Madcow Enchiladas

[tabs]

Well here is recipe for Beef Enchiladas that are so good that they'll make any Cow MAD with envy.

One 3 to 4 lb Beef Round Roast....Slow cooked on the stove or Crockpot till the beef shreds easily...salt and throw a couple a cloves of garlic in while cooking. Let cool and shred beef. Put shreded beef in saute pan with some oil preferably lard and saute with One chopped Onion, 2 cloves of smashed Garlic, salt to taste and add some of reserved liquid that the Beef cooked in to keep moist.

One and 1/2 lb shreded Mild or Medium Sharp Cheddar Cheese

One can of Medium Pitted Olives...sliced

2 dozen Corn Tortillias fried lightly in oil, you wana make em soft and pliable so it only takes about a minute or so in the hot oil.

Now heres what seperates a normal beef enchilada from a MADCOW enchilada...it's the sauce....

18 Dried New Mexico Red Chilis, 6 Ancho Dried Chilis...Take off stems and empty out seeds. Place in 7 cups of water and bring to a boil, let simmer until Chilis are soft. let cool. In a Food Processer or Blender put the chili's, 2 cloves of garlic, in and puree into a nice smooth mixture using some of the reserved cooking liquid to thin.

Place pureed mixture in a sieve to screen out the Chili skin and any remaining seeds, add cooking water to thin as necessary. Put screened Red Chili Mixture in a stock pot. Put 4 tblspns of oil in mixture, salt to taste, bring to a light boil. Mix 3 to 4 tblspns of Flour with water and add to thicken Red chili sauce to the consistancy of a Light Gravy.

To assemble dip the Tortillas in Red chili Sauce, put some shreded beef mixture, cheese and olives and roll em up. Put them in a Baking Dish pour some of the remaining Red Chilli Sauce over the top and place remaining cheese and olives over the top of the sauce. Place them in a 350* oven for 10 to 15 to heat and melt cheese. serve while steaming hot.


Also to make Rice to go along with your Madcow enchilidas. Put desired amount of rice in a sauce pan with some oil, and chopped onion. Saute while stirring constantly until rice turns a Golden Brown, add equal amount of water and Red Chili sauce, salt to taste and cook as normal. For a Mexican Rice.

[dhoward]

I've not seen "New mexico red chilis".
Substitution?

[vash]

i got some new mexico chili from hatch new mexico. oh my, they are the best. if any sf bay area guys wanna try, i got some in my freezer.

[cstreit]

18 dried Chili's?

Better fill the toilet with ice the next morning!

[dhoward]

C'mon ice cream....

[Moses]

Thanks Tabs. Got that one saved. Yum.

[tabs]

Actually the sauce is very mild....just had to go...Naw thats too predictable of a joke...it's a very mild sauce. Substitutions...hmmm. Your gona have to try a Mexican or Spanish Market to get dried chillis. CA dried Chillis would work as well. But it is the combo of the New Mexico and Ancho Chillis that make the sauce killer. You can use a canned ehh Red Chilli sauce if U must. You can also use the sauce with crab or shrimp instead of the beef. For seafood you might wana use some Jack cheese mixed with the Cheddar cheese.

If I can remember, I am going to smoke some of the dried Chillis next time I run my smoker...

BTW I used a bag of Hatch's NM Red Chillis...

[dhoward]

I'll check around for the Chilis. I've been in the mood for for something like this since it's been in the 20's for a few weeks....
http://www.dhoward.net/SaintCharles,MO.htm

[kjb]

Thanks tabs, I gotta try that sometime.

Did anyone ever ask the mad cows what they're so upset about?

/ J