Yesterday, the neighbors were cooking something yummy. It smelled like Enchiladas, and off I went to the internet for inspiration. The following recipes were loosely based off stuff I found around the net, as well as what I had available to cook with. Husband REALLY liked this one, so here I am writing it down.
CHILI POWDER:
- 4 TBSP. Sweet Paprika
- 1.5 TBSP. Dried Oregano
- 1 TBSP. Cumin powder
- 1 tsp. Salt
- Chipotle powder (or other pepper)
- Black Pepper
RED ENCHILADA SAUCE:
- 1 TBSP Pork Lard
- 1/2 Onion, chopped
- 4 cloves Garlic, chopped
- 1 TBSP Chili powder
- 1 tsp. Cumin
- 1 tsp. Salt
- Black Pepper
- 1 12 oz. can Tomato Sauce
- 1 Red Bell Pepper, chopped
- 1 cup Salsa
- 4 oz. Water
Cook off the onions and garlic in lard, bacon fat or vegetable oil. Add spices and cook for 1 more minute. Add the rest of the ingredients and cook for 30 minutes.
TAMALE PIE:
Oven: 400 degrees
Meat Filling:
- 1 pound Ground Beef
- 1/2 Onion, chopped
- 4 cloves Garlic, chopped
- 1 TBSP. Chili Powder
- 1 recipe of RED ENCHILADA SAUCE (above)
- 1 1/2 cups Cheddar Cheese, shredded
Cook the ground beef until brown, then add onion, garlic and spices. Cook for 3 minutes. Add the Enchilada Sauce and cook for about 5-10 minutes until thickened. Pour into medium casserole (2.5 Qt) and sprinkle the shredded cheddar over the top.
Tamale Topping:
- 1 1/2 cups MASECA masa harina corn flour
- 1 1/2 teaspoons baking powder
- 1 1/2 cups chicken broth
- salt to taste
- 3/4 stick of butter
- 1 cup Cheddar Cheese, shredded
Melt butter. Add chicken broth and mix. Mix the flour, baking powder and salt in a bowl. Add the broth and butter to the flour and mix well. Fold in the cheese. Spread this dough over the meat mixture in the casserole, trying to keep it even, and making sure to spread all the way to the edges. Use your hands 8)
Bake at 400 degrees for 20 minutes, then I lowered the heat to 350 and covered it for another 20 minutes. Done!
Enjoy with sour cream, fresh fruits and veg, and also cerveza!