Nola's Enchiladas, Rice and Beans
from Nola Arellano
*Greensboro classic. We LOVE Nola’s enchiladas. She would often make these for our Fast Sunday Dinners with everone.
ENCHILADA SAUCE
1 cube margarine
from Nola Arellano
*Greensboro classic. We LOVE Nola’s enchiladas. She would often make these for our Fast Sunday Dinners with everone.
ENCHILADA SAUCE
1 cube margarine
6 chicken bouillon cubes
¾ cup flour
¾ cup flour
1 cup boiling water
6 Tbsp. chili powder
6 Tbsp. chili powder
1 (8 oz) can tomato sauce
1 clove garlic, minced
1 clove garlic, minced
4 cups hot water
Melt margarine. Mix flour and chili powder and stir into melted margarine; add garlic. Dissolve bouillon cubes in boiling water and slowly stir into margarine mixture. Add tomato sauce and hot water. Simmer over low heat for 29 minutes (29 minutes says Nola!!), stirring now and then. I also add a 29 oz. can of tomato sauce. (You can’t buy a 29 oz can Nola! We have to settle for 28 oz.) Makes enough for 3-4 dozen.
To make enchiladas, Heat the tortillas on an ungreased griddle and then dip into the warm enchilada sauce. Put meat, cheese, onions or whatever in tortillas and then roll. Pour more sauce over top and more cheese. She uses Monterey Jack cheese and ground beef.
RICE
In ¼ cup hot oil, brown 1 cup rice, stirring contantly or it will burn. When almost brown, add ¼ cup chopped onion. Continue stirring until onion is brown. Add 1/3 cup chopped tomato (fresh or canned) and stir until broken up. Add enough chicken broth or water bouillon cubes to cook rice. Salt to taste. Cover and simmer until liquid is absorbed, 20 minutes or so.
BEANS
Boil pinto beans in water until cooked, salt to taste. To fry, melt approximately ¼ cup lard until starts to smoke. Add 2 cups cooked pinto beans, without any liquid. Fry, stirring constantly, for 3-4 minutes. Smash if desired. Add some liquid and simmer until desired consistency. Stir often to avoid sticking.
TORTILLAS
4 cups flour
2/3 cup Crisco
1 tsp salt
1 ¼ to 1 ½ cup hot water
Cut shortening into flour mixed with salt. Add enough water to make stiff dough. Knead until smooth. Divide into 12 equal balls. On a well floured surface, roll each ball individually to approximately 12 inch circle. Cook on ungreased griddle until brown on both sides.
Melt margarine. Mix flour and chili powder and stir into melted margarine; add garlic. Dissolve bouillon cubes in boiling water and slowly stir into margarine mixture. Add tomato sauce and hot water. Simmer over low heat for 29 minutes (29 minutes says Nola!!), stirring now and then. I also add a 29 oz. can of tomato sauce. (You can’t buy a 29 oz can Nola! We have to settle for 28 oz.) Makes enough for 3-4 dozen.
To make enchiladas, Heat the tortillas on an ungreased griddle and then dip into the warm enchilada sauce. Put meat, cheese, onions or whatever in tortillas and then roll. Pour more sauce over top and more cheese. She uses Monterey Jack cheese and ground beef.
RICE
In ¼ cup hot oil, brown 1 cup rice, stirring contantly or it will burn. When almost brown, add ¼ cup chopped onion. Continue stirring until onion is brown. Add 1/3 cup chopped tomato (fresh or canned) and stir until broken up. Add enough chicken broth or water bouillon cubes to cook rice. Salt to taste. Cover and simmer until liquid is absorbed, 20 minutes or so.
BEANS
Boil pinto beans in water until cooked, salt to taste. To fry, melt approximately ¼ cup lard until starts to smoke. Add 2 cups cooked pinto beans, without any liquid. Fry, stirring constantly, for 3-4 minutes. Smash if desired. Add some liquid and simmer until desired consistency. Stir often to avoid sticking.
TORTILLAS
4 cups flour
2/3 cup Crisco
1 tsp salt
1 ¼ to 1 ½ cup hot water
Cut shortening into flour mixed with salt. Add enough water to make stiff dough. Knead until smooth. Divide into 12 equal balls. On a well floured surface, roll each ball individually to approximately 12 inch circle. Cook on ungreased griddle until brown on both sides.
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