I made this delicious enchilada sauce to go with our

dawn_mo

dawn_mo

Well-known member
Christmas feast. It turned out so good, exactly like the one that I loved from my favorite Mexican restaurant in San Diego.

I made it as written, but I let my roux get a little darker, in fact I came close to burning it. I used water but after tasting the sauce, I addes some Better Than Boullion chicken base, and then just let it cook. I used part bacon fat and vegetable oil because that is what I had on hand. I think that it is the lard that really makes this sauce. And it is so flavorful that a little goes a long way. Someone posted this for me back at Gail's but I don't know who it was, but thanks for posting it for me!

* Exported from MasterCook *

EARLY TEXAS (POOR BOY) ENCHILADA SAUCE

Recipe By :Matt Martinez's Culinary Frontier: A Real Texas Cookbook

Serving Size : 24 Preparation Time :0:00

Categories : Enchiladas Formulating Recipes

Sauces

Amount Measure Ingredient -- Preparation Method

1/2 cup lard -- vegetableshortening or vegetable oil

1/2 cup flour

1 teaspoon black pepper

2 teaspoons salt

1 tablespoon granulated garlic

1 1/3 tablespoons ground cumin

1 teaspoon dried oregano

1/4 cup chili powder

1 1/2 quarts water or chicken broth

In large skillet, heat lard to medium hot. Stir in flour and continue stirring until it turns a very light brown. This will take 3-4 minutes. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add water or broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 to 20 minutes. Add more water to adjust the thickness to your preference.

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This is the tamale recipe that we made. REC: Tamales

This is a very basic recipe but really good. I really like the flavor of the chile sauce that goes into the pork.


* Exported from MasterCook *

Tamales

Recipe By :Quaker Masa Harina Package
Serving Size : 36 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method

1/2 pound dry corn husks -- soaked overnight
2 1/2 lbs boneless pork butt or shoulder
2 1/2 quarts water
4 dried ancho chiles -- roasted
2 dried guarillo chiles -- roasted
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
2 tablespoons lard or shortening
1 cup chopped onions
2 cloves garlic -- minced
1 teaspoon salt
2/3 cup lard or shortening
4 cups masa harina
2 teaspoons salt
3 cups pork broth
1/3 cup lard or shortening -- melted

PORK FILLING: Combine pork and water, simmer 35 to 45 minutes, or until tender. Drain, reserving broth. Break meat into coarse shreds. Cover roasted chiles with boiling water, soak 20 minutes. Drain chiles, place in blender jar. Add spices and 1 cup reserved pork broth. Blend until smooth. Add additional broth if desired, blend to desired consistency. Cook onions and garlic in 2 tablespoons of lard until tender. Add meat and salt, mixing until blended. Stir in chile mixture, simmer 15 minutes.
MASA: In large bowl beat 2/3 cup lard until fluffy. Combine masa and salt, alternately with broth to lard, mixing well after each addition. Gradually beat in 1/3 cup melted lard, mixing to consistency of thick cake batter.
TO ASSEMBLE: Spread 2 tablespoons masa in center of each husk. Spoon 1 tablespoon meat filling lengthwise down center of masa. Fold husk over filling, allowing plain part of husk to wrap around tamale. Fold bottom end up over enclosed filling.
TO STEAM: In steamer of 4-qt. Dutch over, place rack 2 inches above gently boiling water. Arrange tamales upright in steamer basket. Do not pack tightly. Fill in spaces with extra corn husks to keep upright. Cover top of tamales with corn husks, cover and steam 2 1/2-3 hours or until tamales are firm and fall away from the husk.

 
REC: Taquitos

Beef Taquitos (Oamc) Recipe #81118
I don't know about you guys but I cheat sometimes and buy taquitos from the freezer section of the grocery. I knew there had to be a way to make me feel less guilty so thus became the taquito recipe. I think you could do this with chicken also, but have yet to do it yet.
by Tish
3½ hours | 20 min prep

SERVES 48

5 lbs roast
onion soup mix (optional)
2 cups cheddar cheese, grated
garlic powder
onion powder (optional)
1 1/2 cups picante sauce or salsa, undrained or 1 (14 ounce) can diced tomatoes, undrained
1/4 cup onion, finely chopped
48 corn tortillas
cheese sauce (optional)
salsa (optional)
sour cream (optional)
guacamole (optional)

Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
Cook at 325F for 34-38 minutes per pound.
Let cool thoroughly overnight in fridge.
Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
Roll up tortilla.
To soften tortillas, microwave between two damp paper towels for a few seconds.
To freeze for later, simply put seam side down on cookie sheets and freeze.
Flash freeze on wax papered covered cookie sheets.
When firm, transfer to ziplock freezer bags.
To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
To eat them now, continue with directions for frying below.
Heat electric skillet to 300°F covering bottom with oil.
Fry taquitos with open edge down to seal.
Turn over fry other side.
Serve hot with condiments.

http://www.recipezaar.com/Beef-Taquitos-Oamc-81118

 
REC: Sopa Seca de Fideo

* Exported from MasterCook *

Sopa Seca de Fideo (vermicelli with vegetables)

Recipe By :Sunset Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Latin American Pasta

Amount Measure Ingredient -- Preparation Method

8 ounces coiled vermicelli
2 tablespoons butter
3 tablespoons salad oil
1 medium onion -- chopped
2 cloves garlic -- minced
2 anaheim chili pepper -- chopped
or
4 ounces diced canned chiles
1 pound tomatoes -- chopped
1 teaspoon dry oregano leaves -- crumbled
1 cup fresh or frozen peas
2 cups chicken stock or broth

Place noodles in a plastic bag, arranging in one layer. With a rolling pin, break into small pieces, set aside.
Heat butter and oil in a large pot or frying pan (with a lid). When butter is melted, add onion, garlic and chiles and cook, stirring until soft (about 5 minutes). Add noodles and stir well' continue to cook, stirring constantly, for 2 more minutes. Add tomatoes, oregano, peas and broth and bring to a boil Reduce heat cover and simmer until liquid is absorbed (about 15 minutes). Season to taste with salt and pepper.
Dnote: I subbed 8 ounces tomato sauce for the tomatoes. Doubled the oregano. Added a bit more broth. Added one bunch of chopped cilantro leaves. Finished it up with about 1/4-1/2 cup finely grated parmesan or romano cheese.

