Bake at 350 until hot through. I liked a lot of the techniques on paper. In a large skillet with the vegetable oil at medium high heat, cook the meat for about 5 minutes, then … I could literally eat these everyday, so it’s a good thing I only make this once in a while. Info. Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Your email address will not be published. THIS IS AN AUTHENTIC RECIPE AND GOOD! 12 tortillas (*if you can find a restaurant who makes them fresh, or, has someone make them for them fresh, get those. Also while more difficult they taste better when dipped in the sauce first then fried in oil since the oil cooks the sauce. A gorgeous combination of Arbol and Ancho chiles makes this sauce sing as well as adding a very scant amount of cumin (don't go overboard as this spice packs a punch with its distinct pungency). The temperature change will make the glass shatter and you don’t want that. Add chopped tomato and cook for 1 minute more. Transfer chiles to the pan of boiling water, submerge under the water, and remove from heat. Using tongs, add tortillas, one at a time, and lightly fry each tortilla until slightly soft and a bit crisp on the edges, about 15 seconds per side. Tag @holajalapeno on Instagram and hashtag it #holajalapeno. Simmer over low heat for 20 minutes. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Spoon enough sauce in the bottom of each dish just to coat. Cook until onion is transparent. Stir in tomatoes, 1/4 cup of the picante sauce, raisins, almonds, garlic salt, cumin and cinnamon. Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. Bring 6 whole tomatoes to a boil in a small pot. Add comma separated list of ingredients to include in recipe. Percent Daily Values are based on a 2,000 calorie diet. I’ve also developed another slightly spicier picadillo that works very well as a filling for little hand-held fried pies—click here for that Empanadas Picadillo recipe. Instead of rolling the tortillas you can stack or just fold them over (like the picture). However, if you have a ceramic or stainless steel pan you can bake the enchiladas straight from the freezer which is pretty darn handy if you forgot to take them out to defrost them and are like, I don’t know, super starving. Brown meat with onion in 10-inch skillet; drain. Added serranos to the blended tomato, came out very spicy and delicious but I would recommend adding extra veggies like peas/zuchinni/bell peppers for some color and more texture. Here's what I love: my family, Mexican flavors, and creating great recipes that celebrate our SoCal life! Makes 6 servings. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Add the garlic and cook for another minute. I blended them with the liquid and then strained it back in the sauce pan put it back on the heat to cook down a bit. I think posting a recipe on a site has to be a baring, giving experience and I thank you for posting. Read More…, Get all the latest directly to your inbox. You can make the enchilada sauce and assemble the enchiladas with the sauce ahead of time. Fantastic quesadillas filling though. Here's how my mom makes them. I really should do a series with freezer friendly dishes and how to pack them. Stuffed with picadillo (read: ground beef, potatoes, carrots, spices, even a little beer) and covered in homemade red sauce, they are exactly what you want on a chilly, late-winter’s night.