Category: Hispanic

Creamy Basque Cheesecake (7″)

Creamy Basque Cheesecake is rustic dish that is rich, smooth and full of deliciously harmonious flavors. This buttery rich vanilla flavored dessert is a beginner friendly treat everyone will enjoy. This is a quick and easy Spanish cheesecake that can be put together less than 15 minutes. This delightfully elegant treat marries well with the tart gentle flavors of fresh raspberries. The family will love each slice down to the last bite. This recipe is a perfect sweet ending to any occasion and is just the right size to share with 6 lucky people.

Watch the video and follow the instructions below to be on your way to the universal joy of this Creamy Basque Cheesecake. Like and share this or any of my recipes you find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that is worth the preliminaries and the time. My entire family absolutely loves this old world recipe and we hope yours does too.

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Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16″ x 12″. Place the paper to the bottom and sides of 7″ springform pan. 

In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. 16 oz cream cheese. Add sugar and beat until smooth. Add heavy cream, vanilla paste, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. 

Add cornstarch (make sure to sift it) and mix everything together until smooth. 

Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.

Bake for 27 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven.

Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely. 

Serve at room temperature or refrigerate uncovered for 8 hours or overnight.

Just before serving- gently remove the parchment paper from the cake. Serve & enjoy!

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Creamy Basque Cheesecake (7″)

Basque Cheesecake is a peasants dish that is creamy and smooth with richly delicious harmonious flavors.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Course Dessert
Cuisine Hispanic
Servings 6
Calories

Equipment

Ingredients
  

  • 16 oz cream cheese softened & room temperature
  • ¾ cup superfine sugar
  • 1 cup heavy cream room temperature (about 1 hour before baking)
  • 1 tbsp cornstarch
  • 1 tsp vanilla bean paste
  • ¼ tsp salt
  • 3 large eggs room temperature

Instructions
 

  • Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16" x 12". Place the paper to the bottom and sides of 7" springform pan.
  • In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
    16 oz cream cheese
  • Add sugar and beat until smooth. Add heavy cream, vanilla paste, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl.
    ¾ cup superfine sugar, 1 cup heavy cream, 1 tsp vanilla bean paste, ¼ tsp salt
  • Add cornstarch (make sure to sift it) and mix everything together until smooth. 
    1 tbsp cornstarch
  • Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.
    3 large eggs
  • Bake for 27 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven.
  • Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely.
  • Serve at room temperature or refrigerate uncovered for 8 hours or overnight. Just before serving- gently remove the parchment paper from the cake.

Enjoy!

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    Slow Cooker BBQ Pulled Pork Nachos

    Fully loaded BBQ Pulled Pork Nachos have never been easier to prepare than they are in this deliciously crunchy delightful recipe. Simple to follow this recipe is perfect for social gatherings for all ages. Full of flavor, textures and at a budget price, this as an appetizer or entree. We love these with some of our eatfoodlicious styled wings to have a full meal that feels like a party. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have fully loaded BBQ Pulled Pork Nachos ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best enjoyed fresh for optimal crunch. Thanks for visiting and see you again soon.

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    Slow Cooker BBQ Pulled Pork Nachos

    Delicious slow cooker pulled pork nachos are gooey, chewy, crunchy and full of rich meaty textures with fantastic flavors.
    No ratings yet
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    Prep Time 15 minutes
    Cook Time 8 hours
    Total Time 8 hours 15 minutes
    Course Appetizer, Snack
    Cuisine American, Mexican
    Servings 6
    Calories

    Equipment

    Ingredients
      

    Pulled Pork

    • 2.5 lbs boneless Boston butt
    • â…“ cup brown sugar
    • ¼ cup ketchup
    • 1 tbsp mustard powder
    • 2 tsp chili powder
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tsp paprika
    • ½ tsp ground cayenne pepper

    Additional

    • 2 cups shredded Mexican cheese
    • 1 cup crumble queso
    • 16 oz Tortillas chips
    • ½ onion chopped
    • chopped tomatoes
    • chopped lettuce
    • pico de gallo or salsa
    • sour cream
    • BBQ Sauce
    • sliced jalapeño

    Instructions
     

    • Place boneless boston butt in the slow cooker. Add the rest of the ingredients. Use tongs to rub and coat the pork with the seasoning.
    • Slow cook on low for 8- 10 hours or until fork tender. Then shred the pork.
    • Preheat the oven to 400°F.
    • Drizzle some oil on the bottom of the skillet. Place half of the chips on the skillet. Layer with the pulled pork, shredded cheese, crumble queso, chopped onions & drizzle some BBQ sauce. Repeat again: chips, pulled pork, cheese, onion & BBQ sauce.
    • Baked for 8-10 minutes or until the is cheese melted.
    • Finally top with fresh cut lettuce, tomatoes, sour cream, jalapeños and salsa. Optional: Sprinkle a handful more of cheese on top.

    Serve immediately and enjoy!

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      Homemade Cheddar Cheese Nacho Dip

      Smooth creamy and delicious homemade Cheddar Cheese Nacho Dip is creamy and good to the last bite. Simple recipe for making restaurant quality dip everyone will love. Best served warm this dip is a comforting addition to any snack or nacho salad. Everyone will be devouring this tasty rich dip as fast as they can once this conversation starter hits the table. We love to snack and dip and this homemade recipe is excellent with a range of chips, tacos, tortillias burritos or even salad. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have a melted bowl of this delicious Cheddar cheese nacho dip today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Smooth, authentic cheddar cheese nacho dip is so rich and filling this is the perfect appetizer or party table featured snack everyone will enjoy. Thanks for visiting and see you again soon.

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      Shred cheddar cheese. Place it in a a sauce pan or non-stick pan. 

      Add cornstarch and gently toss/mix together. Add evaporated milk, hot sauce, pickled jalapeños and mix everything together. 

      Turn up the heat to low-medium and cook for 8-10 minutes (make sure to stir frequently). Remove the pan from heat source. Season salt if needed.

      Serve with warm tortilla chips & pickled jalapeños. Enjoy!

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      Cheddar Cheese Nacho Dip

      Smooth melted Cheddar Cheese Nacho Dip is perfectly delicious.
      No ratings yet
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      Prep Time 5 minutes
      Cook Time 10 minutes
      Total Time 15 minutes
      Course Appetizer, Snack
      Cuisine Hispanic, Mexican
      Servings 6
      Calories

      Ingredients
        

      • 8 oz cheddar cheese block not pre-shredded
      • 12 oz evaporated milk
      • 1 tbsp cornstarch
      • 1 tbsp hot sauce
      • 1 tbsp minced pickled jalapeños

      Instructions
       

      • Shred cheddar cheese. Place it in a a sauce pan or non-stick pan.
      • Add cornstarch and gently toss/mix together. Add evaporated milk, hot sauce, pickled jalapeños and mix everything together.
      • Turn up the heat to low-medium and cook for 8-10 minutes (make sure to stir frequently). Remove the pan from heat source. Season salt if needed.

      Serve with warm tortilla chips & pickled jalapeños. Enjoy!

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        Cilantro Lime Chicken Thighs

        Delicious and tangy Cilantro Lime Chicken Thighs are zesty, juicy, tasty. This recipe strikes a perfect balance with flavor and savory by having the perfect amount of salt and they match with about any thing like rice, bread, vegetables or almost anything you can think of. Chicken thighs are a great choice for this marinade because of how tender and juicy they become, making them nearly impossible to over cook. Quick & easy Cilantro Lime Chicken Thighs are a family’s favorite during a busy week. It’s perfect for meal prepping for family that is always on the go. You can serve it with salad, wraps, sandwiches, tacos, rice or etc. I always cook an extra batch because my kids love it and they reheat up nicely.

        This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have tender and juicy Cilantro Lime Chicken Thighs today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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        Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal. 

        In a small bowl: mix all the seasoning ingredients together.

        Pour the seasoning mixture into the ziplock bag or container with the chicken. Mix until evenly coated. Let marinate for at least 2 hours, preferably overnight. 

