August 03, 2004
Welcome to this week's third issue of The Heat!, brought to you by Chile-Pepper-Sauces.com , and Chef Jay.
You will find the last two issues online, just click Guacamole-Recipes or Carne-Asada-Recipe.
Today we're bringing you two more recipes from E-Cookbooks Library. This Beef Enchilada recipe with rice is simple and delicious. Enjoy.
Beef Enchilada Recipe
Ingredients:
1 Tablespoon Shortening
1 pound Ground beef
3 Tablespoons Flour
1 8-oz. can Tomato sauce
Water
2 Tablespoons Chili powder
Salt, to taste
3/4 teaspoon Garlic powder
12 Corn Tortillas
1 pound Cheese, longhorn - coarsely grated
1 large Onion, chopped fine
Directions:
- Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle
meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2
cup water with the chili powder to form a smooth paste; add to the meat
mixture. Add salt to taste and garlic powder. Cook over medium heat,
uncovered, until it is of gravy consistency. Cover and simmer over very low
heat. Add more water if the chili gravy becomes too thick.
- Dip tortillas one at a time in the hot chili gravy with a wide metal
spatula. The tortillas will become pliable almost immediately, which will
make rolling the enchiladas easier. Soaking too long will cause the
tortillas to fall apart.
- Place a good sprinkling of grated cheese and minced onion and about a
tablespoon of the meat mixture to one side of the center of the tortilla.
Roll tortilla tightly around the filling and place loose side down in a
glass casserole baking dish. For best results place the enchiladas in a row
with sides touching.
- When all enchiladas have been formed, pour the remaining hot chili gravy
over all, and sprinkle generously with grated cheese, and top with chopped
onion. Bake at 350 degrees F until the cheese is melted. Serve immediately.
THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ========================================================
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http://www.e-cookbooks.net/elibrary/
Arroz Blanco
Ingredients:3 tablespoons olive oil
1 ½ cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt
Directions:
- Place the oil in a heavy pot or Dutch oven over medium heat, add the rice and cook, stirring frequently, for 3 - 4 minutes. The rice should not be allowed to brown. Add the onion and garlic and cook one minute more, stirring almost constantly. Stir the salt into the broth, add it to the rice, bring to a boil, cover the pot, turn the heat to very low, and cook for 15 minutes. Stir the rice carefully, replace the top, turn off the heat and allow the rice to steam for 10 - 15 minutes.
Tomorrow I will be sharing a delicious recipe for carnitas with you. In the meantime, don't forget to vote for us at the Chef2Chef Top 100 Culinary Sites. Have a great day and Eat the Heat!
Chef Jay