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Beef and Pork Enchiladas


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Beef and Pork Enchiladas
Beef and Pork Enchiladas
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Votes: 0
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Ingredients
  • For Enchilada Sauce (should make about 4 cups and will use for Enchiladas, Beef and Pork Seasoning, and Mexican Rice):
  • vegetable oil
  • 1 clove garlic
  • 2 large tomatoes cut in chunks
  • 1 8 oz can tomato sauce find in canned vegetables aisle near tomato paste
  • 1 cup tomato juice
  • 1 tbsp South of My Border Mexican Blend or equal mix of cumin, chili powder, paprika, oregano
  • 1/2 tsp salt
  • For Enchiladas:
  • 2 cloves garlic sliced
  • 1/2 onion diced
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1 tsp South My Border Mexican Blend or equal mix of cumin, chili powder, paprika, oregano
  • 1/2 tsp salt
  • 4-5 tortillas (large) (flour or corn: I prefer corn, but they break apart more easily)
  • 1/2 cup queso fresco crumbled
  • 1/2 cup Cheddar cheese shredded
  • 2-3 sprigs cilantro (fresh) diced
  • sour cream
Servings:
Ingredients
  • For Enchilada Sauce (should make about 4 cups and will use for Enchiladas, Beef and Pork Seasoning, and Mexican Rice):
  • vegetable oil
  • 1 clove garlic
  • 2 large tomatoes cut in chunks
  • 1 8 oz can tomato sauce find in canned vegetables aisle near tomato paste
  • 1 cup tomato juice
  • 1 tbsp South of My Border Mexican Blend or equal mix of cumin, chili powder, paprika, oregano
  • 1/2 tsp salt
  • For Enchiladas:
  • 2 cloves garlic sliced
  • 1/2 onion diced
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1 tsp South My Border Mexican Blend or equal mix of cumin, chili powder, paprika, oregano
  • 1/2 tsp salt
  • 4-5 tortillas (large) (flour or corn: I prefer corn, but they break apart more easily)
  • 1/2 cup queso fresco crumbled
  • 1/2 cup Cheddar cheese shredded
  • 2-3 sprigs cilantro (fresh) diced
  • sour cream
Servings:
Instructions
  1. Make the sauce first.
For Enchilada Sauce:
  1. In a coverable pot, press garlic and sauté in about one tbsp vegetable oil for about a minute. Add tomatoes and saute for another two minutes until they start to release some of their moisture. Add tomato sauce, tomato juice and South of My Border Mexican Blend (or substitute spices), and salt mix, cover and bring to a slow boil. Then lower heat to medium low and let simmer for about 30-40 minutes stirring occasionally. Salt to taste.
For Enchiladas:
  1. In a deep, coverable frying pan, sauté onions and garlic in about 1-2 tbsp of vegetable oil for about 2 minutes until onions become translucent. Add beef, pork and South of My Border Mexican Blend, salt and 1 ladle full (about ¾ of a cup) of the enchilada sauce. Stir, cover and lower heat to medium low and let simmer for about 15 minutes. Set aside.
  2. Preheat oven to 350 degrees.
  3. Spread a layer of the enchilada sauce in a 9×9 baking dish. Dip the tortillas in the sauce and microwave the tortillas for about 20 seconds so they will become more pliable. Place about a ½ cup of the filling in the center of the tortillas and then fold the tortillas on all sides to seal in the filling. Place seam side down in the pan. Continue until all of the tortillas and filling have been used. Scoop the sauce on top of the tortillas and spread over the top. Top with the queso fresco and cheddar cheese and bake for about 15-20 minutes until cheese melts. Broil for 3-5 minutes to get golden brown.
  4. Top with fresh cilantro and a dollop of sour cream.
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