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If you’re tired of bad enchilada sauce from the store, then you can try making your own. Try the spicy sauce This spicy sauce is tasty enough to make you never want store-bought sauce again. There’s also an enchilada recipe so you can try out the sauce immediately.

Ingredients

• 4 ancho dried chilis
• 2 tomatoes
• 1 medium-sized onion
• 2 garlic cloves
• 2 cups stock
• 3 cups shredded chicken (2 boneless breasts or rotisserie chicken)
• 1/2 cup Jack cheese
• 8-10 corn tortillas
• 1/2 teaspoon cumin
• 1 teaspoon Mexican oregano
• 1/2 teaspoon salt (plus more to taste)
• freshly ground black pepper
• oil
• cotija cheese (optional)
• cilantro (optional)
• Crema (optional)

Instructions

• Wipe off any dusty crevasses on the Anchos, then de-stem and de-seed them. Roast them in the oven at 400F for 1-2 minutes. Cover the Ancho pieces with hot tap water and let them reconstitute for 20-30 minutes.
• Roast 2 tomatoes in the oven at 400F. They’ll be mostly roasted by the time the Anchos are done reconstituting.
• Roughly chop 1 medium-sized onion. Set aside 2 tablespoons of the onion for the inner mixture of the enchiladas. Saute the onion in a dollop of oil over medium heat along with the 2 whole, peeled garlic cloves. Cook until lightly browned.
• Drain the Ancho chilis. Add the chilis, tomatoes, onion, garlic, and 2 cups of stock to a blender. Blend until smooth. Strain the blender sauce through a fine mesh sieve and discard the leftover seeds and skin.
• Saute the strained sauce in a dollop of oil over medium heat. Add 1/2 teaspoon cumin, 1 teaspoon Mexican oregano, 1/2 teaspoon of salt, and some freshly cracked black pepper. Let simmer for 30-45 minutes or until it reduces down to a thick, velvety consistency.
• You can use rotisserie chicken for the enchiladas, or now you can start poaching 2 chicken breasts. Simply cover 2 chicken breasts with cold tap water, bring to a boil, then reduce heat to let simmer for 20-25 minutes or until cooked through. Once the chicken is cooked, set aside to cool and then shred it using two forks.
• Warm the tortillas in the oven for 1-2 minutes or nuke them in the microwave for 60 seconds.
• To build the enchiladas, start by adding a few tablespoons of the enchilada sauce to a plate. Dredge a tortilla in the sauce and flip it over. Fill with chicken, cheese, and finely chopped onion. Roll tight and set them seam side down in a baking dish (You can add some sauce to the baking dish to prevent sticking). Continue rolling the enchiladas but be sure to save enough sauce to cover the tops of them generously in the baking dish.
• Bake the enchiladas for 10-15 minutes in a 400F oven.
• Serve immediately. Optional garnishes include Cotija cheese, cilantro, and Crema.

We got this recipe here: https://www.mexicanplease.com/ancho-chile-enchilada-sauce/

This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

For this last week of June, we’re bidding it adieu with a baked tortilla casserole recipe that uses fewer than ten ingredients. It’s easy, it’s delicious, and it’s another thing to add to your life of options the next time you’re figuring out what to make.

• A pound of lean hamburger
• An eight-ounce package of shredded yellow cheese
• Can of mushroom soup
• A can of refried, low-fat beans
• Sixteen-ounce container of sour cream (either fat-free or low fat)
• A chopped, green pepper
• Ten flour tortillas
• A chopped, medium onion
• An eight-ounce jar of salsa

Begin by mixing the sour cream and soup and then spreading half of it over a 9×13 inch pan. Cook the hamburger, degrease it and then add the beans, salsa, peppers, and onion. Grab a tortilla and fill it with the burger mixture you just made before placing in a baking dish over the soup and sour cream mixture you made earlier. Cover with any mixture of the soup you have and then top with the cheese you chose.

Cover up the mixture and bake it at 350 degrees for about thirty minutes. It’s that easy!

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillasproducts include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

It’s been exactly ten days since the tragic passing of celebrity chef, author, and television personality Anthony Bourdain. Despite appearing to have an enviable career and surrounded by friends and family, Bourdain was battling depression. He developed a reputation as a man who entered many pockets of the world and built bridges and connections with people of different cultures through a mutual love of food.

