Recipetin Eats Beef Enchilada at Alejandro Harden blog

Recipetin Eats Beef Enchilada. Step 1 add the enchilada sauce to a small saucepan. Remove from the heat and set aside. Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer. Working quickly with one tortilla at a time, place on work surface, and spread generous 1/4 cup beef. Meanwhile, place shredded beef in medium bowl. Keep covered with clean kitchen towel to keep warm. Bring the sauce a simmer over medium heat; Simmer for 10 minutes or so, until thickened, whisking occasionally. Add 1/2 teaspoon of the spice mixture to the enchilada sauce (reserve the remaining spice mix for the beef). Heat oil in a skillet over high heat. Add 1/2 cup of the enchilada sauce and 1 1/2 cups of the cheese. Season with salt and pepper. This can be stored for up to 1 week in the refrigerator in an airtight container. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Add flour and whisk until well combined, about 1 minute.

Beef Enchilada Recipe Uses 3 Variants, Tastes Like a Restaurant
from admin.mavericklab.org

Simmer for 10 minutes or so, until thickened, whisking occasionally. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Season with salt and pepper. This can be stored for up to 1 week in the refrigerator in an airtight container. Add garlic and onion, cook for 2 minutes. Bring the sauce a simmer over medium heat; Add flour and whisk until well combined, about 1 minute. Keep covered with clean kitchen towel to keep warm. Step 1 add the enchilada sauce to a small saucepan. Break the beef apart with a spoon and add the cumin, paprika, chili powder, salt.

Beef Enchilada Recipe Uses 3 Variants, Tastes Like a Restaurant

Recipetin Eats Beef Enchilada Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes. Meanwhile, place shredded beef in medium bowl. Season with salt and pepper. Step 1 add the enchilada sauce to a small saucepan. Working quickly with one tortilla at a time, place on work surface, and spread generous 1/4 cup beef. Bring the sauce a simmer over medium heat; This can be stored for up to 1 week in the refrigerator in an airtight container. Remove from the heat and set aside. Add 1/2 teaspoon of the spice mixture to the enchilada sauce (reserve the remaining spice mix for the beef). Add 1/2 cup of the enchilada sauce and 1 1/2 cups of the cheese. Add remaining ingredients except salt and pepper, whisk, bring to boil, then reduce to simmer. Simmer for 10 minutes or so, until thickened, whisking occasionally. Keep covered with clean kitchen towel to keep warm. Break the beef apart with a spoon and add the cumin, paprika, chili powder, salt. Heat oil in a skillet over high heat.

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