Join Dale and Cheryl for some beef enchiladas!
Ep.# 252 PSA Free!
WBCA Podcasts
Cooking In The Dark
It is more of the best of the cookie in the dark show. Welcome to Cooking in the Dark. [DING] The kitchen. I will go to the kitchen. And although some recipes I cannot breathe, still I'm sure I can't do everything I need. This show cooking in the dark, it is the key. [MUSIC PLAYING] [MUSIC PLAYING] You know Cheryl should tell himself, I know Dale Kimbop would like to welcome you to this hair show. Cooking in the Dark is a presentation of Blind Mites Megamall, and www.blindmitesmegamall.com. [MUSIC PLAYING] Welcome to Cooking in the Dark. I'm Cheryl Cummings, and I'm going to introduce to you the man who produced us every week that you don't need sight to cook dinner tonight. Dale Kimbop. [APPLAUSE] Hey, hey, hey, everybody. We are here, here, here, here. Now, last week we made banana nut bread. Great thing to give as a gift. We made run balls. Great thing to take as a gift. But today we're going to do something that's kind of cool. This is kind of a Christmas recipe. This comes from a buddy of ours, Henry Cassin. Henry is-- he's passed on. I guess he's been gone about four or five years now. But Henry was a character, man. He took-- one time he started posting recipes where he took the word like chicken recipes, and he had replaced chicken with cat. [LAUGHTER] He had everybody fired up, man. That was hilarious. Oh my gosh, that was funny. But that was Henry. But this is his cheese enchilada. This is his cheese enchilada recipe. But instead of doing cheese enchilada, we're going to alter it, and we're going to do beef enchiladas. Pretty easy, pretty much the same process. Same ingredients, everything like that. So yeah, without further ado, we'll get to that in a little bit. But cheese enchiladas, I mean, they're great. You could work together if you had some friends over. You all could work together to build these and make them together, having a glass of wine or something, or a takate beer, since you're making enchiladas. [LAUGHTER] I think Henry was a great proponent of a glass of wine while you're cooking. Exactly. [LAUGHTER] Yeah, and don't make it hard on yourself. Just keep it simple, which is the way to go, man. Christmas time almost, and Kenneth just told me this teacher at school was getting gifts from her kids. Now, these are little first graders, and the first little kid came up, a little girl came up, and her daddy's a florist, and the teacher took the box and kind of shook it real lightly and kind of held it up. She goes, oh, I bet it's flowers. Oh, yes. How'd you know? The next little boy came up, came by, and he had a present. His dad's a baker, so she kind of could smell the bread, and she goes, oh, this smells like fresh, baked bread. He goes, oh, it is. How'd you know? So the third little boy, Johnny, comes up, and his dad owns a liquor store. Well, the teacher picks his little present up, and there's a hole in it up, and she noticed something dripping out of it, and she puts it to her tongue and tastes it, and she goes, man, is it wine? The little boy goes, no. And she did it again, got a little more on her finger and tasted it, and she goes, is it champagne? The little boy's getting the only excited to know. It's a puppy. All right, y'all, while you're gone here, I'm going to get the stove top and get the pan hot. We'll be right back. We're making cheese enchilatas transformed into beef enchilatas, right here on Cooking in the Dark. Now, more of the show with your host, Dale Campbell and Cheryl Cummings. Hey, y'all. We are back. What I'm reaching there looking for here, Cheryl, is the, oh, there it is, the ground to meat. Now, I've gotten to where I use ground turkey for everything. Delicious. You know, when it calls for beef, I substitute it, and I know how to season, I added just a little bit of salt to it, y'all. Not a lot, but I'm using kosher salt and sea salt now, because it's better for you than eye and eye salt, less sodium in it. If not, believe that. All right, I've got my two pounds of meat out here. I've got fire under my pot. I'm going to put a little bit of olive oil in this pot. What I'm using, y'all, is a six-quart pot, because this recipe, when Cheryl reads it to you, you kind of do everything in one pan. It says skillet, but now we're going to be adding four cans of enchilada sauce to this. Yeah. So four cans of enchilada sauce is about, these are 15-ounce cans, so that's about 60. That's about five quarts. Wow. See, it is good to have some depth then. Yeah, you need some extra room, just so you don't spill over. Yeah, it's about four well, four and a half quarts, or three and a half quarts, excuse me. 16 ounces. Ah, 48. Yeah. Man. It's almost Christmas, girl. I'm wore out. I know. I know. Wow. Okay. We're getting heated up over here. Okay. Let me grab a knife, and I'm going to put a better edge on this real quick. Get my shark. Just drag the blade through it. And wall off, you have a sharp knife. Cool. Very good. Very good. Because this turkey is in like a tube, it's a 16-ounce tube, kind of like ground sausage. It's 85%. Okay. But I tell you what, even if it's 85%, that is the, I guess, the most fat content, because they have 93 and they have a 99, but there is hardly any grease period with this meat. Anytime you use turkey, it's stunning, because we just made some turkey burgers, and we used a grill. Oh, yeah. I did that. And Tim was saying, there's no grease. I know. It's not. It's awesome. Yeah. Man, I tell you what I did. I took one of this turkey meat here and hopped it up like I was making some meatloaf. Mm-hmm. Put some onion soup mix in there. Oh. Oh. Oh. I got some hamburgers grilled some bacon and put on it. Mm-hmm. Put some melted cheese on it. I got down with it. Very good. Very good. Oh, yeah, it was good, good, good. One of them times, man. But on that indoor grill, that was just the bomb. It is. Okay. I've done, I just cleaned out these packages here for this meat. I've got, we're on about medium high, y'all. I'm just reaching down in the pot and just pulling this meat apart, because I want this to be pretty fine, this ground meat. Now, if I were making chili, I'd pull this apart in big hunks and I'd just let it cook in those big hunks, kind of brown in those big hunks. So what we're going to do, we're going to brown this hamburger meat, if I didn't mention that before. And that's kind of the basis of our whole operation. I wanted to get that going, so then Cheryl could, we'll talk about the recipe a little bit and read the ingredients and what we're going to be doing. But I wanted to get this going because we can't go nowhere until this meat here cooks. Exactly. Let me wash off my hands. Why don't you go ahead and read them the recipe? Very simple recipe. All right, so this is a recipe that serves about eight people. And I'm sure you can modify, you know, eight people are one day. It's possible. Yeah, I love enchiladas. Oh, get out of my way. You're laughing. Get out of my way. I totally believe you. I will take the band out, man. I totally believe you. I will take the band out. Are they here yet? No. Okay, good. I can talk smack. We all have our things tenderloin same way. Get out of my way, man. Wow. Okay, I'll be quiet. Go ahead and read that recipe. All right, so here we go. So for, if you're thinking about serving eight, you need about 20 corn tortillas. Or one day old. And the fun thing is because you're preparing these for the holidays, you can get the corn tortillas that are red and or green, red and green. Yeah, yeah. Sometimes you got to ask for them down here in Texas, you get them. I don't know about in other parts of the country, but it does make it kind of fun. Yeah. And it's kind of a fun little Christmas time type recipe because, you know, like I said, if you get everybody together in the kitchen doing it together, you know, everybody can, you kind of talk and I mean, I don't know about y'all, but we go to parties. It seems like everybody ends up in the kitchen anyway. You know, it's great. So why not start there and let's make dinner and, you know, another great one I like doing when we have people over is make pizzas. Oh, that's fun. You know? It was bapoli, peat, pie, I mean, the bread crust, you know, nothing fancy. Just chop up a bunch of, we got vegetables and all kinds of crap and, you know, crap, all kinds of, we have vegetables and all kinds of food. All right. Oops. So now you've got your tortillas. I'm sorry. What? So now that you've got your corn tortillas, you need two cups of diced green chilies, six cups of enchilada sauce, one medium onion minced, one teaspoon ground cumin, one teaspoon sugar, a teaspoon of salt, a teaspoon of ground pepper, three cups of sour cream, two pounds of ground beef, and you can do meat or turkey or chicken, whatever you want to do, shredded Monterey Jack cheese, Monterey Jack. Now with the original recipe, substitute three cups of cheddar cheese for the meat. Oh. If you want to go do cheese enchiladas, follow the same recipe. All right. So you're browning the ground, the ground meat, right, brown meat is, ground meat is browning. Yeah. Yeah. Say that fast. Yeah. Yeah. Yeah. So while that's going, I'm going to dice this, um, pince this onion up real fast. All right. I've got my flexible chopping mats out. Mm-hmm. That's right. I did. I did. I'm very excited. I've, I've already cleaned the onion, cleaned off the skin. I cut off both ends of the onion, y'all, cut the root end and the, um, the other end. Mm-hmm. The stem end, I guess you could call it or whatever. And then I peeled off the outer layers of the dead onion and I just cut it in half from top to bottom. Now I'm going to slice this up very, it says mens, but I'm going to shoot for very thin, like shoestring, almost potato thick slices. Okay. And I'm just slicing this onion. I've got half of the onion. It's face down. Now I've cut about half way through it and I'm going to turn it around so I can cut the other small end. So I'm still holding a bigger, the middle section, which is a little bit taller. Mm-hmm. Instead of cutting through the middle section and down to the smaller section and every piece you hold is a little bit smaller, I went, I just flipped it around so I could stay with a big piece. Now I've got these all slices all kind of laying right here. I'm going to turn them perpendicular and I'm just going to slice down through them. So this is going to be not real big pieces of onion, but it's not going to be really super fine minced, they're kind of thin and long, some of the pieces, but it'll be a good accent to the enchiladas, being a little bit smaller and thinner and more of a shoestring cut on them than the other. Let me do this other half real quick right here. Same procedure. I'm going to cut down, I'm using putting my index finger on top, perpendicular straight up and down, and then I'm putting my fingernail right on the top of the onion, and I'm using that as my guide, my fingernail, for the knife blade, and then I line it up and just go straight down. Now I'm going to do the same thing with this. This other half that I just sliced down, I'm just going to kind of go through and cross-cut and get these pieces down. We're going to saute these, once this meat is done, that's why I had to get the meat going first because everything else goes back in this pot, and I want to keep what the flavor will be from the meat in there, from what little grease is in there, it'll get a little bit of flavor and the seasoning that we're going to put on the turkey here in a little bit and get that mixed into the enchiladas. Now enchilada sauce, y'all comes in all kinds of, we have mild, but there's regular, there's even hotter. Yeah, enchilada sauce comes in different temperatures too, which is kind of cool. Okay, we've got our nice big pile of onions there, let's turn our attention back here to the meat. I put a lid on the pot, that'll help it brown. I've got a spatula or a turner or a flipper, whatever you call it in your kitchen, it's a solid one, and I'm just cutting, I'm going perpendicular straight down with the front edge of the spatula into the pot. So I'm just kind of chopping up the meat, kind of hodgepodge, turning my hand to where now the spatula is going from three to six. How did you do that from three to nine? From nine to three, how's that? Got to be quick. I'm just going to reach down in here and kind of flip some of this over. Be careful with this because it is kind of deep, it's a deep pot. I've had occasions where I've used a saucepan or a frying pan, it's too shallow, and I have accidentally flipped some meat out onto the stove. Oh my gosh yes. Yeah, and you're just like you. First time I made the man I was hankering for tacos, y'all, I want to taco so bad. I got all the ingredients, my little homemade tacos, and the dog gone it, got done, I only had enough meat for one taco, I started off with a pound of meat and I'm like, "Man, what happened?" And it was all out on the stove top, didn't even think about that. I did it as a sighted person, because I didn't know any different, but anyway, okay, I'm going to go ahead and cover up our pot again and let our meat go for a little bit. We've got to get our green chilies, we're going to drain them, I'm going to get my can colander here, let me find the chilies first, chile chile enchilada, enchilada, enchilada. So are you going to leave the meat in the pan or are you going to take it out and then put in the chilies and everything else and then put the meat back in? Well, I got bad news for you. Tell me. I'm going to go take a break when it comes time to do that, so you're going to have to decide what you're going to do. Oh my gosh. I can't do that. Okay. I'm responsible for the wine and the glass is, my hands are occupied. Okay. Yeah. I'm mixing up the, you know, the tequila. You've got some rum stashed up there like that. A couple of rum balls. I know that. First thing, sure, I wanted to know today. Where's the rum balls? I know. Go figure. They were supposed to be done today, a week later. Okay. All right. So now we're going to turn our attention to these green chilies and my can colander out here. Take the can off, lid, kind of drain them a little bit. I'm going to put them on here with the onions because I'm going to put these in with the onions. And we want to chop these up a little bit. I'm going to go ahead and open the other can and we'll just dice them up altogether. What I have is two four ounce cans of green chilies. Ooh, you smell these, huh? That smells great. That's delicious. Okay. I've got those both dumped out here on the cutting board on the flexible chopping mat. Go ahead and just dice these up too. Now, these probably don't need too much. They're kind of in small little chunks because they're kind of still a little damp. I'm going to mix them in with the onions. Oh, that's a good idea. And so you're doing that on a chopping mat right now. Yeah. I'm doing it on one of the flexible chopping mats. So that when we get ready to put these in the pot, all we have to do is just fold up both sides, both ends of that mat and cradle it right over there to pot. That's what I'm saying. Different people could be doing that. Somebody could be over here browning the meat, yakking with somebody having a cup of wine, but instead she's over there eating a rum ball. I am not. I am willing to help with the growing beef. There you go. I have a slotted spoon, and I'm thinking of using the slotted spoon to take out the meat. Get out of my kitchen, get out of my way. I didn't think my assistance was really needed. You're making me nervous. I'll just go back to my regular spot over there. You are right. Yeah. We are going to use a slotted spoon to scoop it out, but first, as you're chopping with the spatula, so to speak, as I'm moving the spatula up and down perpendicular, the end of it kind of chopping through the meat, you can kind of feel the texture of the meat, and it's done this. Now it's a little more firm. For it felt more like putty. Yeah, sort of spongy. Mm-hmm. Yeah. Doey. Yeah. As it gets more and more cooked, it separates, it's easier to move around. Mm-hmm. It'll get a little, and you're able, as you chop it, it'll actually start chopping into smaller pieces. Mm-hmm. So while I'm doing this, let me turn these down. Turn it down to medium, well, it's getting a little warm over here. I have to open a window. All right, I'm just kind of chopping and feeling around here. I'm going to start kind of scooping and just letting it kind of turn over. Still chopping. Okay. Just want to make sure we get that. Check it out here. Oh, yeah. We're almost there, Cheryl. Awesome. We've added about two teaspoons of salt. Mm-hmm. Add a little more if you want, a little less, but it just gives the turkey meat a little bit of a flavor to me. Now, let me get our slotted spoon. We'll go ahead and start scooping this out. And if you don't have a slotted spoon available, the one I'm talking about is one of the big utensil spoons. Mm-hmm. I mean, a slotted spatula will work, and you have to be a little bit careful with it. Or even a slotted spoon will be fine, or a ladle. Oh, there you go. Yeah. A ladle is pretty easy to use, too, if you're having some issues. Mm-hmm. And believe me, sometimes I have some of those days where you better put a tarp down, get ready to call the cleaning company. It just seems like some days when I cook, man, it doesn't matter what happens, I make a mess. Mm-hmm. Okay. Just spooning out the meat. Now, if you get it all out great, if you don't, it's all right. I mean, get 90% of it, okay? You don't have to get every spick and span morsel of it. And what I'm doing, I'm just taking the spoon and working from 12 o'clock down to 6 o'clock in the pan, kind of scooping it up in front of me, and then as I scoop it up, I kind of feel the weight of what's on the end of the spoon to determine, I'm just kind of feeling around with the inches of the, it's a nylon slotted spoon. Okay. I'd say we got about all of it out of there. Now, we need to throw in our onions and our green chilies. You can saute this for about four to five minutes on medium heat, as it says right here in the recipe. Right there. Right there. All right. Turn this up to about medium high again. And away we go. Okay. We're going to let those, these sautés for a little bit. Mm-hmm. Take like a two minute break and come back. Yeah. We can do that. Yeah. While this is heating up a little bit. Yeah. We'll be right back, y'all. Cooking in the dark. Now, here's more of the shell with Dale Campbell and Cheryl Cummings. That's me. All right. Hey, our onions and our chilies are sauteing up very nicely. So now we're going to add the rest of our stuff. We need to add our enchilada sauce. So I've got four cans, they're 15 ounce cans. I figured I was going to buy three, then I was like, "No, if it's better to have too much than not enough." You know? And it's only a can. Right. So, go ahead. So let me just go in. I've already opened them. So let me just pour them in. Enchilada sauce is kind of like tomato sauce, y'all. It's kind of thick, but man, like we're saying before, they've got, I've got the mild here and I must say the mild is pretty spicy. Makes you wonder about the really hot one. That's what I'm thinking. You know, that's so relative, you know, is it hot or not? Well, it depends on who you are, you know? Mm-hmm. I used to like stuff real hot, but I can't do that anymore. Just like, I like it, but it doesn't like meat. Gosh, I just like spicy food. At Frank's Hot Sauce, I can pretty, I can do that a little bit easier, for some reason. Okay, I've got all of our cans of tormps, tamales sauce in here. Enchilada sauce, yes, yes. Oh, is it? We're not making tamales? Not tamales to style. Not tamales to day, man. You'll come back many times later. Yeah. Okay. So I need to add my cumin. Yeah. So a teaspoon of all of the seasonings we talked about. Okay. Cumin, well, sugar, salt, pepper. Okay. And I think this is one of those recipes, like, you know, definitely put in your seasonings and everything, and maybe the next time you make it, you're like, "I want it to be spicier." So maybe you add more pepper or whatever. Or get a hotter enchilada sauce, yeah. Or add a little white pepper. Yep. Okay. Cumin is going in. Mm-hmm. I need to add salt and pepper. Let me get the salt. I'm going to put a little kosher salt in here because I'm kind of a kosher kind of guy. No. No. If you don't know me, I can get away with that one. Yeah. If you know me, fasten your seatbelt. Now here's the other part, man. Once you get all this mixed up, sugar, put it in. Really? Yeah. I'm sorry. Oh, yeah. No. I've got salt, pepper. Sugar. Sugar. Teaspoon. Teaspoon of sugar. Yes. Teaspoon of all of them. So now I've got this on. I'm just going to put this on medium heat. And put the lid on it. Put the lid on, pepper. Okay. And now let's, while that's doing its thing, let's turn our attention to our, guess what? What? What? What? The hell are they called? Oh, tortillas. [laughter] All right. Now we need to grate the cheese. Get the cheese ready. We need three cups. Now I bought cheddar and I bought some Monterey Jack. The way I tell them a difference, cheddar is a little bit harder than Monterey Jack. That's true. So that's how I told them apart, just squeezed them. Did the old Charon test to them. Now, if you want less cheese, cool. Do less cheese. If you don't want any cheese, don't do any cheese. If you would rather another type of cheese, do another type of cheese. So what are we going to do like a little bit of cheddar and a little bit of the Monterey Jack? No, I'm just doing all Monterey Jack. Oh, okay. Okay. I actually bought the cheddar because I'm going to, I'm going to experiment smoking it. I found an online method for cold smoking that I'm pretty sure that we can do. So I want to try that out for some Christmas gifts. Sounds so great. Do a little experiment and if it works, cool. So did you get like sharp cheddar, are you going to try this on or? Mm-mm, yeah. Sharp cheddar. Okay. Actually, extra sharp. Uh-huh. Okay. Pulling out the Monterey Jack from its package, I'm going to cut that dude in half. We're going to do about half of him, grate him down. Let me get our pyramid grater. Love the pyramid grater. Oh my gosh. Why? It's a tower grater. Yeah. It's got a nice grip on top. It's got rubber feet on the bottom, it's triangle shape, but it's a tower. It's got real fine. It's got regular and then it's got extra course. Okay. But what I would say, course, medium and fine, you know, grating. So I like it for the enchilada because you can put it on the course and great, really big pieces if you're putting it inside the enchilada, you know, if you're making an all cheese one. But since we're going to be putting it on top, I want it to be a little bit smaller. So I'm going to use the medium course. Uh-huh. And I'm just going to course about half. It's a one pound block, so I'm just going to do about half of the block. I've got the tower grater on top of a paper plate. Now because it's a box grater, as they call it, this tower grater, everything stays inside it. I love that. As you grate. Now, I mean, there's a little bit that flops off the front edge, okay? Can't be helped. That's the way it is. But for the most part, it stays right in the middle. Stays right in the middle. And as it starts, more of it starts rolling down the outside, you know, it's full. Okay. So let me just pop this tower grater up. There we go. We have our cheese. It's grated, and we're ready to go. Wow. So you grate it? No, again, I'm not worrying about if we have too much. If we do, I'll just put it in a Ziploc bag and toss it in the fridge. Mm-hmm. I've never heard anybody complain, like, my enchilada. Too much cheese. Too much cheese. Yeah. I've never heard that complain either. All right, y'all. Let's take a little break. Our sauce should be done when we come back, and we'll talk about rolling these dudes up. We'll be back in just a couple minutes on cooking in the dark. Now with more of the show, here's Cheryl Cummings and Dale Campbell. Welcome back to more Cooking in the Dark. We're about to cook it in, and we're doing cheese enchiladas. Now y'all, we're getting to the part, our enchilada sauce is boiled and simmered. Our cheese is grated. Our meat is prepared, browned and ready. We need to get our station ready here. So what I'm going to do is put my meat here, my cheese there. Hello. And then I'm going to put my enchilada sauce right there. What I'm doing is kind of setting up my little operation here. I need to put a, because I'm going to take this enchilada sauce off the stove and put it on the counter. So I'm going to put a, one of these glass, it's a glass cutting board, but it's got little feet on it, sits up off the counter, works great as a trivet. Very nice. You know, it's probably about 12 by 15, or maybe something like that, 10 by 12. It's nice. So let me move my pot of enchilada sauce over there, get my grips here. Don't want to burn myself, not this close to Christmas, man. I got paper to rip. You're always focused on you. I'm very impressed. It's a tough job to focus on me, which we had more people doing it. Oh, yeah, I know. Oh, man. So you know, this little boy, this guy was holding five mangoes in each hand. Five mangoes, man. We're down in the Caribbean. Five mangoes in each hand. Mangoes are good size, you know. And this one little dad says, man, what do you think about those mangoes? Little boy says, man, that dude's got really big hands. It's a little misconstrued, you know, that's not, we were observing. All right. Now, the next part of this recipe is one of those ones that I think, you know what? Let's find another way to do this. What they want you to do is take your tortillas and they want you to get a skillet of hot grease going. They want you to flop a tortilla in. Let it sit in there for 10 seconds, grab it with some tongs and pull it out. Now does that sound like a sighted person operation or what? Very sighted to me. Now it could be done. I mean, I'm not saying it can't be done. It could be done. I would suggest like using some little bamboo tongs or little red tongs so you can get a better sensuality, a little feel for where the tortillas are. But I've come up with a way that's a little bit easier and works just as well. What you want to try to do is get these tortillas a little bit soft so you can roll them up easy. Okay. Okay. So my little method, I take about three or four of them. I'll just do three so we can demonstrate how we're making these enchiladas. Now the recipe calls to mix in the cheese into the meat. My wife, who is coming to this show, funny how different shows with different recipes bring different people out. I know. It's kind of impressive. Definitely shows what foods people like. Now these corn tortillas, they feel kind of rubbery, if you will, and heating them up is going to make a lot of difference. So I've got a paper plate, put that in the middle here. So what I've done, y'all, in our talking microwave, all right. So here we go. I'm going to hit these. I want to hit these for about, I'm going to go about 20 seconds. I think that's about what we'll need. So we're going to hold in button one here. I don't want to do minutes. I'm going to push the second button and that transfers me to seconds. I want 15. So I'm just going to hold this top button down on the far left because it'll go up in five second increments. One, five, ten, fifteen, twenty, there's 20. Now I'm hitting button four away it goes, it's very insistent. Once it's done, you know, bling, bling, bling. Oh, yeah. Two second, bling, bling, bling. Yeah, it doesn't, yeah, that's nice. I like that. Some of them just rank once and they don't, you know, that's it. Right. And if you don't hear it, seeing that a nice chime? Yeah, it is a nice chime. I mean, it's just got a clock on it, it's got, oh, yeah, perfect. These are nice, nice, nice. Okay. I think I got two green ones and a red one or maybe it's two red ones and a green one. I took one out of one package and two out of the other package, so I don't know what color we have. Now, ooh, that's going to be a little bit warm yet. Oh my gosh, it's going to be hot. That sauce is still hot. I need to put in a sour cream. Yeah, and I'll cool it down. Oh, a little bit, sorry for the sour cream. Sorry, brother, it's going to be hot. So I don't know if we mentioned it, but we cooked the enchilada sauce for about 10 minutes on the stove. Right. And then we let it simmer for just a little bit. Okay. Let it come to a boil, let it boil for about 10 minutes or so, and I turned the heat down to low and let it simmer for about another five or minutes or so. Taking it off the heat, it just didn't know we were on the counter. It's still bubbly hot, I knew. And I'm going to just go ahead and put in this, it's three cups of sour cream. Now, again, this is one of those more or less things. I'm putting in two cups, but it's just all about, you know, your taste. All right. I rinse my hands off. Okay, so we're going to let that sit there. That'll melt down. We'll stir it up here in just a second. Do you know, I wonder if instead of sour cream, you could do like Greek yogurt or something. Oh, I'm sure you could. Yeah. Or even just plain old yogurt. That might be it. They have yogurts with jalapenos. That I don't know. Yogurt with jalapeno would be interesting. Ouch. Okay. Now, normally you'd mix your cheese up with your meat and make your filling. Again, as I was saying, some of these enchiladas, I don't want to have cheese in them. So I'm going to make one without cheese and I'll make one with cheese just so y'all can get a feel for how we're doing it. I'm just mixing up the sour cream into the enchilada sauce. It's kind of thick. Did it cool it down a little bit? I don't think so. Oh, well, let me just stick your finger in it. Tell me. I'll leave it at you. No, no, no. I'll leave it at you. Come on. Come on. You're not doing anything anyway. Come here. Okay, dad. Oh. What I'm going to do, Cheryl, is I'm going to pull out my like quarter cup measuring cup. There you go. And I want to put a little bit of this. I've pulled down a plate. Just a regular dinner plate. I'm going to put just a little bit of enchilada sauce on that. Just kind of spread it out. Not a whole bunch. Maybe if you had to measure it, maybe a tablespoon, okay? And then the tortillas. Okay. Then you take the tortilla and lay it, flip it on both sides in the sauce, okay? So it covers both sides. Now reach into your hamburger meat and you want to get about a quarter cup of hamburger meat. I'm just going to reach in and guesstimate. And you can kind of tell as you do these, put a little bit more. You want to kind of spread it across about halfway, just below the halfway line, okay? And I'm, what I'm doing is going three to six, or three to nine, excuse me. Go across from three o'clock to nine o'clock. Now I'm just putting a little bit of cheese there. Now we're going to put some more enchilada sauce, about a quarter cup, on top of this meat. Again, with your quarter cup measuring cup, just kind of pour it on top of the meat from left to right, right to left, from three to six, or six to nine, hmm, six to nine would be better. Now also take a little bit. I'm going to put a couple of these in a couple quarter cup measurefuls of sauce in your pan. I'm using a nine by 13 glass bacon dish. And I've just put some enchilada sauce in the bottom of that. Now here we go. Starting on the end closest to the middle, just take your tortilla, flip it up and over. The bottom edge, bring the six o'clock up and over, and it should go just perfectly around twice. And then lay it in the bowl, seam side down. Now make sure you know which way your seams are facing because you want those seams to be facing the same way. What I mean by that is as you're putting it on the bottom where the flap is, you know where it rolls over. If you have them all facing the same way, and remember which way that is when you put them in and out of the oven, you can just run your spatula right underneath and pull them right out. And you won't waste the run the risk of getting on in between one and instead of getting under it to lift it out, you get in between it and open it up. So I always put mine pointing towards the side I start at. So I'll always remember. And right now I've got my pan from 12 o'clock to six o'clock. So I started at 12 o'clock the furthest point away from me and I've got the enchilada laying there. So here's, we're going to do it again. Same method, take the tortilla and just flip it over on both sides, put a little meat in it. Again, you're wanting about a quarter cup of this mixture. So I'm putting a little less than that of meat and just a pinch of cheese. And then again, the enchilada sauce, kind of pour that over the top of the meat. And let's roll it up again. Starting at six o'clock I bring it the tortilla up and it starts to roll, it flips all the way over. I tuck that edge in under the meat and I just keep on rolling. And then I roll it up, I fill the end and I put it in the pan. That's it, y'all. With a little practice, you can be doing this without a problem. Now, for the one that's going to be meat only, we're not going to put any cheese in it. We're going to make it the same way. What I will do is I'll make the two or three that are going to be meat only and I'm going to put them, because I've got the enchilada lined up to the left side of the pan, so I've got a little opening on the right side. I'm going to put two down there that are meatless and that'll be for Candace. And then I'll also know, okay, that's the right side of the pan, everything's pointing up. You know, so I'll be able to keep direction without having to remember it much, but anyway, that's all we do, man. We're going to take a little break. I'm going to continue rolling these up. We'll pop them in the oven. You want to put them into a 350 degree oven for just about 20 minutes. But when you get done putting the enchiladas in, when you get your pan full, you get to enroll them all, you want to take more enchilada sauce and put over the top of the enchiladas and then bake it at a 350 degree oven for about 20 minutes. If you want to sprinkle some cheese on top of that, go ahead on and do that, too. It's all you, man. It'll be delicious. We're going to take a little break. We're running out of time, but we'll be right back on cooking in the dark. Now more of the show with your host, Dale Campbell and Cheryl Cummings. All right, y'all. We are back. We're making these great enchiladas. This one will be here for canned, so I didn't put any cheese in it. Again, just come up at six o'clock, flip it up, and just roll it up. Not too tight. Not too loose. And just keep on rolling right across that plate, and you'll feel it roll the seam will roll right across your fingers. Now I want to put that one in, and I'm putting it again with the seam facing the side of the pan. All right. That's it. Cheryl, tell them how we made this delicious little recipe. Oh my gosh. So this is a recipe made for serving eight. So we had about 20, 20 years, two cups diced green chilies, six cups enchilada sauce, one medium onion minced, one teaspoon ground cumin, one teaspoon sugar, teaspoon salt, a teaspoon of ground fresh pepper, three cups sour cream, two pounds of ground beef, be it chicken, turkey, or meat, and then three cups of Monterey Jack cheese. Beautiful. Man, you want to take your meat, brown it up, take it out of the pot that you're going to put your enchilada sauce in. Well, that's brown, and dice up your onions and your green peppers. Then chilies, green chilies, not green peppers, dice up your onions and your green chilies, and then throw that in the pot when you take your meat out. Let that saute for about four to five minutes, and then add your enchilada sauce, add your cumin, your salt, your sugar, your pepper, and add the little cheese if you want to. Then you start once that, you bring that to a boil, and then let it simmer for about ten minutes, and then start building your tortillas. You want to take your corn tortilla, and the recipe calls for you to put them in a hot oil-filled skillet. Mm. Dangerous. Don't like that idea. So use your microwave. You want them to go about 20 seconds with three to four tortillas. Now that's on the Magic Chef talking microwave. It's got a thousand watts of power. Yours may not be as powerful, so you might have to go a little bit longer, but you want them to be able to be pliable to where you can roll them up. You don't want to go 40 or 50 seconds, 20, 25, 30, something like that will be fine. Then you take them over to a plate, put some enchilada sauce on that plate, and then flip your, let your tortilla in it, flip it over so both sides are coated with enchilada sauce. Add your filling, your meat and your cheese. Add a quarter cup of enchilada sauce over that, roll it up, put it in a pan. When the pan is full, we covered it with the rest of the enchilada sauce as it worked out. Add more cheese on top, and then it's right now in the oven baking it, 350 degrees. It's got about 15 minutes left, oh, oh, oh, oh. The pan's going to love it. It's going to be delicious, but like I said, get out of my way with enchiladas because I'm not playing. I'm going to fight in words right there, y'all. Hey, guess what? Tell me. I'm Dale Campbell, your Cheryl Cummings. This is Cooking in the Dark, AMF. Cooking in the Dark is a presentation of Blind Mites Megamall and www.blindmitesmegamall.com. Cooking in the Dark was produced by THC Productions. ♪ Oh yeah ♪