Ted's beautiful girlfriend Rita and I decided to make enchiladas for dinner. I will say, that this meal did not disappoint in any way. It beet any Mexican dish I've ever ordered in a restaurant, hands down. Knowing Rita is half Mexican, I thought is best to expand my culinary abilities by shadowing her, and learning new cooking tips. Trust me, this was not a mistake. Between the authentic enchiladas and the great conversation, the night was perfect.
Collaborative Enchiladas
Place 2 lbs of stew meat into a crock pot set on high. Add 4 cups of water and salt. Let the meat cook for 3 hours. Transfer into a small Dutch oven. Add: water so that meat is completely covered, and one package of Nueva Cocina Picadillo beef seasoning. If you can not find the already prepared seasoning, add: dehydrated onion, raisins, small amount of sugar, salt, dried red bell peppers, garlic, dried green peppers, green onions and a small amount of vinegar. Cover stew meat and cook in oven for two hours on 375 F. Take out of oven, place on stove burner to cook out the extra water. Us a spoon to shred meat while water is evaporating.
In a small iron skillet, cook corn tortillas in a small amount of oil until golden brown.
Place a small amount of stew meat and cheese lengthwise in the center of the tortilla, roll up and place in 9 X 12 pan. After pan is filled, pour red enchilada sauce over the top and bake for 20 minutes.
Serve with a portion of re-fried beans, jalapenos, cheese and sour cream.
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