How to Roast Pumpkin Seeds (with 3 Recipes!)

How to Roast Pumpkin Seeds (with 3 Recipes!)
If you’re carving pumpkins, save those seeds that get scraped out and make these delicious crunchy roasted pumpkin seeds. This is an easy, basic method with three seasoning recipes included… use any of the…

How to Roast Pumpkin Seeds (with 3 Recipes!)

If you're carving pumpkins, save those seeds that get scraped out and make these delicious crunchy roasted pumpkin seeds. This is an easy, basic method with three seasoning recipes included... use any of them of your favorite combination of spices! An awesome fall treat!

READ: How to Roast Pumpkin Seeds (with 3 Recipes!)

The Best Authentic Beef Enchiladas

Homemade Beef Enchiladas is Mexican comfort food at its finest. Shredded beef simmers in a homemade red enchilada sauce for ultimate flavor.

The post The Best Authentic Beef Enchiladas appeared first on Brown Eyed Baker.

These beef enchiladas are Mexican comfort food at its finest. Shredded beef simmers in a homemade red enchilada sauce for ultimate flavor, then is mixed with jalapenos, cheese, and cilantro. Rolled up in tortillas and topped with more sauce and cheese, these enchiladas are sheer perfection. It’s a classic recipe that deserves a spot in everyone’s dinner rotation.

Two beef enchiladas on a plate, with a fork cut into one.

Who else becomes crippled with indecision when trying to choose a restaurant for dinner out? Do you head to an old favorite, try something new that you’ve heard nothing but raves about, or do you take a shot in the dark at a place that intrigues you but you know nothing about?

When I can’t decide, my default decision is either a place where I can get a fantastic burger or… Mexican! I find it hard to go wrong with a meal when it starts with a huge complimentary basket of fresh tortilla chips and salsa, guac or queso to dip them in. I don’t have a consistent go-to order, but I have never, ever been disappointed with authentic enchiladas – they’re always a home run.

While honest-to-goodness shredded beef enchiladas aren’t super quick to make at home, but they ARE easy, and 100% worth your time once you taste them.

Step by step photos of browning meat and onions, and simmering meat in sauce.

A long, long, long time ago, I was on a fajita/enchilada kick, where I would basically make the filling for chicken fajitas (chicken, onions, peppers, sometimes mushrooms), then roll it up in tortillas and bake it in a very bland, sorry-tasting enchilada sauce. (What was I thinking?!)

My tastes have definitely evolved over the years, so that wasn’t going to cut it for me anymore. Once I read this enchilada recipe, I knew it was beyond promising. While the cooking time is lengthy, it doesn’t take much effort and it has a fantastic, authentic flavor. The sauce totally makes it!

Strained enchilada sauce and a bowl of enchilada filling.

How to Make Authentic Beef Enchiladas

Here’s a quick review of how we’re going to make these amazing enchiladas:

  1. Sear chuck steaks until well browned on each side.
  2. Saute onions with a seasoning mixture that includes garlic, chili powder, cumin, coriander, sugar, and salt.
  3. Add tomato sauce and water and bring to a boil, return the meat to the pan and simmer until the beef is fall-apart tender.
  4. Strain the sauce, then shred the beef and mix with shredded cheese, jalapenos, and cilantro for the filling.
  5. Assemble the enchiladas, pour over more sauce and top with more shredded cheese.
  6. Bake until the cheese is golden brown, then dig in!

So to recap – not quick, but absolutely worth it, and you can make the components ahead of time (see recipe notes!).

Assembly of beef enchiladas, with assembled pan prior to baking.

My husband and I polished off half of this pan between the two of us during a Sunday afternoon of football-watching, and I think we were both secretly jockeying for leftovers the next day. This recipe has definitely earned itself a spot in my list of favorite go-to recipes and is absolutely one that I will be making again and again.

If you love Mexican food, you need to have these enchiladas in your rotation!

A pan of baked beef enchiladas.

Five years ago: Creamy Caramelized Onion and Roasted Garlic Dip
Six years ago: Cinnamon Babka
Seven years ago: Homemade No-Bake Clif Bars
Twelve years ago: Beef Mushroom Barley Soup

Watch How to Make Beef Enchiladas:

The Best Authentic Beef Enchiladas

Wonderfully cheesy, saucy, and mildly spicy beef enchiladas.

  • 3 cloves garlic (minced)
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1¼ pounds boneless chuck steaks (trimmed of fat)
  • 1 tablespoon vegetable oil
  • 2 yellow onions (finely chopped)
  • 15 ounce can tomato sauce
  • ½ cup water
  • 4 ounces Monterey Jack cheese (shredded, divided)
  • 4 ounces sharp cheddar cheese (shredded, divided)
  • ⅓ cup chopped fresh cilantro
  • ¼ cup chopped canned pickled jalapeños
  • 12 6-inch corn tortillas
  1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
  2. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
  3. Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
  4. Preheat oven to 350 degrees F.
  5. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the jalapeños.
  6. Spread ¾ cup of the sauce in the bottom of a 9×13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.
  7. Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Make-Ahead: The beef filling and sauce can be prepared through step #5 and refrigerated in separate containers for up to 2 days. Prepare the rest of the recipe as directed, increasing the covered baking time by 5 minutes.

Nutritional values are based on one serving

Update Notes: This recipe was originally published in September 2014; updated in September 2019 with new photos, a video, and extra recipe tips.

[photos by Ari of Well Seasoned]

The post The Best Authentic Beef Enchiladas appeared first on Brown Eyed Baker.

