After the roux is ready, beef broth is slowly added, and the mixture is then seasoned with dried spices like cumin and chili powder. This is an easy beef enchilada gravy that begins like all other gravies: with oil and flour (also known as a roux - but don't let that scare you, it's super easy). Place seam-side down in casserole dish.Roll one side the tortilla over the filling, and tuck the flap under the filling, tightly rolling it over at the same time.Add 2 heaping tablespoons of filling to the center of a tortilla.Place warmed corn tortilla on flat work surface.Not only does this keep us from wasting the filling, but it also allows more of the flavor for the corn tortilla to come through, which, in combination with the filling and the gravy, is one heck of a perfect bite. A couple of heaping tablespoons is the perfect amount of filling per tortilla. ![]() If a little spills out in the casserole dish, there's no reason to fret, it's all going to the same place, but we wouldn't want to leave any of that goodness behind on the prep table. This will make them difficult to roll closed, and it will likely spill out before you even make it to the casserole dish. When you pull the tortillas out, they will be steaming (so be careful), but they will also be bendy and perfectly pliable for stuffing.Īs much as we all want to slam each corn tortilla from edge-to-edge with beef and cheese, take care not to overstuff the enchiladas. Then, place them on a microwaveable plate and microwave for 1 minute. To make corn tortillas more pliable, wrap a stack of six corn tortillas in damp paper towels. If they're too dry, they may break or tear, allowing that precious beef enchilada filling to spill out. We also recommend checking out our full post on How to Roll Enchiladas for more details! FOOLPROOF HACK FOR WORKING WITH CORN TORTILLASįrom time to time, corn tortillas can give us a little trouble when rolling enchiladas. For best results, here are a few pro tips for working with tortillas and enchilada filling. Rolling enchiladas is not difficult work and once you get the hang of it, you'll find yourself flying through the process. The filling will be tightly rolled in warmed corn tortillas (tips on that to come), transferred to a casserole dish, and completely smothered with the Tex-Mex beef enchilada gravy.įor more enchilada goodness, check out our beef enchiladas next! TIPS FOR FILLING AND ROLLING ENCHILADAS Once the beef is ready, it is transferred over to a mixing bowl, along with some freshly grated Cheddar and Monterrey Jack cheese - Cheddar for flavor, Monterrey Jack for creaminess. The enchilada filling begins with a finely diced onion, followed by the browning of some seasoned ground beef. The filling is no time to skimp out on flavor, and if you like a good cheesy beef enchilada, this is the recipe for you. THE FILLING IS NO TIME TO SKIMP ON FLAVOR If this is your kind of recipe, you'll love our enchiladas rojas! WATCH THIS! HOW TO MAKE ENCHILADAS
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