Yet again, this started with a recipe I found online and then fiddled with. I encourage you to fiddle as you will. The original recipe is here. Ingredients Note: As you can see there's a lot of variation in the recipe below. What I love about this is you can make it to your taste.. like lots of cheese? use the high end of the measurement; rather a few large ones than small? use less tortillas... etc). Filling 2-4 Chicken Breasts or 6-8 boneless/skinless thighs (you can also use ground or stewing beef)
Tortillas 8-10 Medium Flour Tortillas (white or whole wheat as you choose) Optional: 1 Can Black Beans Jalapenos Rice Peppers Onions ??? Sauce Again, slightly co-opted from here, but with some serious accidents... I mean intentional changes... on my end. 1/4 cup vegetable oil (I use canola) 3 small (8 oz) cans tomato sauce (I use Hunts, but your call) 2 teaspoons all purpose flour 1/4 cup chili powder (Pro tip: if you have kids or picky eaters, just sub out paprika here, all the taste, none of the heat) 1/4 teaspoon cumin 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Salt to taste (if you choose, I don't use it myself, but your call). Alternately, you can just buy 2 cans of red enchilada sauce but a) I couldn't find any and b) frankly, I think the above is better. Instructions
Top with cheese.
And finally.... Again, this is a fun, DIY recipe... have fun with it and if you try something new, let me know about it!
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I simply LOVE this dish on a cold day. I'm really not a fan of traditional stew, but this ends up tasting more like a beef bourguignon or osso bucco. I've always wanted to add a cup or two of thickly chopped crimini mushrooms but my boys aren't fans. If you try it, let me know how it turns out!
I found this on Epicurious and you can find the original here. 1/3 cup vegetable oil 4 cups chopped onions 10 garlic cloves, minced 8 bay leaves 3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes 3 tablespoons sweet Hungarian paprika 1 tablespoon grated lemon juice 1 teaspoon dried summer savory 3 cups beef stock or canned broth 1/3 cup dry red wine 1 tablespoon butter, room temperature 1/2 - 1 tablespoon corn starch to thicken DIRECTIONS
Pro tip I like to serve this with a big crusty loaf of white bread. Egg noodles are also a good base, in which case you end up with more of a stroganoff. This is a great fall comfort food. I got it from Food.com but as usual, made my own adjustments. The original is here.
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