An example of this was his love affair with Mexico and its cuisine. While filming his first show A Cook’s Tour, Bourdain travelled to the country to visit the hometown of a chef he had worked with in a New York restaurant. He learned about the elaborate process of making mole poblano, ate escamoles (ant larvae), enchiladas, and drank an ancient drink made from fermented maguey plant sap. In another trip when he went to Mexico City, he chowed down on tacos al pastor and cerdo en salsa verde. Bourdain not only loved the food there, he heaped plenty of praise on the Mexican people. “Mexico. Our brother from another mother. A country, with whom, like it or not, we are deeply involved in a close embrace. It’s beautiful. It has some of the most ravishingly beautiful beaches on earth.”

This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

The slow cooked pork in this recipe is the real star of the show. If you want to make perfectly tender pork tacos, then this is the perfect recipe for you. And with a slow cooker, you don’t have to watch over your pot all day!

INGREDIENTS:

1 (5-pound) boneless pork shoulder roast (Boston butt), extra fat trimmed off
1 (12-oz.) bottle of beer
2 chipotles in adobo sauce
1 fresh pineapple, peeled and cored, then roughly chopped
1/2 cup chopped red onion
3 tablespoons chili powder (not cayenne)
2 tablespoons fresh lime juice
2 tablespoons white vinegar
2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
Corn tortillas, for serving
Optional toppings: crumbled goat cheese, (extra) diced fresh pineapple, chopped fresh cilantro leaves, chopped red onions, diced avocado, thinly-sliced radishes

DIRECTIONS:

Cut the pork shoulder into 2-inch cubes. Add the pork to the bowl of the slow cooker.
Add the chipotles in adobo, pineapple, red onion, chili powder, lime juice, white vinegar, salt, cumin and black pepper to a blender or food processor. Puree until the mixture is completely smooth, about 30-60 seconds. Stir in the beer until it is evenly combined. Then pour the mixture on top of the pork, and toss until the pork is evenly coated.
Cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is completely tender and shreds easily with a fork. Use two forks to shred the pork, then toss it in the remaining juices.
Serve warm on tortillas, garnished with optional toppings.
We found this recipe here: https://www.gimmesomeoven.com/slow-cooker-tacos-al-pastor/.

This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Mondaythrough Friday Eastern time and we are closed on weekends.

On Fridays, sometimes you just want to get home, prepare a quick meal and relax instead of spending hours in the kitchen. If that’s the case, this beef enchilada we’ll be looking at today might just be right up your alley. Let’s get started with the five ingredients.

• A pound of lean ground beef
• Eight-ounce package of Borden® Cheese Thick Cut Shredded Four Cheese Mexican
• Cup of chunky salsa
• Eight flour or corn tortillas
• Ten-ounce can of red enchilada sauce

Preheat your oven to 350 degrees. While it’s heating up, grab a baking dish (preferably 9-by-13 inches) and spray it lightly with some nonstick cooking spray.

Use a large skillet over medium-high heat to brown the ground beef. Get rid of the excess fat by draining it and then place the meat back in the skillet, turning the heat down to medium-low. Stir the salsa in and cook until it’s heated through before removing.

Grab the baking dish and pour about half of the enchilada sauce in the bottom. Warm up the tortillas and then add about a ¼ cup of the meat mixture you made to the center of the tortilla. Use a heaping tablespoon of cheese to top it off.

Roll each tortilla up tightly and place it inside the baking dish with the seam side facing down. Pour whatever enchilada sauce you have left over the tortillas and then sprinkle them with any cheese you have left over.

Wrap the baking dish up with aluminum foil and bake for about thirty minutes or so.

This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Few foods are arguably as beloved as pizza. However, we all know that despite its deliciousness, pizza isn’t exactly the best option when you’re trying to eat healthy or maintain a strict diet. Why not try it as a cheesy wrap instead? Here’s what you’ll need.

• Flour tortilla
• Three tablespoons of shredded mozzarella cheese (part skim)
• Pair of tablespoons of canned crushed tomatoes
• Six chopped turkey pepperoni pieces
• A dash of onion and garlic powder as well as Italian seasoning
• A teaspoon of grated parmesan cheese
• A ½ cup of chopped spinach
• Another ¼ cup of roughly chopped, canned stewed tomatoes

Fire up the oven and preheat it to 375 degrees. Meanwhile, grab a baking sheet and spray it down with nonstick spray. Throw the tortilla into a microwave for about ten seconds or so until it becomes warm and pliable.

Place the crushed tomatoes in the center of the tortilla, sprinkle with the seasonings and then follow by topping with the stewed tomatoes, the spinach, the turkey pepperoni, mozzarella, and the parmesan cheese. Wrap the tortilla up as if it were a burrito, making sure to fold in the sides and then rolling it up starting from the bottom. Once it’s ready, place the wrap on the baking sheet with the seam side down.

