Brian's Brisket - By Popular Demand

After I posted the menu for my birthday celebration, many of you asked for the recipe to the brisket. Brian always does an excellent job with brisket, and it was truly remarkable that day. Seeing the pictures now make my mouth water, so I apologize for being so unfair as to show you the succulent brisket, but not to give you a way to enjoy it yourself. Even my dad is still lamenting the fact he and Lynn had to leave before the brisket was ready to serve. So here is the recipe and the directions in Brian’s own words.

Brian's Brisket
1 full Brisket 6-9 lbs, for best results brisket should not be trimmed
Rub:
2 parts paprika
2 parts black pepper
1 part garlic salt
1 part table salt
For a large brisket you’ll need about ¾ cup altogether.
2 beers

Note from Sandy: To clarify the dry rub, for this 9 lb brisket, I started with 2 TB pepper, 2TB paprika, 1 TB salt, and 1 TB garlic salt. That only covered one side so I made the same quantity again. It’s easy to make more as you need it.

Clean and pat dry brisket and place on cookie sheet. Mix together dry rub. Coat top bottom and sides of brisket generously. Any seasoned salt mix will do, but we like the mixture listed above. It can be a bit spicy depending on the grade of paprika. Place meat on grill fat side up and cook slowly. A total of 6-8 hours is desirable on a grill and you can probably cook longer and slower in a smoker.

The main trick to a great brisket is how its cooked. The slower the better. I’m sure a smoker would work great if you have one large enough. I have not tried using a gas grill as we really enjoy the charcoal flavor. I’ve had good luck using an ordinary Weber kettle grill with indirect heat. I use a drip pan and fill it with a can of beer and place it to collect drippings. Ordinarily, I take the meat directly out of the fridge, season the meat and cook it at medium heat for about 2 hours. This is enough to sear the outside of the meat and get juices flowing. Then I collect the juices and beer out of the drip pan and use this to baste the meat as it continues cooking. After collecting drippings I add more beer to the drip pan and reduce heat by controlling air vents and reducing the rate at which I occasionally add coals. Adding water soaked wood chips can also reduce heat and add flavor. As the meat cooks it first becomes rubbery – it jiggles when you shake – but eventually loosens up into a tender and flavorful slab. You can continue cooking as long as you keep it moist and it doesn’t burn.

Take the meat off the grill and let it rest for 10-20 minutes before serving. Slice thin across the grain. It shouldn’t need any sauce but feel free if you like. I’ve never tried making a sauce out of the pan drippings – which are very spicy, smoky, and flavorful. I’m sure one could come up with an excellent dipping sauce from the drippings, probably without any additional cooking at all.

Chili-Corn Custard Squares

Did you notice the two sour cream topped squares on the plate next to the gazpacho in my last post? Now, unlike the gazpacho, I really enjoyed these Chili-Corn Custard Squares from Bon Appétit’s June issue. They were the best part of the meal. They had a nice texture, and the jalapenos didn't make the squares spicy, but they added a delicious flavor.

I made the squares two hours before dinner, and served them at room temperature. Although they were good, I think I will serve them warm next time. I served them as a side dish for soup, but Bon Appétit billed them as an appetizer. I think they work as a side dish or an appetizer.

Chili-Corn Custard Squares
From Bon Appétit
3½ Tablespoons of vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
¼ cup of all-purpose flour
¼ cornmeal
½ teaspoon baking powder
¼ teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend
½ cup sour cream plus more for garnish
½ cup canned cream corn
2 Tablespoons minced seeded jalapeno chiles
Salsa for garnish

Heat 1½ tablespoons vegetable oil in a large skillet. Add the onion and sauté until the onions are soft and beginning to brown stirring often. Cool the onions.

Preheat the oven to 350°F. Spray an 8x8x2 inch metal baking pan with nonstick cooking spray. Whisk the flour, cornmeal, baking powder, and salt in a small bowl. Then whisk the egg, 1/3 cup cheese, ½ cup sour cream, creamed corn and the remaining 2 tablespoons of oil in a large bowl (I think I may have forgotten to add the oil, because for the life of me, I don’t remember). Stir the flour mixture into the egg mixture, and then add the onions and jalapeno. Spread the batter into the prepared pan and top with the remaining cheese. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares and top with sour cream and salsa.

