Tuesday, November 11, 2008

Enchiladas

I guess I should put my Enchilad recipe here too, but I never make enchiladas the exact same way twice, but tbe basics are the same.


ENCHILDAS Via Kay in PA

1 pack of flour tortillas (8 large or 10-12 small) (or make your own tortillas...see recipe below)
2 cans of enchilada sauce or make your own....I do it 1 of 2 ways, buy 2 8oz cans of tomato sauce add either salsa, cumin, salt, chili powder & garlic powder or buy 2 cans of 8 oz tomato sauce and add canned chili peppers (or add cooked diced green pepper), sauted onions, stewed or diced tomatoes, cumin, chili powder, salt, garlic powde.
1 pound of cooked meat (either ground beef or chicken)
8 oz of cheddar, colby, or montery jack (or any combination of)
sour cream (optional) I usually just place the sour cream on the table for anyone who wants to add it.
I would also add corn to my sauce but dh doesn't like it.

Preheat oven to 350 degrees. add a little bit of sauce to the bottom of a 9X13 pan. place 2 large or 3 small tortillas on the bottom of the pan, add 1/3 of the meat, 1/4 of the cheese and 1/4 of the sauce on top of the tortillas, add another layer of tortillas, again 1/3 of the meat & 1/4 of the sauce & cheese, another layer of tortillas, rest of the meat, 1/4 of the sauce and cheese, another layer of tortillas then add the rest of the sauce & cheese. Bake for about 15 - 20 minutes or until bubbling along the side. You can also take some of the meat, cheese and sauce and roll them up in the tortillas and then top with sauce and cheese. As you can see, it's pretty flexible meal (has to be for me to use it. :)

Monday, November 10, 2008

Danny's Dinner & Tortillas

Danny's Dinner is a traditional meal in my family. It started when my parents & sibs went to a bachelor friends place for dinner and he made this meal (his name was Danny) It has been called that in our house ever since. It is very similar to taco salad.

Here is the original recipe, my changes are in parenthesis.

DANNY'S DINNER

1 bag of Fritos (Tortilla chips)
1 can of Pork N Beans
1 lb of Ground beef
Salad (I usually just cut up lettuce & tomato, but my mom would use leftover salad)
Cheddar Cheese
Sour Cream
Taco Sauce (salsa)

Brown ground beef (I add taco seasoning). Place ground beef in a bowl or serving dish, same with pork n beans. Everybody makes there own. Start with the chips on your place, then add the ground beef, then pork n beans, salad and any of the toppings that you wish. Pick up your fork and enjoy.



TORTILLAS
(from More-With-Less cookbook)

Combine in mixing bowl:

2 c. unsifted flour
1 t. salt
cut in with pastry blender:
1/4 c. lard or shortening
When particles are fine, add gradually:
1/2 c. lukewarm water

Toss with fork to make a stiff dough. Form into a ball and knead thoroughly on lightly floured board until smooth and flecked with air bubbles. To make dough easier to handle, grease surface, cover tightly, and refrigerate 4-24 hours before using. let dough return to room temperature before rolling out. (I dont bother with the fridge part)

Divide dough into 8 balls for large tortillas, or 11 balls for common 8 inch size. Roll as thin as possible on a lightly floured board, or between sheets of waxed paper. Drop into a very hot ungreased griddle. bake until freckled on one side (about 20 seconds) Lift edge, turn, and bake on second side. To serve at once, fold each limp tortilla around small lumps of margarine/butter. Or cool tortillas, wrap airtight, and refrigerate or freeze. To serve later, place in tightly covered baking dish and warm in oven, or fry briefly on hot shallow oil.