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Layered Beef Enchiladas
Layered Beef Enchiladas
Yield: Makes 4 servings
Ingredients:
Red Chili Sauce (recipe follows)
1pound ground beef
3/4cup plus 1 tablespoon vegetable oil, divided
1cup finely chopped white onion
1clove garlic, minced
1/2teaspoon salt
12corn tortillas (6-inch diameter)
2cups (8 ounces) shredded Cheddar cheese
2/3cup chopped pitted black olives
1-1/2cups shredded iceberg lettuce and chopped fresh cilantro for garnish
Preparation:
1.Prepare Red Chili Sauce.2.Brown beef in 1 tablespoon hot oil in large skillet over medium-high heat 6 to 8 minutes, stirring to separate meat. Add onion; cook and stir 4 minutes or until onion is softened; discard fat.3.Stir garlic, salt and 1 cup Red Chili Sauce into skillet; mix well. Bring to a boil over medium heat. Reduce heat to low. Simmer, uncovered, 5 minutes or until most of liquid has evaporated and meat is moistly coated with sauce, stirring frequently.4.Heat remaining 3/4 cup oil in medium skillet over medium heat until hot. Fry tortillas, 1 at a time, 10 to 20 seconds or until just limp and blistered, turning once. Drain on paper towels. Remove and discard oil. 5.Heat remaining 1-1/2 cups Red Chili Sauce in medium skillet over medium heat until hot; remove from heat.6.Dip 1 tortilla into sauce with tongs to coat. Remove, draining off excess sauce. Place on broiler-proof individual plate. Spread about 1/4 cup meat filling on tortilla; sprinkle with 2 tablespoons cheese and 1 tablespoon olives. Repeat, making two more layers. Repeat with remaining tortillas7.Place enchiladas in broiler 4 inches from heat. Broil 3 minutes or until cheese is melted. Sprinkle with remaining olives. Garnish, if desired.
Red Chili Sauce
Yield: Makes about 2-1/2 cups
Ingredients:
3ounces dried ancho chilies (about 5), toasted, seeded, deveined, rinsed
2-1/2cups boiling water
2tablespoons vegetable oil
2tablespoons tomato paste
1clove garlic, minced
1/2teaspoon salt
1/2teaspoon dried oregano leaves, crushed
1/4teaspoon ground cumin
1/4teaspoon ground coriander
Preparation:
1.Place chilies in medium bowl; cover with boiling water. Let stand 1 hour.2.Place chilies along with soaking water in blender; process until smooth.3.Pour into 2-quart saucepan; whisk in remaining ingredients. Bring to a boil over medium-high heat. Reduce heat to very low. Cover and simmer 10 minutes, stirring occasionally.
Note:
Sauce can be refrigerated, covered, up to 3 days or frozen up to 1 month.
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