Tomato-Cucumber Gazpacho

I know I’ve said this before, but the June 2009 issue of Bon Appétit has some really good summer entertaining ideas. I’ve already tried the sangria recipe with rave reviews, so I decided to try the gazpacho recipe. I used the beautiful tomatoes I found at the farmer’s market as my inspiration. The tomatoes were beautifully ripe and juicy, and I couldn’t wait to try the gazpacho.

My first issue with the recipe was the soup needed to chill at least 4 hours or overnight before moving on to the next step. Okay, I could make it the night before, but every time I tried, something else would come up, and I wouldn’t get the chance to complete the first step. I finally started the soup yesterday. I was home most of the day, so the soup’s 4-hour layover in the fridge wasn’t a problem. But, once the soup had been in the refrigerator for 4 hours, I had to put in the remaining chopped onion and cucumber 2 hours before serving the soup (sounds like a word problem to me, yikes!). And, since I was home, this was not insurmountable, but it makes this soup difficult to serve in a hurry.

The gazpacho was very refreshing and tasty, but I realized after all of this work, I don’t really like gazpacho. I’m sure I’ve had it in the past, but it has been so long I had forgotten. My family didn’t like it either. Les, of course, didn’t complain, and it tasted enough like cucumber my son ate some of it, but my daughter put into words why I don’t like gazpacho. She said that it was like drinking salsa. She was right. I love salsa, but I think my love has as much to do with tortilla chips, as with the salsa itself.

If you like gazpacho, then I think you will like this recipe. But, next time, I'm going to make Elva’s salsa with the beautiful tomatoes from the farmer’s market.

Tomato-Cucumber Gazpacho
From Bon Appétit
5 cups coarsely chopped tomatoes (about 6 medium)
3 cups tomato-based vegetable juice
2 ¼ cps chopped English hothouse cucumber, divided
1 cup chopped red onion, divided
¼ cup extra-virgin olive oil
2 Tablespoons finely chopped fresh basil
2 Tablespoons plus 1 teaspoon red wine vinegar
2 tablespoons mayonnaise
3 small garlic cloves, peeled
2 teaspoons anchovy paste

Working in batches, puree chopped tomatoes vegetable juice, 1 ¼ cups chopped cucumber, ½ cup chopped red onion, extra –virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic and anchovy paste in a blender or food processor until smooth. Pour into a bowl, and season to taste with salt and pepper. Cover and refrigerate for at least 4 hours or overnight. 2 hours before you are going to serve the soup, stir in the remaining chopped cucumber and red onion. Check seasoning, and serve topping with more basil and croutons. Serves 6.

Cookbooks

I can’t believe all of my favorite shows have ended for the season. I’m normally not much of a television watcher, but in the last couple of months I have been following three shows. Les started watching Lost after we bought him the DVDs for Christmas. He got me interested in Lost again after I spent a couple of seasons away. I also started watching Grey’s Anatomy about mid-season, right when Izzy discovered she had cancer. And, although I am kind of embarrassed to admit it, I have been watching Dancing with the Stars since the beginning. I don’t watch every season, because I get really nervous when they have “stars” on who only have one leg or who are deaf. I mean, really, how do they expect them to win a dance competition? It must be so hard!

Now that my shows are over, I have more time to read and cook. I thought I would share some of cookbooks I’m reading.

A Homemade Life by Molly Wizenberg
Lynn picked up A Homemade Life for me a couple of weeks ago (thanks Lynn!). I enjoyed the book, but I haven’t tried any of the recipes yet. I've been a reader of Molly’s blog Orangette for a while, and I enjoyed her articles in Bon Appétit before I realized who Molly Wizenberg was. Molly writes in a very lyrical style on her blog, and her book is no different. Her book is an autobiography through the lens of food. She remembers periods of her life by linking them to the foods she was eating at the time. I am in awe of her writing, and of her food memory.

