Pardon the picture which was taken with my cell phone, and the fact that my enchiladas came out looking like boobs. There is an explanation for that. These taste amazing!
So I know I said I would put up some of my favorite gluten-free recipes, but there have been too many to keep track of! Also, there are so many naturally gluten-free meals that don't seem worthy of being set apart for their gluten-freeness. Therefore, I thought that this meal was appropriate due to the fact that it is typically inedible for celiac folk. This gluten-free version is all thanks to my mom--thanks, Lin!
So basically the gluten-free part is the soft shell corn tortillas and the GF baking flour. It is not easy to find gluten-free tortillas in the grocery store, and Jon and I spent close to ten minutes reading all of the different packets until we found some that were CORN FLOUR. It didn't scream gluten-free all over the package, but if you read the ingredients you will see that there is no trace of wheat, rye, or barley anywhere in these babies. Also, they smell like feet. So, FYI. Don't smell them.
So here is the ingredient break-down:
Meat Filling:
1 lb. ground beef
1 medium onion, chopped
2 tablespoons gluten-free baking flour (any kind...it is only used to thicken the sauce and meat filling)
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder (I didn't have any. It's not crucial. you need minced garlic for the sauce. So you get your garlic fix anyway. Up to you)
1/2 teaspoon ground cumin
1/4 teaspoon rubbed sage
1 can (14.5 oz) stewed tomatoes
Sauce:
4-6 garlic cloves, minced
1/3 cup butter or margarine
1/2 gluten-free baking flour (Again...any kind. Only used for thickening)
1 can (14.5 oz) beef broth
1 can (15 oz) tomato sauce
1-2 tablespoons chili powder
1-2 tablespoons ground cumin
1-2 tablespoons rubbed sage
1/2 teaspoon salt
10 corn flour tortillas
2 cups (8 oz) Colby-Jack Cheese (or whatever Mexican cheese you like)
Instructions:
1. In a saucepan over medium heat, cook beef an onion until meat is no longer pink. Drain.
This is how I cut onions....every time. Be prepared.
2. Add flour and seasonings. Mix well.
3. Stir in stewed tomatoes. Bring to a boil. Reduce heat.
4. Cover and simmer for 15 minutes.
5. While the meat is simmering: In another saucepan, sauté garlic in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until bubbly. Stir in tomator sauce and seasonings--heat through.
By this point I was so sick of measuring spices, just put in whatever you want until it tastes good...I don't know why I didn't do this from the very beginning. It saves so much time. I even ended up adding in some ground smoked paprika because it smelled SO good. Ended up adding some great flavor to the sauce.
6. Pour about 1.5 cups of the sauce into an ungreased baking 13 x 9 x 2 baking dish (or whatever you have lying around. Please don't go out and buy this specific baking dish...or do...or don't...you just do you).
7. Spread about 1/4 cup beef mixture down the center of each tortilla.
This is the part where you find out why my enchiladas look like boobs. So I tried putting the meat mixture in the tortilla shells and rolling them up like the directions instructed. But these corn, feet-smelling tortillas kept ripping apart every time I tried rolling them. So I had to improvise, and they still tasted great. I put the meat mixture on one whole tortilla round, then placed another entire tortilla round on top of it, making like a sandwich instead of a roll. The tortilla rounds that we bought were small so I was able to fit two whole "tortilla sandwich thingys" plus another one cut in half, in the dish. I made sure I packed them extra thick with meat. That's what he said.
moving on....
8. Top with remaining sauce
9. Bake at 350 for 20 minutes. Sprinkle the tops with cheese. Bake for an additional 10 minutes or until all the cheese is melted.
Yield: 4-6 servings
Enjoy!!! This took me about 2 hours to make, from beginning preparation til the food was on the table. Seasoned professionals might be able to make it in less time. The picture doesn't do it justice...the spices in the sauce and meat mixture are so tasty!!!
No comments:
Post a Comment