Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I am in Michigan, craving some deep south beef enchiladas!! I made some from scratch tonight, from Recipezaar. (Even the corn tortillas were from scratch!) They tasted just like I used canned sauce. All that work for nothing. I miss those little hole-in-the-wall Mexican food restaurants in Texas. Does anyone have a good "restaurant style" recipe for beef enchiladas? Any thoughts would be greatly appreciated!
Location: Los Angeles>Little Rock>Houston>Little Rock
6,489 posts, read 8,819,005 times
Reputation: 17514
Just my preference, but I never use flour tortillas for enchiladas. That recipe looks a bit over the top to me. I don't use a recipe except for the sauce and they always turn out fine. I like to keep it simple.
Here's a good sauce recipe. It's like what you get at a good Tex-Mex restaurant. It thankfully doesn't taste anything like the canned stuff.
Enchilada Gravy SauceLos Barrios Family Cookbook
Make 3 quarts
1 cup vegetable oil
2 cups flour
1/4 cup chili powder
1 T ground cumin
1 T garlic powder
1 1/2 T salt
1/4 t pepper
2 quarts water
Heat the oil in a large heavy saucepan over medium heat. Add the flour and cook, stirring constantly, until the flour is browned (this mixture is called a roux); be careful not to let the four burn. Stir in the chili powder, cumin, garlic powder, salt, and peper and cook,stirring constantly, for 2 to 3 minutes.
Gradually add the water, stirring until smooth. Cook, strring frequently , for 5 minutes, then reduce the heat and boil gently for 15 minutes.
Use this sauce for enchiladas stuffed with cheese, beef or chicken.
Just my preference, but I never use flour tortillas for enchiladas. That recipe looks a bit over the top to me. I don't use a recipe except for the sauce and they always turn out fine. I like to keep it simple.
Corn tortillas only for enchiladas!
Quote:
Originally Posted by moeowo
Here's a good sauce recipe. It's like what you get at a good Tex-Mex restaurant. It thankfully doesn't taste anything like the canned stuff.
Enchilada Gravy SauceLos Barrios Family Cookbook
Make 3 quarts
1 cup vegetable oil
2 cups flour
1/4 cup chili powder
1 T ground cumin
1 T garlic powder
1 1/2 T salt
1/4 t pepper
2 quarts water
Heat the oil in a large heavy saucepan over medium heat. Add the flour and cook, stirring constantly, until the flour is browned (this mixture is called a roux); be careful not to let the four burn. Stir in the chili powder, cumin, garlic powder, salt, and peper and cook,stirring constantly, for 2 to 3 minutes.
Gradually add the water, stirring until smooth. Cook, strring frequently , for 5 minutes, then reduce the heat and boil gently for 15 minutes.
Use this sauce for enchiladas stuffed with cheese, beef or chicken.
I used this recipe last time i made enchiladas. I usually make my own and generally it's pretty good. My only trouble is I'm torn as to whether I'm making a sauce or chili. This recipe (Los Barrio's)is very bland and requires the flavor of the cheese and tortillas and possibly chili to complete. But maybe it was the secret.. tasted alone doesn't seem right. BtW, you'll never brown two fulls cups flour in 1 cup veg oil. I couldn't anyhow. It is a good basic recipe I suppose. I've been happier with some of my own results but never measure and never the same twice.
That's why I added the jalapeño powder to it I did get it to brown but it takes a while to get it to that point and you must be careful not to burn it.
That's why I added the jalapeño powder to it I did get it to brown but it takes a while to get it to that point and you must be careful not to burn it.
I think i reduced the recipe and it seemed like a lot of water. What I've always made was sort of a combo chili and sauce. Chili powder, cumin, garlic ,onion, tomato sauce etc... Los Barrios is certainly an outstanding restaurant. I saw the "Throw Down" on puff tacos with Bobby Flay. You always gotta wonder if these places share their full recipes with everyone. I've always been puzzled when out ordering enchiladas. The wife always asks about the cheese/beef choice???? Think we both want cheese only inside the enchiladas. She wants there to be chili with meat on top. I don't care if there's meat in it, long as it tastes good. I may have posted one of my enchilada sauce recipes (sort of) on here.
Corn are for enchiladas. If you use flour, you're making burritos
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I did get it to brown but it takes a while to get it to that point and you must be careful not to burn it.
Think we both want cheese only inside the enchiladas. She wants there to be chili with meat on top. I don't care if there's meat in it, long as it tastes good. I may have posted one of my enchilada sauce recipes (sort of) on here.