        Remove chicken from the refrigerator and let sit for 30 minutes at room temperature before cooking. Preheat the stovetop grill pan or grill (outside) to medium-high (375°F). Brush the grate with oil.

        Remove the chicken from the marinade and place on the grill/pan. Cook for 5-6 minutes per-side or until the internal is 165°F and fully cooked. Do not over crowd the chickens. Repeat with the rest of the chickens.

        Serve with vegetables, salad, rice and etc.

        Enjoy!

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        Cilantro Lime Chicken Thighs

        Delicious, tender and juicy Cilantro Lime Chicken Thighs are zesty with natural flavors that everyone will enjoy.
        No ratings yet
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        Prep Time 10 minutes
        Cook Time 12 minutes
        Total Time 22 minutes
        Course Main Course
        Cuisine Hispanic, Mexican
        Servings 6
        Calories

        Ingredients
          

        • 2 lbs boneless & skinless chicken thighs
        • ¼ cup extra virgin olive oil
        • ¼ cup chopped cilantro leaves only
        • ¼ cup lime juice
        • 2 tbsp brown sugar
        • 1 tbsp lime zest
        • 2 tsp salt
        • 2 tsp chili powder
        • 1 tsp ground cumin
        • ½ tsp black pepper
        • 2 garlic cloves grated

        Instructions
         

        • Clean and pat the chicken thighs dry (substitute with chicken breast if you prefer but be carful not to over cook them). Place chicken in a ziplock bag or container with a seal. 
        • In a small bowl: mix all the seasoning ingredients together. Pour the seasoning mixture into the ziplock bag or container with the chicken. Mix until evenly coated. Let marinate for at least 2 hours, preferably overnight.
        • Remove chicken from the refrigerator and let sit for 30 minutes at room temperature before cooking.
        • Preheat the stovetop grill pan or grill (outside) to medium-high (375°F). Brush the grate with oil.
        • Remove the chicken from the marinade and place on the grill/pan. Cook for 5-6 minutes per-side or until the internal is 165°F and fully cooked. Do not over crowd the chickens. Repeat with the rest of the chickens.

        Serve with vegetables, salad, rice and etc. Enjoy!

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          Shrimp Tacos with Garlic Cilantro Sauce

          Fresh delicious Shrimp Tacos with Garlic Cilantro Sauce is full of tender shrimp and covered with a creamy garlic flavored cilantro sauce. Perfect for small or large gatherings, this easy to follow recipe comes with visual suggestions and the eatfoodlicious certification. I prefer to use corn tortillas when making street tacos but feel free to use larger flour tortilla shells for a larger and a bit sweeter Shrimp Taco. We enjoyed this recipe and recommend you see for yourself just how delicious this really is.

          Watch the video and follow the recipe below to be on your way to enjoying the combination of shrimp and garlic cilantro sauce that will be the main hit at your next eatfoodlicious experience. Like and share this or any of my recipes you enjoy from my growing catalogue. Don’t forget to hit the like button. Fresh juicy tender shrimp loaded Tacos with delicious creamy garlic cilantro sauce is a heavenly street taco that everyone will enjoy. Thanks for visiting and see you again soon.

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          Place all the ingredients in a food processor or blender.

          Blend until smooth. If it’s thick add more water. Season with salt & pepper if needed

          In a bowl: add sliced cabbage. Add half of the garlic cilantro sauce and mix everything together.

          Clean, peel, devein the shrimps. Dry with paper towel.

          In a bowl: add shrimp, salt, chili, cumin, onion, garlic, cayenne and mix well.

          Heat the pan/skillet to medium-high. Add oil and wait for 30-45 seconds. Cooking in batches: add shrimp to the pan. Cook for 45-60 seconds on each side until opaque (be careful to not over cook the shrimp).

          Remove & place on a serving tray. Continue with the rest. 

          Cook the tortillas. Then, add shrimp

          Add cabbage slaw & drizzle garlic cilantro sauce.

          Serve with Cotija or Mexican cheese

          Serve & enjoy!

