Homemade Enchilada

Homemade Enchilada

So I decided to make homemade enchiladas today. This was a daunting task to begin with…

1 whole Onion (white small) ~ Finely Chopped
1 garlic clove minced
1/4 teaspoon oregano
1/2 teaspoon cumin
.5 oz (weight) chili powder
1.5 Cups Chicken Stock

Sweat the onions and garlic together over medium heat for about three to five minutes. Add the dried ingredients together next, I used a whisk to help break it up as it hit the onions and garlic. The reason I used a whisk was because I added the chicken stock and whisked it together to keep clumps of powder from forming. I let this simmer for 20-30 minutes.

I ran my corn tortilla through mixture to that it would evenly coat the tortilla. add a couple tablespoons of taco meat (already cooked) and some cheese, rolled it up and put some more cheese on top… made enough of these until my Pyrex dish was full and poured the remainder of the sauce over the top and baked them at 350 until the cheese was melted.

My only problem was the tortillas broke apart at the sides… gotta figure that one out.


Mongolian Beef and Hot and Sour soup

Mongolian Beef and Hot and Sour soup

So my wife was looking at a picture of Mongolian beef and said she wanted some, so what does any self respecting @home chef do, look at the recipe that their wife attached to it and make it for her like a mad man. It was a copy cat recipe on both of them but I will at least give it out…. I don’t take credit but I did make alterations which i will put in parentheses.

Mongolian Beef
*I made a triple batch*

P. F. Chang’s Mongolian Beef


2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped (2 teaspoons garlic)
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths
(1 Yellow Bell Pepper)
(2 Red Bell Peppers)

1 Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

2.Don’t get the oil too hot.

3.Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

4.Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

5.Remove it from the heat.

6.Slice the flank steak against the grain into 1/4″ thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).

7.Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

8.Let the beef sit for about 10 minutes so that the cornstarch sticks.

9.As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

10.Heat the oil over medium heat until it’s nice and hot, but not smoking.

11.Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.

12.You don’t need a thorough cooking here since the beef is going to go back on the heat later.

13.Stir the meat around a little so that it cooks evenly.

14.After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

(add 1/4 cup of Mongolian mixture to wok/skillet, and saute the bell peppers for two-three minutes. remove and add the the meat pile.)

(add one medium bag of frozen broccoli with 1/2 cup of Mongolian mixture, cook until your level of firmness, leave in and follow next step)

15.Put the pan back over the heat, dump the meat (and bell peppers) back into it and simmer for one minute.

16.Add the sauce, cook for one minute while stirring, then add all the green onions.

(aside form the extra cooking I left them to soak in the juice and plated directly from wok)

17.Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

18.Leave the excess sauce behind in the pan.

6 ounces chicken breasts, cut into thin strips
HOT and SOUR soup

1 quart chicken stock
1 cup soy sauce
1 teaspoon white pepper
6 ounces bamboo shoots, cut into strips (canned is perfect)
6 ounces wood ear mushrooms, cut into strips (used can straw mushroom)
1/2 cup cornstarch
1/2 cup water
2 eggs, beaten
4 ounces white vinegar
6 ounces silken tofu, cut into strips (never used tofu before, but I used soft tofu, not sure if it is the same or not)

1 Cook chicken strips till done. Set aside. (didn’t put chicken in mine)
2 Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
3 While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (i used 1/2 of the slurry)
4 Add eggs while stirring and cook for 30 seconds or until eggs are done. (i let mine cook longer, my family is super paranoid about salmonella, so i keep them happy.)
5 Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!

Mongolian Beef Recipe courtesy of :
Hot and Sour Soup Recipe courtesy of: