揭秘马来西亚的美味之旅:传统蛋糕的誕生 (Jie Mi Ma Lai Xi Ya De Mei Wei Zhi Lu: Chuan Tong Dan Gao De Dan Sheng)

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For those evenings when only a warm, comforting dish will satisfy, look no further than Grandma Rosa’s legendary enchiladas. This recipe, passed down through generations in our Mexican family, is sure to tantalize your taste buds and leave you wanting more.

Ingredients:

Order Country Fried Chicken Online for Delivery  Secret Recipe
Order Country Fried Chicken Online for Delivery Secret Recipe

1 lb ground beef

  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can diced tomatoes with green chilies (mild or hot, depending on your preference)
  • 1 cup chicken broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 12 corn tortillas
  • Vegetable oil, for frying

  • Instructions:

    1. Brown the Beef: In a large skillet over medium heat, brown the ground beef until cooked through. Drain any excess grease.
    2. Sauté the Aromatics: Add the diced onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
    3. Simmer the Sauce: Add the crushed tomatoes, diced tomatoes with chilies, chicken broth, chili powder, cumin, oregano, salt, and pepper to the skillet. Bring to a simmer and cook for 15 minutes, stirring occasionally.
    4. Warm the Tortillas: While the sauce simmers, heat a thin layer of vegetable oil in a separate pan over medium heat. Briefly warm each tortilla in the oil, just until softened and pliable. Be careful not to overcook them, as they can become brittle.
    5. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Pour a thin layer of sauce into the bottom of a 9×13 inch baking dish. Dip each warmed tortilla in the remaining sauce, coating it evenly. Fill each tortilla with a generous amount of the browned ground beef mixture. Roll up the tortillas and place them seam-side down in the baking dish. Repeat with all the tortillas and remaining filling.
    6. Bake and Top: Pour the remaining sauce over the filled tortillas. Sprinkle with a generous amount of shredded cheddar and Monterey Jack cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
    7. Serve and Enjoy! Let the enchiladas cool slightly before serving. Garnish with your favorite toppings, such as chopped fresh cilantro, sour cream, diced avocado, or salsa.

    Nutrition Facts (per serving)

    Calories: Approximately 450 (depending on the type of cheese used)

  • Fat: 20g
  • Saturated Fat: 10g
  • Cholesterol: 70mg
  • Sodium: 500mg
  • Carbohydrates: 30g
  • Protein: 25g

  • A Taste of Tradition:

    These enchiladas are more than just a delicious meal; they’re a way to connect with family heritage. The combination of savory ground beef, tangy tomatoes, and melty cheese creates a truly irresistible flavor. This recipe is sure to become a favorite in your own home, passed down through generations to come.

    Frequently Asked Questions (FAQs)

    1. Can I substitute the ground beef with another protein?

    Absolutely! Feel free to experiment with other ground meats like chicken, turkey, or even chorizo for a spicier kick. You can also use shredded leftover chicken or beans for a vegetarian option.

    2. What kind of tortillas should I use?

    Corn tortillas are the most traditional choice for enchiladas. However, you can also use flour tortillas if you prefer a softer texture.

    3. How can I make these enchiladas ahead of time?

    Assemble the enchiladas completely and cover them tightly with plastic wrap. Refrigerate for up to 24 hours before baking. When ready to serve, bake according to the instructions, adding a few extra minutes of baking time if needed.

    4. What if I don’t have any chicken broth?

    You can substitute vegetable broth or even water in a pinch. The chicken broth will add a richer flavor, but the enchiladas will still be delicious without it.

    5. How can I make these enchiladas spicier?