Wednesday, July 14, 2010

Beef Enchiladas with Hominy

I already have an enchilada recipe on here but that one is for chicken enchiladas in a green tomatillo sauce. And I don't know about y'all but for some reason I have this thing where when I make chicken enchiladas, they have to be smothered in that green sauce. And when I make beef enchiladas, they have to be smothered in a red sauce.

It's one of the few recipes I don't mess with.

So today I thought I would share with you my beef enchiladas but to do that, first I have to share my recipe for red enchilada sauce.

In a saucepan combine canned tomato sauce, oregano, onion powder, garlic, paprika and dried cilantro.

Pour in 1/3 c. salsa. I used Pioneer Woman's salsa because it's pretty much awesome.

Stir to combine and heat over medium heat until warmed.

Meanwhile, brown up some ground beef. When it's almost finished cooking, add in 1/2 onion, chopped. Cook until meat is golden brown and cooked through. Add a touch of salt, pepper and 1 tsp. chili powder.

In a food processor, blend up one can of hominy. You can use either golden or white hominy.

A few weeks ago my husband discovered that he is a HUGE hominy fan and so I've been using it frequently. It makes me feel like a good wife. :)

Pureed hominy.

Place a spoonful of hominy in the center of your tortilla.

Top with the beef as well as some freshly grated cheese.

If I may - buying cheese in its bar form and then grating it will result in creamier and better melting cheese. Sure, it's a bit more work but those extra two minutes won't kill you and will make your food taste incredible.

I have issues with the pre-grated cheese because it has a powdery coating on it to prevent it from clumping that prohibits said cheese to reach it's full creamy potential when melted.

And that's my soapbox for the day.

Oh, and I'm somewhat convinced that you actually get more cheese when you buy the bar...

Okay, now I'm really done. Promise. 

Anyhow, roll the tortilla up and place it, seam side down, in a greased 9x13" baking pan.

Smother it with the yummy sauce we just made.

Sprinkle on any remaining cheese you may have. Bake at 350 for 20 minutes.

Viola! It'a ain't pretty but comfort food rarely is.

Messy and wonderful.

Beef Enchiladas with Hominy in Red Sauce (printable recipe)
Serves 4

15 oz. can tomato sauce
1/2 tsp. oregano
1/4 tsp. onion powder
3 cloves of garlic, minced
1 1/2 tsp. paprika
1/3 c. salsa
1 tsp. dried cilantro

1.5 lbs. ground beef
1/2 onion, chopped
1 tsp. chili powder
15.5 oz. can hominy (golden or white)
8 oz. bar of cheese, grated

8 tortillas

In a saucepan, combine all the ingredients for the enchilada sauce. Cook over medium heat until warmed.

Meanwhile, brown beef in a large skillet. When the beef is almost finished cooking, add in the onion and chili powder. Continue to cook until the meat is nolonger pink.

Drain the hominy, reserving 1 tbsp. of the liquid. Add hominy and liquid to a food processor. Blend until somewhat creamy.

In the center of each tortilla, place a spoonful of hominy. Top that with a spoonful of ground beef and a bit of the cheese. Roll the tortilla up. Place seam-side down in a greased 9x13" baking dish. Repeat until you have used up all the tortillas and filling. Pour the enchilada sauce completely over the top. Sprinkle with any remaining cheese.

Bake at 350 for 20 minutes or until heated through. Serve and enjoy!

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