Ingredients with Measurements:
- 1 pound of carne-seca (dried beef)
- 12 corn tortillas
- 1 cup of shredded cheddar cheese
- 1/2 cup of chopped onion
- 1/2 cup of chopped cilantro
- 1/4 cup of vegetable oil
- 2 cups of enchilada sauce
- Salt and pepper to taste
Special equipment needed:
- Skillet
- Baking dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a skillet, heat the vegetable oil over medium-high heat.
3. Add the carne-seca and cook until browned, about 5 minutes.
4. Add the chopped onion and cook until translucent, about 3 minutes.
5. Add salt and pepper to taste.
6. Warm the tortillas in the microwave or on a skillet until they are pliable.
7. Spoon the carne-seca mixture onto each tortilla and roll tightly.
8. Place the enchiladas seam-side down in a baking dish.
9. Pour the enchilada sauce over the top of the enchiladas.
10. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
11. Bake for 20-25 minutes or until the cheese is melted and bubbly.
12. Garnish with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 380
- Fat: 18g
- Carbohydrates: 28g
- Protein: 26g
Substitutions for ingredients:
- Carne-seca can be substituted with shredded beef or chicken.
- Cheddar cheese can be substituted with any type of cheese.
Variations:
- Add diced tomatoes or green chilies to the carne-seca mixture for added flavor.
- Use green enchilada sauce instead of red for a different flavor profile.
Tips and tricks:
- Warm the tortillas before rolling to prevent them from cracking.
- Use a toothpick to hold the enchiladas together while baking.
- Let the enchiladas cool for a few minutes before serving to prevent them from falling apart.
Storage instructions:
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover enchiladas in the microwave or oven until warmed through.
Presentation ideas:
- Serve the enchiladas on a platter with a side of rice and beans.
Garnishes:
- Garnish with chopped cilantro and a dollop of sour cream.
Pairings:
- Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Guacamole
- Chips and salsa
Troubleshooting advice:
- If the tortillas crack while rolling, warm them up a bit more or use a different brand of tortillas.
Food safety advice:
- Make sure the carne-seca is fully cooked before using in the recipe.
Food history:
- Carne-seca is a traditional Mexican meat preservation method that dates back to pre-Columbian times.
Flavor profiles:
- Savory, spicy, and cheesy.
Serving suggestions:
- Serve hot and garnish with chopped cilantro.
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Region: Mexican