Tagged: , recipe , mexican , chicken , rice , food
Homemade meat enchiladas with homemade Mexican Rice:
First, make the rice. While it’s cooking you will make the enchiladas.
Here’s my own original recipe for Mexican Rice. This is gonna smell, and taste, like the really delicious Mexican Rice you get from a good restaurant! Here I know that of which I speak: I grew up in West Texas and I grew up on Tex-Mex.
Use your favorite brand of regular white rice.
You will need a small skillet with a cover – I use a 10” diameter skillet with a tight-fitting glass lid, 2” deep, and it is perfect.
You will need chicken broth; onion; garlic; fresh cilantro; powdered cumin; chili powder; a small can of tomato paste; 1 – 10 oz can of Original flavor Ro-Tel; butter.
Not familiar with Ro-Tel? Here ya go:
I make this using 1 cup of uncooked rice, and the normal 1 to 2 ratio of liquid as explained below.
Gather all of your ingredients together, measure out your rice, rinse and pat dry your fresh cilantro leaves, and open all of your cans so that you are ready to rock!
Finely chop 4 or 5 leaves of the fresh cilantro. Cut a slice that’s about 3/8” wide off of a large white onion, and finely chop that. Peel and finely chop 3 large cloves of garlic.
Put about 3-4 tablespoons of salted butter into the skillet and place the skillet over medium-low heat.
When the butter’s almost all melted lower the heat to just above a simmer and stir in the onions, mixing them well with the melted butter and cooking them just enough to begin to sweat them a little. Stir in 1 cup of white rice, stirring gently and regularly so that the rice also becomes coated with the butter and mixes well with the onion…cook the rice until it just begins to turn a light golden color, stirring frequently. Remove the skillet from the heat and pour in a small amount of the juice from the can of Ro-Tel, enough to slightly cool down the skillet and you want to stir things around now to “deglaze” a bit if it needs it.
Next stir in a heaping teaspoon (I didn’t use a measuring spoon, but the “teaspoon” size metal spoon) of tomato paste (make sure you use paste and not sauce; this is going to give your cooked rice that delicious light orangey-red color as well as subtly enhance flavor), mixing well with the other ingredients and return to heat…increase the heat back to medium-low. Now add the garlic and the cilantro, stirring in well. Add about 1 teaspoon of cumin and just a pinch of chili powder, and mix thoroughly. Now add all of the can of Ro-Tel and 2 cups of chicken broth. Mix the ingredients thoroughly and let rest until it just comes to a boil (increase the heat slightly if need be until this is achieved).
Cover with a tight-fitting lid, lower the heat to a low simmer, and cook for 20 minutes. Do not move the skillet, remove the lid, or stir the rice during this time!
After 20 minutes move the skillet to a trivet on the counter, remove the lid and gently stir the rice, and then let it rest for 2-5 minutes.
Enjoy! The texture, aroma, appearance, and flavor are all wonderful!
This is pretty much the recipe from off of a can of Old El Paso Enchilada Sauce except for a few slight tweaks. It’s a good, quick, easy, down-and-dirty recipe that tastes good.
About Old El Paso Enchilada Sauce here:
First off, use only corn tortillas to make the enchiladas! Flour tortillas won’t cut it taste-wise and texture-wise!
You’ll need a pound of good quality ground meat, a package of corn tortillas, 2 – 10 oz cans of Old El Paso Mild Enchilada Sauce, some more cilantro, onion, cheddar cheese, and chili powder.
If you want to make your own corn tortillas by all means do so. It depends on whether or not I’m lazy that day as to whether I make my own or buy a good quality ready made.
You’ll also need a 2” deep casserole dish.
Preheat your oven to 375.
Prepare cilantro and onion as above.
In a skillet brown the ground meat, and then add in the onion, stirring to mix well. Add in about a teaspoon of chili powder, mix well, and then add the cilantro, the cheese, and the Enchilada Sauce per the instructions on the can.
Mix well and let simmer to blend flavors, about five minutes or so.
Remove from heat. Hold one of the tortillas in the casserole dish and with your other hand spoon a generous serving of the seasoned meat into the tortilla; carefully roll and fold the tortilla over the meat and onto itself with the seam on the bottom.
Fill all of the other tortillas the same way until you fill up the casserole. If any meat remains in the skillet pour it over the top of the enchiladas, add the remaining sauce and cheese per the instruction on the can, and bake for 10-15 minutes.
Serve them delightful rascals up with a generous helping of Mexican Rice and whatever garnish you desire.
And join me in Waddling Moocow Land!
More of my original recipes in my set, "Come & Get It:"
Tagged: , The Inspiration Group
Recipe available here: www.traceysculinaryadventures.com/2014/01/one-pot-mexican…
Tagged: , food , dinner , potluck , vegan , vegetarian , soy-free , gluten-free , mexican , mexican lasagna , enchiladas
1 lb ground pork
1 can (15 to 16 oz) pinto beans, rinsed and drained
1 envelope (1 oz) Old El Paso® taco seasoning mix
1 can (10 oz) Old El Paso® enchilada sauce
1/2 cup water
6 corn tortillas (6 inch), cut in half, then cut crosswise into 1-inch strips (about 2 cups)
1 cup shredded Monterey Jack cheese with jalapeño peppers (4 oz)
1 medium tomato, chopped (3/4 cup), if desired
1. Heat oven to 375°F. In 10-inch nonstick skillet, cook pork over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
2. In ungreased 2-quart casserole, stir pork, beans, taco seasoning mix, enchilada sauce, water and tortilla strips until well mixed.
3. Cover and bake about 40 minutes or until heated through. Stir casserole; sprinkle with cheese. Bake uncovered 5 to 8 minutes longer or until cheese is melted. Top with tomato.
Tagged: , General Mills , Betty Crocker , Mexican Pork and Beans Casserole Recipe , recipe , Old El Paso , pork and beans , casserole , jalapeno peppers , taco seasoning , pork , beans , tortilla strips , pinto beans , Mexican food , enchilada sauce , tomatoes , ground pork , dinner , skillet , cheese
2 1/2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1-2 tsp ground cinnamon
1/4-1/2 teaspoon ground chili powder
1 tsp vanilla extract
1 1/2 cups mini marshmallows
Line an 8×8 pan with parchment paper or foil
Melt together the chocolate and sweetened condensed milk.
Whisk in the vanilla, cinnamon and chili powder. Wait 2 minutes then fold in the marshmallows. Spread into the pan and cool until firm, at least 4 hours or overnight. Store in an airtight container for up to 1 week.
NOTES..The amount of chili powder is to your own taste. Add 1/4 teaspoon then taste. I used 1/2 teaspoon chili powder in my recipe. The amount of cinnamon is also to your taste I used 2-tsp.
inspired by chocolatemoosey.com
Tagged: , candy , chocolate , fudge , marshallow , recipe , kitchen , Christmas-2014 , posted-2015
Tagged: , food recipes meals , chicken
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Tagged: , Mexican Lasagna , Tortilla lasagna , Recipe , Tex Mex , mexican recipes , cooking , eating , food photography , tex mex cuisine , lasagna recipe , kochen , essen , lasagne , mexikanische küche , rezept , rezepte