Enchiladas

I can not say enough about these enchiladas by Pioneer Woman. I made the chicken ones a couple of weeks ago. They were so good that I couldn't wait to try the beef ones. Equally fabulous. I've decided the key and most important step to making enchiladas, is the frying of the shells. It may not be the healthiest way but, all thoughts of that go out the window after the first bite.

Simple, Perfect Enchiladas
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Prep Time: 1 Hour30 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 6

Ingredients
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
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For The Meat:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
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For The Tortillas:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
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TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro

Preparation Instructions
Step #1 – The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving

Empanadas

Empanadas are one of my favorite meals. My friend Penny taught me how to make these years ago. She had to learn from her Panamanian husband. I used to love to show up at her house on empanada day. I chose not to fry them and baked them instead. Of course this does kill some of the fabulousness but, they are still good baked and maybe I'll live a day longer.

First of all, you will have to make a trip to Fiesta. When I go, I stock up on the shells and the Sofrito. I asked Penny about 20 times what Sofrito was the first time I went. I then walked around Fiesta on the cell phone telling her to tell me again. I just didn't get it. I think I gave up and had to go get a visual at her house in order to finally find the stuff. Sofrito and empanada shells are sold together in the freezer section. And sorry but, this is not an exact recipe.

Empanadas

Penny Burns

Sofrito

Empanada Shells

1 lb. Hamburger meat

Potatoes

frozen peas

frozen corn

pretty much anything that you think would be good in an empanada

Start by peeling and boiling some potatoes. While they are cooking, brown your hamburger meat and add Sofrito. I used about half the container for 1 lb. of meat. Add some peas and corn and diced potatoes to the meat mixture. Place a spoonful into the shell and fold in half. Press sides together to seal.

Have one of your fro-headed kids crimp the sides with a fork to make them look fancy.

Bake in the oven at 350 for 30 minutes or until they start to brown.