Authentic Tex-Mex Restaurant Enchilada Plate
"An entire authentic restaurant-quality meal, and we'll show you every step...."
INGREDIENTS
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2 tablespoons vegetable oil
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1 cup dry long-grain white rice
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8 oz canned tomato sauce
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2 1/2 cups warm water
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1 teaspoon chili powder
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2 teaspoons Calde de Tomate tomato bouillon
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2 cloves garlic, minced
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Salt, to taste
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2 tablespoons lard or canola oil
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3 garlic cloves, peeled
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2 (15 oz each) cans pinto beans
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1 teaspoon cumin
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1 teaspoon chili powder
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1/2 teaspoon dried oregano
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Salt, to taste
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1/2 a lime, juiced (optional)
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3 tablespoons olive oil
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3 tablespoons all-purpose flour
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1/2 teaspoon garlic powder
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1/4 teaspoon dried oregano
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1/4 teaspoon salt, or more to taste
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Pinch of cinnamon
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2 tablespoons tomato paste
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2 cups chicken broth
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1 teaspoon apple cider vinegar or distilled white vinegar
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Freshly ground black pepper, to taste
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1 lb lean ground beef
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2 teaspoons chili powder
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1 teaspoon cumin
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon smoked paprika
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1/4 teaspoon salt
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2 cups Monterey Jack cheese, grated
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1 cup cheddar, grated
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8 6-inch white corn tortillas
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For topping: cotija cheese, sour cream, cilantro
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