The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on September 29, 2012, 05:36:01 PM
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http://www.democraticunderground.com/115714891
Oh my.
cbayer (111,834 posts) Fri Sep 28, 2012, 11:42 AM
Quick Beef Enchiladas with Salsa Verde
I made these last night and they were amazing. One of those dishes where you wake up in the middle of the night wanting to eat more.
The only change I made ingredient wise was to add a few tablespoons of cream to the sauce. It was initially way too hot and the cream not only cooled it down a little, but added some richness. I also assembled cold and baked for about 30 minutes because my broiler only covers about a 2 inch square area.
Wish I had taken some photos.
Serves 4
1 lb. tomatillos (about 15 medium), husked and rinsed
3 jalapeños, stemmed and halved lengthwise (seeded, if you like)
1 large yellow onion, half cut into 4 wedges, half chopped
2/3 cup roughly chopped fresh cilantro
1-1/2 Tbs. canola oil
1 lb. lean ground beef
2 tsp. ground cumin
Freshly ground black pepper
8 6-inch corn tortillas
1-1/2 cups shredded Monterey Jack cheese
Bring a medium pot of salted water to a boil. Add the tomatillos, jalapeños, and onion wedges; cover and simmer until tender, about 10 minutes. Drain well and transfer to a blender along with 1/3 cup of the cilantro. Purée until just slightly chunky and season to taste with salt.
Meanwhile, heat 1 Tbs. of the oil in a large skillet over medium-high heat. Add the beef, chopped onion, cumin, 1 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally to break up the meat, until cooked through, about 5 minutes. Stir 1/2 cup of the salsa verde into the beef.
Position a rack about 6 inches from the broiler and heat the broiler to high. Grease a 9x13-inch metal or ceramic baking dish with the remaining 1/2 Tbs. oil.
Wrap the tortillas in a few slightly damp paper towels and microwave on high until warm, 30 to 45 seconds. Working with one tortilla at a time, spoon some of the beef mixture down the center of the tortilla and sprinkle with 1 Tbs. of the cheese. Roll up snugly and transfer to the prepared baking dish, seam side down. Repeat with the remaining tortillas and beef mixture. Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese. Broil until golden brown and bubbly, 3 to 5 minutes. Garnish with the remaining cilantro and serve.
If one has only 300 square feet of living space for two adults, one wonders exactly how large the kitchen is.
When franksolich was a little lad, sometimes on the dining room table there'd be some sort of set-up, a legged base with a short stubby candle burning in the middle of it, and a coffee pot or tea pot or whatever sitting above the flame.
That must be what the cbayer primitive's stove looks like.
Warpy (64,872 posts) Fri Sep 28, 2012, 05:07 PM
4. This is also outstanding with chicken and will work very nicely with Quorn Naked Cutlets, I've done it. Or the meat and salsa can be layered with tortillas lasagna style in a baking dish and served to a crowd, it's very good, too.
I'm eating Mistake Posole Verde today. The mistake was buying the peppers and tomatillos just as it was getting hot last spring and preparing them and freezing the puree. That allowed the heat to "bloom" and the posole is now hot enough for me. It would very likely blow the heads off most other people. I need to warn hungry people at my door very carefully about how lethal this batch is.
^^the defrocked warped primitive, who makes Gertrude Stein look desirable for hopping around in the sack with.
LeftofObama (681 posts) Fri Sep 28, 2012, 07:27 PM
6. Do you mind if I make a suggestion for enchilada sauce?
When I lived in Texas I used to go to a popular Mexican restaurant that served enchiladas with what I would describe as a white cream sauce. I kept wondering what that sauce was and one day at the supermarket it dawned on me... they were using alfredo sauce on their enchiladas. I bought some Ragu garlic parmesan alfredo sauce and viola! Now I use it instead of enchilada sauce and everyone raves about my enchiladas and wonders what the sauce is made of.
