A question I get asked sometimes is, "How do you come up with your recipes?" One of the ways is by working backwards; first I picture the completed dish in my mind's eye. Then I mentally deconstruct it via ingredients and cooking techniques. I write it all down, so as I now attempt to construct the recipe from scratch, I can make adjustments and notes. After the actual dish is completed, I eat it and see how I did. Nine times out of ten; it's a winner. Picture, deconstruct, construct and eat.
So it went with this latest recipe from my mind's eye, Ground Beef Enchiladas. I was originally going to be lazy and just make a simple meatloaf. No, I couldn't do that, as I knew I needed to keep trying out new recipes to keep this blog fresh. Next thing I thought about was having Mexican, but what to make? Then the picture in my mind came and a recipe was born.
For the enchilada sauce, I used the recipe from my Chicken Enchiladas, but I increased the tomato sauce to 30 ounces, the cream to 3/4 of a cup which made for a redder in color, not as creamy sauce.
Oh, little hint here; don't forget to spray both dishes with the nonstick cooking spray. In my haste, I forgot to do one of the dishes; happily only one of the enchiladas stuck badly. What a relief!
Ground Beef Enchiladas
2 lb lean ground beef (90% or leaner)
1 cup diced onion
2 Tbsp crushed dried cilantro
1 tsp crushed dried Mexican oregano
1 Tbsp mild New Mexico chili powder
1 ½ cups canned black beans, drained and rinsed
1 ½ cups canned whole kernel corn, drained and rinsed
3 cups canned diced tomatoes; drained and divided in half
½ cup diced chile peppers (mild, medium or hot)
10 (10 inch) flour tortillas
4 cups enchilada sauce
1 (12 oz) bag shredded Mexican cheese mix
Preheat oven to 350F; spray a 4 quart and 3 quart baking dish with nonstick cooking spray. Spread one cup of meat mixture in center of tortilla.
Pour 3 cups enchilada sauce over all the packets; spread cheese over evenly; pour remaining sauce overall.
Makes 10 servings.
and should be enjoyed everyday.
Utah, Colorado, New Mexico and Arizona.
Thursday, August 9, 2012
Picture, Deconstruct, Construct, Eat.
Posted by Mary Cokenour at 6:59 AM 0 comments
Labels: deconstruct recipe, enchilada sauce, enchiladas, food blog, food porn, four corners foodie, ground beef, ground beef enchiladas, Mary Cokenour, Mexican, recipes, tortilla
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