Carne Guisada, Beef Enchiladas and Spanish Rice

Carne Guisada, Beef Enchiladas and Spanish Rice
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Ingredients :

For Carne Guisada:

  • three lbs stew meat
  • one tablespoon oil (lard, bacon grease, etc)
  • one medium onion, diced
  • one small green bell pepper, diced (optional)
  • three tablespoons tomato sauce or one large tomato, diced
  • one teaspoon garlic powder or three cloves of garlic, minced
  • two teaspoon ground cumin
  • two teaspoons salt
  • half teaspoon black pepper
  • two tablespoons all-purpose flour
  • one cup water or chicken stock

AUTHENTIC BEEF ENCHILADAS:

  • one pound ground beef
  • one tablespoon Chili Powder
  • half teaspoon Salt
  •  3/4 teaspoon Cumin
  •  half teaspoon Dried Oregano
  • a quarter teaspoon Garlic Powder
  • a quarter teaspoon Onion Powder
  • a quarter cup tomato sauce

HOMEMADE ENCHILADA SAUCE

  • a quarter cup oil or butter, canola, vegetable, or avocado oil
  • a quarter cup all purpose flour
  • half teaspoon ground black pepper
  •  3/4 teaspoon salt
  • one teaspoon garlic powder
  • one teaspoon onion powder
  • two teaspoons ground cumin
  • half teaspoon dried oregano
  • one tablespoon chili powder
  • two cups beef broth, LOW or NO SODIUM
  • one tablespoon tomato paste

ENCHILADAS

  • a quarter cup canola oil
  • twelve to fifteen white corn tortillas
  • one cup Monterey Jack Cheese, shredded

Directions:

For Carne Guisada:
In a large pan, brown the stew meat, onions and green pepper (if using) over high heat.
Add the tomato sauce (or tomato), garlic powder (or fresh garlic), cumin, salt and pepper and stir well.
Sprinkle the flour over the meat and mix well. Add the water (or stock) and mix well so there are no lumps.
Bring to a boil, cover pan and reduce heat to low. Cook for 1 ½ hours, or until meat is tender.
Taste and adjust seasonings if necessary.

AUTHENTIC BEEF ENCHILADAS:
Ground Beef
• Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink.
• Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside.

Homemade Enchilada Sauce:

• Heat the oil or butter in a medium size skillet over medium heat.
• Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
• Add in the spices. Stir to form a thick paste.
• Stir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.

Enchiladas:

• Preheat oven to three hundred fifty ℉ degrees.
• Spread enchilada sauce into the bottom of a glass 9×13 baking dish. Set aside.
• Heat vegetable or canola oil over medium heat in a medium size skillet.
• Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about ten to fifteen seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)
• Once all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.
• Lay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese.
• Roll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled.
• Spread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese.
• Bake for ten minutes until the cheese is melted.

Enjoy !!

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