Ratio by Michael Ruhlman
Ratio intrigues me. I'm good at following recipes, but have always wondered how you go about creating an original recipe. Ratio answered my question, at least where the formula is concerned. Every recipe, at its most basic, is a ratio. This makes perfect sense to me. I know salad dressing is a ratio of one part acid to two parts oil, and I usually make my own salad dressing using this ratio. I am free to experiment with any and all flavors as long as I stick to the ratio. I have to admit this technique is very freeing. I need to read more of this book to make any recommendations, but it looks promising, and I can’t wait to dive in.

Luscious Lemon Desserts by Lori Longbotham
Lynn gave me this book as part of my “I Love Lemon” birthday gift. The gift was full of lemon themed items like this book, lemon tea towels, cocktail napkins, plates, and an apron among other things. This was such a fun gift to open, and I can’t wait to try a recipe from Luscious Lemon Desserts.

Sticky, Chewy, Messy, Gooey by Jill O’Connor
My friend Lisa gave me Sticky, Chewy, Messy, Gooey for my birthday, and you should see the pictures! Every recipe looks absolutely decedent. I have a bunch of pages marked with post-it notes, so I can go back to try some of the delicious looking recipes.

Brisket, Baked Beans and Potato Salad

I had a great time Sunday celebrating my and my friend’s May birthdays. As I said, it was a hot day. I think the thermometer reached into the high 90’s, so Brian showed a massive amount of dedication barbequing a brisket. Brian is a master with a barbeque; in fact, he won the neighborhood throw-down with his brisket. It is that good! Sandy told me he got up at 6:30 in the morning on Sunday to start the meat cooking. (I know! On a Sunday!) My compliments to the chef! I am hoping to get the recipe someday, but I am not in a rush as long as Brian promises to make the brisket for our May birthday celebration every year.
I contributed more that just sangria on Sunday. I made my famous baked beans, and I tried a new potato salad recipe from Ina Garden. I’m a little afraid to share my recipe for the baked beans, because I’m usually hailed as a cooking hero for these beans. When this happens, I shake my head humbly, and say that they are just doctored canned beans, but I’m not sure anyone believes me once they taste them. These are just doctored beans, but they do taste great. I originally found this recipe in Taste of Home. I have adapted it over the years, and instead of cooking the beans in the oven, I cook them in the crock-pot. I like that these beans are so easy since I usually make them for parties.

Country Baked Beans
Adapted from Taste of Home Magazine
3 28-ounce cans of baked beans
1 12-ounce bottle chili sauce
1 large onion, chopped
1 pound of bacon, cut into one inch pieces and cooked
2 cups packed brown sugar

Drain the baked beans, and then combine all ingredients in a 4-quart Crock-pot, and cook on low for 3 to 4 hours. I usually turn the Crock-pot up to high for the last hour to reduce the liquid.

Ina Garten’s Old-Fashioned Potato Salad was a delicious addition to the beans, brisket and Paula’s yummy green salad. I like that this potato salad was more than just a vehicle for mayonnaise. Don’t get me wrong, mayonnaise is one of the ingredients, but the mustard and dill in the dressing really change the dynamic of the mayonnaise and potatoes. My daughter told me I should make this potato salad again. High praise indeed!

Old-Fashioned Potato Salad
From Barefoot Contessa at Home by Ina Garten
3 pounds small red potatoes
kosher salt
1 cup mayonnaise
¼ cup buttermilk, milk, or white wine (I used milk since I didn’t have any buttermilk)
2 Tablespoons Dijon mustard
2 Tablespoons whole-grain mustard
½ cup chopped fresh dill
Freshly ground black pepper
½ cup medium diced celery
½ cup small-diced red onion

Ina has an interesting way of cooking potatoes for the salad. She places them in a pot of water with 2 tablespoons of salt, and brings them to a boil. She cooks the potatoes for 10 to 15 minutes until the potatoes are barely tender when pierced with a knife. Then, this is the interesting part; she drains the potatoes in a colander, and then places the colander over the empty pot with a towel over the potatoes. This steams the potatoes until they are perfectly cooked. I tried Ina technique, and it worked beautifully. So, while the potatoes are steaming, mix the dressing. Mix the mayonnaise, milk, mustards, dill, 1 teaspoon salt and ½ teaspoon pepper.

