Recipe submitted by Chef LaLa, Speaking of Women's Health Keynote Presenter.
This recipe was named after the chef's mom, Raquel, who is a great cook. She created great memories for her children around the dinner table, and now you can share this delicious dish with your family.
- 1 pound ground beef, extra lean
- 12 ounces potato, peeled and quartered
- 3 ounces water
- 6 ounces tomatoes, canned
- 1 teaspoon salt
- 2 cloves garlic, peeled
- 4 ounces onion, peeled and quartered
- 2 Serrano chilies
- 4 cups beef or vegetable stock
- 1 each tostada (fried tortilla)
- 1/4 teaspoon pepper
- 1 dash cumin
- 14 corn tortillas
- 12 ounces crumbled cotija
- Place meat, potatoes, ground beef and water in pot.
- Cover and cook over low-medium heat for 20 minutes, until potatoes are tender.
- Drain the juice and reserve.
- Mash the meat and potatoes together with a potato masher. Mix in 1/2 teaspoon of salt.
- In a blender, add reserved juice, canned tomatoes, 1/2 teaspoon of salt, garlic cloves, onions, Serrano chiles, stock, tostada (to thicken sauce), pepper and cumin.
- Puree and transfer sauce into a saucepan.
- Simmer on low for 20 minutes.
- Dip tortilla into saucepan; carefully and quickly transfer onto a baking pan.
- Spoon 2 ounces of meat/potato filling onto the tortilla in an elongated manner.
- Roll the tortilla with the seam ending up at the bottom.
- Arrange rolls closely to one another.
- Repeat with each tortilla. Cover with more sauce.
- Place in an oven for 5-7 minutes at 375 degrees.
- Serve immediately.
- Sprinkle with crumbled cotija or queso fresco.
Each recipe makes 14 enchiladas.
Nutritional Analysis (per serving)
- 180 calories
- 9 g protein
- 19 g carbohydrates
- 8 g fat
- 3 g saturated fat
- 5 g unsaturated fat
- 30 mg cholesterol
- 279 mg sodium
- 2 g fiber