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How To make Enchiladas Sabrosas
Ingredients
2
pound
meat (mixed, ground beef and, ground pork)
1
md
onion
1/2
each
green pepper
5
each
garlic cloves
1
each
cilantro bunch
1/2
teaspoon
red pepper
1/2
teaspoon
salt
1/2
teaspoon
cumin (or more)
1/2
cup
wine, or sherry
3/4
cup
black olives
1 1/2
cup
enchilada sauce
1/2
cup
tomato sauce (1 small can)
12
each
corn tortillas
1/2
pound
monterey jack cheese
1/2
cup
sour cream (optional)
1
oil
Directions:
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 several tablespoons of the enchilada sauce and cook for a few minutes onger. 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.
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. 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. You can 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.
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Ingredientes:
1/2 kilo de pollo cocido y desebrado
14 tortillas
1 taza de aceite
2 tazas de queso Manchego ( mozarela ,Oaxaca etc )
2 chiles poblanos azados limpios y sin semillas
4 chiles serranos
1/2 kilo de tomatillo
2 dientes de ajo
Un trozo de cebolla
1/2 taza de cilantro
Una cucharadita de sal
Una pizca de azucar
Una taza de crema de leche , crema acida
Redes Sociales
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Salsa Verde para Chilaquiles o Enchiladas | Receta
¿Cómo hacer una salsa verde picosita para chilaquiles verdes?
#SalsaVerde #Chilaquiles #ComidaMexicana
Now with subtitles, fast and easy tutorial!
How to make green sauce for chilaquiles and enchiladas?
RECETA PARA SALSA VERDE:
Es la salsa de cajón para unos para unos chilaquiles o enchiladas verdes/suizas, es muy sencilla de hacer ya que solamente es necesario cocer todo y ya. Su nivel de picor es medio y realización es sencilla.
INGREDIENTES:
-15 Tomates verdes pequeños
-2 Ramitas de cilantro
-3 a 5 Chiles Serranos
-1/2 Cebolla Blanca
-1 Cucharada o cubo de Consomé de Pollo Knorr
-Sal al Gusto
-Agua
PROCEDIMIENTO:
1. Cocer a alto fuego todos los vegetales y chiles durante 10-15 minutos, una pista para comprobar que ya están cocidos es que el chile serrano y los tomates estén con un color verde seco.
2. Dejar reposar y enfriar la olla durante 10 minutos antes de colocar los ingredientes a la licuadora, para tener un sabor más suave.
3. Colocar los ingredientes junto con una cucharada o cubo de Knorr Suiza y agua dependiendo que tan aguada la desees a la licuadora, licúa el tiempo deseado.
4. Disfrutar
Música de:
¿CÓMO HACER SALSA VERDE?
SIGUENOS EN FACEBOOK:
NUESTRAS SALSAS FAVORITAS
¿Qué tal una Salsa de Pollo Feliz?
Salsa Roja para Chilaquiles de serrano:
Salsa Roja para Chilaquiles de guajillo:
Salsa Roja para Chilaquiles de serrano:
Salsa de Chile Pasilla para bistek:
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Quick and Easy Enchilada Sauce Recipe - Chili Pepper Madness
A very flavorful, quick, and easy enchilada sauce recipe that is ready in only 10 minutes using chili powder. So much better than canned sauce, so get those enchiladas ready!
CHAPTERS:
0:00 Easy Enchilada Sauce
0:38 Making a Roux
1:16 Chili Powder
1:36 Tomato Paste
1:48 Stock
2:08 Seasonings
3:04 Ready to Use
3:56 Taste Test
THINGS YOU’LL NEED:
4 tablespoons olive oil
2 tablespoons flour
¼ cup red chili powder (ancho powder is GREAT here, or use a combo of ancho and guajillo, or use your favorite blend)
6 ounces tomato paste
1-1/2 cups vegetable broth
¼ teaspoon ground cumin
¼ teaspoon garlic powder
Salt and pepper to taste
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I had so much fun making this! What other videos would you like to see?
-Mike
#enchilada #saucerecipe #sauce #mexicanrecipe #recipevideo
Enchiladas Michoacánas!
Disfrutando unas ricas enchiladas michoacanas con la familia????????????????????❤️????????
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