Dry-Rubbed Crispy Baked Chicken Wings

You’ll never believe these chicken wings were baked in the oven! Super easy, crispy skin, and meat that falls off the bone.

The post Dry-Rubbed Crispy Baked Chicken Wings appeared first on Brown Eyed Baker.

You’ll never believe these baked chicken wings were made in the oven! Super easy, crispy skin, meat that falls off the bone, and covered in a sensational dry rub. Perfect for your next party.

A basket of chicken wings with celery and ranch dressing.

Is your house a wing house? My husband LOVES wings, but we used to get them way more often when he was still apartment living and we weren’t sitting down to dinner every night with two toddlers. We still get them from time to time, and I’ve always wanted to try them at home, however I had this notion that they were “one of THOSE things” that are just better left to the bars and take-out places.

I COULD NOT HAVE BEEN MORE WRONG.

Let me assure you that you CAN make wings at home and (news flash!) they are actually easy and delicious.

Let’s talk wings!

A cooked chicken wing on a piece of butcher paper.

The vast majority of wings are deep-fried, which are amazing (of course); once while on vacation in Florida, my husband and I stumbled upon a regional chain, Shane’s Rib Shack, that sold smoked wings. It was the first time either of us had ever had them, and they were crazy good. We still talk about them!

So when I started thinking about making wings at home, I immediately thought of the smoked wings, but… we don’t have a smoker, so that took care of that idea. I could have easily fried them since we have the indoor turkey fryer that we use for Thanksgiving, but I really wanted an option that didn’t involve me taking out the fryer and filling it up with oil every time we wanted to have wings at home.

That left baking the wings in the oven, but I was hesitant. I was convinced they would be dry and sort of just… blah.

Let me tell you… they were fall-apart tender, the skin was crisp, and they were phenomenal. My husband said if he hadn’t known I made them in the oven he may not have been able to tell the difference between these and conventional dry-rub fried chicken wings.

Raw chicken wings in a bowl with seasoning.

How Long Do Baked Chicken Wings Take in the Oven?

When I started researching making chicken wings in the oven, there were two decidedly different schools of thought… bake at a high temperature (400-450) for a very short amount of time (2o minutes) to get a crisp skin; OR bake low and slow (200 to 300) for a long period of time (3 to 4 hours).

I was pretty much sold on the low and slow method since I know how fabulous a stew or braised meat can be when cooked in the oven at a low temperature for several hours, so I went that route.

I ended up starting the wings at 200 degrees and then gradually increasing the temperature to 300 degrees over three hours to crisp up the skin, and it turned out perfectly.

The key to getting that crisp skin in the oven is to place the wings on an elevated surface. My cooling racks fit perfectly inside my half sheet pans, so I used those (and also, don’t be like me, think ahead and line that baking sheet with foil for easier cleanup!). Doing this ensures the wings aren’t sitting in their own rendered fat, which would make them soggy, not crispy.

Uncooked seasoned chicken wings on a baking sheet.

I did a dry rub on these wings because, while we often get wings that are sauced, my husband LOVES dry seasoned wings.

However, you can easily adapt this recipe by using a simple seasoning of salt and pepper to start with and then tossing the wings in the sauce of your choice prior to the last 30 minutes of baking.

Baked chicken wings on a cooling rack.

Alternatives to Seasoned Wings with Dry Rub

The options are pretty much limitless when it comes to wing sauces, but some of our favorites have been:

Close up of a baked chicken wing bitten into.

If you’re looking for an easy chicken wings recipe that you can make at home, and maybe an alternative to fried wings, give these a try! They’re totally customizable using your favorite rubs or sauces, and take only 10 minutes to get into the oven.

Perfect for a Super Bowl party or the next time you’re craving wings!

A basket of chicken wings with celery and ranch dressing.

One year ago: Fudge Ripple Monster Cookie Bars
Five years ago: Homemade Hostess Cupcakes
Six years ago: Peanut Butter Blondies
Seven years ago: Cranberry White Chocolate Chip Cookies

Watch How to Make Dry-Rubbed Crispy Baked Chicken Wings

Dry-Rubbed Crispy Baked Chicken Wings

You’ll never believe these chicken wings were baked in the oven! Super easy, crispy skin, and meat that falls off the bone.

  • 3 pounds chicken wings
  • 3 tablespoons paprika
  • 2 tablespoons light brown sugar
  • 1 tablespoon salt
  • ½ tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne (optional)
  1. Preheat oven to 200 degrees F. Place a wire cooling rack inside a rimmed baking sheet that has been lined with foil.
  2. Place the chicken wings in a large bowl.
  3. In a small bowl, stir together the paprika, brown sugar, salt, pepper, garlic powder, cumin and cayenne pepper (if using).
  4. Sprinkle the seasoning mix evenly over all of the chicken wings, then rub evenly all over the chicken. Place the wings on the cooling rack.
  5. Bake for 1 hour 15 minutes. Turn the wings over, increase the oven temperature to 250 degrees F and bake for 1 hour 15 minutes. Turn the wings over, increase the oven temperature to 300 degrees F and bake for an additional 30 minutes. Serve warm or at room temperature.
  • You can bake the whole wings (which I prefer) or separate them prior to baking.
  • If you want to sauce the wings, you can do a simple seasoning rub, then toss in sauce before the last 30 minutes of baking.

Nutritional values are based on one serving

The post Dry-Rubbed Crispy Baked Chicken Wings appeared first on Brown Eyed Baker.