Monday, September 5, 2011

Beef Enchilada's ala Ree

I'll be posting about the Lovely Blog award I received last week from a fellow blogger soon.   I'm still working on the post though.  So stay tuned... 
For now though, here's what I made for dinner the other night.

I made some Beef Enchilada's the other day after catching Ree Drummond on an episode of Paula Deen's show.   If you're not familiar with Ree Drummond, check out her Pioneer Woman website.   She also has a cooking show on Foodnetwork for the next few weeks.  I'm a big fan of her and check out what's new with her almost daily.  

I followed her Beef Enchilada's recipe, well, mostly.   I did make a couple of modifications to the enchilada sauce recipe, but that's only because I tasted it and decided that I wanted to make it more something to our taste.   And when I served it, it was decided that while it was very good, my DH preferred an old family recipe called Enchilada Casserole over the Beef Enchilada's.   However, the enchilada sauce was over the top good.    So, guess I'll be augmenting enchilada sauce this way from now on. 

Here's the recipe, but first the pictures.   And ummm, taking pictures while your hands are gooped up with rolling these, well, it isn't easy, believe you me.    However, I persevered, and learned a new trick along the way.
Brown meat with the onions.

Add the canned green chile's.

Fried and dipped in Enchilada Sauce Corn Tortilla.

Meat on tortilla, (notice the pan it's in)

Sprinkled with green onions

Add a generous handful of cheese. (this was taken before I realized that the sauce would go all over the place, the rest was prepared in the pan, and it made for an easier cleanup.

All rolled up and ready for another one to join it.

And here it is, the star of the show. 



   I did make a couple of modifications to the recipe.   I used some of my Very Spicy chicken stock from last week in the sauce, and WOW, was that good.   I have to say, using the chicken stock not only stretches the enchilada sauce, but adds a wonderful new layer of flavor.   I also found I needed a little bit more roux, the sauce was too thin otherwise.   But other than that, this was a great recipe.  

Beef  Enchiladas
Recipe courtesy Ree Drummond

Sauce:
2 tablespoons Vegetable Oil
3 tablespoons all-purpose Flour
One 28 oz. can Red Enchilada Sauce
2 cups Chicken Stock
opt: 
1/2 tsp. Salt
1/2 tsp. Pepper

Meat:
1 tablespoon Vegetable oil
1 pound lean ground beef - I use 90/10 
1 medium onion, chopped, about 3/4 cup
2- 4 oz. cans diced green chiles
1/2 teaspoon salt, (opt)
10-14 corn tortillas
Vegetable oil for frying
1/2 cup chopped black olives
1 cup chopped green onions
4 cups shredded Colby Jack Cheese, divided in two

Sauce:     Make a roux out of the flour and tablespoon of oil, cook over medium heat and let it cook for about a minute or so.  This takes the 'raw' taste out, then add the chicken stock and whisk together and let it cook a couple more minutes, then add the enchilada sauce.  Taste and add the salt and pepper if you like.   I don't usually add the salt, as the enchilada sauce and chicken stock have enough salt already. 
Meat:  In a large pan/skillet heat the oil, add the chopped onion, let it sweat a minute or so, then add the meat and brown the meat.   Drain the fat from the meat if you want, then add the green chiles and heat through.   Take off the heat and set aside for a few minutes while you get the tortillas' together.  
Heat the oil in a pan and lightly fry the corn tortilla's.   You don't want them crisp, just cooked a little.  Drain on some paper towels.   Set aside.
Preheat the oven to 350 degrees.
Spread about a cup of sauce on the bottom of a 9x13 inch baking dish.  Dip each of the fried tortillas in the sauce, then place on a plate.  Add some of the meat mixture onto the tortilla, add some of the Colby Jack Cheese, and a little of the chopped black olives and green onions.    Roll up, and place on top of the enchilada sauce in the pan, seam side down.  Continue filling and rolling until you either run out of tortillas or meat mixture.  
Pour the remaining enchilada sauce over the top, and top with the remaining cheese.  Bake for about 20 minutes or so, until bubbly. 
Serve with rice and beans if you like. 
 
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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