I hadn't really thought up anything creative in the last few months so while making up some wet burritos the other day, pairing up some smoked gouda cheese with red enchilada sauce sounded rather good, maybe cut a bit of the tang out of the sauce. I tested up the pairing before diving straight into assembly and it went surprisingly well. I had stocked up on red enchilada sauce after my favorite burrito joint started using it instead of their, what I consider, famous meat sauce. Despite my best efforts I couldn't come across a good substitute receipt for the meat sauce, and decided if they stuck with using the red sauce I might as well make my own. I guess they decided to go back to using the meat sauce, which I was extremely happy about. Why mess up a good thing when you have something unique to offer besides what you can get at any other burrito joint. Still I have these cans of red enchilada sauce to use up, and was glad I had the smoked gouda to experiment with to give it a slight twist of something new.
What you will need is:
2 lbs of hamburger
2 packages of taco seasoning
4 medium size flour tortillas
2 8 oz bricks of hickory smoked gouda (shaved)
3 10.5 ounce cans of red enchilada sauce
1 package brown gravy mix
1 small tomato cut into pieces (optional)
1/2 small onion diced (optional)
lettuce
tortilla chips
Cook the burger, drain, add seasoning mix with required amount of water, let simmer. Heat up the cans of enchilada sauce stirring in the brown gravy mix as you go along. Shave your bricks of cheese, slice up your lettuce. When hamburger is done simmering, put onto your shells, add lettuce and cheese. Roll up and put into an oven dish, top with the rest of the cheese, your tomato and onion. You can use any toppings you like.
