Enchirritos

What is your first thought when you hear the word Enchirritos??  GO!!  For me it is Taco Bell.  I had never even heard of them before Taco Bell.  Unfortunately, like most fast food, Taco Bell left a horrible taste in my mouth.  Luckily, over time, my palette and budget has drastically improved.  And thanks to my Mexican husband, so has my understanding of Mexican food.  Now  a pet peeve of mine is when someone calls a burrito with sauce an enchilada.  If it’s a flour tortilla, it’s not an enchilada.  And that is what I love about this enchirrito.  It’s not pretending to be something it’s not. This enchirrito is no resting on the hard work of its parent to define it as either a burrito or an enchilada.  This enchirrito is standing proud, telling everyone it is of a mixed “race”.  Part enchilada, part buritto.  Embracing both of its cultures.  All hale the Enchirrito!

Ingredients:

1/4 cup butter
1/4 cup flour
4 cups water
3 Tbs Mexican Blend Seasoning (Morton & Bassett)
1 tsp garlic salt
1 lb ground beef (I always buy the lowest fat; but you can also sub chicken or turkey)
1 lb ground sausage
1/4 cup chopped onion (Look at the pre-chopped in the produce aisle.  It looks expensive until you calculate the value of your time chopping it.)
1 cup refried beans (I used Rosarita Traditional)
8 flour tortillas (8 inches) warmed (the best way to warm tortillas, no matter what anyone says, is with a skillet. Warm the first one on medium high and as you fill it, warn the next one, be sure to turn over at least once)
3 cups shredded cheese (I used a Mexican blend from the dairy aisle)
Optional toppings: shredded lettuce; diced tomatoes, sour cream

Preparation:

Preheat oven to 350°.  Melt butter in a large sauce pan.  Sir in flour until smooth.  Slowly add water.  Bring to a boil and cook, stirring until thickened (about 1 minute).  Stir in Mexican Blend Seasoning and garlic salt. Bring to a boil.  Reduce heat and simmer uncovered for 10 minutes

In a large skillet over medium heat, cook beef, sausage, and onion until meat is no longer pink; drain.  Stir in beans; heat through.

Spread 1/4 cup of the in a greased 9×13 baking dish.  Spread 1 Tbs sauce in the center of a tortilla and spread around  Place 2/3 cup meat mixture down center of tortilla.  Top with 1/4 cup shredded cheese.  Roll up and place seam side down  Once all tortillas are complete, pour remaining sauce over top. Sprinkle with remaining cheese (add a handful if you need to, no one will judge.)  Bake uncovered 18-22 minutes or until bubbly and cheese is melted.

Wine Pairing Suggestions:

Cabernet Franc
Gamay
Grenache
Merlot
Sangiovese

Serves: 6 big servings

Total time: 50 minutes

*Derived from Mandy’s Recipe Box
Enchirritos

Enchirritos


Ruby’s ‘Flip’ Roast – Part 2

One of my favorite things is being able to “repurpose” leftovers.  I’m not a leftover girl, at least not in the sense that the food is exactly what I first ate.  Oh I’ll have it for lunch the next day (and often do), but I’m not excited about it.  It’s just that my wallet is even less excited about being opened to shell out $10 for lunch each day.  This however, is a true, genuine repurpose that left me so excited for another meal of this amazing roast!  So simple, so tasty!

What we used and how we used it (as if this needs to be explained):

Store bought tostada shells – we used Guerrero
Refried beans from your local taqueria – or you can use canned
Shredded roast meat
Diced tomatoes
Shredded lettuce
Mexican crema – our you can use sour cream
Sliced avocado
Mexican cheese such as Cotija – or you can use shredded monterey jack

If the beans are not already warm, be sure to do this first.  The amounts of all of the ingredients will depend on your taste.  First we spread a thin layer of the warm beans on the tostada, added some shredded meat, topped with crema (or the sour cream, as the case may be), added shredded lettuce, sliced avocado, diced tomatoes, and topped with cotija.  Mouth should be watering fairly well at this point, carefully lift and take a big, crunchy bite.  The flavors all mix together so well, and the crunch of the tostada is perfect.  The kids liked theirs best with just a layer of beans, avocado, crema, and cheese.

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*Serves4 Original Recipe

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