Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Tex-mex truckstop enchiladas
Date: October 25, 2006
Filling
1 pound lean ground beef
1/2 average onion, minced
1/2 normal cup beef stock
1/3 normal cup corn kernels, fresh or frozen
1/3 normal cup chopped roasted mild green chile, such as
, , , New Mexico or ,poblano, fresh or frozen
Salt, to taste
In a skillet, fry the ground beef with the onion until the meat is gray. Pour off grease. Add stock, corn, green chile and salt. Simmer, covered, for 10 minutes. The filling can be made ahead and refrigerated for a day. Reheat the filling before proceeding.
1/2 formula Tex-Mex Chili Gravy
Vegetable oil (for frying)
12 to 16 corn tortillas
Grated mild Cheddar cheese
Onion, chopped
Fresh jalapeño or serrano chile, minced
Preheat the oven to 350 degrees F. Grease a average baking dish.
Heat 1/2 to 1 inch of oil in a little skillet until the oil ripples. With tongs, dunk a tortilla in the oil long enough for it go to limp, just a few seconds. Don't let the tortilla turn crisp. Repeat with remaining tortillas and drain them.
With tongs, dip a tortilla in the gravy liquid to lightly coat it. Lay the tortilla on a plate, sprinkle about 4 tablespoons of filling over it, and roll it up snugly. Transfer the enchilada to the baking dish. repeat with the remaining tortillas and filling.
Top the enchiladas with the remaining chili gravy, making sure that each enchilada is submerged in the sauce. Bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce is bubbly. Remove the dish from the oven and sprinkle immediately with cheese, onion and jalapeño. Serve hot, using a spatula.