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    yieldsserves 4 to 6 time --- difficulty moderate

    1 lb. lean ground beef
    1/2 medium onion, minced
    1/2 C. beef stock
    1/3 C. corn kernels, fresh or frozen
    1/3 C. chopped roasted mild green chile, such as
    New Mexico or poblano, fresh or frozen
    Salt, to taste

    In a skillet, fry the ground beef with the onion until the meat is gray.
    Pour off grease. Add stock, corn, green chile and salt. Simmer, covered, for 10 minutes. The filling can be made ahead and refrigerated for a day. Reheat the filling before proceeding.

    1/2 recipe Tex-Mex Chili Gravy
    Vegetable oil (for frying)
    12 to 16 corn tortillas
    Grated mild Cheddar cheese
    Onion, chopped
    Fresh jalapeño or serrano chile, minced

    Preheat the oven to 350°F. Grease a medium baking dish. Heat 1/2 to 1 inch of oil in a small skillet until the oil ripples. With tongs, dunk a tortilla in the oil long enough for it go to limp, just a few seconds.
    Don't let the tortilla turn crisp. Repeat with remaining tortillas and drain them.

    With tongs, dip a tortilla in the gravy liquid to lightly coat it. Lay the tortilla on a plate, sprinkle about 4 tablespoons of filling over it, and roll it up snugly. Transfer the enchilada to the baking dish.
    repeat with the remaining tortillas and filling.

    Top the enchiladas with the remaining chili gravy, making sure that each enchilada is submerged in the sauce. Bake for 20 to 25 minutes, until the enchiladas are heated through and the sauce is bubbly. Remove the dish from the oven and sprinkle immediately with cheese, onion and jalapeño. Serve hot, using a spatula.



    4 dried red New Mexico chiles*
    8 dried red ancho chiles*
    1 lb. ground beef
    4 C. beef stock
    1 medium onion, finely chopped
    2 garlic cloves, minced
    2 T. bacon drippings (optional)
    2 tsp. cumin seeds, toasted and ground
    1/2 tsp. Mexican oregano
    1/2 tsp. salt
    1 T. Masa Harina®

    * To shortcut, use about 1/2 cup Gebhardt chili powder and reduce the cumin and oregano by half.

    If using the shortcut, skip this step. Preheat the oven to 300ºF. Break off the stems of the chile pods and discard the seeds. Place the pods in a single layer on a baking sheet and roast them for about 5 minutes.
    Watch the pods closely so that they do not scorch. Break each chile into several pieces. In a blender, purée the pods with the stock. You should be able to see tiny pieces of chile pulp, but they should be bound in a smooth, thick liquid. Set the purée aside.

    In a medium saucepan, brown the meat with the onion and garlic. Drain the grease. Add bacon drippings, if desired, and return the pan to the heat. When the bacon drippings have melted, add the cumin, oregano, salt and puréed chiles or chili powder and beef stock. Simmer the mixture for about 50 minutes, until the meat is tender and the liquid has thickened slightly.

    In a small bowl, mix the Masa Harina® with 2 tablespoons of the cooking liquid, and stir the mixture back into the gravy. Simmer the gravy for an additional 10 minutes.

    Serve with Tex-Mex enchiladas, tamales or other dishes.

    HOT! We recommend:

    Tex-Mex Cookbook
    Tex-Mex Cookbook 2005 IACP Award Finalist - American Category Nobody knows Tex-Mex like Houstonian Robb Walsh, who has spent much of his career researching the vibrant Mexican-American-and-Texan kitchen. Now he shares all the savory details in a comprehensive Tex-Mex bible, filled with outsize characters, fascinating stories, rare archival photographs, and of course great recipes for making an easy-to-elegant range of classic and nuevo dishes. The Tex-Mex Cookbook takes readers from the Spanish missions of the eighteenth century to the nineteenth century's short-lived Republic of Texas and beyond, capturing the flavor of old San Antonio's Chile Queens as well as the distinctively homespun inventions of rural border towns in lively prose and historic photographs. From the birth of corn chip mania to the booming Tex-Mex aisles in supermarkets across America, The Tex-Mex Cookbook reveals how America's oldest regional cuisine became a nationwide passion. Recipes include tacos, enchiladas, and authentic Texas chili, as well as fajitas, nachos, and Frito pie. Upscale contemporary selections such as Wild Mushroom Chalupas and Prickly Pear Margaritas bring this western saga up-to-the-minute. A food fiesta that will delight home cooks and history buffs alike, The Tex-Mex Cookbook celebrates this inimitable culinary culture with the fact-filled, fun-filled tribute it deserves. Robb Walsh is the author of the acclaimed Legends of Texas Barbecue Cookbook and is the restaurant critic for the Houston Press. Winner of two James Beard Awards, he has written for Gourmet magazine and National Public Radio. Also the author of A Cowboy in the Kitchen and Nuevo Tex-Mex, he lives in Houston, Texas.


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