Not only all the great love enchiladas? Want to learn to restaurants? My family had a Mexican restaurant where I cook. Let me explain how we have done and the best advice for delicious enchiladas.
I would say the most important part to make great enchiladas, where pork, cheese, chicken or sauce. If the ingredients are tasty, but the sauce is poor, then the entire final nothing happened. From my point of view, is the sauce, cheese Enchilada Recipe makes it so great.
Secret # 1
Start with a great sauce. You have several options.
First make your own (recipe below)
Buy a second bit of sauce, enchilada of your favorite Mexican restaurant
Trader Joe's enchilada sauce Third is a bottle respectable. Not great, but a little 'better than that found in most stores.
Rockin Robin enchilada sauce
Ingredients
2 cups> Chicken Soup
4 c. soup. Chili Powder
1 teaspoon of tea. cumin
Two teaspoons. Garlic powder (no salt added)
4.3 V. tea. Salt
1 pinch ground cinnamon (less than 1 / 16 teaspoon).
1.3 V. tea. Sugar
5Tbs. cold water
4 c. soup. White flour
Directions:
2 liters in a pot, add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (sugar is a little secret to eliminate the bitter taste of the chili powder).
With a whipmix well. Bring to a boil, reduce heat to low boil and cook for 3-4 minutes. Stir regularly to ensure that all spices dissolve. This is important for flavor and a smooth sauce.
While the hot sauce on a slow / boiling, add 5 tablespoons cold water in a small bowl. With another whisk mix 1 tablespoon of flour at a time. Whisk vigorously to avoid lumps. If the pieces here, probably lumps in the sauce.
After 3-4 minutes of cooking sauce,Increase heat to high. Very slowly, pour the flour mixture into the boiling sauce.
Here you must add the sauce mix vigorously to avoid lumps of flour. After all, you add the flour, continue to whisk for a minute. You can heat the half in this period. Be sure to boil the sauce. Cook for 3 or 4 minutes. Turn off the heat, the enchilada sauce is ready.
You will notice that this sauce sits it will be a "skin" forms on the surface. Thisis normal and in fact, the sauce is thicker this skin becomes. Everything you need, peel and discard.
Now you can create or buy the enchilada sauce, you have a secret number of the road.
Secret # 2
Always wet the corn tortillas, one or two at a time in hot oil until they soften. Many amateur cooks miss this important step and just put a bit 'of sauce over the tortillas, filling them with cheese, and in case of capsizing. DisposalTortillas in hot oil really adds flavor to your enchiladas and makes it much easier to roll. Be careful when you roll the enchiladas, they are very hot.
Secret # 3
After dropping the tortillas in hot oil, dip into hot enchilada sauce and coat both sides of tortillas. This is a delicious enchilada sauce in enchiladas as well as your taste and stir in cheese or meat to get. No dry enchiladas here.
Secret # 4
Make your enchiladascosts. In other words, make and serve the same day. They taste better and not dry. If you must do the day before (it's compromise on taste and texture) on top before heating with a coat of fresh new hot sauce and then cheese and onion enchiladas.
Heat well in a hot oven. In the restaurant, our table steaming all our food was hot. So if you get a plate of food was not hot enough, but we always put the dishes in the ovenshe hot. Mexican food tastes better that way.
To ensure Put your enchiladas in the oven and cook until the sauce bubbles seen. This is particularly important when the production of cheese enchiladas. You want to make sure that the cheese is melted inside.
So there you have it. If you follow these four secrets, you can enjoy delicious enchiladas. I guarantee it!
Let's Make Some great cheese enchiladas.
Ingredients
1 pound sweetCheddar cheese
12:10 corn tortillas
1 / 4-1 / 3 cup chopped yellow onion
Vegetable oil
24 ounces enchilada sauce, heated
Guacamole
Cream
Directions:
Heat an inch or two of oil in a small saucepan over medium heat. Watch the oil, non-smoking. Cover with a sheet tray (for easy cleaning) and grab a crowbar. Use tongs to dip two corn tortillas at a time in hot oil. If they start to bubble, lift and dip the tortilla into 3 times fasteroil.
Now the two enchiladas tortilla dipped in sauce to coat and warm blankets ready to throw the leaves plateau.
Sometimes what happens with this technique is to tear the tortillas is the weight of the sauce. If this happens, try to place the tortillas on the sheet before dipping into the sauce. Then spoon sauce over tortillas and turn to coat with sauce.
Now you're ready for the cheese. Add a layer of grated cheese over allHalf of the tortilla, then a pinch of onion. Make sure the cheese melts when heated like to add. Get closer to the end of the tortilla and make three quarters of the way to end another. Tuck and roll the tortilla into a cylinder.
Take the cheese enchilada with fingers forward on the ground, where the town is. Let your little finger on the end of the cheese enchilada covered with down, while you keep moving in a pan. TakeRest of the enchiladas.
With a ladle, the hot enchilada sauce on top of cheese enchiladas and leave a lot of juice running down the flanks. Remember, the sauce is what it is? Sprinkle with cheese and onions over the top.
baked at 400 * F. until cheese is melted and sauce. And 'important that these enchiladas are hot enough to melt the cheese inside. It may be 10-15 minutes or more. Let your eyes of the judges.
Serve with guacamole andCream.
You can substitute beef, pork or chicken in this enchilada recipe.
Enjoy!
Tags Link : cuisinart chef's classic 14-piece cookware
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