Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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Traditional Enchiladas I love home made Mexican food! I made these over the weekend and they were so good! In a skillet brown 1 lb organic grass fed ground beef. Drain off any extra fat. Add 1 small chopped onion, 4 cloves minced garlic and 1 bell pepper, chopped. Season with salt, pepper, cumin and ancho chili powder. Add 1/2 cup chopped cilantro. Cook together for a few minutes. Turn off the heat and set aside. To make the sauce, sauté 1 onion and 4 cloves garlic in olive oil. Add 1 tblsp butter and 1 tblsp flour and make a roux, along with salt and pepper and a little Ancho chili powder. Once the flour cooks out a bit, add 2 cups chicken broth, or veggie broth or water, and 1 can enchilada sauce,( or tomato sauce and chili powder) Simmer over med low heat until it thickens and all the flavors come together. Taste and add celery salt and pepper if needed. (the can of enchilada sauce probably already has salt and pepper in it) Butter a casserole dish. Add some of the sauce to the bottom of the dish. Heat corn tortillas in a skillet (or in the hot sauce) and roll a couple tblsp of the meat into the center of each one. Layer them seam side down Add the rest of the sauce over the top and cover with 1/2 cup your favorite grated cheese. We used cheddar, but queso fresco would be good too. Cook in a hot oven 400, for 20 min until bubbly. Serve with rice and beans, salad and chips and salsa. Yum

Traditional Enchiladas

I love home made Mexican food! I made these over the weekend and they were so good!

In a skillet brown 1 lb organic grass fed ground beef. Drain off any extra fat. Add 1 small chopped onion, 4 cloves minced garlic and 1 bell pepper, chopped. Season with salt, pepper, cumin and ancho chili powder. Add 1/2 cup chopped cilantro. Cook together for a few minutes. Turn off the heat and set aside.

To make the sauce, sauté 1 onion and 4 cloves garlic in olive oil. Add 1 tblsp butter and 1 tblsp flour and make a roux, along with salt and pepper and a little Ancho chili powder. Once the flour cooks out a bit, add 2 cups chicken broth, or veggie broth or water, and 1 can enchilada sauce,( or tomato sauce and chili powder) Simmer over med low heat until it thickens and all the flavors come together. Taste and add celery salt and pepper if needed. (the can of enchilada sauce probably already has salt and pepper in it)

Butter a casserole dish. Add some of the sauce to the bottom of the dish. Heat corn tortillas in a skillet (or in the hot sauce) and roll a couple tblsp of the meat into the center of each one. Layer them seam side down Add the rest of the sauce over the top and cover with 1/2 cup your favorite grated cheese. We used cheddar, but queso fresco would be good too.

Cook in a hot oven 400, for 20 min until bubbly. Serve with rice and beans, salad and chips and salsa. Yum

Notes

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    Yes. So much Yes.
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    MEXICAN FOOD WOO!
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