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LeftofObama (681 posts) Fri Sep 28, 2012, 07:27 PM
6. Do you mind if I make a suggestion for enchilada sauce?
When I lived in Texas I used to go to a popular Mexican restaurant that served enchiladas with what I would describe as a white cream sauce. I kept wondering what that sauce was and one day at the supermarket it dawned on me... they were using alfredo sauce on their enchiladas. I bought some Ragu garlic parmesan alfredo sauce and viola! Now I use it instead of enchilada sauce and everyone raves about my enchiladas and wonders what the sauce is made of.
OMGAWNO!!!!!!!!!! :puke:
You dumbass, its white queso (cheese).
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OMGAWNO!!!!!!!!!! :puke:
You dumbass, its white queso (cheese).
Alfredo sauce? Really?
Frigging Yankees. You ask the restaurant, and they'll tell you.
This is why I try not to eat Mexican food north of San Antonio.
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Alfredo sauce? Really?
Frigging Yankees. You ask the restaurant, and they'll tell you.
This is why I try not to eat Mexican food north of San Antonio.
I figure I am safe, south of Red River. :-)
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http://www.democraticunderground.com/115714891
Oh my.
If one has only 300 square feet of living space for two adults, one wonders exactly how large the kitchen is.
Poor stupid Beth Ferrari, living in a little humpbacked travel trailer with her impoverished, senile mother and two big smelly dogs, dreams of having 300 square feet.
Like DUmmy cbayer the thread slayer, poor stupid Beth rarely bathes.
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OMGAWNO!!!!!!!!!! :puke:
You dumbass, its white queso (cheese).
This sounds almost as bad as the OP.
And memo to DUmmies: Beef and pork typically use red sauce (Rojo.) Chicken uses green sauce (Verde.)
Keep it ****ing straight.
AND QUIT USING ****ING FLOUR TORTILLAS FOR ******* ENCHILADAS YOU HEATHENS!!!!!!!!! (Yeah, I know she called for corn ones--THIS TIME.)
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Best enchilada sauce EVAH ---> Chuys Chicken Enchilada's with Boom Boom sauce.
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Best enchilada sauce EVAH ---> Chuys Chicken Enchilada's with Boom Boom sauce.
She knows of which she speaks.
Plus, their jalapeno ranch as a dipping sauce for chips is delish.
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She knows of which she speaks.
Plus, their jalapeno ranch as a dipping sauce for chips is delish.
OMG, it is. All you Yankees should go cry in your pillow now.
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OMGAWNO!!!!!!!!!! :puke:
You dumbass, its white queso (cheese).
Or a sour cream and verde mix. :)
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Alfredo sauce? Really?
Frigging Yankees. You ask the restaurant, and they'll tell you.
This is why I try not to eat Mexican food north of San Antonio.
Tex-Mex was invented in Dallas, so your safe that far north.
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Best enchilada sauce EVAH ---> Chuys Chicken Enchilada's with Boom Boom sauce.
Chuy's food and prices are very good, but the place is so damn noisy it makes my head hurt.
You have to shout, like everyone else in the place, to be heard by anyone at your table.
There are too many good Mexican places to tolerate Chuy's deafening racket.
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Best enchilada sauce EVAH ---> Chuys Chicken Enchilada's with Boom Boom sauce.
There's that, but hard to say what's better and what isn't cause I haven't been to the Texas (I'm assuming that's of which you speak) Chuy's.
Again, not that I miss CA all that much, but you could swing a dead cat and hit a dozen places with great enchilada sauce, including Casa de Loma in SD, Anita's (when it was open), Francisco's in Durango, CO, and El Cholo (either LA or La Habra) or Antojitos in Santa Ana.
Shit. Now I'm hungry for Mexican food, and the only stuff they'll ever have in New England sucks ass.
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I need to warn hungry people at my door very carefully about how lethal this batch is.
