I've never claimed to be with it. I'm probably more out of it. Not saying I'm current. I'm still putting out fires from last week. And relevant? I had to look up how to spell it. (Not really...that's what spell checker is for.)
Food bloggers also have an obligation, real or imagined--but mostly imagined, to post dishes that correspond to upcoming holidays, seasons, and/or events.
With Cinco de Mayo coming up, I feel bound by The Food Blogger's Sense of Duty to share something Mexican.
Or at least Tex-Mex.
But I also feel compelled to share these enchiladas not just because Cinco de Mayo is but days away. I feel compelled to put these out there because they're good.
My favorite enchiladas kinda good.
From my favorite Tex-Mex cookbook: The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico by Cheryl Alters Jamison & Bill Jamison
This and that:
* If you go away with one thing today, let it be the enchilada sauce. It comes from the same person who shared my son's favorite Vanilla Muffins. It's a bajillion and two times better than canned sauce.
* Normally I don't care for corn tortillas. But I have to have them here.
* Good sides for these enchiladas are Arroz Pilaf and Frijoles de Olla
This post featured at:
Tex-Mex Truckstop Enchiladas
adapted from The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico by Cheryl Alters Jamison & Bill Jamison
1 lb lean ground beef
1 onion, diced
1 pickled jalapeño, minced
2-3 cloves garlic, minced
3/4 tsp salt, or to taste
1/2 tsp black pepper
1 tsp cumin
1 tsp chili powder
1 roasted poblano pepper
1/2 cup beef stock
1/3 cup corn kernels, fresh or frozen
double recipe of Jessica’s Enchilada Sauce (below)
about 1 1/2-2 cups grated cheese of your choice
Chopped onion for garnish (optional)
Brown ground beef in a skillet with onions, jalapeño pepper, and garlic. Drain excess grease. Season beef mixture to taste with black pepper, cumin, and chili powder.
Add stock, chopped roasted pepper and corn. Simmer, covered, 10 minutes. At this point the filling can be refrigerated for a day. Warm filling before making the enchiladas.
Preheat oven to 350. Grease a baking dish.
Warm tortillas in microwave until bendable. Using tongs, dip tortilla in sauce to lightly coat, letting the excess drip off. Place the tortilla on a plate or cutting board. Add about 2 rounded tablespoons of beef filling on top. Sprinkle grated cheese over mixture and roll enchilada tightly. Place in the prepared to baking dish. Repeat with more tortillas.
Pour remaining sauce over enchiladas, submerging them. Bake for about 25 minutes, covered with foil. When the sauce bubbles and the enchiladas are heated through, uncover and top with additional cheese and/or chopped onion. Return to the oven and bake until cheese is melted. Serve.
Jessica's Enchilada Sauce
*you will need to double this recipe for the enchiladas*
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder
Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes about 3 cups sauce.