Amy Jean’s Kitchen: Homemade Beef Enchiladas (Pioneer Woman: Dinnertime)

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Growing up one of my favorite meals my mom

would make would be her enchiladas. I would

legit eat at least half a pan by myself. So of course

when I got older, living on my own and cooking for

myself, any time I wanted enchiladas hers is the

recipe I would use. However,

the Pioneer Woman forced me away from Mom’s recipe.

Scroll on down to see how they compare.

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Homemade Enchilada Sauce – Pioneer Woman: Dinnertime

Beef Taco Filling – Pioneer Woman: Dinnertime

(Cooked at 350 degrees for 15-20 minutes)

…………………………………………

I suck at making Mexican food. And I don’t mean

that in a cute “I’m just fishing for a compliment

because I actually know I do well, but want to seem

humble” way. I really am just simply terrible at it.

Except, when it comes to enchiladas. For some

reason I have always been able to make some of the

best restaurant quality enchiladas you will ever taste.

(See no humble bragging here! Lol) However, for these

beef enchiladas I, the queen of using canned sauce

and seasoning packets, stepped out of my normal comfort

zone and went full homemade. And the result?

Surprisingly bomb enchiladas to be proud of especially

according to my friend Nicole who said “These might

be the best enchiladas I have ever had. They are just really good.”

(Mom’s are still better, but these were pretty close!)

………………………………………………………

Beef Taco Filling:

Ingredients:

4 pounds ground beef

2 10 ounce cans enchilada sauce

2 tbsp. Chili powder

1 tsp. Cayenne pepper

1 tbsp. Ground cumin

2 tsp. Garlic salt

2 tsp. Kosher salt

1 tbsp. Black pepper

………………………………….

Steps:

1.) In a large pot, brown the beef over medium-high

heat. Drain off the excess fat, leaving behind a little

bit for moisture and flavor.

…………………………

2. Add the red sauce along with the chili

powder, cayenne, cumin, garlic salt, kosher salt, and

black pepper.

…………………………………..

3.) Pour in 1 ½ cups water then stir it around, reduce

the heat, cover the pot, and simmer

for 30 minutes, stirring occasionally.

………………………………………..

4.) Let the meat cool, then package it in quart-size

freezer bags and freeze them flat for easy stacking.

……………………………………………..

Homemade Enchilada Sauce:

Ingredients:

2 tbsp. Vegetable oil

¼ cup finely chopped onion

1 tbsp. Finely chopped garlic

¼ cup finely chopped red bell pepper

2 tsp. Chili powder

1 tsp. Ground cumin

¼ tsp. Cayenne pepper

¼ tsp. Kosher salt

¼ tsp. Black pepper

1 bouillon cube (beef, chicken, or tomato)

1 tbsp. All purpose flour

½ cup chicken broth

1 15 ounce can tomato sauce

…………………………………………..

Steps:

1.) Heat the oil in a medium saucepan over medium heat.

………………………………………..

2.) Add the onion, garlic, bell pepper

and cook until soft, about 2 minutes.

………………………………………………….

3.) Add the chili powder, cumin, cayenne,

salt, black pepper, and bouillon cube.

…………………………………………..

4.) Cook for 2 minutes, until spices

darken and their flavors are released.

…………………………………………………

5.) Sprinkle in the flour, stir to combine, and

cook the mixture for another minute.

……………………………………………………

6.) Add the broth and stir to combine.

……………………………..

7.) Then cook, stirring, until the liquid

thickens, 2 or 3 minutes.

…………………………………………………..

8.) Add the tomato sauce and the 1 ½

cups water and bring to a boil.

……………………………

9.) Cook the sauce until it has reduced by about

a third and is nice and thick, 4 to 5 minutes.

……………………………………

10.) Let it cool slightly, then use an immersion

blender to puree the sauce until completely smooth.

(Alternatively, you can transfer it to a blender to puree it; just

make sure the sauce is cooled as blending hot liquids is dangerous!)

……………………………………………………

,………………………………..

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