a cross between a burrito and an enchilada with ground beef
1. For the sauce, add the 1/3 cup of oil to a sauce pan and heat to medium. After a 2 minutes, whisk in the flour until smooth. Reduce the heat slightly and continue cooking for 3 minutes, whisking so it does not burn. Add the remaining ingredients in the order listed, whisking until smooth. Cover and continue cooking for 30 minutes or until the sauce becomes thick. Taste for salt and spices as it cooks. Adjust to taste. Remove from heat.
2. For picadillo, heat skillet to medium/high heat. Add the beef and season with 1/2 teaspoon each of spices listed to start. Cook for 10 minutes. Add the onions, garlic, jalapeƱo and pepper mix. Cook for another 5 minutes. Add the tomatoes to the blender and blend until smooth. Add to the picadillo along with the corn. Continue cooking until the sauce reduces and becomes thick. Taste for salt and other spices, adjust to taste. Fold in the cilantro before filling enchiritos.
3. Ladle half of the enchirito sauce to the bottom of a baking dish. To finish, warm the tortillas until soft. Fill with picadillo and roll. If you like, you could add some beans and cheese along with the picadillo so it's more like the original. Place them in a baking pan on top of sauce. Cover with remaining sauce, add cheese and cook under the broiler just until cheese melts and enchiritos are warm. Serve right away and garnish with your favorite toppings.
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Serving Size: 1 Serving (2052g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 4919 | ||
Calories from Fat: 2289 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 254.3g | 339 % | |
Saturated Fat 73.9g | 370 % | |
Monounsaturated Fat 111.6g | ||
Polyunsanturated Fat 48.9g | ||
Cholesterol 848mg | 261 % | |
Sodium 6375.2mg | 220 % | |
Potassium 3836mg | 101 % | |
Total Carbohydrate 375.5g | 110 % | |
Dietary Fiber 28.2g | 113 % | |
Sugars, other 347.3g | ||
Protein 268.5g | 384 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4919
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