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          Shrimp Tacos with Garlic Cilantro Sauce

          Tasty Shrimp Tacos with Garlic Cilantro Sauce is full of natural juices for a wonderful grouping of delicious flavors.
          No ratings yet
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          Prep Time 10 minutes
          Cook Time 10 minutes
          Total Time 20 minutes
          Course Appetizer, Main Course, Snack
          Cuisine Hispanic
          Servings 6
          Calories

          Ingredients
            

          Shrimp Tacos

          • 1 lb large or x-large shrimps
          • 1 tsp salt
          • 1 tsp chili powder
          • 1 tsp ground cumin
          • 1 tsp onion powder
          • 1 tsp garlic powder
          • ¼ tsp ground cayenne pepper

          Garlic Cilantro Sauce

          • ½ cup chopped cilantros
          • ½ cup sour cream (full fat) or greek yogurt
          • â…“ cup oil
          • ¼ cup water
          • ½ tsp salt
          • 3 garlic cloves
          • 1 Jalapeño deseeded
          • ¼ cup lime about 2-3 limes

          Additional Ingredients

          • 8 corn or flour tortillas
          • Cotija or Mexican cheese
          • 3 cups thinly sliced green cabbage

          Instructions
           

          Shrimp

          • Clean, peel, devein the shrimps. Dry with paper towel. In a bowl: add shrimp, salt, chili, cumin, onion, garlic, cayenne and mix well.
          • Heat the pan/skillet to medium-high. Add oil and wait for 30-45 seconds. Cooking in batches: add shrimp to the pan. Cook for 45-60 seconds on each side until opaque (be careful to not over cook the shrimp). Remove & place on a serving tray. Continue with the rest.

          Garlic Cilantro Sauce

          • Place all the ingredients in a food processor or blender. Blend until smooth. If it's thick add more water. Season with salt & pepper if needed.

          Cabbage Slaw

          • In a bowl: add sliced cabbage. Add half of the garlic cilantro sauce and mix everything together.

          Assemble

          • Cook the tortillas. Then, add shrimp, cabbage slaw & drizzle garlic cilantro sauce.

          Serve with Cotija or Mexican cheese & Enjoy!

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            Shredded Beef Enchiladas

            This authentic Enchilada recipe captures the unique traditional Mexican flavors in this simple and easy to follow recipe. The delicious taste that has been made a popular menu item at many Mexican restaurants is created using readily available ingredients. The tender Shredded Beef is a comforting meaty texture that is bursting with bold authentic southwestern Mexican inspired flavors. Serve with rice and cut garden fresh vegetables for a complete balanced meal. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. My family loves this juicy tender Mexican Shredded Beef Enchiladas and believe you will too.

            Watch the video and follow the instructions below to have this easy to follow Mexican Shredded Beef Enchilada entree ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This recipe is the perfect combination of tortilla, meat, cheese, and sauce. Once you try them you will know why enchiladas have become a symbol of a traditional Mexican meal. Best served warm and shared with friends and family for a true eatfoodlicious experience. Thanks for visiting and see you again soon.

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            Shredded Beef

            Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together.

            Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.

            Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed. 

            Easy Enchiladas Sauce

            Heat the pan up to medium-high. Add oil and wait for 45 seconds. Add half of the flour to the pan; whisk. Continue to whisk and slowly add the rest of the flour. Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat this step 3 more times by adding ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk until smooth with no lumps. Add chili powder, garlic, onion, salt, Mexican oregano, cumin, tomato puree and whisk until everything is combined. Bring to a simmer and reduce the heat to medium. Let it simmer for 10-15 minutes or until it thickens. Then, add white vinegar and whisk. Remove the sauce from heat and let cool. 

            Assemble

            Dip tortillas in the enchilada sauce (make sure both sides are coated). 

            Add ⅓-½ cup of shredded beef. Add ¼ cup of Mexican cheese. Roll the tortillas tightly and place them in the baking dish, seam side down.

            Pan fry- heat the oil to medium-high heat. Fry tortillas and set aside. Microwave- wrap the tortillas in a damp paper towel and cook for 1 minute. Set aside. Preheat the oven to 350°F. In a 9″x13″ baking dish. Add ¼ cup enchilada sauce. Coat bottom and sides with sauce. 

