Thursday, December 9, 2010
Beef Enchiladas with Brown Sauce
Brown some ground beef with a little salt and pepper. Normally, I would also add some minced onion to this but I was out, so I through in a little onion powder. It'll do. Keep the seasoning simple. Drain the excess fat and set the meat (still in the pan) to the side.
Heat the oil and simultaneously add the flour and minced garlic. This is important. If you add the garlic first it will burn. If you add the flour first, the garlic will not soften properly. Add them together and stir until the mixture starts to darken brown.
Add the peanut butter.
Just do it. No, you are not making peanut butter enchiladas. No, they will not taste like peanut butter enchiladas. No, the peanut butter is SO not obvious when you're eating the enchiladas.
The peanut butter adds a deep brown color and a really rich flavor to the sauce. It does not taste like peanut butter, at all! Now, that said, why not just leave the peanut butter out altogether?
Trust me. You need this ingredient. Consequently, if you or someone you will be serving this dish to is allergic to peanut butter...DO NOT USE PEANUT BUTTER!!!
You could substitute with a beef bullion cube, but it will not be quite the same. If you are not allergic to peanut butter ...USE THE PEANUT BUTTER!!! Just do it. You'll thank me later.
Add water and salt. Bring to a boil. Add spices. Stir to blend and let simmer on low for about five minutes.
Cover with foil and bake at 350 for 20 minutes or until the enchiladas are heated through and the cheese is all melty and the sauce is all bubbly.
These are SOOOOOO goooooooooooood. Pardon my use of excessive 'Os.'
Enchiladas with Brown Sauce Recipe
1 lb ground beef
1/4 c. minced onion or 1/2 tsp onion powder
10-12 corn tortillas
2 c. shredded cheddar cheese
1 small can of sliced black olives
1/3 c vegetable oil
3 cloves garlic, minced
1/4 c. flour
1 tbsp creamy peanut butter
2 c. water
1 1/2 tsp salt
1 tsp cumin
1 1/2 tsp chili powder
Heat oil in a medium sauce pan. Add garlic and flour simultaneously. Stir and brown for 30-45 seconds. Add peanut butter and stir into the mixture. When it reaches a deep brown color, add water and salt. Bring to a boil. Stir in cumin and chili powder. Let simmer for five minutes. Proceed to enchilada assembly.