Real Mexican Enchiladas Recipes

REAL MEXICAN ENCHILADAS

Steps:

• For the tortillas, in a large bowl combine the masa, flour& salt.
• Add 1 cup water, stirring until completely moistened (you may need to add more water a Tbsp at a time if necessary) and dough forms a ball.
• On lightly floured surface, knead the dough until it is no longer sticky, about 5 minutes.
• Divide the dough into 12 balls.
• Let the dough balls rest 20 minutes at room temperature.
• Roll each ball into a 6 1/2 inch circle.
• Using a 6 1/2 inch plate as a guide, trim the dough circles evenly and repeat until all the dough is rolled.
• Slowly heat an ungreased heavy skillet.
• Put the tortillas one at a time into the hot skillet and cook on each side for 1 minute.
• To prepare the meat filling, over low heat in a medium skillet saute the ground chuck with 1 clove of garlic, 2 tsp salt, the tequilla& chili powder until browned.
• Stir in kidney beans with their juice and then remove from heat and set aside.
• For the tomatoe sauce add olive oil to a large skillet and saute the garlic, onion and green pepper about 5 minutes until tender.
• Stir in undrained tomatoes and tomatoe paste blending well.
• Bring the tomatoe mixture to the boiling point.
• Blend the beef bouillon with the 3/4 cup of boiling water.
• Add the bouillon mixture, the chilis, cumin, salt& pepper to the tomatoe mixture and reduce the heat to a simmer.
• Simmer the sauce for 5 minutes, uncovered until slightly thickened.
• To assemble, preheat the oven to 350°F.
• Place 1/3 cup of the meat filling in the center of each tortilla and roll up.
• Arrange seam side down in a 13x9x2 inch baking dish.
• Pour the tomatoe sauce over all and sprinkle the top with the grated cheddar cheese.
• Bake for 25 minutes until bubly.

REAL MEXICAN ENCHILADAS

Steps:

• For the sauce: Peel and wash tomatillos; Combine tomatillos, washed jalapenos and onion in a pot; bring to a boil (until tomatillos turn dark green), drain; place in a blender and add 1/2 of the cilantro and blend.
• Set aside.
• For enchiladas: heat 1/2 oil (you may need to add more oil) and fry tortillas for about 45 sec each side, and place in paper towels to suck up oil. In same frying with just a tsp of oil fry sauce for about 3 min.
• Turn down heat; dip tortillas in sauce one at a time; fill with chicken or beef and fold in half; pour a little more sauce over enchiladas and top with onion, cheese and sour cream.
• You can also serve them with homemade beans.
• For beans all you need is water and 1/4 onion; cook beans as directed; add salt about 30 min before done; heat a little oil; pour beans in pan (no water) and squeeze.

AUTHENTIC MEXICAN ENCHILADAS

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.