T
tumpedover
Guest
Ok, I know real Mexican food and I admit this ain't exactly it :wink:but, I grew up in Texas and many nights we ate this....I call it enchiladas.....some call it enchiladas caserole (sp?) but whatever you call it it's pretty dang good if you ask me.
Start with pulled pork form the freezer
Add finely chopped onion, ancho chili pwdr.,cumin, cilantro,chopped japs., diced tomatoes and some water to simmer. Simmer til most of the liquid is gone.
Next, mix a 4 small cans of tomato sauce w,chopped garlic,anco chili pwdr,a little lemon juice, a little sugar,a few pinches of chipotle pwdr.,salt and pepper.simmer in small sauce pan for 15 min.
Next place about 1" of Veg. oil in a small saute' pan heat over med high till bottom of a wooden spoon sizzles when dipped. place one corn tortilla (I used about 25 or 30 for this batch).at a time in hot oil about 8 seconds per side (don't skip this step).....//don't over cook your not trying to crisp them up ..it just makes them a little tougher and less likely to tear up.//pat dry on paper towels
Once meat mixture has simmered mostly dry add just enough of the tomato sauce to moisten.
THen spoon small amount of meat into tortilla add some cheese (I like Jack and chedder) and roll up don't over stuff......place in a pan lightly sprayed with pam. pack 'em in fairly snug.....
Next, pour tomato sauce over rolled enchiladas top with plenty of cheese and bake @400* till yummy!!!!
I like mine with RED rice and refried beans ....topped with Mexican crema and sliced japs!!!!
One more version I like is too dip the tortilla (after slightly cooking in oil) into the tomato sauce before filling and rolling..a little messy but good ....also try topping with cotija cheese and crema without baking....good that way too!!
Start with pulled pork form the freezer
Add finely chopped onion, ancho chili pwdr.,cumin, cilantro,chopped japs., diced tomatoes and some water to simmer. Simmer til most of the liquid is gone.
Next, mix a 4 small cans of tomato sauce w,chopped garlic,anco chili pwdr,a little lemon juice, a little sugar,a few pinches of chipotle pwdr.,salt and pepper.simmer in small sauce pan for 15 min.
Next place about 1" of Veg. oil in a small saute' pan heat over med high till bottom of a wooden spoon sizzles when dipped. place one corn tortilla (I used about 25 or 30 for this batch).at a time in hot oil about 8 seconds per side (don't skip this step).....//don't over cook your not trying to crisp them up ..it just makes them a little tougher and less likely to tear up.//pat dry on paper towels
Once meat mixture has simmered mostly dry add just enough of the tomato sauce to moisten.
THen spoon small amount of meat into tortilla add some cheese (I like Jack and chedder) and roll up don't over stuff......place in a pan lightly sprayed with pam. pack 'em in fairly snug.....
Next, pour tomato sauce over rolled enchiladas top with plenty of cheese and bake @400* till yummy!!!!
I like mine with RED rice and refried beans ....topped with Mexican crema and sliced japs!!!!
One more version I like is too dip the tortilla (after slightly cooking in oil) into the tomato sauce before filling and rolling..a little messy but good ....also try topping with cotija cheese and crema without baking....good that way too!!
