foodtease (foodtease) wrote,

Evan's Favorite Enchiladas

This is a multistep dish. First step, the beans. I always start with dried beans. I put one cup of rinsed black beans in the slow cooker with four cups of water and four beef bouillion cubes. I left it on low while I worked a eight hour shift, and they were done when I came back. I put them in the fridge until I was ready to cook today.

Next, I made my enchilada sauce. Yep, make my own. It goes like this: (From Ann Jackson's Cooking Southern, Vegetarian Style. Again.)

1/3 cup of oil
1 to 2 onions, chopped
2 (big) cloves garlic, smashed and chopped
1 T. chili powder
1/4 (or more) cayenne
1 to 2 T. savory (it's great in Mexican food)
1/3 cup flour
3 cups of liquid (I like a can of plain tomato sauce and a cup of the bean liquid, and then water.)

Heat the oil and then add the onions and garlic to it. Stir around and let cook, then add your spices. Stir around until the house starts to smell good enough to eat, then add the flour, letting the mixture brown a bit. Start adding your liquid slowly, mixing it in well. Cook until your sauce is thickened, then set it aside.

Next, make refried beans with chorizo (Mexican sausage, can vary in quality, get the best you can afford/find). In one pan, crumble and fry your chorizo. You can then take it out and use the grease for your refried beans, or make it in a separate skillet, either way. For the beans:

The cooked beans from last night (one cup dried=about two to two and a half cups cooked), plus liquid.
One onion, chopped
3-4 cloves garlic, chopped
1 t. cayenne
cooking grease-oil, sausage grease or lard.

Heat your grease, and add the onion and garlic. Stir and let get soft. Add the beans and their liquid, or some of their liquid. (The more liquid, the more time it takes to cook down.) Add the cayenne. Let simmer well for a while, and get out your potato masher or a big spoon. Mash the beans as they simmer, making them nice and thick. Add your chorizo. Simmer until thick enough to be spooned into tortillas.

One recipe enchilada sauce
One recipe refried beans with chorizo
As many tortillas as you think you need (6-8 per pan)
shredded cheese, at least a cup or cup and a half per pan (Montary Jack or Mexican melting cheese).

Turn over to 350 degrees F. Spread sauce on the bottom of your casserole dish (13x9 works well). Soften your tortillas either in a ungreased skillet or in the microwave (30 seconds for the microwave). Get a soft tortialla, and spread a little bean/sausage mixture on one side. Roll up, then put in pan. Repeat until pan is filled, then add more enchilada sauce and cover with the cheese. Put in the oven for about 20-25 minutes, until cheese bubbles.

If you make two pans, you might have a little leftover sauce and bean mixture. If you make one pan, you definitely will. Uses for leftover sauce/beans: Freeze and make enchiladas again later in the month. Or heat and serve on tortilla chips as a nacho plate. Or add sauce and beans with a can of diced tomatoes and some frozen corn and chili powder for chili. Or eat beans/sausage on top of rice, with the sauce over it. You really get a return for effort with this recipe, in plenty of Mexican style dishes.
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