Beef Enchiladas Rancheras Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Trim, cut, pat dry and season the beef with salt and pepper. Coat the bottom of a large heavy Dutch oven with oil. Heat the oil, over medium heat, and brown the beef, in batches, being careful to not crowd. Add 1 tablespoon of oil, if needed, to finish the beef. As the beef browns, add it to a bowl and keep warm. Add 1 tablespoon of canola oil to the pot over medium heat and add the onions; cook for 3 to 4 minutes. Add the garlic, cook for 1 minute more, then stir in the stock to deglaze the pan. Add the browned beef, the vinegar and the water and cover tightly. Put the pot in the oven and after 45 minutes, give the beef a stir. Cover and cook for an additional 2 hours and 15 minutes, stirring every 30 to 45 minutes. Remove from oven and let cool for 20 to 30 minutes. Shred with forks, incorporating the onions and garlic.
• When ready to assemble, put 1/2 cup enchilada sauce in the bottom of a 13 by 9-inch baking pan. Heat a medium saute pan over medium-high heat with just enough enchilada sauce to coat the bottom. Dip the tortillas, 1 at a time, into the sauce, and cook until tender, about 1 minute each. Combine the cheeses in a medium bowl. Remove the enchiladas to a flat surface. Fill each with some of the shredded meat and cheese, (reserve some cheese for the top of the baking pan). Roll and arrange them, seam side down, in the baking pan, packing the enchiladas tightly. Add additional sauce to come 1/3 up the sides of the enchiladas, then sprinkle a line of cheese, lengthwise, down the center of the pan. Garnish with green onions and black olives. Bake until bubbly, about 25 to 30 minutes. Remove from the oven, let sit for 5 minutes and then serve with sour cream.
• Add the boiling water to a large bowl and add all of the chiles. Let steep in water for 1 hour.
• Transfer the chiles and the steeping liquid to a blender and puree for 3 to 4 minutes. Remove from the blender and strain through strainer.
• Heat the oil in heavy saucepan over medium heat. Add the onions and garlic, saute until soft. Stir in the diced tomatoes, strained chiles, oregano, cumin, salt, black pepper and cloves. Cover, lower the heat and simmer for approximately 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a deep 12x6-inch hotel pan or casserole dish with cooking spray.
• Mix garlic powder, black pepper, cayenne pepper, cumin, marjoram, and oregano together in a small bowl.
• Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly and no longer pink, about 10 minutes. Drain and discard any excess grease. Add black beans, water, and taco seasoning; cook and stir mixture until most of liquid is evaporated, 5 to 10 minutes.
• Heat butter in a separate skillet over medium heat; cook and stir green onions in the melted butter until softened, about 5 minutes. Mix cream of mushroom soup, sour cream, green chile peppers, and garlic powder mixture into green onions; reduce heat to low and simmer until mixture is heated through, 2 to 3 minutes.
• Remove 3/4 cup soup mixture and stir into ground beef mixture; fold in 1/2 cup Cheddar-Monterey Jack cheese until well incorporated.
• Stir milk into the remaining soup mixture until sauce is smooth; remove from heat.
• Spoon about 1/2 cup ground beef mixture into each tortilla. Roll each tortilla around filling and place seam side down into the prepared pan. Pour sauce over enchiladas, spreading to completely coat. Sprinkle 1/2 cup Cheddar-Monterey Jack cheese over enchiladas.
• Bake in the preheated oven until cheese is melted and edges of the casserole are browned, 30 to 35 minutes.

Steps:

• Instructions for Sauce:.
• Quickly saute onion and garlic.
• Add the rest of ingredients and bring them to a rapid boil.
• Simmer for one hour.
• Instructions for Enchiladas:.
• In a heavy skillet, heat vegetable oil until very hot.
• Dip tortillas in oil to soften.
• Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
• Roll stuffed tortillas and place in baking dish.
• Cover enchiladas with sauce.
• Top each enchilada with 4 strips of Ortega Chili.
• Sprinkle 3 T. shredded cheese over each enchilada.
• Bake at 350 for approximately 20 minutes or until cheese is melted.
• Top with dollop of sour cream and garnish with green onions.

Steps:

• Heat olive oil in a large skillet over medium-high heat until it just starts to smoke. Immediately, but carefully, add beef, onion, and garlic into the pan. Cook, stirring, until onion is translucent and beef is cooked through, about 8 minutes. Add almonds, cilantro, raisins, jalapeno juice, and oregano. Season with salt and pepper. Stir in 1/2 cup ranchera sauce and bring to a boil. Remove from heat. Filling can be made up to 2 hours in advance. Let cool, cover, and refrigerate.
• In a medium skillet, heat vegetable oil over medium-high heat. Place a tortilla in the skillet and cook, turning once, about 15 seconds per side. Transfer to a paper towel-lined plate. Repeat process with remaining tortillas.
• Place 1 tortilla in the center of each of six warmed plates. Top each with an even layer of beef filling, and then with a second tortilla. Spoon about 3/4 cup of ranchera sauce over each enchilada and let it run onto the plate. Scatter cabbage over the top, and place a pickled jalapeno on the cabbage; sprinkle with cilantro and raisins, if using. Serve immediately.

Steps:

• Brown meat and onions in large skillet.
• Add 1 cup enchilada sauce and 1 cup cheese.
• Mix well.
• Put filling along center of each tortilla.
• Roll up and place seam side down in a 9x13 pan.
• Pour remaining sauce over.
• Sprinkle remaining cheese over.
• Bake at 350F degrees for about 30 minutes till cheese is bubbly.