Enchiladas
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South of the border, the accent is on simple ingredients served up in spicy dishes. A favorite is chili-and-beef enchiladas. Cornmeal tortillas (you can make them or buy them), envelop a mixture of ground beef, lively chiles, kidney beans and onions. The enchiladas here are covered with a seasoned tomato sauce and topped by melted Cheddar cheese. They are easy to prepare and delicious.
INGREDIENTS
TORTILLAS
1-2/3 cups masa flour*
1/3 cup unsifted all-purpose flour
3/4 teaspoon saltMEAT FILLING
1 pound ground chuck
1 clove garlic, finely chopped
2 teaspoons salt
1 tablespoon tequila, cognac, or water
1 tablespoon chili powder
1 (1-pound) can kidney beans, undrainedTOMATO SAUCE
3 tablespons olive oil or salad oil
1 clove garlic, minced
1/2 cup chopped onion
1/4 cup chopped green pepper
1 (2 pound-3-ounce) can Italian tomatoes, undrained
1 (6-ounce) can tomato paste
1 beef bouillon cube
3/4 cup boiling water
2 to 3 tablespoons finely chopped canned green chilies
Dash ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper1 cup grated sharp Cheddar cheese
In a large bowl, combine the masa, flour, and salt. Add 1 cup water, stirring until completely moistened. Add more water, if necessary. Form into a ball.
On a lightly floured surface, knead or work the dough with hands until it is no longer sticky - about 5 minutes. Divide into 12 balls. Let balls of dough rest 20 minutes at room temperature.
On a lightly floured surface or pastry cloth, with stockinette-covered rolling pin, roll each ball into a 6-1/2-inch circle. With paring knife, using a 6-1/2-inch saucer as guide, trim evenly.
Slowly heat an ungreased griddle or heavy skillet. Bake torillas 1 minute; then turn and bake 1 minute longer.
PREPARE MEAT FILLING - In a medium skillet, over low heat, sauté chuck, stirring, with 1 clove garlic, 2 teaspoons salt, tequila, and chili powder. Cook until chuck is browned. Stir in kidney beans. Remove from heat.
MAKE TOMATO SAUCE - In hot oil in skillet, sauté garlic, onion, and green pepper until tender - about 5 minutes. Remove from heat. Stir in undrained tomatoes and tomato paste and mix well.
Return to heat and bring to boiling point, stirring, over medium heat. Dissolve 1 beef bouillon cube in 3/4 cup boiling water. Add beef bouillon, the chilies, cumim, salt, and pepper to the tomato sauce; simmer, uncovered and stirring occasionally for 5 minutes to thicken slightly.
TO ASSEMBLE - Preheat oven to 350 degrees. Place 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 2-inch baking dish. Pour the tomato sauce over all; sprinkle top with grated cheese. Bake for 25 minutes.
Makes 12 enchiladas
NOTE - *Masa is a special corn flour for making tortillas. It is available in most supermarkets or Hispanic food markets. You may substitute frozen or canned tortillas for the homemade ones.