Prime Rib Enchiladas With Christmas Sauce Recipes

CHRISTMAS PRIME RIB

Christmas Prime Rib image

Delicious coating on outside of roast, and perfect roasting time. Plan on 1 pound per person.

Provided by JUDY2RIVER

Categories Main Dish Recipes Roast Recipes

Time 10h45m

Yield 12

Number Of Ingredients 14

Ingredients

1 (6 pound) boneless prime rib roast
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
2 teaspoons garlic powder
2 stalks celery, cut into 2-inch pieces
1 carrot, cut into 2-inch pieces
1 small unpeeled onion, quartered and separated
2 teaspoons concentrated beef base (paste)
1 ½ cups water
1 teaspoon cornstarch
1 teaspoon water

Steps:

The day before serving, remove the roast from the package, and dry thoroughly with paper towels. Set the roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking time to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. In a bowl, mix together the kosher salt, black pepper, thyme, and garlic powder; sprinkle the spice mix over the roast.
Preheat oven to 450 degrees F (230 degrees C). Place the celery, carrot, and onion pieces into the bottom of a roasting pan. Place the roast on top of the vegetables.
Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. Temperature of the meat will rise about 10 degrees during resting time.
To make au jus sauce, skim excess fat from the pan drippings in the roasting pan. Place the pan over a burner set to medium heat, and stir in the beef base and 1 1/2 cup of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard the vegetables. Combine the cornstarch and 1 teaspoon of water in a small bowl, and whisk the mixture into the sauce. Allow the sauce to thicken slightly (sauce will be thin), pour into a gravy boat, and serve with roast.

Nutrition Facts : Calories 410.3 calories, Carbohydrate 3 g, Cholesterol 84.3 mg, Fat 33.5 g, Fiber 0.7 g, Protein 22.7 g, SaturatedFat 13.9 g, Sodium 465.8 mg, Sugar 1 g

CHRISTMAS-STYLE STACKED ENCHILADAS

Christmas-Style Stacked Enchiladas image

New Mexicans are so passionate about their hot sauces, their governor declared "Red or Green?" the official state question in 1999. The phrase refers to the diffcult choice diners have to make between spicy green and earthy red hot sauces, but locals know they don't really have to take sides: Order a dish "Christmas style," and it comes topped with both. See for yourself at restaurants across the state, or make your own Christmas sauces at home: The Albuquerque hot spot Sadie's shared this recipe.

Provided by Crafty Lady 13

Categories Christmas

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons extra virgin olive oil
8 ounces pork blade steaks, diced
garlic salt
fresh ground pepper
2 garlic cloves, minced
3 (4 ounce) cans green chili peppers, drained and diced
1 cup canned diced tomato
1 1/2 teaspoons red pepper flakes
1/4 cup all-purpose flour
1 cup new mexico chile powder
2 garlic cloves
1/2 cup all-purpose flour
garlic salt
fresh ground pepper
2 tablespoons extra virgin olive oil
8 ounces top sirloin steaks, diced
12 corn tortillas, lightly fried (6-inch)
1 cup shredded cheddar cheese
cooking spray
4 large eggs
kosher salt & freshly ground black pepper
shredded lettuce and diced tomato, for garnish

Steps:

Make the green sauce: Heat the olive oil in a large saucepan over medium-high heat. Season the pork with garlic salt and pepper, add to th pan and brown on all sides. Add the minced garlic and cook 30 seconds, then add the chiles, tomatoes, red pepper flakes and 3 cups water. Simmer untilthe pork is tender, about 1 hour. Combine he flour and 1 cup water in a blender until smooth, then whisk into the sauce and simmer until the sauce thickens, about 5 more minutes.
Meanwhile, make the red sauce: Process the chili powder, garlic and 5 cups water in a blender until smooth. Season the flour with garlic salt and pepper in a shallow dish. Heat the olive oil in a large skillet over medium-high heat. Toss the beef in the flour, then add to the skillet to brown on all sides. Pour in the chili powder mixture and simmer until the beef is tender, about 15 minutes.
Make the enchiladas: Preheat the broiler. Place 4 tortillas on a baking sheet. Sprinkle each with cheese, then top with green sauce on one side and red on the other. Repeat to make two more layers. Top the stacks with more cheese and broil until melted, 3 to 5 minutes. Meanwhie, mist a nonstick skillet with cooking spray and fry the eggs as desired, then season with salt and pepper. Top each enchilada stack with letuce, tomatoes and a fried egg.

Nutrition Facts : Calories 771.9, Fat 39.1, SaturatedFat 9.8, Cholesterol 267, Sodium 594.1, Carbohydrate 80.4, Fiber 17.9, Sugar 10.1, Protein 34.9

LEFTOVER BEEF ENCHILADAS

Leftover Beef Enchiladas image

Great way to use left over roast. I usually put in a couple of Chopped Jalapeno peppers but it depends if you like it hot or not

Provided by Bergy

Categories Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon lite olive oil
1 onion, sliced
1 sweet green pepper, sliced
1 sweet red pepper, sliced
1 yellow pepper, sliced
2 cloves garlic, minced
2 cups cooked roast beef, cubed
1 1/2 cups taco sauce
1 teaspoon cumin
6 flour tortillas
1 cup cheddar cheese, shredded
1/2 cup sour cream
1 tablespoon green onion, chopped

Steps:

Saute the onion & garlic until the garlic is fragrent & the onion is soft.
Add the sweet peppers for a minute.
Remove from heat add beef and 1/2 cup taco sauce.
Spoon about 3/4 cup of the meat mixture down the middle of each tortilla.
Sprinkle with 1 tbsp of cheese.
Fold the tortilla sides up so they overlap slightly.
Place them side by side, seam side down, in a 11x7 baking dish.
Spoon the remaining Taco sauce over them.
Spoon the sour cream in a line down the middle.
Sprinkle with the remaining cheese.
Bake in 350F degrees oven for about 30 minutes.

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