Venison Enchiladas
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 medium
Yellow Onion (diced)2 tbsps
Garlic (chopped)1
Salt1 tbsp
Chili Powder (ground)1 tbsp
Brown Sugar1 cup
Chicken Stock (reduced)4 tbsps
Canola OilDirections:
1
Heat oil in a large heavy skillet until almost smoking
2
Carefully add venison meat, chopped onion and chopped garlic, season with salt and pepper and brown the meat, stirring occasionally
3
Add chili powder, brown sugar and cilantro
4
Deglaze this with the chicken stock
5
Removed from heat and allow to cool
6
Stir in 3 cups of the shredded cheese
7
Preheat oven to 375 degrees F
8
Soften 12 corn tortillas in a microwave oven, wrapped in a damp cloth for 10 to 20 seconds on high, until soft and pliable
9
Spoon 2 to 3 tablespoons of venison mix into center of tortilla and roll
10
Place rolled enchiladas into a lightly oiled baking dish, seam side down
11
Smother with enchilada sauce and sprinkle remaining colby-jack cheese, to taste
12
Cover and bake for 20 minutes
13
Red enchilada sauce: 1 red bell pepper 2 cups canola oil 1 1/2 onions, chopped 6 cloves garlic, chopped 10 (6-inch) corn tortillas 3/4 cup chili powder 1/2tablespoon ground cumin 1 tablespoon cocoa powder 2 tablespoons black pepper 2 tablespoons salt 1/2 cup semisweet chocolate 5 cups chicken stock 2 cups brewed coffee 1/2 cup orange juice concentrate Flame-roast bell pepper until skin is blistered, place in a bowl and wrap with plastic
14
Allow to cool, then peel, seed, and chop
15
In a heavy bottom skillet, heat canola oil
16
Saute onion, bell pepper, and garlic until onions are lightly caramelized
17
Add tortillas torn into pieces
18
Add chili powder, cumin, cocoa powder, pepper and salt to release oils in the spices, about 1 minute using care not to burn the spices
19
Add chicken stock, coffee and orange juice concentrate
20
Add chocolate, chopped into pieces
21
Bring to a boil and simmer for about 45 minutes
22
Remove from heat, carefully blend smooth in a processor or blender in batches (sauce should be smooth but still thick)
23
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes
24
Transfer liquid to a blender or food processor and fill it no more than halfway
25
If using a blender, release one corner of the lid
26
This prevents the vacuum effect that creates heat explosions
27
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth
28
Adjust the consistency with additional chicken stock if necessary