Fernandez Enchiladas (Two Day Recipe)
1 lb ground beef
1 lb ground pork
1 cup cider vinegar
1 medium yellow onion-chopped
1 tbsp chili powder
1 tbsp cumin
½ tsp salt
½ tsp pepper
23 potatoes-rinsed
6 oz can of tomato sauce
1 tbsp taco seasoning-optional
3 cups enchilada sauce
10 corn tortillas
1
Wash hands.
Day 1:
In large mixing bowl, mix onions, ground pork, ground beef, vinegar, salt and pepper, cover and allow to marinate overnight (or if you are in a hurry, at least a few hours).
Day 2:
Boil 2-3 potatoes in a medium saucepan until soft. Peel and chop into bite size chunks.
In a large frying pan slowly brown the meat mixture. When done frying, drain excess grease. Add can of tomato sauce and cook to 165 degrees. Add 1 tablespoon or so of taco seasoning to your preference. Mix in potatoes to cooked meat mixture.
Warm enchilada sauce.
Lightly toast the tortillas on each side for at least 10 seconds on each side in a non-stick or cast-iron pan that is warm. Coat both sides of tortillas, lightly with sauce.
In a 9" by 12" pan spread a half cup of enchilada sauce on the bottom, then place the coated tortillas in the pan and add in 1/2 cup meat filling. Fill the tortilla with the meat placing the seam towards the bottom. Repeat until the pan is full. Spread the remaining sauce over the rolled tortillas. Cover with foil and put into a 350-degree oven for 20 minutes. After the 20 minutes, remove and uncover, add cheese if using and cook 10 more minutes. Garnish as desired.
Optional: Favorite melty cheese
Garnish: Onions, cilantro, olives, guacamole, lettuce, tomatoes, jalapeno or sour cream.
Ingredients
1 lb ground beef
1 lb ground pork
1 cup cider vinegar
1 medium yellow onion-chopped
1 tbsp chili powder
1 tbsp cumin
½ tsp salt
½ tsp pepper
23 potatoes-rinsed
6 oz can of tomato sauce
1 tbsp taco seasoning-optional
3 cups enchilada sauce
10 corn tortillas
Directions
1
Wash hands.
Day 1:
In large mixing bowl, mix onions, ground pork, ground beef, vinegar, salt and pepper, cover and allow to marinate overnight (or if you are in a hurry, at least a few hours).
Day 2:
Boil 2-3 potatoes in a medium saucepan until soft. Peel and chop into bite size chunks.
In a large frying pan slowly brown the meat mixture. When done frying, drain excess grease. Add can of tomato sauce and cook to 165 degrees. Add 1 tablespoon or so of taco seasoning to your preference. Mix in potatoes to cooked meat mixture.
Warm enchilada sauce.
Lightly toast the tortillas on each side for at least 10 seconds on each side in a non-stick or cast-iron pan that is warm. Coat both sides of tortillas, lightly with sauce.
In a 9" by 12" pan spread a half cup of enchilada sauce on the bottom, then place the coated tortillas in the pan and add in 1/2 cup meat filling. Fill the tortilla with the meat placing the seam towards the bottom. Repeat until the pan is full. Spread the remaining sauce over the rolled tortillas. Cover with foil and put into a 350-degree oven for 20 minutes. After the 20 minutes, remove and uncover, add cheese if using and cook 10 more minutes. Garnish as desired.
Optional: Favorite melty cheese
Garnish: Onions, cilantro, olives, guacamole, lettuce, tomatoes, jalapeno or sour cream.
