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Recipe Summary

Yield: Makes 14

Ingredients

Ingredient Checklist

1 pound extra-lean ground beef

12 ounces russet potato, peeled and cut into 1-inch pieces

1 1/2 teaspoons coarse salt

1 can (16 ounces) crushed tomatoes

2 cloves garlic

1 small onion, quartered

2 serrano chiles

2 cups store-bought low-sodium beef or vegetable stock

2 Tostadas, broken into pieces

1/4 teaspoon freshly ground pepper

Pinch of cumin

14 white corn tortillas (8 or 9 inches)

12 ounces cotija cheese

Gallery

Recipe Summary

Yield: Makes 14

Recipe Summary

Yield: Makes 14

Recipe Summary

Yield: Makes 14

Yield: Makes 14

Makes 14

Ingredients

Ingredients

  • 1 pound extra-lean ground beef
  • 12 ounces russet potato, peeled and cut into 1-inch pieces
  • 1 1/2 teaspoons coarse salt
  • 1 can (16 ounces) crushed tomatoes
  • 2 cloves garlic
  • 1 small onion, quartered
  • 2 serrano chiles
  • 2 cups store-bought low-sodium beef or vegetable stock
  • 2 Tostadas, broken into pieces
  • 1/4 teaspoon freshly ground pepper
  • Pinch of cumin
  • 14 white corn tortillas (8 or 9 inches)
  • 12 ounces cotija cheese

Directions

Place beef, potato, and 5 ounces water in a medium pot. Place over medium-low heat and cook for 20 minutes. Drain, reserving liquid. Transfer beef and potato to a large bowl and mash with a potato masher. Stir in 1 teaspoon salt.

In the jar of a blender, working in batches, add reserved cooking liquid, tomatoes, remaining 1/2 teaspoon salt, garlic, onion, chiles, stock, tostadas, pepper, and cumin. Blend until smooth and transfer to a medium saucepan. Place saucepan over low heat and let simmer for 20 minutes.

Preheat oven to 375 degrees. Dip 1 tortilla in simmering tomato mixture to coat. Transfer to a large baking dish. Spoon 2 ounces of meat and potato mixture onto tortilla, and roll to enclose. Place seam side down in baking dish. Repeat process with remaining tortillas, tomato mixture, and filling. Transfer to oven; bake until heated through, 5 to 7 minutes. Sprinkle enchiladas with cheese and serve immediately.

Reviews (4)

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Reviews (4)

Add Rating & Review

Add Rating & Review

Martha Stewart Member

Rating: Unrated

01/13/2009

                I looked up the original recipe on the chef's website and it is a little different.  Not using nearly as much tomatoes, more stock,  and only 1 tostada.  I am going to try the orig. first.  The recipe sounds good, but probably has a few typos.

Martha Stewart Member

Rating: Unrated

04/24/2008

                This recipe is delicious!  But there is a secret.
                COOL SAUCE before gently dipping each side of the tortilla.  Using fingers, GENTLY and quickly lay each side of tortilla on top of sauce.  
                The meat and potato mixture may need more salt--I cooked the salt with the mixture.  Adding peppers will spice it up.

Martha Stewart Member

Rating: Unrated

03/25/2008

                After reading nildarcook's comment, I decided to "doctor up" the filling with some of the sauce, a handful of cheese, and some more spices.  Didn't help, and the texture was like pureed baby food.  The sauce was too... saucey.... and the corn tortillas turned into a pile of mush.  I was excited to try this dish since my husband loves enchiladas, but I would NOT recommend it.  Even with my doctoring, it was pretty bland.  Sorry Chef La La.... I tried.

Martha Stewart Member

Rating: Unrated

03/16/2008

                I could not wait to try this recipe!  When I did it was very disappointing. The filling was bland and really could have used some of the sauce to spice it up a little I also would have added mild diced chiles and some onions. I did like the sauce and will plan on using it in my own tried and true enchiladad recipe. I would probably not attempt these again with some doctoring-up of the filling. From Sedona,AZ where is is currently SNOWING!

Martha Stewart Member

Rating: Unrated

01/13/2009

                I looked up the original recipe on the chef's website and it is a little different.  Not using nearly as much tomatoes, more stock,  and only 1 tostada.  I am going to try the orig. first.  The recipe sounds good, but probably has a few typos.

Rating: Unrated

Rating: Unrated

04/24/2008

                This recipe is delicious!  But there is a secret.
                COOL SAUCE before gently dipping each side of the tortilla.  Using fingers, GENTLY and quickly lay each side of tortilla on top of sauce.  
                The meat and potato mixture may need more salt--I cooked the salt with the mixture.  Adding peppers will spice it up.

Rating: Unrated

03/25/2008

                After reading nildarcook's comment, I decided to "doctor up" the filling with some of the sauce, a handful of cheese, and some more spices.  Didn't help, and the texture was like pureed baby food.  The sauce was too... saucey.... and the corn tortillas turned into a pile of mush.  I was excited to try this dish since my husband loves enchiladas, but I would NOT recommend it.  Even with my doctoring, it was pretty bland.  Sorry Chef La La.... I tried.

Rating: Unrated

03/16/2008

                I could not wait to try this recipe!  When I did it was very disappointing. The filling was bland and really could have used some of the sauce to spice it up a little I also would have added mild diced chiles and some onions. I did like the sauce and will plan on using it in my own tried and true enchiladad recipe. I would probably not attempt these again with some doctoring-up of the filling. From Sedona,AZ where is is currently SNOWING!

All Reviews for Enchiladas Raquel

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Enchiladas Raquel

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest