El Coyote Cafe Cheese Enchiladas Ranchera Recipes

Steps:

• Instructions for Sauce:.
• Quickly saute onion and garlic.
• Add the rest of ingredients and bring them to a rapid boil.
• Simmer for one hour.
• Instructions for Enchiladas:.
• In a heavy skillet, heat vegetable oil until very hot.
• Dip tortillas in oil to soften.
• Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
• Roll stuffed tortillas and place in baking dish.
• Cover enchiladas with sauce.
• Top each enchilada with 4 strips of Ortega Chili.
• Sprinkle 3 T. shredded cheese over each enchilada.
• Bake at 350 for approximately 20 minutes or until cheese is melted.
• Top with dollop of sour cream and garnish with green onions.

Steps:

• Section the tomatoes and onion into pieces small enough for your food processor or blender to work effectively.
• I use a blender set on it lowest setting (mine says stir).
• **In a blender, slowly add all the ingredients, starting with the tomatoes and onions.
• Make sure not to put too much into your blender bowl at any one time, or it will not chop properly.
• Once the tomato and onion mixture is nice and smooth, continue to blend and incorporate all the other ingredients.
• **In a food processor, add all ingredients to the bowl and pulse until the mixture can withstand the continuous operation of the food processor.
• Process until smooth.
• FINAL INSTRUCTIONS-- Get some chips and a family member or a friend to help with the final adjustments.
• I usually have to tweak the amount of salt, cumin, cilantro or garlic to make it "perfect".
• If the onion or other seasonings are too much, add another tomato.
• Your salsa can be enjoyed now, but it is best after an overnight stay in the refrigerator.
• To make it the way I like it, I add one more tomato, one more chile arbol, at least one more large serano pepper and one more teaspoon of salt.
• I have also substituted the seranos with jalepeños or habeñeros.

Steps:

• Using a shaker glass, half fill it with ice and then add rest of ingredients.
• Shake all ingredients together and then strain into a chilled glass with a salted rim.
• Garnish with a lime wedge if desired.

Steps:

• Trim large chunks of fat from the pork shoulder, but leave some fat on for flavor.
• Cut pork shoulder into large chunks. I usually cut them to about half the size of my fist.
• In a large pot, add the oil to the bottom of the pan and brown the pork. Add in the ground herbs while browning the pork.
• Once pork is browned, add the first bottle of beer. Using a wooden or silicone spoon, scrape the bottom of the pot to loosen the delicious browned bits.
• Add the remaining ingredients to the pot(reserve half of the cilantro for later), cover and slow cook for 3-4 hours on low heat or until pork is tender and falling apart.
• Preheat oven to 350 degrees.
• Remove pork from pot and place into a foil-lined, large baking pan. DO NOT discard the liquid stock.
• Turn the pot with the liquid stock to high heat to reduce the amount of liquid.
• Using two forks, shred the pork in the pan completely.
• Add in reserve cilantro.
• Pour enough of the liquid stock into the pan to halfway cover the pork. Return pot to heat. Place pork in oven.
• Check pork every 15 minutes or so, turning gently and adding liquid stock until all the stock has been used.
• Remove pork from oven when there is almost no liquid left in the pan.
• Serve and enjoy!

Steps:

• Combine Beef, onions, oregano, garlic, the thick part of the green onion and green chili's into frying pan and cook until beef is browned; Drain but do not rinse. Preheat oven to 350 degrees.
• Place a thin layer of enchilada sauce into about a 9x13 baking dish, just enough to fill the bottom.
• Place 1/4 to 1/2 cup of beef mixture into tortilla. Roll as you would a burrito and place into baking dish. Repeat 8 times until baking dish is full.
• Pour remaining enchilada sauce into baking dish, ensuring no tortilla is visible upon doing so. Dish will be near 2/3 full of sauce, this is okay.
• Top wraps with any remaining beef mixture, spread evenly.
• Spread cheese over baking dish, ensure each wrap has been topped with cheese. Its not uncommon to create an entire layer of cheese over top of the wraps.
• Spread remaining green onions over cheese layer.
• Bake in oven for about 20 minutes, until sauce is warmed and cheese is melted.
• Scoop each out onto a plate with a spatula or large spoon, top with sauce from pan if desired.
• Top with tomatoes, lettuce and sour cream if desired. Best served with refried beans and Zateran's Spanish rice.