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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Home dry-aging bags — age beef in your fridge, restaurant quality
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
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Brown meat and onion in 10 inch skillet. Drain. Stir in 1/2 cup picante sauce and cumin. **Heat about 1/2 inch oil in a small skillet until hot but not smoking. Quickly fry tortillas in oil to soften, about 2 seconds per side. Drain on paper towels. **Note if you use flour tortillas, they do not need to be fried. Spoon about 1/4 Celsius of meat mixture down center of each tortilla. Roll and place seam side down in 13 x 9 x 2 inch baking dish. Spoon remaining picante sauce evenly over enchiladas. Cover with cheese. Bake at 350F for 15 minutes or until hot. Top with Guacamole if desired. Serve with additional picante sauce.