| From the Kitchen |
The Rogue River- photo courtesy of Jim Curtis
Laurie's Favorite Enchiladas
Enchiladas de Res Molida*
Sauce:
Bring to a boil:
1 quart beef broth
6 Tbs. mild chili powder
1/4 tsp. garlic salt
1 tsp. cumin
Add and boil for one more minute:
2Tbs. cornstarch dissolved in 4 Tbs. water
Filling:
Saute in 1 Tbs. oil until golden:
1 onion chopped with one garlic clove
Add and brown thoroughly:
1 pound ground chuck - I like to make a
pot roast for shredded beef enchiladas
Add to pan and heat through:
1 can ripe olives, chopped
1/2 cup sauce (above)
1 cup shredded cheddar cheese
Assemble enchiladas:
Fry tortillas quickly in hot oil, drain,and
keep warm in a covered casserole.
Dip tortillas in remaining heated sauce
Put filling across each one, roll tightly, and
place side by side in pan.
Sprinkle with
1 cup shredded cheddar cheese
Heat in 350 degree oven for 10 minutes.
Spoon remaining sauce over all and serve
*From The Mexican Cookbook by George
and Inger Wallace 1971 Nitty Gritty
Productions
Enchiladas de Res Molida*
Sauce:
Bring to a boil:
1 quart beef broth
6 Tbs. mild chili powder
1/4 tsp. garlic salt
1 tsp. cumin
Add and boil for one more minute:
2Tbs. cornstarch dissolved in 4 Tbs. water
Filling:
Saute in 1 Tbs. oil until golden:
1 onion chopped with one garlic clove
Add and brown thoroughly:
1 pound ground chuck - I like to make a
pot roast for shredded beef enchiladas
Add to pan and heat through:
1 can ripe olives, chopped
1/2 cup sauce (above)
1 cup shredded cheddar cheese
Assemble enchiladas:
Fry tortillas quickly in hot oil, drain,and
keep warm in a covered casserole.
Dip tortillas in remaining heated sauce
Put filling across each one, roll tightly, and
place side by side in pan.
Sprinkle with
1 cup shredded cheddar cheese
Heat in 350 degree oven for 10 minutes.
Spoon remaining sauce over all and serve
*From The Mexican Cookbook by George
and Inger Wallace 1971 Nitty Gritty
Productions
