Sunday, August 11, 2013

A Twist on Enchiladas

Sometimes we just have to shake it up, right?  Okay, so I shake things up a lot in the kitchen.  I wanted enchiladas (yes, again), but I've already shared several enchilada recipes with you.  So why not put it in a sandwich?  No reason not to.  So this sandwich kinda messes with your head a little.  You look at it and think, I'm eating a sandwich. But then you taste it, and you're like, wow, this is an enchilada.  Best of both worlds.  It's like having portable enchiladas.  You could take a walk with it.  You could go shopping with it.  You could show it off to your friends who would be so jealous and try to steal your portable enchilada. Maybe you should bring two with you just in case.

So this sandwich has meatballs filled with cheese, salsa and ground up corn tortillas.  It's covered in red enchilada sauce and, of course, cheese, lots and lots of cheese.  Oh, and there's some green onions too.  You could even put black olives on it.  I put it in a Bolillo (say bo-lee-yo), which is a Mexican bread.  But, if you can't find those, any kind of sandwich bun will do.  I think you'll enjoy this one.  And your friends too.

Let's get cooking...somebody is hungry at your house!

1 lb ground beef
1 T cumin
1 T chili powder
2 teaspoons salt
1/4 teaspoon cayenne
1 T garlic powder
2 teaspoons salt
1 teaspoon black pepper
1 egg
Enough corn tortillas to grind up and get half a cup (about 2-3 I think)
2 cloves garlic, minced
1/4 C salsa (your favorite brand)
1/4 C shredded Quesadilla cheese (or Monterey Jack)

4 dried Guajillo chiles (or 4 dried red chiles)
1 T garlic powder
1 T chili powder
1 T cumin
1 teaspoon beef bouillon
3 C water
1/4 C lard or vegetable oil
1/4 C flour

Bolillo buns (or other sandwich rolls)
Shredded Cheddar cheese
Sliced green onions

To start the meatballs, mix the cumin, garlic power, chili powder, salt, pepper, and cayenne together in a bowl.  Mix that with the remaining meatball ingredients and form into meatballs.  Bake at 350 degrees for about 25-30 minutes or until done.

Meanwhile, for the sauce, remove the stems and seeds from the chiles. Put them in a pot and cover with the water.  Boil about 10 minutes or until they have softened.  Reserve 2 cups of the liquid that you boiled the chiles in.  Put the chiles, garlic powder, chili powder, cumin, beef bouillon and the reserved 2 cups of liquid into a blender or a food processor and pulse until smooth.  Put the lard and the flour into a large skillet and whisk over medium high heat to combine.  Pour in the chile mixture and whisk.  Cook and whisk until the sauce is thickened and bubbly.

Slice the rolls open lengthwise and fill it with the meatballs. Top the meatballs with the sauce and some cheese.  Put the sandwiches under the broiler to melt the cheese.  Garnish with the green onions.

No comments:

Post a Comment