Bake the tortilla until the contents become hot and it appears crispy on the outside. The process should take about ten minutes.

This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla food service or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

There are the classic Sloppy Joes and then there’s the Hispanic twist called Sloppy Joses. In this case, Jose refers to a taco and if you like them sloppy, you’re going to want to pay close to attention to the ingredients and preparation.

• Tablespoon of vegetable oil
• Six-inch flour tortillas (24 of them)
• A ¼ cup of paprika
• Cup of finely chopped, roasted, seeded and peeled green Anaheim chiles
• Pair of tablespoons of sugar
• Cup of tomato paste
• Tablespoon of granulated onion and garlic
• Teaspoon of cayenne pepper or ground chile de arbol
• One and a half teaspoons of ground black pepper
• Two teaspoons of salt
• Use sliced jalapeños, crushed Fritos, and grated cheddar cheese for garnish

Use a large, heavy pot to heat the oil over medium heat until begins to shimmer. Stir in the onion and cook it until it becomes translucent and soft, it should take about five minutes or so. Add the garlic and cook for another minute and then follow by adding the beef, turning up the heat to medium-high. Continue to cook, making sure to stir frequently until the mixture has browned lightly and is properly cooked through.

Stir in the chile de arbol or cayenne pepper, the paprika, salt, onion, black pepper, granulated onion, and the garlic and then add the tomato paste followed by the roasted chiles and a cup of water. Combine all of these ingredients and then turn the heat down to low and simmer for about twenty minutes, making sure to occasionally stir and add more water if necessary. Give the mixture a taste and tweak seasonings as you wish.

Use a dry skillet over medium heat to warm up the tortillas on each side for about a minute or so until you see a few dark spots. Move the tortilla over to a plate and grab about three tablespoons or so of the mixture into the tortilla center. Use the aforementioned garnishes and fold up the tortilla before repeating the same steps for the rest.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla customized branding, brands like Tacomex and Vedgee, or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through FridayEastern time and we are closed on weekends.

For today’s recipe, we’re combining shrimp, green salsa, and the magic of corn tortillas to prepare a delicious taco concoction. Here are the ingredients.

• A pound of rinsed, husked tomatillos cut into quarters
• Shredded lettuce for the garnish
• Cup of scallions, coarsely chopped
• Pair of avocado flesh sliced into chunks
• Cup of cilantro leaves (lightly packed) and tender stems
• A ¾ cup of one of the following cheeses: ricotta salata, cotija, or feta
• Two tablespoons of lime juice
• Pair of tablespoons of water
• A coarsely chopped serrano chile pepper with its ribs and seeds
• A ¼ cup of either sour cream or crème fraiche
• Two teaspoons of minced garlic
• Kosher salt
• At least tablespoons of vegetable oil
• Twelve corn tortillas (six inches)
• 1¼ pounds of deveined and peeled shrimp (small or medium)
• Cup of scallions, coarsely chopped

Have a baking sheet ready and then preheat your oven to 250 degrees. Use a food processor to combine the tomatillos, serrano, scallions, lime juice, cilantro, and serrano and then pulse until the mixture is smooth with a couple of chunks. You should be able to make about three cups.

Use a large skillet to heat a tablespoon of the oil using medium-high heat. When the begins to shimmer, turn the heat down to medium. Add half of the shrimp and cook for about two minutes, stirring every so often until it becomes firm and pink but is not entirely cooked through. Use a slotted spoon to move them over to a bowl and then repeat the process with the oil and the rest of the shrimp. Keep the skillet handy as you’ll need it again to make the salsa.

Grab a plate and line it with paper towels. Use a separate large skillet over medium heat to heat up a tablespoon of the oil. When that oil has started to shimmer, add a pair or so of tortillas and cook for about twenty seconds on each side until they become hot and soft. Use any oil you still have left as necessary.

Move the tortillas over to the plate using tongs and allow them to drain for a bit and then move them over to the baking sheet you set aside earlier. Arrange them into a single layer with a slight overlap before covering them up with aluminum foil and them over to the oven.

Add the salsa to the skillet used for the shrimp and cook over medium heat for eight minutes or so, making sure to stir every so often until the mixture becomes a tad dark and thick. Use salt for seasoning. Place the shrimp as well as any juices into the skillet, stir, and cook until heated through.

In a small bowl, whisk the water and sour cream. Once you’re ready to serve, place a pair of tortillas on each plate and equally top them the shrimp and salsa mixture. Use the sour cream as drizzle and then scatter some cheese on top.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.