{"id":12290,"date":"2017-01-24T17:49:53","date_gmt":"2017-01-24T17:49:53","guid":{"rendered":"http:\/\/www.rocksushi.org\/rocksushi\/?p=12290"},"modified":"2017-01-24T17:49:53","modified_gmt":"2017-01-24T17:49:53","slug":"spiced-beef-enchilada","status":"publish","type":"post","link":"https:\/\/rocksushi.org\/rocksushi\/spiced-beef-enchilada\/","title":{"rendered":"<a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=224\">  Spiced beef enchilada<\/a>"},"content":{"rendered":"<p><a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=224\"><br \/>\nSpiced beef enchilada<br \/>\n224<br \/>\nIngredients<\/p>\n<p>red chili sauce<br \/>\n11\/2 pounds ground beef<br \/>\n1 teaspoon salt<br \/>\n2 tablespoons lard or vegetable shortening<br \/>\n1\/2 cup finely chopped onion<br \/>\n12 corn tortillas<br \/>\n2 cups shredded mild cheddar cheese<br \/>\nmexican cream or sour cream<br \/>\n1\/3 cup pitted ripe olives<br \/>\nChopped fresh coriander<br \/>\n1\/6 madam jeanette chopped or other hot pepper<br \/>\nRED CHILI SAUCE:<br \/>\n3 ounces dried ancho chili&#8217;s (+\/-5) toasted seeded<br \/>\n2 1\/2 cups boiling water<br \/>\n2 tablespoons tomato paste<br \/>\n3\/4 cup beef stock or broth<br \/>\n1\/4 cup raisins<br \/>\n1 clove garlic minced<br \/>\n1\/2 teaspoon ground cloves<br \/>\n1\/4 teaspoon anise seeds crushed<br \/>\n2 tablespoons vegetable oil<br \/>\n1 clove garlic minced<br \/>\n1\/2 teaspoon salt<br \/>\n1\/2 teaspoon dried oregano<br \/>\n1\/4 teaspoon ground cumin<br \/>\n1\/4 teaspoon ground coriander<br \/>\n1 tablespoon chopped parsley<br \/>\nMexican- Latin week !<br \/>\nPrepare red chili sauce: Place chili&#8217;s in medium bowl with boiling water; let stand 1 hour. Transfer puree to 2-quart saucepan; whisk in remaining ingredients. Heat over medium-high heat to boiling;reduce heat to very low. Simmer, covered stirring occasionally, 10 minutes. <\/p>\n<p>STEP 2<br \/>\nMix chili&#8217;s and water in blender untill smooth. Sprinkle beef with salt.Heatlard (oil) in 10-inch skillet over medium high heat untill hot. Add 1\/2 of beef and cook turning frequently untill brown on all sides,10 to 12 minutes; remove with slotted spoon to plate. Repeat with remaining beef. Add onion to drippings in skillet;saute over medium heat untill soft 4 minutes. Return beef to skillet. <\/p>\n<p>STEP 3<br \/>\nAdd stock,raisins,garlic, cloves,1\/4 of Jeanette, anise seeds and 1\/4 cup red chili sauce;mix well.Heat over medium high heat to boiling; reduce heat to low.Simmer,covered,stirring occasionally, for another 15 minutes Heat oven to 375F (190C) Heat remaining chili sauce in skillet over medium heat untill hot;reduce heat to very low. <\/p>\n<p>STEP 4<br \/>\nDip 1 tortilla in hot sauce just untill limp a few seconds, remove draining off excess sauce.Spread about 3 tablespoons beef mixture down center of tortilla;roll up and place seam side down in 13x9x2-inch (33x23x5-cm) baking dish. Repeat with remaining tortillas and beef.Pour remaining sauce evenly over enchiladas. Sprinkle enchiladas evenly with cheese. Bake untill cheese is melted and sauce is bubbly,about 25 minutes. <\/p>\n<p>STEP 5<br \/>\nJust before serving, spoon mexican cream down center of enchiladas garnish with olives and coriander and Jeanette or any other hot pepper. muy buen y<br \/>\nbon appetit ! <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Spiced beef enchilada 224 Ingredients red chili sauce 11\/2 pounds ground beef 1 teaspoon salt 2 tablespoons lard or vegetable shortening 1\/2 cup finely chopped<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12290"}],"collection":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/comments?post=12290"}],"version-history":[{"count":0,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12290\/revisions"}],"wp:attachment":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/media?parent=12290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/categories?post=12290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/tags?post=12290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}