Ingredients with Measurements:
- 1 lb of ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 can of enchilada sauce
- 1 cup of Sorol sauce
- 8-10 corn tortillas
- 1 cup of shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef over medium-high heat until browned. Add the chopped onion and minced garlic and cook until the onion is translucent.
3. Add the black beans, corn, and enchilada sauce to the skillet. Stir to combine and let simmer for 5-10 minutes.
4. In a separate saucepan, heat the Sorol sauce over medium heat until warm.
5. Dip each corn tortilla into the Sorol sauce to coat both sides.
6. Spoon the beef mixture onto each tortilla and roll up tightly. Place the rolled tortillas seam-side down in a baking dish.
7. Pour any remaining Sorol sauce over the enchiladas and sprinkle the shredded cheddar cheese on top.
8. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove the foil and bake for an additional 5-10 minutes, or until the edges of the tortillas are crispy.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 35g
Protein per serving: 30g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of canned beans or vegetables can be used in place of black beans and corn.
- Monterey Jack cheese can be used instead of cheddar cheese.
Variations:
- Add diced green chilies or jalapeños to the beef mixture for a spicy kick.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Top the enchiladas with sliced avocado or sour cream for added flavor.
Tips and tricks:
- To prevent the tortillas from cracking when rolling, heat them up in the microwave for 10-15 seconds before dipping in the Sorol sauce.
- Make the Sorol sauce ahead of time and store in the refrigerator for up to a week.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a bed of lettuce or with a side of rice and beans for a complete meal.
Garnishes:
Top the enchiladas with chopped cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
Serve with a side of Spanish rice and refried beans for a complete Mexican-inspired meal.
Suggested side dishes:
- Spanish rice
- Refried beans
- Guacamole
- Chips and salsa
Troubleshooting advice:
- If the tortillas crack when rolling, heat them up in the microwave for a few seconds to make them more pliable.
- If the enchiladas are too dry, add more enchilada sauce or Sorol sauce to the baking dish before baking.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover enchiladas in the refrigerator within 2 hours of cooking to prevent bacteria growth.
Food history:
Sorol sauce is a traditional Mexican sauce made from a blend of tomatoes, onions, garlic, and spices. It is commonly used in enchilada recipes to add flavor and depth to the dish.
Flavor profiles:
Sorol enchiladas have a rich and savory flavor with a slight sweetness from the Sorol sauce. The beef and black bean filling is hearty and satisfying, while the melted cheese adds a creamy texture.
Serving suggestions:
Serve Sorol enchiladas with a side of Spanish rice and refried beans for a complete Mexican-inspired meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican