GORDON RAMSAY RECIPES INGREDIENTS: Fabulous

I’ve wanted to do a homemade red enchilada sauce video for a
while now, and not just one. Eventually, I need to film a proper Mexican-style
enchilada sauce, but first, may I present the faster, easier, but still very delicious,
Tex-Mex version. Speaking of faster, I thought by stacking these, they’d be a little
quicker to make, but they took the same time as rolled ones. That means they’re
both fast and easy.

Since we are taking the shortcut of using dried chili
powder, be sure to at least get a nice one. I used ground Ancho, which is very
nice, but what isn’t nice is that old bottle of chili powder you’ve had in the
pantry since the 90’s. If you live in some remote location, go on the Internet
and order something fresh. Besides using it in this, your next pot of chili will also be grateful.

If you’re making the sauce ahead of time, it’s a good idea
to heat it up first before assembling your enchiladas, so they are warm going
in the oven. Otherwise, you’ll need to give them some extra time in the oven,
so they get completely heated through. I love chicken enchiladas more than
someone probably should, but this same preparation done with shredded, stewed
beef, is not to be missed. Either way, I really do hope you give these a try
soon. Enjoy!

Ingredients for 2 1/2 cup Red Enchilada Sauce:

(enough for 4 to 6 Portions)

2 tablespoons olive oil

2 tablespoons butter

1/2 cup diced onion

1/2 teaspoon salt, plus more to taste

3 to 4 tablespoons all-purpose flour, depending on how thick
you like it

2 tablespoons ground chili powder, like ancho

2 teaspoons ground cumin

1/2 teaspoon chipotle

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried oregano

cayenne to taste

small pinch cinnamon

3 cloves minced garlic

2 tablespoons tomato paste

2 1/2 cups chicken broth

Fillings for each enchilada:

3 small corn tortillas

2/3 cup shredded cooked chicken

2/3 cup shredded pepper or regular Monterey Jack cheese, plus
more as needed

chopped cilantro and green onion, as needed

sour cream, and guacamole to garnish

–>

What to bring to a cookout is always a tough call. Ribs or
brisket would be great, but they’re not cheap, and take hours to prepare. On
the other end of the spectrum, you could just bring a bag of chips, but that’s
kind of weak sauce.

In fact, that’s probably worse that literally bringing a
weak sauce, which is why this easy-to-make cast iron cornbread is such a great
option. This stuff is very inexpensive to make, but that’ll be the
last thing anyone will be thinking about as they eat, and if everything goes
according to plan, you’ll be asked to bring it to the next gathering. Sure,
every once in a while it would be nice to show up with a pulled pork shoulder,
but hey, you’re the cornbread guy or gal, and that’s just your thing.

Above and beyond how much extra beer money this recipe will afford
you, it’s also very adaptable. You can add things like hot peppers, cheese, and
fresh corn, as well as adjust the texture to your particular tastes. I use a
lot of buttermilk, since I don’t care for a super-dry, crumbly cornbread, but
if you do, simply reduce the amount to one cup. You can also use plain milk for
this, but I really do like the tang of the buttermilk.

As far as the butter amount goes, I’d usually use four
tablespoon for the batter, and maybe only one or two for the pan, but this time
I decided to melt the whole stick. It was borderline too much, so maybe keep
that in mind if you don’t want it too rich, but as with all these recipes, I’ll
let you experiment and figure things out. Either way, I hope you give this
easy, and affordable cornbread a try soon. Enjoy!

Ingredients for 8-10 Portions:

1/2 cup melted unsalted butter, divided (half for batter, half for
pan)

1 cup cornmeal

1/2 teaspoon fine salt

pinch of cayenne

3 tablespoons honey, or to taste

2 large eggs

1 1/2 cups buttermilk (or less for a drier texture)

1 cup self-rising flour*

– Bake at 400 F. for about 25 minutes or until a toothpick
comes out clean.

*To make your own you self-rising flour, sift together 1
cup of all-purpose flour, with 2 teaspoons baking powder, and 1/2 teaspoon fine
salt.

Chef Gordon Ramsay Recipes

Tag: Fabulous

Easy Chicken Enchiladas – Flatter Wasn’t Faster, But Still Fabulous by Gordon Ramsay

Cast Iron Cornbread – Frugal Fabulous by Gordon Ramsay