When the potatoes are cool enough to work with, cut them into half or quarters, depending on the size. Put the potatoes in a large bowl and mix in the dressing. I set a bit aside in the refrigerator, so I could add more later if needed. Mix in the celery and onion, toss and chill for at least 2 hours to let the flavors combine.

Happy Birthday Party!

It seems a bit self-serving to wish myself a “Happy Birthday” on my own blog, so I won’t. But, I do want to wish Sandy, Paula and Scott a “Happy May Birthday.” We got together today to have our May Birthday celebration. My dad and Lynn came by for a while to help us celebrate, and we invited Tammy and Tom to join us even though they don’t have a May birthday in the family. Tammy’s birthday is in June, so we decided to count them in. Scott was running the Bay to Breakers up in San Francisco (Go Scott!), so we missed Scott and family today.

We had a hot day for our birthday party, but we didn’t let that stop us from having a good time. Having the pool to jump into when the temperate became too sweltering helped to keep us cool. The boys only left the pool to eat dinner, and I swear they were done eating in less than 5 minutes.

With the weather so hot, I knew we were going to need a refreshing beverage to start the day, and wine just seemed too heavy. Do you have the June issue of Bon Appétit? If you don’t, do yourself a favor, and pick it up next time you’re out. It has some amazing recipes and summer party ideas. I have a few of the recipes marked for my summer entertaining. I started with Rose Sangria with Pineapple and Guava, and I am happy I did. This sangria was the perfect beverage for the birthday party. The food for the party was great too, but I will have to blog about the food later this week.

Sangria with Pineapple and Guava
Adapted from Bon Appétit
1 750ml bottle rose (I used a Malbec Rose from Argentina)
24 ounces pineapple juice
24 ounces guava nectar
4 cinnamon sticks
2 cups cubed fresh pineapple
2 oranges, sliced separated

Mix the rose, pineapple juice, guava nectar in a large pitcher. Add the cinnamon sticks, fresh pineapple and the slices from one orange. Cover and chill for at least 6 hours or overnight. Slice the second orange and cut the slices in half to garnish the glasses. Garnish the glasses and pour the sangria into the glasses. Makes 12 drinks.

Strawberries

In honor of our new family member, Mr. Smiggles, I am posting some strawberry links. Mr. Smiggles (a guinea pig) loves strawberries…

Nicole at Baking Bites has posted a delicious looking strawberry scone recipe. And, her strawberry jam crumb coffee cake looks really good, especially since I have some homemade strawberry jam in the cupboard. Check out her side bar on the right for more strawberry recipes.

Radish at Sassy Radish has a recipe for strawberry shortcake. Her shortcake looks great. I usually use angel food cake, but I would like to try something different.

Food & Wine has a recipe for Chocolate Lava Cake with Strawberries. Wow, lava cake and strawberries…I'm not sure any other words are needed.

I love this time of year when strawberries are in season, but when we were at the farmer’s market last Sunday, my daughter asked when peaches would be in season. I had a sudden intense craving for peaches when she asked that question. I can’t wait for the peaches!

Grilled Chicken Thighs with Adobo

I thought I was done eating and writing about Mexican food for a while. I had burned out on my favorite ethnic food right before Cinco de Mayo. But, I have apparently recovered quickly from my burnout.

Some friends of mine have been raving about our friend Scott’s chicken since they tried it a few weeks ago. Scott butterflies the chicken and sprinkles it with some secret spices including Goya’s Adobo, and then he grills the chicken. He says he will show me how he makes his chicken, but I have it on good authority he is going to leave out an ingredient or two. It is, I’m told, a family tradition of his to leave out an important ingredient when sharing a recipe. I decided to preempt Scott by trying a chicken recipe of my own using the Adobo seasoning.

