Beef Enchiladas

It’s not often when dining out at restaurants that we get a dish that resembles what we call home cooking. The food that we grew up on taking for granted at times,

Back in 2012 when driving from Sioux falls, SD to Cheney Washington to pick up my son for the summer, we dropped in at a Mexican restaurant called Olivia’s Kitchen located in Sheridan, Wy. I ordered the beef enchiladas, when the dish came to me my eyes opened up wide in amazement/shock. Imagine the cartoon wolf character with his eyes larger than life looking at a pretty female. That is how my eyes were that night.

It was basically the same as my Mom made them growing up. I could not believe it.

beef enchiladas, So today that is the dish that I will share with you. I am not talking about the standardized enchiladas that we get at most establishments. The rolled enchiladas has become the standard across the board. The one that I will be showing today is way different. So let’s get to it.

I know boiling hamburger is revered as a no-no because it takes the flavor away, but this is what I do for this one dish. I get my 1 LB ground beef and I mix a little table salt and garlic salt as though I were going to prepare it for a meatloaf. I then let it sit in the Fridge covered for about 10-15 minutes,

Ingredients for the Enchiladas:

1 LB ground beef can be 80% or 93%

1 Package Yellow Corn Tortillas (I used Mission Brand) Note: Amount will depend on how many mouths you have to feed.

1 to 2 Green onions chopped ( I only used one from the bunch since I am the only one that will eat onions).

Some Cheddar jack cheese grated or pre-packaged for convenience

Easy Red Enchilada sauceIngredients for the sauce:

For the unaltered version use this link: Easy Red Enchilada Sauce
Serves: 2 cups
2 Tbsp vegetable oil
2 Tbsp all-purpose flour
1/2 Tbsp Tones Hot Chili Powder
1-1/2 Tbsp Supreme Chili Powder
2 cups water
3 oz. tomato paste
½ tsp cumin
½ tsp garlic powder
¼ tsp cayenne pepper
¾ tsp salt
Add the vegetable oil, flour, and chili powder to a medium pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.
After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.
Starting with a ½ teaspoon, add salt to taste. I used about ¾ teaspoon total. The sauce is now ready to use!

I will mention that this sauce is GOOD! I will also mention that the sauce will have a bit of kick to it, but once on the enchilada it mellows out. So if looking for a mild taste then the solution is to use Tones mild Chili Powder and reduce the Cumin. Experiment and have fun at it!

Ok let’s get to the Photos. Food Porn!

Hamburger, hamburgers, boiled hamburger
Boil hamburger, once it is done strain and place in a bowl

Going to need two pans, one for the oil and one for the sauce we made.

Corn tortilla
In a pan add oil and allow to heat (medium heat) then place a Corn Tortilla in. We do not want to burn it or fry it to death. We only want to get a light crisp on it. When one side is done flip over.
In another pan on medium heat and slightly bubbling, place the corn tortilla in the sauce
In another pan on medium heat add the sauce to this pan
Place the corn tortilla form the pan with oil in this pan
Place the corn tortilla form the pan with oil in this pan
Flip the tortilla over so that both sides are covered with the sauce.
Flip the tortilla over so that both sides are covered with the sauce.
Green onions, hamburger
Place the tortilla covered with the sauce on a plate, then add some of the hamburger, Cheese and green onion.
Continue the process building the layers up
Continue the process building the layers up
beef enchiladas
Once you have your last layer on, add some of the sauce over it.
Sour creame
For those that want to garnish with Sour Creame

I hope you enjoy this one if you decide to try this one out. And if you do, let me know what you think.

Basic Home Cooking–Bringing Back Memories

Before I continue with the second part of “Reconnecting with Family – Under A Sad Event Part 1“, I thought I would show another family favorite recipe. I will admit I can be a picky bastard when it comes to food, the flavor, texture, aroma that soothes the soul -taking one back to their childhood providing brief moments of happiness when our Grandmothers or Mothers cooked our favorite meal.


The recipe for today is what my Mother called Mole-not the animal, not the unit of measure. This comes from the Mole Sauce. For generations past, the short cut was to use Grandma’s Chili Powder. This one product was the De facto standard in our house as well as our other family’s household growing up and became one of my tricks in the bag later on as well.  However, the manufacturer stopped producing it around 2009. 😦

It has taken me quite some time with experiments to find an alternative that is easy with ingredients that one can find at their local grocery store rather than having to order online and wait, wait, still waiting for the product to show up.  My solution was to use two different types of chilli powder. One provided the deep rich color while the other provided the flavor I was looking for.

So let’s get started!

Ingredients Needed:

Gold Medal Flour

Tones Mild chilli Powder – for the flavor while lighter in color

McCormick’s Mild chili powder / can use Clover Valley brand if in the midwest region.

Nestle Toll House Cocoa –This is a must no exceptions  Key ingredient!


Garlic Salt


Potatoes Russet or Idaho brand

Top Round Steak Note: If feeding a family of four to five then use the whole slab of round steak that comes prepackaged. What I will do at times is to buy a Top Round Roast and cut it into portions, that way I have some for Mole and fast steak sandwiches.

Russet potatoesGrab two to four potatoes and cut the potato long ways then slice a bit thicker than you would for potato chips or cut the potato in half however you prefer.  Once all potatoes are sliced, rinse then place in a bowl of water and place in fridge until needed. This is to prevent the potatoes from oxidation.

Round steakNext step. Grab the round steak and cut it into bite size pieces.

Now, that we have this done, grab two frying pans and coat with vegetable oil. Allow the pans to heat. Grab the potatoes from the fridge and strain the water. Place the potatoes in one of the frying pans on medium heat with lid. Place the round steak in the other frying pan. For the meat we will use less vegetable oil than we would use for the potatoes, just enough to coat the bottom of the pan. While these are cooking on medium heat, grab a saucepan and place a little bit of flour. The measurement will depend on how much sauce you want. Start off with quarter cup of flour and slowly stir in water until smooth. Not too thick nor to loose. Allow to heat up a bit, now Shake some Tones chilli powder in a little at a time until the flour water mixture starts to turn red. Now shake the second brand of chilli powder in. Again a little at a time. Now you should see the sauce getting slightly on the darker side. While on the sauce, do not to forget to turn the potatoes over and to stir the meat around to cook even. Now, add about a tablespoon of the Cocoa into the sauce and stir. You may find that might need to add more Cocoa, add a teaspoon at a time and remember to taste the sauce as you go along to get that flavor and texture that you desire. Use a dash or two of regular salt maybe three depending on your taste buds, add the same amount of the garlic salt. At this time remove the lid from the potatoes and allow to brown a bit. Once the sauce is done pour into the frying pan with the round steak. Stir a few time and shut off burners.

All that is left to do is serve with the optional items like peppers and flour tortillas.

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