NEWS FLASH! We're getting married! Oh, right. You knew that. Sorry...just a bit excited. We did some recon (reconnaissance) this weekend. We wanted to find a hair salon, florist, etc. Well, what we found was a commune of sorts. *snort*
This recipe happened this week along with...
It's really sick the amount of time we spend in traffic some days. Yes...that reads 3 minutes a mile. *sigh*
So, Friday morning we dropped missing off at the grandparents house. They LOVE spoiling her. Then headed to Wintergreen, VA after work. We spent the night in a Red Roof Inn off 81. Okay. It looks like a typical Red Roof Inn on the outside, BUT the rooms have been renovated. They have granite-look counter tops, new tile floor in the bathroom, HARD WOOD style floors in the main area, flat screen TV on the wall, new furniture. It was quite refreshing to stay in a room that looked nice and didn't cost a small fortune.
Saturday
I found these, but didn't buy any. I'm thinking they'll be a good baking idea?
Wintergreen Resort is essentially an all inclusive resort. There's golf, tubing, a zip line, skiing, a lake, hiking, a fitness center, three restaurants and a few cafes, shopping, a performing arts center, tennis, fishing, etc etc etc. Since the nearest town is about 9 miles off the mountain, our recon mission was quick. We made reservations for our stay there (THANKS DAD! LOVE YA!) and then decided to drive back on the Blue Ridge Parkway to Skyline Drive.
We have a nice dinner with Dad and R. I love them to death!! Yes, he's my father and I have to, but he really does make it easy! And R! OMG she's a doll and they're perfect together. It was late when we got home and were so exhausted! We watched some TV, but started falling asleep so I dragged us to bed.
Well, that was OUR weekend? How was yours?
Enjoy!
Mole Style Braised Beef Enchiladas
Recipe by A Kitchen Hoor (@flowerfroggirl)
Ingredients
- 4 whole dried ancho chiles
- 4 whole dried chiles de arbol
- 1 cup onions, chopped
- 3 cups tomato. chopped
- 1/2 teaspoon ground cumin
- 1 ounce unsweetened chocolate, chopped
- 1 pound beef blade steak, trimmed
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 16 whole corn tortillas
- 1/2 cup onion, diced
- 4 ounces canned green chiles
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 cups cheddar cheese, grated
- Remove the stem end of the peppers, and pour out as many seeds as possible. Soak the dried chiles in 4 cups of boiling water overnight; weighting them down to ensure they remain covered with water.
- Heat a skillet coated with cooking spray over medium-high heat. Add onions and saute 2 minutes or until tender. Add tomatoes, 1/2 teaspoon ground cumin, and salt and pepper to taste. Simmer for 20 minutes.
- Combine the tomato mixture with the re-hydrated chiles in the bowl a food processor. Process until smooth adding a few tablespoons of the chile water to thin the mixture to a sauce-like consistency.
- Add 1 teaspoon oregano, 1 teaspoon ground cumin, and 1 teaspoon chili powder. Process again until combined.
- Coat the insert of a slow cooker with cooking spray. Salt and pepper the steaks. Place in the bottom of the slow cooked. Top with chopped chocolate.
- Pour the chile sauce over the steaks and cook on low 8 to 10 hours, or until fork tender and easily shredded.
- Remove the beef from the slow cooker and allow to cool slightly. Remove any bones and shred the beef with two forks.
- Place the beef in a large mixing bowl and add 1/2 cup diced onion, 4 ounces green chiles, 1 teaspoon oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper and 1 cup grated cheese. Add 1/2 cup of sauce from the slow cooker and stir to combine.
- Place 1/2 cup of sauce in the bottom of two 9 by 13 casserole dishes coated with cooking spray.
- Preheat oven to 350.
- Place 1/8 cup of meat mixture in the center of a corn tortilla and place, seam side down, in a casserole dish. Repeat with remaining tortillas and beef.
- Spread 1 cup of sauce on the enchiladas in each casserole dish and top with 1/2 cup of cheese each.
- Bake at 350 for 20 to 25 minutes or until bubbly and the cheese has melted.
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