Ingredients with Measurements:
- 1 cup sagamite (cornmeal porridge)
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) tomato sauce
- 1 can (4 ounces) chopped green chilies
- 8-10 corn tortillas
- 1 cup shredded cheddar cheese
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is tender. Drain any excess fat.
3. Add chili powder, cumin, oregano, salt, and black pepper to the skillet. Stir to combine.
4. Add tomato sauce and green chilies to the skillet. Stir to combine.
5. In a separate pot, prepare sagamite according to package instructions.
6. Dip each tortilla in the sagamite, coating both sides.
7. Spoon beef mixture onto each tortilla and roll up tightly. Place seam side down in the baking dish.
8. Sprinkle shredded cheese over the top of the enchiladas.
9. Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 425
Fat: 22g
Saturated Fat: 10g
Cholesterol: 87mg
Sodium: 1024mg
Carbohydrates: 28g
Fiber: 5g
Sugar: 7g
Protein: 29g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Monterey Jack cheese can be substituted for cheddar cheese.
Variations:
- Add diced tomatoes, corn, or black beans to the beef mixture.
- Use flour tortillas instead of corn tortillas.
- Top with sour cream or guacamole before serving.
Tips and tricks:
- Make sure to roll the tortillas tightly to prevent them from falling apart.
- If the sagamite is too thick, add more water to thin it out.
- Leftover sagamite can be used for breakfast porridge.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place enchiladas in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Garnish with chopped cilantro, diced avocado, or sliced jalapeños.
Pairings:
Pair with a cold beer or a margarita.
Suggested side dishes:
Serve with Spanish rice and refried beans.
Troubleshooting advice:
If the sagamite is too thin, add more cornmeal to thicken it up.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Sagamite is a traditional Native American dish made from cornmeal and water.
Flavor profiles:
Savory, spicy, and cheesy.
Serving suggestions:
Serve hot and enjoy!
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