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Saturday, October 12, 2013

Family Favorite: Angel's Enchiladas

I told The Boy that I'm going to get organized with our recipes. I've written in the past about The List. It's still important, but it's become scattered. recipes The Boy loves are on The List, in another notebook and on this blog.

It's a mess.

So I told him, as I was snapping a photo of food the other day, that I planned to cross-reference all of his favorites with ones that I've shared on the blog. Those that aren't on the blog soon will be. Then I'll put them all into a photograph-filled Hayley Family List Cookbook.

That's what I call organization.

The Boy is pleased with the plan - he says that I'm preparing for his survival should I die before him. After all, as he said, Who will be around to tell me that I've eaten this before and liked it without you? If I can see a photo, then I'll remember eating it.


Anyway, this recipe is one of my mom's family (Osborne) favorites that became one of my family's (Alloway) favorites that is now one of our family's (Hayley) favorites.

Got that?

The recipe for Angel's Enchiladas involves a begged-for recipe from a local small town Kansas Mexican restaurant upon the owner's retirement. It's a long story that (thankfully) we captured in the cookbook we wrote to commemorate my Grandma Osborne's life.

Since living in Texas, teeming with Tex-mex food, I've come to realize that Angel's Enchiladas are really burritos. But try as I might, I can't ever manage to call them anything else.

Angel's Enchiladas
  • 2 lbs ground beef
  • 1 pkg taco seasoning mix (I usually double this, because we like it spicier)
  • 5 c diced potatoes
  • 1 c minced onions
  • 2 pkgs burrito-sized flour tortillas
  • Grated cheddar cheese
Brown ground beef and drain off fat. Add seasoning mix and about 1/2 c water. Stir and simmer until meat is well-seasoned and most of liquid is gone. Meanwhile, boil diced potatoes in salted water until tender. Drain and add potatoes until raw onions to meat mixture.

 Divide filling evenly among tortillas.

Top with grated cheese. 

Roll tortillas to contain the mixture. 
And here's a bonus for you: The proper way to roll burritos, courtesy of the training I received as a Taco Bell employee 27 (holy cow!) years ago.
Step one: Fold left and right sides of tortilla in towards the center.

Step two: Grab the bottom edge and fold over the filling, pulling back slightly to "enclose" the filling.

Step three: Continue rolling until the tortilla is folded all the way. 

Wrap the enchiladas in plastic wrap and foil, then freeze to eat later.

 Or don't wrap and eat straight away with your favorite side items like pico de gallo.

This recipe makes a ton - that's a good thing because they are excellent for freezing and eating later. Simply reheat slowly in the microwave...but remember to remove the foil first.

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