Beef Enchilada

 Beef Enchilada

1 tbsp vegetable oil

1/2 cup onion, finely diced 

1 jalapeño, seeds removed and minced

4  loves garlic, minced

1 lb lean ground beef

1 cup beef broth

2 - 8 oz cans tomato sauce

1 tbsp chili powder

1 tsp paprika 

1 tbsp sugar

1 tsp cumin

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp fresh cilantro, chopped 

10 small tortillas

16 oz cheddar-jack cheese, shredded 

Sour cream for serving 

In a large skillet, sauté onions and jalapeño over medium low heat until onions start to soften and turn translucent, 2 - 3 minutes. Stir in garlic and cook 1 minute more. Increase heat to medium, add ground beef and brown until cooked through. Add beef broth, tomato sauce, chili powder, sugar, cumin, salt and pepper to pan and stir well to combine. Reduce heat and simmer for 10 minutes until sauce has thickened.  

In a second smaller skillet, lightly fry tortillas in hot vegetable oil. Tortillas should still be pliable for rolling. Set tortillas aside with paper towel between layers. 

Once sauce has reduced, stir in 2 tbsp of fresh cilantro. 

Preheat oven to 400 degrees and spray a baking dish with non stick cooking spray. 

To assemble enchiladas, start by adding 1/2 cup of enchilada sauce mixture in bottom of baking  pan. Use a slotted spoon to evenly divide meat mixture between tortillas, then divide 8 oz of cheddar cheese between tortillas, roll and press seam side down in baking pan. Pour remaining enchilada sauce over rolled enchiladas and top with remaining cheese. 

Cover dish with foil and bake at 400 degrees for approximately 30 minutes or until heated through and hot and bubbly. Sprinkle with additional fresh cilantro and serve with sour cream. 

Roasted Garlic Tomato Soup

 Roasted Garlic Tomato Soup 

2 - 798 ml cans crushed tomatoes

2 tbsp olive oil

1 medium onion, finely sliced 

2 heads garlic, roasted

6 leaves fresh basil, finely chopped

6 sups chicken broth

1 cup heavy cream

Salt to tasted 

Fresh ground pepper 

Heat oven to 350 degrees. Cut the top off garlic bulbs and place cut side up in a baking dish. Drizzle with 1 tbsp olive oil and bake 20-25 minutes until bulb is very soft. 

In a large pot heat 1 tbsp olive oil, add diced onion and sautée over medium/low heat until golden. Stir in tomatoes, broth and basil. When garlic is roasted, gently squeeze garlic out of skin and add to soup. Simmer soup fir 40 minutes. 

Remove soup from heat and purée using an immersion blender until smooth. 

Return to heat, add cream and simmer an additional 10 minutes. Season with salt and freshly ground black pepper & serve.