Best South Of The Border Essentials Enchilada Stacker Recipes

SOUTH-OF-THE-BORDER ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In blender or food processor, place tomatoes, onion and garlic. Cover; blend until smooth.
• In 2-quart saucepan, cook blended mixture, 2 tablespoons of the cilantro, the honey and red pepper flakes over medium heat 3 minutes, stirring occasionally.
• In medium bowl, mix beans, ricotta cheese, bell pepper, cumin and remaining 2 tablespoons cilantro. Spread 1/2 cup tomato sauce in baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheeses.
• Bake 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

SOUTH-OF-THE BORDER ESSENTIALS: EVERYTHING SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will require a blender or food processor fitted with an S-blade to make this recipe.
• 3. I like to play about with the salt and lime juice. Sometimes the chiles and tomatillos can be a bit more-or-less tart, and I adjust those seasonings accordingly. FYI: I you do not have any tomatillos; you can always substitute regular tomatoes. It will not taste the same; however, it is still pretty dang good. And, if you like yours hotter, throw in 1 or 2 jalapenos.
• 4. Homemade Ranch Mix This recipe calls for ranch dressing seasoning mix. If you want to make your own... It is healthier and does not have any preservatives check this out: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/diy-essentials-ranch-seasoning-mix.html?r=4 Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 5. Storage of Homemade Condiments and Spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 4 - 6 weeks.
• 6. What Is A Tomatillo? A tomatillo is a small round fruit with a green color and papery husk. They're native to Mexico and are commonly used in Mexican cuisine to make salsas, sauces and more. When used in a recipe, the outer papery outer crust is always removed. What is the Difference Between a Tomato and a Tomatillo? At first glance, tomatillos look very similar to green tomatoes, but they are actually two very different fruits. Even though the word "tomatillo" literally translates to "little tomato" in English, don't be fooled. They're not the same thing. Like tomatoes, a tomatillo plant is easy to grow, and both are plants in the nightshade family. But that's where the similarities end. Tomatoes are sweeter, red in color and do not have the vibrant tartness that tomatillos have. What Do Tomatillos Taste Like? Fresh tomatillos have a unique flavor that is tart, bright and almost citrusy. They are mainly eaten cooked but can also be prepared raw. When boiled, the tomatillos tend to keep their tart flavor. When roasted, tomatillos become a little sweeter and lose some of their tartness. Tomatillos are healthy. They contain a lot of dietary fiber, and are rich in antioxidants, niacin, potassium, and manganese. Some Popular Recipes That Use Tomatillos: • Salsa Verde • Tomatillo Guacamole Salsa • Pork Chile Verde • Chicken Pozole Verde
• 7. Gather your ingredients (mise en place).
• 8. This is an easy/peasy recipe to make.
• 9. Pop all the ingredients into your blender of choice (I am using a Vitamix), and blend baby blend.
• 10. Properly store in the fridge until needed.
• 11. I would let it chill in the fridge for an hour or two before using. That gives the ingredients a chance to know one another.
• 12. PLATE/PRESENT
• 13. Drizzle on a plate of greens, drizzle over enchiladas, burritos, tacos... stick in a straw and drink it right out of the jar (yeah, it is that good). Enjoy.
• 14. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: AWESOME TACO MEAT

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will require a pot or skillet large enough to hold all of the ingredients.
• 3. The Ground Beef I grind my own meats, and for this recipe I am using a lean chuck roast (80/20). You can get ground chuck from your local butcher; however, you could try other types of meat; even ground chicken or turkey.
• 4. Can You Freeze this Recipe? Absolutely, just put it into portion-size freezer bags (Ziploc), squeeze as much air out as possible, and pop into the fridge. It should be good for 4 - 6 months. When needed, let the bag defrost overnight in the fridge, then slowly heat up over low heat. FYI: If you use a vacuum sealer, you will extend the freezer time to about a year. I LOVE my vacuum sealer.
• 5. Gather your ingredients (mise en place).
• 6. Add the ground beef to a pot or skillet over medium heat.
• 7. Add the onion, if using.
• 8. As it cooks, break it up using a spatula or wooden spoon.
• 9. After it is cooked, drain off any grease, and add all the dry spices. Stir until the beef is coated in the spice mixture. Add the tomato sauce and beef stock, then stir and bring up to a simmer. Simmer until it begins to thicken, about 20 - 30 minutes.
• 10. PLATE/PRESENT
• 11. Serve with corn or flour tortillas and other fixings. Enjoy.
• 12. Keep the faith, and keep cooking.