:lmao:
Feeding the poor like a good DUmmy....my ****ing ass they do.
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There's that, but hard to say what's better and what isn't cause I haven't been to the Texas (I'm assuming that's of which you speak) Chuy's.
Again, not that I miss CA all that much, but you could swing a dead cat and hit a dozen places with great enchilada sauce, including Casa de Loma in SD, Anita's (when it was open), Francisco's in Durango, CO, and El Cholo (either LA or La Habra) or Antojitos in Santa Ana.
Shit. Now I'm hungry for Mexican food, and the only stuff they'll ever have in New England sucks ass.
Just a thought Sparky, Have you tried looking at McKinnon's in the Speciality frozen food Isle ???? I am sure as they carry Gator and Ostrich meat in pre cooked frozen meals they must have a large selection of frozen Mexican dinners imported from way " Down Under" as I call the South West and all parts south of the Mass. State Line.
Now that the Taco Bell went out of business-------What ever kind of food that was, would put off anyone from ever trying Mexican food, we just have a few Mexican restaurants left and they deal with people that have no idea what the REAL stuff tastes like.
There is money to be made up here with all the retired folk and those like us that yearn for the authentic taste. As winter is coming on and the cold keeps us home at night, a 3+ pound tin of frozen food shipped in and cooked at home would be a big seller.
Anyone remember when Old Elpaso sold corn tortillas in a tin with a piece of wax paper between each one ???? Only place we could find them was at the Military Commissary's. My kids especially the boys could go through one tin of 18 just by themselves.
Now I have to go on the hunt for frozen enchilidas with sauce imported from Down Under.
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LeftofObama (681 posts) Fri Sep 28, 2012, 07:27 PM
6. Do you mind if I make a suggestion for enchilada sauce?
When I lived in Texas I used to go to a popular Mexican restaurant that served enchiladas with what I would describe as a white cream sauce. I kept wondering what that sauce was and one day at the supermarket it dawned on me... they were using alfredo sauce on their enchiladas. I bought some Ragu garlic parmesan alfredo sauce and viola! Now I use it instead of enchilada sauce and everyone raves about my enchiladas and wonders what the sauce is made of.
OMG, that is nasty.
:puke:
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Alfredo sauce? Really?
Frigging Yankees. You ask the restaurant, and they'll tell you.
This is why I try not to eat Mexican food north of San Antonio.
There are some excellent small Mexican restaurants on Long Island - they get a great deal of Mexican migrant workers to work the vineyards there.
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Chuy's food and prices are very good, but the place is so damn noisy it makes my head hurt.
You have to shout, like everyone else in the place, to be heard by anyone at your table.
There are too many good Mexican places to tolerate Chuy's deafening racket.
It's noisy because it is delescious and everyone wants some BOOM BOOM.
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Alfredo sauce? Really?
Frigging Yankees. You ask the restaurant, and they'll tell you.
Yankess in Texas...'nuff said.
This is why I try not to eat Mexican food north of San Antonio.
There's a really good place in Austin...used to go there when I was still in the NG.
Come west for good Mexican food too...we've got some excellent places in Midland/Odessa...couple of them do breakfast as well.
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Just a thought Sparky, Have you tried looking at McKinnon's in the Speciality frozen food Isle ????
BS for even MENTIONING frozen food. You, dearest, are everything that's wrong with New England cuisine. Don't take it from me, take it from Denis Leary.
[youtube=425,350]http://www.youtube.com/watch?v=uUAJLg9CCAw&playnext=1&list=PLB3C73A0B757C1478&feature=results_video[/youtube]
WHO WANTS BALL PIE???
Yeah, Irish Cuisine. I laughed my ****in balls off! Irish cuisine? It's not cuisine, IT'S A ****ING PENANCE!!!!
And if I'm going to reduce myself to eating FROZEN ENCHILADAS, thank God they have a Trader Joe's in Newington. At least those are almost edible. ALMOST.