Reynosa Rustic Enchiladas



Enchilada Sauce 

2 C dried guajillo chili peppers
1 C dried ancho chili peppers
1 large onion
1/4th C of toasted Comino Seeds (cumin) then pulverized in a spice mill
4 T cilantro bolita (coriander) lightly toasted then pulverized in a spice mill
4 T fresh garlic
1 T fresh cracked Tellicherry black peppercorns
1 T pink Himalayan sea salt
12 ounces homemade bone beef broth

In a black iron skillet gently toast the dried peppers being very careful not to burn them. If you burn them throw them out. After they are gently toasted remove the stems and seeds. Combine all the enchilada sauce ingredients and blend in a Vitamix until real smooth and simmer for 20 to 30 minutes.

Ground Beef

About 1+ pound of extra lean ground beef. I used the best I could find. Miiler's Smokehouse. The second best is lean grass-fed ground beef from Whole Foods. Add and mix together toasted comino, cilatro bolita, garlic, salt and black pepper. I used olive oil in a black iron skillet to cook the ground beef with all ingredients until lighlty browned.

Preparing the corn tortillas

In a small black iron skillet add about 1/4th C of bacon grease until hot. Cook each side of the corn tortillas for about a minute per side. They should be very pliable and no where near crisp. I drain them on a paper towel and set aside until I cook about 12.

In a glass casserole dish assemble the enchiladas. I add the ground meat and a very small amount of the enchilada sauce and a very little amount of grated Mexican cheese mix I get at Costco. At this point I roll the tortillas (see photo). On top of the rolled tortillas I ladle some of the enchilada sauce and then top with cheese. I then bake until the cheese is melted. Enjoy ~





















Comments

Post a Comment

Popular posts from this blog

Clay's Seafood Gumbo #aaayyyeee

Image
Seafood Gumbo Southeast Texas Style ~ I have been on a mission since I was very young to taste and record the best family gumbo recipes handed down in southeast Texas. My mom had her mom's who had her mom's here in southeast Texas. Each generation did something a little different to suit the chef. I have made a point of eating gumbo at the finest seafood places in Texas and Louisiana. I have also read reviews and visited every place in New Orleans with a reputation for gumbo. I'm dead serious and there is one gumbo that stands above the rest! Let me be the first to say, I was never totally disappointed and always loved the various chef's take on this French Creole staple. Gumbo varies across the board. I have a Lady's Auxiliary Creole cookbook from the 60's and it is powerful tool to guide methods and flavors. Back then, pork fat ruled and it still does! Pork fat and roux are a marriage made in heaven. I like a dark, toasty roux which adds a nutty depth of f
Read more

Shrimp & Grits

Image
I used one whole Texas sweet onion and chopped it up real fine. I quartered about 30 crimini mushrooms. I added about an once of extra virgin first cold press olive oil to a black iron skillet. I browned the onions to a very deep brown and added the mushroom quarters. I then added about an ounce of light soy sauce and 2 tablespoons of minced garlic to the onions and mushrooms and 1/2 tablespoon of fresh cracked black peppercorns and a small dollop of local raw honey and salt to your tastes. I then moved the skillet off the heat. In a separate sauce pan I added 4 cups of homemade beef stock and one cup of water totaling 5 cups. I brought the liquid to a boil and added 1 cup of stone ground white unbleached grits. The brand I use is "Old School". They are delicious. I added about 1/2 tablespoon of pink Himalayan sea salt. I immediately turn the burner down to low simmer. I paid close attention not to let the grits stick to the bottom. I just about constantly stirred them u
Read more

The nutritional benefits of milling your own grains

Image
The nutritional benefits of milling your own grains Preparing the most nutritional meals possible for my family has been my focus for many years. For years I have read about the many empty calories we consume on a daily basis. The vitamin and supplement business is a mega-billion dollar industry. I have known for years highly processed foods were bad nutrition. Processed foods are easy and pretty but do not translate to nutritious food. Any foods that have been processed and designed to have a shelf life are at the best poor nutrition. Canned and pre-packaged foods have added ingredients that are poison to our bodies. Doctors have been telling us for years to lower our consumption of saturated fats, sodium and sugar. If everyone just cut their consumption of bad stuff by 50% we would be in far better condition. If we consumed the foods God gave us we would be in splendid condition. In my research I have read many things that are just good common
Read more