            Add 2 cups of Mexican cheese on top of the tortillas.

            Bake for 20 minutes (uncovered) or until the cheese has melted.

            Garnish with cilantro, jalapeños, salsa or tomatoes.

            Serve with refried beans, rice or salad. Enjoy!

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            Shredded Beef Enchiladas

            Shredded Beef Enchiladas are dripping with authentic flavors and natural juices in this easy ready to serve entree everyone will enjoy.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 20 minutes
            Cook Time 6 hours 20 minutes
            Total Time 6 hours 40 minutes
            Course Main Course
            Cuisine Hispanic, Mexican
            Servings 8
            Calories

            Ingredients
              

            Shredded Beef

            • 3-4 lbs chuck roast
            • ½ cup unsalted or low-sodium beef broth/stock
            • ½ cup tomato puree
            • 3 tbsp lime juice
            • 2 tbsp chili powder
            • 2 tsp onion powder
            • 2 tsp ground cumin
            • 2 tsp garlic powder
            • 1 ½ tsp salt
            • 1 tsp black pepper
            • 1 tsp spanish paprika
            • ½ tsp ground cayenne pepper

            Homemade Easy Enchilada Sauce

            • 4 cups unsalted or low-sodium beef broth/stock
            • ¼ cup oil
            • ¼ cup all-purpose flour
            • ¼ cup tomato puree
            • 3 tbsp chili powder
            • 1 tsp garlic powder
            • 1 tsp onion powder
            • 1 tsp ground cumin
            • 1 tsp salt
            • 1 tsp Mexican oregano
            • 2 tsp white vinegar

            Enchiladas

            • 8 flour or corn tortillas
            • 4 cups (divided) Mexican cheese

            Instructions
             

            Shredded Beef

            • Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together. Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.
            • Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. 
            • Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed. 

            Easy Enchiladas Sauce

            • Heat the pan up to medium-high. Add oil and wait for 45 seconds. Add half of the flour to the pan; whisk. Continue to whisk and slowly add the rest of the flour.
            • Slowly pour ½ cup of broth into the pan; whisk until smooth. Repeat this step 3 more times by adding ½ cup; whisk until smooth. Then slowly pour in the rest of the broth; mix and whisk until smooth with no lumps.
            • Add chili powder, garlic, onion, salt, Mexican oregano, cumin, tomato puree and whisk until everything is combined. Bring to a simmer and reduce the heat to medium. Let it simmer for 10-15 minutes or until it thickens. Then, add white vinegar and whisk. Remove the sauce from heat and let cool.

            Assemble

            • Pan fry- heat the oil to medium-high heat. Fry tortillas and set aside. Microwave- wrap the tortillas in a damp paper towel and cook for 1 minute. Set aside.
            • Preheat the oven to 350°F. In a 9"x13" baking dish. Add ¼ cup enchilada sauce. Coat bottom and sides with sauce.
            • Dip tortillas in the enchilada sauce (make sure both sides are coated). Add â…“-½ cup of shredded beef. Add ¼ cup of Mexican cheese. Roll the tortillas tightly and place them in the baking dish, seam side down. Add 2 cups of Mexican cheese on top of the tortillas.
            • Bake for 20 minutes (uncovered) or until the cheese has melted.

            Garnish with cilantro, jalapeños, salsa or tomatoes. Serve with refried beans, rice or salad. Enjoy!

              Video

              Notes

              Instant Pot: Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure.
              Stove Top: Bring the dutch oven or pot to a simmer. Cover with lid and turn the heat down to low. Cook for 2 ½ -3 hours or until the meat is fork tender.
              Oven: Preheat the oven to 325°F. Place the dutch oven or pot with lid in the middle rack of the oven. Cook for 3- 3 ½ hours or until the meat is fork tender. 
              Keyword Authentic shredded beef enchiladas, best shredded beef enchiladas, easy shredded beef enchiladas, instant pot shredded beef enchiladas, mexican shredded beef enchiladas, oven shredded beef enchiladas, Shredded beef enchiladas, slow cooker shredded beef enchiladas, stove top shredded beef enchiladas
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