SOUTH OF THE BORDER CHICKEN ENCHILADAS

Steps:

• Cooking Day.
• Enchilada sauce: Melt butter in medium saucepan, saute onion and garlic in butter until tender. Add tomato sauce, chiles, sugar, cumin, salt, oregano and basil. Simmer on stovetop about 20 minutes, until heated though and well blended.
• Fill each enchilada with 1/3 cup chicken and sprinkle with 2 T cheese, roll and place seam side down in lined 9x13. Blend sour cream with enchilada sauce and pour over enchiladas. sprinkle with remaining cheese.
• Serving Day.
• Thaw completely. Bake uncovered at 350 for 40-50 minutes.

STACKED ENCHILADA

Steps:

• In a large skillet, saute pepper in oil for 3 minutes. Add garlic and cook 2 minutes longer or until pepper is crisp-tender. Stir in the chicken, beans and onions; heat through. Transfer to a bowl and keep warm. , In the same skillet, combine enchilada and picante sauces. Coat both sides of one tortilla with sauce mixture; place in a greased 9-in. pie plate. Top with a third of the chicken mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla, sauce and cheese. , Cover and bake at 350° for 18-22 minutes or until heated through. Remove to a serving plate and cut into wedges. Serve with sour cream and lettuce if desired.

SOUTH-OF-THE-BORDER ESSENTIALS: ENCHILADA STACKER

Steps:

• 1. PREP/PREPARE
• 2. If you are looking for a good enchilada sauce, this one is my favorite: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/amazing-mexican-enchilada-red-sauce.html?r=1
• 3. Obviously, you can choose any size tortillas that you want (you could even use a corn variety); however, the proportions of the recipe are geared to 6-inches (15cm).
• 4. For the best results, make sure your pork and sirloin are finely ground.
• 5. To keep this stacker from getting soggy, make the tortillas super crispy, and serve it as soon as it is ready. The longer you wait, the longer the tortillas have a chance to absorb the sauce and become soggy... I HATE it when that happens.
• 6. Gather your Ingredients (mise en place).
• 7. Place a rack in the middle position, and preheat the oven to 365f (185c).
• 8. Add half the butter, and oil to a sauté pan over medium heat.
• 9. When the foaming subsides, toast two of the flour tortillas, then add the remainder of the butter/oil, and toast the other two.
• 10. Chef's Note: make then as crispy as you can without burning them. You might want to have a few extra tortillas on hand, just in case you go too far.
• 11. Chef's Note: Remove them from the pan, and allow to air dry on the counter, while you are making the rest of the recipe.
• 12. In the same skillet, add the chopped onions, and sauté until soft and translucent, but not browned, about 3 - 5 minutes.
• 13. Add the garlic, and stir until fragrant, 60 seconds.
• 14. Add the ground pork, and sirloin, and cook until no longer pink, about 3 - 5 minutes.
• 15. Add the enchilada sauce, and stir to combine, 60 seconds.
• 16. Stir in the cumin, paprika, salt, and white pepper, 60 seconds.
• 17. Reduce the heat to a simmer, and cook until the sauce reduces and begins to thicken, about 15 minutes.
• 18. Chef's Note: Do not rush this process... The slow heat will remove some moisture, and that will prevent the tortillas from becoming soggy; in addition, the slow heat will help the flavors blend together.
• 19. Chef's Tip: While the sauce is simmering taste for proper seasoning and adjust. If you want the sauce hotter... GO FOR IT.
• 20. Take a baking dish, or pie plate, and brush on a bit of oil or butter.
• 21. Take one of the flour tortillas, apply a layer of refried beans, and then place (bean side up) in the dish.
• 22. Add a layer of the sauce/meat mixture, and sprinkle on some cheese, and a few olives.
• 23. Take another one of the tortillas, and add some beans, and place in the dish, bean-side down. Then, add some sauce/meat mixture, cheese, and olives.
• 24. For the third tortilla, repeat steps 22 and 23.
• 25. For the forth, and last tortilla, add some beans, and press lightly into the top, bean-side down.
• 26. Add a light layer of beans, and cheese.
• 27. Cover and bake in the preheated oven until the cheese is nice and bubbly, and beginning to brown in spots, about 20 - 25 minutes.
• 28. PLATE/PRESENT
• 29. Serve while still nice and hot, and top with some Mexican cheese, black olives, jalapenos... whatever suits your fancy. Do not forget to serve with some some extra (meatless) enchilada sauce on the side, and a few cold beers. Enjoy.
• 30. Keep the faith, and keep cooking.