El Coyote Cafe Cheese Enchiladas Ranchera Recipes
EL COYOTE CAFE CHEESE ENCHILADAS RANCHERA
Fabulous recipe from the El Coyote Cafe, the oldest Mexican food restaurant in Los Angeles. I'm posting it exactly as I got it, but we usually make a great big 13 x 9 pan of the enchiladas (just keep rolling them up until your pan is full) and double the ranchera sauce. It looks like way too much sauce, but it cooks down in the oven and the flavor is fantastico!
Provided by Chef SuzyQ
Categories Cheese
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Instructions for Sauce:.
- Quickly saute onion and garlic.
- Add the rest of ingredients and bring them to a rapid boil.
- Simmer for one hour.
- Instructions for Enchiladas:.
- In a heavy skillet, heat vegetable oil until very hot.
- Dip tortillas in oil to soften.
- Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
- Roll stuffed tortillas and place in baking dish.
- Cover enchiladas with sauce.
- Top each enchilada with 4 strips of Ortega Chili.
- Sprinkle 3 T. shredded cheese over each enchilada.
- Bake at 350 for approximately 20 minutes or until cheese is melted.
- Top with dollop of sour cream and garnish with green onions.
Nutrition Facts : Calories 231.6, Fat 16.7, SaturatedFat 5.5, Cholesterol 19.9, Sodium 863.9, Carbohydrate 17.6, Fiber 3, Sugar 6, Protein 5.2
MEXICAN SAUCE FOR CHILES RELLENOS
This is from the famous EL Cholo Restaurant in Los Angeles, published in the local papers. It's so easy and so yummy!
Provided by Jacquie
Categories Sauces
Time 23m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion, green pepper, and garlic in oil until onion is tender. Add tomatoes and seasonings. Cover and simmer for 15 minutes.
Nutrition Facts : Calories 80.7, Fat 4.9, SaturatedFat 0.7, Sodium 202.8, Carbohydrate 9, Fiber 2.5, Sugar 5.4, Protein 1.7
CALIFORNIA STYLE ENCHILADAS
I was taught this by a Hispanic person in Los Angeles, I planned to keep it in the family, but I figured what the heck. The method I was taught was rather bland, so I built on to it over the years which includes replacing corn tortillas with flour. Now I live in the southeast, and friends come for miles when they hear this is on the dinner menu. If placed in the fridge, it is even better the next day after the flavors have time to blend together.
Provided by Delete Account
Categories Meat
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine Beef, onions, oregano, garlic, the thick part of the green onion and green chili's into frying pan and cook until beef is browned; Drain but do not rinse. Preheat oven to 350 degrees.
- Place a thin layer of enchilada sauce into about a 9x13 baking dish, just enough to fill the bottom.
- Place 1/4 to 1/2 cup of beef mixture into tortilla. Roll as you would a burrito and place into baking dish. Repeat 8 times until baking dish is full.
- Pour remaining enchilada sauce into baking dish, ensuring no tortilla is visible upon doing so. Dish will be near 2/3 full of sauce, this is okay.
- Top wraps with any remaining beef mixture, spread evenly.
- Spread cheese over baking dish, ensure each wrap has been topped with cheese. Its not uncommon to create an entire layer of cheese over top of the wraps.
- Spread remaining green onions over cheese layer.
- Bake in oven for about 20 minutes, until sauce is warmed and cheese is melted.
- Scoop each out onto a plate with a spatula or large spoon, top with sauce from pan if desired.
- Top with tomatoes, lettuce and sour cream if desired. Best served with refried beans and Zateran's Spanish rice.
Nutrition Facts : Calories 553.7, Fat 31.8, SaturatedFat 13.8, Cholesterol 111.8, Sodium 1336.9, Carbohydrate 32.5, Fiber 3, Sugar 4.7, Protein 32.9
CALDO DE QUESO (CHEESE SOUP)
Make and share this Caldo de Queso (Cheese Soup) recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cook onions, jalapeno, and garlic in oil in large saucepan until tender.
- Do not scorch or overcook.
- Add tomatoes and cook for 15 minutes, then stir in chile strips and cilantro.
- Add water and season to taste with salt and pepper.
- In another large saucepan heat milk, cheese, and butter over medium heat, being careful not to scorch, just until cheese is melted.
- Add tomatoes and bring to a high simmer.
- Do not boil.
- Serve.
Nutrition Facts : Calories 392.5, Fat 31.1, SaturatedFat 19, Cholesterol 89.2, Sodium 689.5, Carbohydrate 13.8, Fiber 1.7, Sugar 4.3, Protein 16.5
COUPE ALEXANDER
This is a recipe from Perino's Restaurant in Los Angeles, CA back in the '60's that made it's way into my grandmother's recipe box.
Provided by Member 610488
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place washed raspberries in a bowl and cover with kirsch. Add sugar if raspberries are not sweet enough for your taste. Soak overnight.
- Toast coconut lightly under broiler.
- Line champagne or sherbet glasses with a half inch of vanilla ice cream.
- Drain soaked raspberries and fill glasses to within one inch of the top.
- Fill remainder of glass with orange sherbet. Sprinkle toasted coconut over top and garnish with a raspberry. Serve immediately.
Nutrition Facts : Calories 396.8, Fat 20.5, SaturatedFat 15.2, Cholesterol 31.4, Sodium 98, Carbohydrate 51.8, Fiber 10.3, Sugar 37.5, Protein 5.3
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