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Wednesday, December 31, 2014

Best Ever Enchiladas

 Today Mark and I made enchiladas. The sauce recipe is a family favorite from Aunt Rena, Mark's dad's sister. Both Dad and Aunt Rena have passed on now, and this recipe makes me think of them.

Aunt Rena's Enchilada Sauce
To make the sauce, start with two cups boiling water. While the water is coming up to boil, put 1/4 cup flour, 1/3 cup chili powder and 1 teaspoon salt into a mason jar with a lid. It needs to be big enough to add 2 cups cold water to these ingredients. Shake this all together, then whisk it into the boiling water. Stir just a couple of minutes on a rolling boil, then turn the heat down to low and simmer for about 5 minutes. Stir once in a while, and then turn off the heat. It will thicken.
Assembly Line
Next comes the assembly line. This is a two person job. Mark fried up some corn tortillas and placed paper towels in between on a plate. The grated cheese, ground beef (drained well) and the sauce get their own plate, too. Chopped onions can go in a bowl. Take a tortilla and run in through the sauce, both sides. Then build the tortilla...beef, cheese and onions. Place this in the dish and the Tortilla Holder (that's me!) needs to hold it while the masterpiece is created.

 We make a few without onions for the Anti-Onion family members.
The remaining sauce and leftover cheese gets poured all over the top. Bake in 350 degree oven for about 15 minutes.