MY GRANDMOTHER'S ENCHILADAS
This recipe comes from the days of the railroad workers and is different from most enchiladas. I won't lie. It is a lot of work! As far as I know I'm the only person that has it, so now I'll share it with you. You will need a meat grinder for this, but if you don't have one you might get very close results with a food...
Provided by kathleen ralston
Time 2h
Number Of Ingredients 14
Steps:
- 1. Cook the roast the previous day and chill. Also note that you can make as many of the wrappers as you wish but it will take more of the flour, water, egg and salt mixture. The next day, put the meat through your meat grinder for a fine grind.
- 2. The wrappers are made by mixing the ingredients and pouring a little into a small frying pan. They are just like crepes. Cook them on low on one side only until the top is dry, then turn them out with the uncooked side down on the waxed paper.
- 3. Mix the sauce ingredients as follows. Saute your onion and pepper in a frying pan, then add the tomato sauce and chili powder. Thicken with a little flour.
- 4. In another pan, mix your meat with enough of the sauce to moisten it but you don't want it soupy.
- 5. Put a scoop of the meat mixture onto the cooked side of the wrappers and fold them up square.
- 6. Now, put a small amount of oil in a frying pan, enough to cover the pan, and fry the wrappers (this will be the side that is yet uncooked). You brown them on one side and then turn them over and brown them on the other side.
- 7. Serve on a plate and cover them with as much as the sauce as you like.
- 8. Now you have my secret recipe. Hope it's worth the work to you. Enjoy.
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michael sheard
[email protected]The enchiladas were a bit too spicy for my taste, but they were still very good.
golban nicolae
[email protected]These enchiladas were so good! I will definitely be making them again.
Timothy Lopez
[email protected]I've never made enchiladas before, but this recipe made it so easy. They turned out great and my family loved them.
Lyndsay Hepburn
[email protected]This recipe is a keeper! The enchiladas were cheesy, flavorful, and so easy to make.
Batte Dalton francis
[email protected]I made these enchiladas for a potluck and they were a huge hit! Everyone loved them.
brodie gorman
[email protected]These enchiladas were a great way to use up leftover chicken. They were easy to make and very tasty.
MD.Hamidul Islam
[email protected]Easy to follow recipe with delicious results. Will definitely make again!
Md Gulap Mahmud Mahmud
[email protected]I followed the recipe exactly and the enchiladas turned out great! My family loved them.
Arzoo Ghouri
[email protected]These enchiladas were amazing! The chicken was so tender and the sauce was so flavorful. I will definitely be making these again.
SA
[email protected]The enchiladas were good, but they were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
JoeJoe Ramey
[email protected]These enchiladas were a bit bland for my taste. I think I'll add some more spices next time.
Ihsan Saleem
[email protected]The sauce was a bit too spicy for my taste, but the enchiladas were still very good. I'll definitely make them again, but I'll use less chili powder next time.
Rahman ghani
[email protected]Followed the recipe and they turned out perfect! I received lots of compliments!
Cris
[email protected]These enchiladas were so easy to make and they turned out great! I used a rotisserie chicken to save time and they were still delicious.
Susan Mulenga
[email protected]I've made these enchiladas several times now and they're always a crowd-pleaser. The chicken is always tender and juicy, and the sauce is flavorful and delicious.
Meraj Ali Tanjir
[email protected]These enchiladas were a hit with my family! They were easy to make and so delicious. I especially loved the homemade enchilada sauce.