Wednesday, January 13, 2010

Texas Red Enchilada Sauce Recipe and Chimichangas

This is Betsy Thibaudeau's recipe. We modified it a little bit to what we had in the house. It was very good and really easy. We ended up using toothpicks to make them stay together. Make sure that you don't eat the toothpicks! :D The enchilada sauce is from recipezaar and is very good. We added about 1 tsp salt.

1 lb. ground beef
1/2 c. finely chopped onion
1 (16oz) can refried beans
1/2 can tomato sauce
2 t. chili powder
2 garlic cloves, minced
1/2 t. ground cumin
approx 12 flour tortillas (10in)
Veg. oil for frying
1 1/2 c. cheddar cheese

In a skillet, brown the beef: drain. Stir in onion, beans, 1/2 c. tomato sauce, chili powder, garlic, and cumin. Spoon 1/3 c. of beef mixture off-center on tortillas. I add the a couple spoonfuls of rice and some cheese on top of the beef mixture and then fold up the sides and roll it up. (sometimes I add black olives or onions in the mix too). In an electric skillet or deep-fat fryer, heat 1inch of oil to 375. Fry the chimichangas for 1 1/2 - 2 minutes on each side or until browned. Drain on paper towels, Top with cheese, if desired.
We like to serve them with sour cream and lettuce. Freezing them works great!

* We made these with leftover shredded roast beef. To spice up the roast beef, we added 1/2 tsp cumin, an extra garlic clove and some onions all sauteed with the beef until warm. Then we added the beans and followed the recipe.

Texas Red Enchilada Sauce

2 tablespoons butter or margarine
2 tablespoons flour
5 teaspoons red chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
6 ounces tomato paste
2 1/4 cups water
salt and pepper

Melt butter/margarine in a sauce pan. Make a roux by browning flour in melted butter/margarine. Add spices and tomato paste; stir until well blended into roux. Add water gradually, stirring constantly. Heat until boiling. Continue simmering and stirring until desired thickness is achieved. Taste every so often and adjust spices as needed.

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