We are cooking with Chef Angie Boedeker from Angela's Cafe. Today we are making her best-ever enchiladas.
1530 S Austin Ave, Denison, TX 75020
1 pound ground beef
1 large onion, chopped
1 ½ tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon rubbed sage
1 (16 oz.) can stewed tomatoes, undrained
12 corn tortillas
¼ cup vegetable oil
1 medium onion, chopped
Enchilada Sauce (recipe follows)
2 cups shredded Jack cheese
Cook ground beef and onion in large skillet until meat I browned. Drain. Add flour and seasonings; cook 1 minute, stirring constantly. Gradually stir in tomatoes; cook until thoroughly heated.
Steam tortillas, one at a time just until soft and sticky.
Combine onion and ½ of cheese place on tortilla. Spoon 2 tablespoons meat filling on each tortilla; roll tightly and place in baking dish. Pour Enchilada sauce over tortillas; bake at 350 for 15 minutes. Sprinkle with remaining cheese; bake 5 more minutes.
1 (l01/2 ounce) can beef consomme’, undiluted
½ cup butter or margarine, melted
½ cup flour
8 cloves garlic, pressed
1 (8 oz.) can tomato sauce
2 tablespoons chili powder
2 teaspoons rubbed sage
1 teaspoon ground cumin
Pour consommé into measuring cup; add enough water to measure 2 cups. Combine consomme’ and remaining ingredients in a medium saucepan, stirring until smooth. Cook over medium heat, stirring constantly, until smooth and thickened. Thin with water if sauce becomes too thick.