin
2 c!. water
1/2 to 1 c!. tomato sauce
Melt butter in skillet!. Add long grain rice, onion powder, garlic powder and cumin; sauté over medium heat just until brown!. Add 2 cups water and tomato sauce; bring to a boil!. Cover and simmer over low heat for about 20 minutes!.Www@FoodAQ@Com
RICE
1 lb!. ground beef
1 med!. onion, diced
1 lg!. can refried beans or pinto beans, soaked & cooked
1 pkg!. corn tortillas (12)
1 pkg!. taco seasoning
1 (12 oz!.) pkg!. cheddar cheese
1 (8 oz!.) can tomato sauce or paste
2 c!. water
1 clove garlic, minced (powder, optional)
1/4 c!. onion, diced (powder optional)
dash of salt
2 to 4 tbsp!. chili pepper (chili powder optional)
cornstarch, enough to thicken slightly
1 c!. long grain rice
2 tbsp!. butter
1 tsp!. onion powder
1 tsp!. garlic powder
1 tsp!. cumin
dash of salt
1/2 to 1 c!. tomato sauce
2 c!. water
Sauté 1 pound of hamburger until brown, then drain well!. add 1/2 to 1 package of taco seasoning and 1/4 cup water; simmer 15 minutes!. While simmering, dice 1 medium onion, heat 1 large can refried beans!. Cook 12 corn tortillas in oil/butter , just until soft!. dab excess oil with paper towel!. Place 2 to 3 tablespoons hamburger on the edge of each tortilla!. add 2 tablespoons or so beans on top of hamburger!. Sprinkle with onions and Cheddar cheese!. Fold over 1 edge and roll up!. place in oblong cake pan!.
Sauce:
Place 2 cups water in small saucepan!. Add 2 to 3 tablespoons red chili pepper or chili powder; bring to a boil!. Add 1 clove garlic minced or a sprinkling of garlic powder and 1/4 cup chopped onion or a pinch of onion powder and a dash of salt!.
Simmer 10 minutes!. Stir in 1 (8 ounce) can tomato sauce or paste to desired thickness!. Pour over enchiladas!.
Sprinkle remaining cheese and onions over top!.
Bake at 350°F degrees for 15 minutes or cheese is melted!. makes 12 enchiladas!.
Mexican Rice:
2 tbsp!. butter
1 c!. long grain rice
1 to 1 1/2 tsp!. onion powder
1 to 1 1/2 tsp!. garlic powder
1 to 1 1/2 tsp!. cumin
2 c!. water
1/2 to 1 c!. tomato sauce
Melt butter in skillet!. Add long grain rice, onion powder, garlic powder and cumin; sauté over medium heat just until brown!. Add 2 cups water and tomato sauce; bring to a boil!. Cover and simmer over low heat for about 20 minutes!.Www@FoodAQ@Com