(My version of) Enchiladas

So, I doubt that these enchiladas are traditional by any means, but I think they are pretty dang tasty. As a matter of fact, I like them better than almost any restaurant enchiladas. The worcestershire sauce gives the filling a nice flavor. I like to either put a rump roast in the slow cooker, or if I'm short on time, get a whole roasted chicken from the grocery store. Either chicken or beef both work fine, but I have two enchilada rules I must put out there. Number one: tortillas must be corn. Seriously. Flour tortillas get soggy and gross. No one wants that. Number two: meat must be shredded. It's so worth it. Ground beef just doesn't hold a candle to a shredded roast. A little prior planning is so worth it. That is all. Now for the recipe.

Ingredients

2.5 (ish) lbs shredded chicken or beef

1/4 cup chopped onion

1 tsp fresh minced garlic

1 tbsp Worcestershire sauce (name brand tastes best)

8 oz can of tomato sauce

1 tsp paprika

1 tsp oregano

2 tsp chili powder

1/2 tsp cumin

1/2 tsp black pepper

4 cups shredded cheese

enchilada sauce

black olives

12 (ish) corn tortillas

oil (optional)


1) Combine shredded meat, garlic, onion, and all seasonings including Worcestershire.

2) Heat tortillas, either in a frying pan with warm oil, or a microwave. Warm tortillas are much easier to roll without breaking.

3) Put some enchilada sauce in the bottom of a 9 x 13 pan and coat your first tortilla with it.

4) Put the shredded meat into the center of the tortilla, sprinkle with cheese, and roll into a tube. Position seam side down in pan.

5) Continue filling the tortillas, adding more enchilada sauce as needed and packing them fairly tightly together.

6) Cover with the remaining enchilada sauce, then cheese, and dot with olives as desired.

7) Bake at 350 degrees for around 25-30 mins.


P.S. -- The 30 mins is sufficient to cook the onion, as long as you don't have huge chunks. No worries about getting a mouth full of uncooked onion here. :-)

Red Enchilada Sauce

Makes 2 cups. I make it a day ahead to let the flavors blend. It's a little spicy, so season with red pepper and chili powder to taste! This is my go to enchilada sauce from now on. I generally prefer more sauce on my enchiladas, so I've been stretching this out a little by adding a 10 ounce can of pre made enchilada sauce. It may be cheating, but I think it tastes good. :-)

• 3-4 tbsp olive oil
• 1 small onion, finely chopped
• 1 tsp dried red pepper flakes (or to taste)
• 1/2 tsp dried oregano
• 3 tsp chili powder (or to taste)
• 1/2 tsp dried basil
• 1 1/2 tsp cumin
• 1 tbsp fresh minced garlic
• 1/2 cup salsa
• 1 cup tomato sauce
• 1 cup water mixed with beef bouillon
• 1 tsp ground black pepper
• seasoning salt to taste
• *5/15/11 edit: 10 oz of canned enchilada sauce
  

1. Heat oil in a medium saucepan over medium heat. Add onion, red pepper flakes, oregano, basil, chili powder, pepper, and cumin. Saute for 3 minutes.
2. Add fresh garlic; saute for 2 minutes.
3. Add salsa, tomato sauce, and beef broth.
4. Reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally.
5. Season with seasoned salt to taste.
6. OPTIONAL: Cool and blend smooth with immersion blender or food processor until smooth.
7. OPTIONAL: To stretch this out a little for more saucy enchiladas, stir in a can of pre made sauce to the mix.
   

Adapted from Kittencal's Red Enchilada or Taco Sauce on food.com.

Beef Tostadas

**Ok so I was in total shock when my wonderful hubby told me he had never had a tostada before! Like seriously how is that not something everyone has eaten at like school or even at taco bell (even though those two are both gross!) so I of course set out to make him a super yummy tostada (and you'd think that after 6 years of marriage I would have already made him one! shame on me!) and this is what we had! Oh and I made our tostada shells and fried them fresh no store bought ones you warm in the oven for us! LOL**

Ingredients:

• 1-1/2  poundsboneless beef round steak
• 1/2  teaspoonsalt
• 1/2  teaspoonblack pepper
• 1/4  cuplime juice
• 3  garlic cloves, finely chopped
• 1  jalapeño, seeded and finely chopped
• 1  largeonion, chopped
• 1  tablespoonchili powder
• 1/4  teaspooncumin
• 1/8  teaspooncayenne pepper
• 12  packaged tostada or hard taco shells
• 3/4  cupfat-free refried beans
• 1-1/2  cupsshredded iceberg lettuce
• 1  cupreduced-fat shredded Mexican-blend cheese
• 3/4  cupsalsa

Directions

1. Sprinkle steak with salt and pepper. Place 3 tablespoons of the lime juice, the garlic, jalapeño, onion, chili powder, cumin and cayenne in a slow cooker. Place beef on top and cook on HIGH for 6 hours or LOW for 8 hours.

2. Remove beef to a cutting board and when cool enough to handle, shred with fingers or using two forks. Place shredded beef in a large bowl. 

3. Strain remaining liquid in slow cooker over a bowl or measuring cup, discarding solids. Add strained liquid and remaining 1 tablespoon lime juice to beef in bowl and stir to combine. Cover; keep warm. 

4. Warm tostada shells in oven according to package directions. While tostadas are baking, heat refried beans in microwave for 1-1/2 minutes on HIGH, stirring halfway through until warm and spreadable. 

5. Spread each tostada with 1 tablespoon refried beans. Place 1/3 cup beef over beans and divide lettuce equally among tostadas. Top each with 1 heaping tablespoon cheese and 1 tablespoon salsa.