I know, you were most likely looking for another poem and it will come. Today, I will be stuck at the mechanics for a few hours. I will take my notepad and pen with me incase inspiration comes, however being in a testosterone environment -I seriously doubt it.
Now this is not a family dish. I found this one online somewhere and I did make a few changes.
Let;s get started! Serving is for two to three grown people.
1 Lb ground beef 90%, Salt, Black pepper, Garlic salt, Onion powder, Accent, Cilantro, 1 15 oz can Tomato sauce, 1 10 oz can Rotel. Extra wide egg noodles. 1/2 can of water.
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.
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
Ingredients 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!
Going to need two pans, one for the oil and one for the sauce we made.
I hope you enjoy this one if you decide to try this one out. And if you do, let me know what you think.
I hope everyone had a good Saint Patrick”s Day. Past few nights have gotten cold once again and I decided to make a very simple Hamburger Soup. On the Internet, you’ll find ones with tomatoes, chillies, harsh spices that are hard for some to handle. I have even seen some versions of this dish with corn or squash and zucchinis.
My Dad taught my mother how to make this very simple Hamburger soup- so here we go.
You will need a pound of ground beef, 80 -93%, for this dish I used 80%. Long grain white rice and about two to four Russet potatoes depending on the size of the potato. Salt, cilantro and 1 14.5 oz to 16 oz can of beef stock. First, peel and wash the potatoes then cut into cubes/bite size quarters. Grab a soup pot, add beef stock and about three to four cans of water in soup pot. Next add the potatoes to the liquid, one to two shakes of salt and a pinch or two of cilantro. If you are allergic to cilantro, don’t care for it or out of at the present time, Parsley can be used as a substitute. Turn on burner to medium heat, cover and set timer for twenty minutes. Check in between, incase it starts to boil over, stir and replace cover.
Grab a small bowl and pour some rice in and set aside. Next, grab the hamburger and pinch off an amount that you would like your meatballs to be. Roll the hamburger in the bowl of rice then form into a ball and place on a plate. Keep doing this until all the hamburger is used. Retain the leftover rice that is in the bowl.
If the potatoes are fairly easy to cut with what utensil you are using then it’s time to add the meatballs. Place the meatballs in one at a time to avoid the hot water splashing up. Next add the leftover rice that is in the bowl. Reduce heat to med-low and cover. Set timer for thirty minutes.
Serve with flour tortillas and a soup spoon.
Note: For beef stock: One thing you can try is the next time you are cooking a beef roast in a slow cooker, add some brown gravy mix to the water. I did this once and I now prefer it that way. The broth comes out richer and deeper in color.