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Pacific Coast Highway

Enchiladas, what can I say. This is my favorite food. This is a great recipe. Enjoy!

INGREDIENTS:

For the Filling:

2 to 2 1/2 lbs. boneless Beef Roast, cut into large pieces

1 small Onion, coarsely chopped

1 or 2 tablespoons ground Chile Powder

Water

Place ingredients in pan and cover with water and simmer for an hour and a half or until the meat starts to fall apart. Remove the beef, strain the broth and save for the sauce. Allow the meat to cool and shred the meat by using 2 forks or with your fingers.

For the Paste:

2 cloves Garlic, minced

3 tablespoons ground blanched Almonds

2 tablespoons flat-leaf Parsley

1/2 teaspoon Paprika

A few threads of Saffron, crushed

Salt and freshly ground Black Pepper, to taste

For the Sauce:

2 tablespoons Olive Oil

1/2 cup yellow Onion, minced

1/2 cup dry White Wine

1 cup Beef or Chicken Broth

Combine flour and 3 tablespoons oil to make a roux. Sauté the mixture, stirring constantly, for 3 to 4 minutes. Set aside. Sauté the onions and garlic in remaining oil. Stir in chiles, cumin, tomatoes and broth. Bring to a boil, reduce heat and simmer for 15 minutes. Stir in the roux and simmer for a few minutes to thicken. For even more taste add 2 tablespoons hot chili powder.

For the Enchiladas:

12 Flour Tortillas

2 cups Monterey Jack Cheese, shredded

1 cup Onions, chopped

Tomatoes, chopped Lettuce, shredded

Fry the tortillas very briefly in hot oil to soften. Drain on paper towels.

To Assemble: For each enchilada, place a little sauce on bottom of the casserole dish, place a tortilla in the sauce to coat slightly. Add some beef, then some cheese and then some onion. Roll and continue the procedure until all enchiladas are made. Don't crowd them. Use two casserole dishes if need be. Pour remaining sauce over them and sprinkle the remaining cheese of top of the sauce. Sprinkle a small amount of chopped tomatoes on top and place in the over to bake for 15 minutes at 350 degrees. Serve with lettuce and more chopped tomatoes.

Nutritional Information Per Serving: 12 Servings

Calories: 262 Carbohydrates: 7 gm Fat: 15 gm Cholesterol: 57 gm
Protein: 23 gm Sodium: 408 mg Fiber: 1 gm Calcium: 167 mg
Iron: 2 mg Vitamin A: 1047 IU Vitamin C: 11 mg
Percentage of Calories from Fat: 53%
Percentage of Calories from Protein: 36%
Percentage of Calories from Carbohydrates: 11%

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