My Grandmother's Enchiladas Recipe

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My Grandmother's Enchiladas

kathleen ralston

By
@innerlife

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 processor. Once the meat is cold, use the grater on the processor to grate the mean rather than grind or chop. But a meat grinder is best.


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Serves:

4

Prep:

24 Hr

Cook:

2 Hr

Ingredients

1 cup of flour
1 cup of water
1 egg
dash of salt
waxed paper

FILLING

1 lb cold roast beef finely ground in meat grinder
enough of the sauce to moisten the meat

SAUCE

1/2 diced onion
1/2 diced bell pepper
1 medium can tomato sauce
1 and 1/2 teaspoons chili powder or to taste
enough flour to thicken the suace

Directions Step-By-Step

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.