Today, I will be cooking with my daughter Kanani, we are taking you to Mexico City to try one of Mexicoās famous authentic meals known for their Beef Enchiladaās.
I will be preparing one of my delicious Beef Enchilada Sauce from scratch, followed by my delicious flavorful Beef Enchilada recipe that my daughter will be preparing for you in the video, here with me in my kitchen Around the world under one roof.
Beef Enchiladas
1-2 tbsp cooking oil
1.5 pounds lean ground beef
1 1/2 tbsp chili Powder
1 tbsp garlic powder
1 tsp paprika
1 tbsp onion powder
2 tsp cumin
1 Tbsp Adobo seasoning
1-2 teaspoons salt and pepper
1/2 cup onion, peeled and small diced
1 (4-ounce) can diced green chiles
1 (15.5 ounce) can refried beans (rinsed and drained)
1/2 cup bell peppers diced small
8-10 large flour tortillas
3 cups Mexican-blend shredded cheese
1/2 Queso cheese crumbled
1 batchĀ red enchilada sauce, or 1 can store-bought enchilada sauce
(optional: 1/4 cup chopped fresh cilantro)
Instructions:
Heat oven to 350Ā°F. Ā Grease a 9 x 13-inch baking pan with cooking spray. Ā Set aside.
In a medium frying pan on medium heat add 2 tbsp cooking oil
brown ground beef until it is completely cooked through, using a spatula to break up the beef into small pieces as it cooks.
Add seasonings chili powder, garlic powder, onion powder, adobo seasoning, and cumin, add garlic,onions, bell peppers and sauce for 1-2 minutes. Stir in the green chiles and add black beans. stir for 1-2 minute stirring occasionally. Remove pan from heat, and add 1/4 cup enchilada sauce into the hamburger mixture until combined. Ā Set aside.
To assemble the enchiladas, set up an assembly line including: tortillas, ground beef mixture, and cheese. Lay out a tortilla, and spread one tablespoon of the ground beef mixture and cheese, roll tortilla closed set in pam seam side down.. In a 9×13 baking pan add 1 cup of the enchilada sauce, spread on bottom of pan move pan or spoon back and forth to spread sauce easily. Add rolled tortilla facing seam side down in pan to remain closed. Once all tortilla is lined in pan, spread remaining enchilada sauce on top of the tortillas, thenĀ sprinkle the shredded cheese on top.
Bake uncovered for 20-30 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro and sour cream if desired.
Top with optional : pico di gallo -( diced tomatoes onions, shredded lettuce and cilantro)
Optional: ENCHILADA SAUCE RECIPE:
2 tablespoons olive oil
2-3 tablespoons flour
2-3 tablespoon ground chili powder (scale back if youāre sensitive to spice or using particularly spicy chili powder)
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 teaspoon dried oregano
1 teaspoon salt, to taste
1 can tomato paste
2 -3 cups beef broth
Instructions:
Heat the canola oil in a saucepan on medium heat.
Add the chili powder, cumin, garlic powder, onion powder, oregano and stir for 30- 40 seconds then add flour stir
Cook until it turns a lil bit brown while stirring.
Add the tomato paste and beef broth
whisk until fully mixed and blended until mix thickened cooking 5-8 minutes on medium and remove until the consistency you desire
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Mahalo (Thank You)
Music: Island Style
Song by: John Cruz
We do not own the Copyrights to this song
Music sung by & ukulele instrument played by:
My Uncle Derick Kami
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