Magazine article Sunset

Don't Mention Its Name "Old Clothes." (Beef Enchiladas)

Magazine article Sunset

Don't Mention Its Name "Old Clothes." (Beef Enchiladas)

Article excerpt

Beef braised until it's so tender it falls apart as you tear it into fine shreds is known in Mexico as ropas viejas--old clothes or rags. Despite the humble name, this flavorful meat is a classic filling for enchiladas.

These enchiladsas team ropas viejas with green chillies and sour cream. You can assemble then ahead. Shredded Beef Enchiladas Salad oil 1 small onion, chopped 2 large cans (7 oz. each) diced green chillies 1/2 teaspoon ground cumin 1 tablespoon all-purpose flour 2 cups sour cream 3 cups (3/4 lb.) shredded jack cheese Salt 12 corn tortillas (6- to 7-in. diameter) Shredded beef (recipe follows)

In an 8- to 10-inch frying pan, combine 2 tablespoons salad oil, the onion, chillies, and cumin. Cook, stirring occasionally, over medium heat until onion is soft, about 15 minutes. Mix in the flour, then blend in 1 cup sour cream and stir until simmering. Remove from heat and blend in 1 cup cheese; add salt to taste.

Pour 1/2 inch salad oil into a 7- to 8-inch frying pan. Set over medium-high heat until hot. Cook tortillas, 1 at a time, until surface bubbles and tortillas are still limp, 5 seconds on each side. Lay the tortillas flat on paper towels to drain.

Spoon about 1/3 cup chili mixture and 1/4 cup shredded beeef down center of each tortilla; roll to enclose. …

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