BearBio
Member
Many Hispanic families have a tradition of getting together and making tamales for the holidays. I'm not Hispanic but was born and partially raised in East Los Angeles (My first wife was chicana.)
We have some friends whose parents are ill and they are staying over to take care of them. Last weekend, they borrowed our camping cots. Anyway, the wife asked if I would make up some enchiladas for them. I decided to make up some shredded beef enchiladas. Different from my usual cheese or ground beef ones. I thought I'd share the recipe (basic of course=subject to your modifications).
Take a beef roast (you can substitute chicken breasts or a pork roast). I prefer a top round or tri-tip. Use your budget conscience.
Place the roast into a crock pot/slow cooker. Add two jars of your favorite bottled salsa (Pace, etc. I prefer Conseco), one chopped onion, a couple of green peppers (level of heat optional), a can of Ro-Tel tomatoes and peppers, a teaspoon of cumin, a tablespoon of chili-powder (I powder my own chipotles in a coffee grinder) and a teaspoon of coriander seeds (ground). Simmer all day and let cool overnight. Remove sauce and puree in a blender. Shred meat with a fork and return to crock pot and ladle about a quarter of the stock/drippings/sauce.
Take the remaining (bulk of) the sauce and, using a large sauce pan, add one can of commercial (or home-made) enchilada sauce and one can tomato paste (for a hint of sweetness and to thicken). Simmer until warm.
Take a corn tortilla and dip in heated sauce. On a plate, place a tablespoon of meat, some chopped onion and a little cheese and loosely roll. If serving fresh, place 2-3 on a plate, ladle a spoonful of sauce and some cheese. Zap in the microwave just long enough to melt the cheese (YMMV). If serving a large group, or storing for future use, place in a microwave platter/casserole or in tin foil Take them out BEFORE microwaving). They freeze well.
Serve with rice and beans.
The meat (chicken, beef, or pork) also works well for soft tacos and burritos, especially "Mission Style Burritos"
We have some friends whose parents are ill and they are staying over to take care of them. Last weekend, they borrowed our camping cots. Anyway, the wife asked if I would make up some enchiladas for them. I decided to make up some shredded beef enchiladas. Different from my usual cheese or ground beef ones. I thought I'd share the recipe (basic of course=subject to your modifications).
Take a beef roast (you can substitute chicken breasts or a pork roast). I prefer a top round or tri-tip. Use your budget conscience.
Place the roast into a crock pot/slow cooker. Add two jars of your favorite bottled salsa (Pace, etc. I prefer Conseco), one chopped onion, a couple of green peppers (level of heat optional), a can of Ro-Tel tomatoes and peppers, a teaspoon of cumin, a tablespoon of chili-powder (I powder my own chipotles in a coffee grinder) and a teaspoon of coriander seeds (ground). Simmer all day and let cool overnight. Remove sauce and puree in a blender. Shred meat with a fork and return to crock pot and ladle about a quarter of the stock/drippings/sauce.
Take the remaining (bulk of) the sauce and, using a large sauce pan, add one can of commercial (or home-made) enchilada sauce and one can tomato paste (for a hint of sweetness and to thicken). Simmer until warm.
Take a corn tortilla and dip in heated sauce. On a plate, place a tablespoon of meat, some chopped onion and a little cheese and loosely roll. If serving fresh, place 2-3 on a plate, ladle a spoonful of sauce and some cheese. Zap in the microwave just long enough to melt the cheese (YMMV). If serving a large group, or storing for future use, place in a microwave platter/casserole or in tin foil Take them out BEFORE microwaving). They freeze well.
Serve with rice and beans.
The meat (chicken, beef, or pork) also works well for soft tacos and burritos, especially "Mission Style Burritos"