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REC: Holly's Favorite Refried Beans

Before adding all of the chicken base listed you should check for saltiness. I recall someone making this and finding it too salty, not sure if it was the chicken base or bacon fat that made it too salty, but I have never had a problem with it. You can make this with black beans too. I also add a few tablespoons of sliced jalapeno juice from my pickled jalapenos. I think it was a tip I got from the Homesick Texan blog. It really perks things up.

* Exported from MasterCook *

HOLLY'S FAVORITE REFRIED BEANS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method

1 pound dried pinto beans -- soaked overnight
3 quarts water
3 cloves garlic -- minced
1 tablespoon Knorr chicken base stock
1/4 cup bacon fat
cayenne pepper -- optional

Soak beans in water to cover overnight. Drain off soaking water, and cover with the 3 quarts water. Bring the beans to a boil. Turn down to a simmmer. Cook until beans are soft and tender. With a potato masher, squish the beans until they become a soupy texture. Add the garlic, chicken base stock and the bacon fat. Mix well and season
with salt and pepper to taste. Add cayenne if desired.

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REC: Holly's Salsa

I make my pico pretty much like this but do not use the tomato sauce and I add a couple tablespoons of juice from the pickled jalapenos.


* Exported from MasterCook *

Holly's Salsa

Recipe By :Holly
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Salsas
Sauces

Amount Measure Ingredient -- Preparation Method

8 tomatoes -- diced
1 medium white onion -- diced
1/2 cup cilantro leaves -- diced
3 cloves garlic -- minced
3 tablespoons tomato sauce
1 lime wedge
1 jalapeno -- diced
garlic salt -- to taste
3 shakes black pepper

Mix garlic with tomato sauce to make a paste. Add all ingredients (squeeze lime juice into mixture). Add garlic salt to taste. Mix together and refrigerate.
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Thanks for posting these. The sauce is the same as Jane Butel's with less chile powder. Love it.

 
Dawn, when I do these I really cheat on the meat

I use either a cubed up roast (or stew meat) and stick it in the crock (after a quick sear in a hot pan with oil) and add a jar of salsa and a splash of Worcestershire sauce. The meat falls apart and is really good filler for taquitos, tacos, and my favorite, topping of baked potatoes.

This came from a friend who got it from her dad.

 
My stepdaughter is the one who usually makes these and then

I fry them over here. I like the sound of your recipe. Any tricks to keep these from cracking? She might have just gotten a bad batch of corn tortillas. They don't move here as quickly as the flour ones do. Thanks for the recipe!

 
My DH loves enchiladas but I cant find corn tortillas here. I tried making my own, using

Maseca flour (I even have the press) but it just doesn't seem to work out for me. Has any tried the following Egg-Masa Tortillas from the Sunset Mexican Cookbook. They are okay but not the same.

"Egg-Masa Tortillas

A California man has invented a tortilla that is a cross between the corn kind and a French pancake. It retains the full, husky tortilla flavor but has a moist tenderness ideal for Enchiladas.

2 eggs
3/4 cup milk
1 Tablespoon melted shortening
1/2 cup Masa Harina(dehydrated masa flour)
2 Tablespoons regular all-purpose wheat flour
1/4 teaspoon salt

Beat together the eggs, milk, shortening, masa flour, wheat flour and salt to make a smooth batter. Use 2 tablespoons batter for each tortilla. Dip a spoonful of batter into a greased griddle, swirling the batter to round out the cake to a 5 or 6 in. diameter. Bake lightly on each side. Makes about 10 tortillas"

I wonder if the "Maseca instant corn masa mix" that I get in Canada is the same as the "Masa Harina" referred to in the above recipe? Just doesn't seem to have the full corn flavour.

 
Matt's Poor Boy Sauce is great. I have one of his cookbooks and eat at his local restaurant

frequently, so if you want any of his other recipes just holler. His chile rellenos are very different and very terrific.

 
This is the one my sister learned how to make from her neighbor

when she lived in L.A. She makes all the tortillas and then fries them for tacos and tostadas. I haven't tried them yet, but her's are good.


* Exported from MasterCook *

Joyce's Taco Shells

Recipe By :Joyce
Serving Size : 0 Preparation Time :0:00
Categories : Joyce's Recipes

Amount Measure Ingredient -- Preparation Method

1 cup all-purpose flour
1/2 cup cornmeal
1 egg
1 1/2 cups cold water

Beat with a beater until smooth. Barely coat an omelet pan with oil over high heat, with 1/4 cup of batter, swirl it around the pan to coat it, like a crepe. Cook until it starts to curl at edges. Remove and place between waxed paper. Repeat until all batter is gone.

Source:
"neighbor from L.A."
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Were they on the older side?

Fresh ones, slightly warmer than room temp, usually roll up just fine.

I have to say I prefer flour myself (floutas?).

 
They might have been because she even tried to warm them in the microwave

between damp towels. Most of them were fine, but they were very fragile. They were probably on the stale side. I used to like flour ones better, but now I really like the corn tortillas. I think from all of the tamales I used to eat in San Diego.

 
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