![\"\"](\"https:\/\/consultationforyou.com\/wp-content\/uploads\/2021\/10\/306643078_1922339944602971_3996874652378758089_n-1-768x768-1.jpeg\")
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Ingredients:
\n4 pasilla chiles
\n1 pound queso fresco cheese
\nToothpicks
\n3 eggs
\n1 tablespoon all-purpose flour
\n1 cup oil
\nfor The Tomato sauce:
\n4 medium Roma tomatoes, halved
\n1 cup water
\n2 garlic cloves, peeled and chopped
\n1 tablespoon chicken broth powder
\n1\/4 cup oil
\n1 teaspoon all-purpose flour
\n1 tablespoon chopped oregano leaves
\nfor The Authentic beef Enchiladas :
\n1 pound ground beef
\n1 tablespoon Chili Powder
\n1\/2 teaspoon salt
\n3\/4 teaspoon Cumin
\n1\/2 teaspoon Dried Oregano
\n1\/4 teaspoon Garlic Powder
\n1\/4 teaspoon Onion Powder
\n1\/4 cup tomato sauce
\nHOMEMADE ENCHILADA SAUCE
\n1\/4 cup oil or butter, canola, vegetable, or avocado oil
\n1\/4 cup all purpose flour
\n1\/2 teaspoon ground black pepper
\n3\/4 teaspoon salt
\n1 teaspoon garlic powder
\n1 teaspoon onion powder
\n2 teaspoons ground cumin
\n1\/2 teaspoon dried oregano
\n1 tablespoon chili powder
\n2 cups beef broth, LOW or NO SODIUM
\n1 tablespoon tomato paste
\nENCHILADAS :
\n1\/4 cup canola oil
\n12-15 white corn tortillas
\n1 cup Monterey Jack Cheese, shredded<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Directions :<\/strong><\/p>\n Rice and beans, for serving, if desired Ingredients: 4 pasilla chiles 1 pound queso fresco cheese Toothpicks 3 eggs 1 tablespoon all-purpose flour 1 cup oil for The Tomato sauce: 4 medium Roma tomatoes, halved 1 cup water 2 garlic cloves, peeled and chopped 1 tablespoon chicken broth powder 1\/4 cup oil 1 teaspoon all-purpose flour 1 tablespoon chopped oregano leaves for […]<\/p>\n","protected":false},"author":2,"featured_media":3282,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-456","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\n<\/p>\n
\nHeat grill to medium.
\nGrill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
\nSeparate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
\nAdd the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
\nAdd the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
\nAdd the 1\/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
\nPour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
\nIf desired, serve with rice and beans.
\nfor The Authentic beef Enchiladas :
\nGround Beef
\nCook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink.
\nTurn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside.
\nHomemade Enchilada Sauce:
\nHeat the oil or butter in a medium-size skillet over medium heat.
\nAdd in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
\nAdd in the spices. Stir to form a thick paste.
\nStir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.
\nEnchiladas:
\nPreheat oven to 350\u2109 degrees.
\nSpread enchilada sauce into the bottom of a glass 9\u00d713 baking dish. Set aside.
\nHeat vegetable or canola oil over medium heat in a medium-size skillet.
\nOnce the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about 10-15 seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)
\nOnce all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.
\nLay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese.
\nRoll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled.
\nSpread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese.
\nBake for 10 minutes until the cheese is melted.
\nServe warm and enjoy.
\nEnjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"