Enchiladas are a favorite in Southwestern, Tex-Mex, and Mexican Cuisines.
This wonderful Mexican dish is hugely versatile. Try this recipe if you want real authentic Enchiladas.
Oh and by the way, real enchiladas are not baked in the oven as a casserole.
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I would like first to apologize for my older videos having music throughout. At the time I thought I was putting out something good but little did I know just how distracting some people would find it to be. Unfortunately these older videos had the music embedded in them and it cannot be removed.
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Thank you for watching Texas Cooking Today.
Texas Cooking Today is a real time Cook Along Video Show. Designed to assist growing cooks in becoming better at cooking while teaching new Recipes and Technique.
In each region of the united states we see different cooking methods, recipes and ingredients, this allows the same food to be completely different one place from another.
Such as New York Pizza vs a California Style Pizza, so here I am doing things with Texas Flavors and Texas Style.
I like to use only fresh ingredients, no canned, boxed foods or seasoning packets.
Cooking should be fun and relaxing and that is what I strive for on Texas Cooking Today.
Enchiladas Recipe, Beef or Pork:
1 Brazed Roast, Beef or Pork (save the brazing liquid)
15 Guajillo Chilies
5 Chipotle Chilies
½ Medium Red Onion (coarse chopped)
¼ Cup Lime Juice
3 Cloves Garlic
½ to 1 Cup Wine or Water
Queso Fresco or other cheese
Thin slice onion
Braze roast in oven at 285 degrees; after cooking and allowing the roast to cool shred the meat removing any excess fat as you go.
Cut a slit in each of the chilies, place them into a bowel of hot trap water and allow them to soak for about 2 hours Place the chopped onion into a pan, cover lightly with cooking oil, fry gently until lightly caramelized. Place softened chilies, caramelized onion and sliced garlic into a food mill with the smallest sieve in place, mill into a fine paste.
Place chili paste into a small sauce pan, add the lime juice, some wine or water and some of the stock left over from brazing the roast. Continue thinning the sauce with the wine and stock until a smooth sauce consistency is achieved, add about ½ teaspoon of salt. Place over low heat and simmer for 30 to 40 minutes stirring frequently.
Place the meat you will need for your tamales into a pan with a small amount of cooking oil, place pan over medium heat and gently fry the meat until it is heated throughout.
Place a small amount of the chili sauce into the pan with the meat and cook the two together for about five or six minutes. Heat tortillas until steaming hot, place tortilla on plate put some of the meat mixture on the tortilla and roll. Cover the rolled enchiladas with some of the sauce, top with some cheese, cilantro and or thin sliced onion if you like.
They are now ready to serve and enjoy.