Thursday, April 10, 2014

Secret Cravings' Secret Recipes: Author Paige Prince

Welcome to Secret Recipes. As you all know, the authors you love know how to cook up some amazing romances. But, did you know that most of us also love to cook, bake and grill? Sometimes our characters even request that we make something they like just so we can share it with you, the readers. This is the place for you to find all of those recipes. So come on in and share a bite to eat with your favorite authors. Let's get cookin'!

Happy Thursday :) 

Today, we're headin' South. Author Paige Prince has been gracious enough to share one of her favorite recipes with us. Please give Paige a warm welcome:

"I'm from Texas, where we do our Mexican food a little bit differently (we call it "Tex-Mex"). Rather than using the red enchilada sauce, we use a gravy to top our enchiladas that is absolutely delicious. Ever since I learned how to make it, I haven't been able to go back to eating the red enchilada sauce - even at a restaurant.

This is actually three steps, but it doesn't actually take long. First, you make the Mexican beef (which you can use to make several different things, such as beef enchiladas, tacos, tostadas, quesadillas, etc), then you make the enchilada sauce, then finish the enchilada recipe."

Mexican Beef Recipe

  • 1 1/2 lbs ground sirloin or ground beef
  • 1 yellow onion, finely chopped
  • 3 tablespoons olive oil
  • 3 or 4 cloves of garlic, minced
  • 2 1/4 tsp. ground cumin
  • 3 teaspoons oregano leaves
  • 1 cup tomato sauce
  • 1/2 cup water
  • 1 1/2 tsp. salt

How To Do It

Take a large frying pan, nonstick preferred.
Heat the oil over medium low heat. Add the onion and saute for 5 minutes.
  • 1 1/2 lbs. ground sirloin or ground beef
  • 1 1/2 tsp. salt
Cook the beef over medium heat until almost done. Add 3 or 4 cloves of minced garlic depending on your tolerance and desire for its taste. 3 cloves will be subtle in flavor. Cook an additional 2 - 3 minutes.
  • 2 1/4 tsp. ground cumin
  • 1 cup tomato sauce
  • water
  • 3 tsp. oregano leaves
Cook for 10 minutes and lower heat to simmer for 10 minutes.

Enchilada Sauce
makes about 2 cups

  • 2 cups low sodium chicken broth
  • 4 tsp. chili powder (or use 4 tbsp if you like it a little spicier)
  • 1 tsp. ground cumin
  • 2 tsp. garlic powder
  • 3/4 tsp. salt
  • 1 pinch ground cinnamon (less than 1/16 tsp.)
  • a little less than 1/2 tsp. sugar
  • 3 Tablespoons plus 1/4 tsp. white flour
  • 3 Tablespoons vegetable oil

First let's make a roux. In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour.
Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chili powder and whisk in till fully mixed.
Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed.
Add the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder) stirring after each addition. Bring to a boil as you continue to stir.
Once boiling, stir and cook for 3 to 5 minutes.
Turn off the heat, this enchilada sauce recipe is done.
*You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.*

Beef Enchilada Recipe

  • 12 oz. mild cheddar cheese, grated
  • 1 dozen corn tortillas
  • vegetable or canola oil
  • 1 1/2 lbs. Mexican beef
  • 1/4 cup finely chopped yellow onion
  • enchilada sauce
  • tongs
  • a plate or tray to prepare enchiladas on

Making The Enchiladas

In making the beef enchilada recipe, you are going to heat a frying pan with an inch or two of canola oil, enough to dip corn tortillas into it. The tortillas need to be fully submerged in the oil.
Heat the oil on medium heat but be careful not to overheat it. Oil that is smoking is too hot.
Use tongs to hold two corn tortillas and dip them into the hot oil until you see the tortillas bubbling in the oil. As they start to bubble, lift and dip the tortillas 3 times into the oil. The goal is to make the tortillas soft and easy to roll. If they become stiff, it just means you left them in the oil a little too long. Toss those aside and try it again.
Then dip the tortillas into the pot of warm enchilada sauce to coat. Keep a plate or tray with you to hold under your tortillas to catch any drips.
Now place the sauce-coated tortillas on a plate or tray.
Using a slotted spoon to help drain the grease, add a scoop of hot ground beef to the sauce-covered tortilla. Spread the beef across the tortilla and grab the end of the tortilla to roll it. Bring one end over the meat, about 3/4 of the way over. Tuck the tortilla into the meat and roll it over.
Once rolled, pick up the enchilada with your index fingers over the seam on the bottom of the enchilada. Let your pinky fingers cover both ends of the enchilada to prevent the meat from falling out.
Place the beef enchiladas in an oven-safe dish. Yes we are still going to heat them again in the oven!
Using a ladle, scoop up some enchilada sauce and cover the enchiladas with it. You want the sauce to run down over the enchiladas and onto the plate. Remember, the sauce is what makes it, so use plenty.
Sprinkle mild cheddar cheese and finely chopped yellow onion (optional) on top of the enchiladas.
Heat the beef enchiladas in a *400 degree oven for a few minutes until you see the cheese melted and the sauce bubbling.
This beef enchilada recipe will make approximately 10 - 12 beef enchiladas depending on how big you make your enchiladas.
Thanks so very much for stopping by, Paige! This sounds like the perfect recipe to try this weekend and we reallyappreciate you sharing it with us. Can't wait to see you again!!

Readers: As always, let us know what you think and don't forget to check out more from Paige Prince by finding her at these places:


Lindsay said...

Yummy. To bad I can't cook

Dilys J Carnie said...

This sounds lovely and although I'm a vegetarian I can replace the beef with Quine...Great recipe :)

M. S. Spencer said...

the "gravy" sounds delicious and different. Thanks! M. S.