Grilled Chicken Thighs with Adobo was delicious. The chicken was very flavorful and succulent. My family enjoyed this chicken, and it was really easy to put together. I can’t wait to try your chicken, Scott, but the pressure is on, dude. I dare you to leave something out!

Grilled Chicken Thighs with Adobo
6 chicken thighs with bones and skin
1 to 2 Tablespoon Goya’s Adobo All Purpose Seasoning
2 cups Pineapple-Orange juice

Sprinkle the Adobo seasoning all over the chicken thighs, and let it sit for four hours in the refrigerator, and then pour the pineapple-orange juice over the thighs, and marinated the chicken in the juice for at least an hour. Take the chicken out of the marinade and pat dry. I sprinkled a little more Adobo seasoning on the chicken before we grilled it. Place the chicken on a medium hot grill and grill until the skin is charred and crispy and the chicken is done throughout about 30 minutes.

Happy Mother’s Day

My kids made me a beautiful breakfast today in honor of Mother’s Day. I appreciate that they worked side by side, each doing what they could, to bring this meal together. My daughter prepared the Orange Pecan French Toast the night before, so all she had to do in the morning was pop it into the oven. While the French toast cooked, she cooked some sausage, and my son cut up some strawberries. Breakfast was delicious, but the best part of the meal was the pride in my children’s faces, because they had successfully planned and prepared a meal for me. I was thrilled with my Mother’s Day breakfast.

My friend Sandy recommended the Orange Pecan French Toast. The French toast was crisp on the outside, but moist and tender on the inside. The orange juice added a great flavor and aroma, and the pecans added a delicious crunch. This is a great breakfast recipe since you can prepare it the night before. Thanks for the great recommendation!

Orange Pecan French Toast
Adapted from allrecipes.com

1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light corn syrup (my daughter used the corn syrup, but Sandy used pancake syrup with good results.)
1/3 cup chopped pecans
12 (3/4 inch thick) slices French bread
1 teaspoon grated orange zest
1 cup fresh orange juice
½ cup 2% milk
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 eggs
1 tablespoon powdered sugar for dusting.

Stir together the brown sugar, melted butter and corn syrup in a small bowl. Pour the mixture into a 9x13-inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture, and arrange the bread slices over the sugar and pecans in a single snug layer.

In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla and eggs. Pour the mixture over the bread, and cover and refrigerate overnight or at least 1 hour.

In the morning, preheat the oven to 350°F. Remove the cover over the bread mixture, and let stand at room temperature for 20 minutes. Place in the oven and bake 35 minutes or until golden brown. Remove from the oven and let stand for 5 minutes. Using a small spatula, remove the French toast from the pan and place on a plate with the syrup and pecan side on top. Dust with powdered sugar and serve. Makes 6 2-piece servings.

Balsamic Berry Salad

Are you looking for something easy yet fabulous to make the mom in your life for Mother’s Day? You will be the hero of the day with Balsamic Berry Salad. I call it a salad for lack of a better word. I’ve served this as the starter for a fancy dinner party, and I’ve also served this as dessert for brunch. I think your mom is going love Balsamic Berry Salad. I watched Ina Garden make this salad on her Barefoot Contessa show, and she was making it for breakfast.

Nothing beats fresh fruit, and the balsamic vinegar adds a tangy sweetness. Don’t make fun of mom if she drinks the syrup from the bottom of the dish.

Balsamic Berry Salad
Adapted from Ina Garden’s Barefoot Contessa show on TV Network
1 pint of strawberries
1 pint of blueberries
1 pint of blackberries
¼ cup sugar
1 Tablespoon good balsamic vinegar

Mix all the ingredients in a bowl, and let sit for half an hour. Place in martini glasses and garnish with mint. Makes 6 servings.

Cinco de Mayo Recipes

I know Cinco de Mayo has a bad rap as an excuse to go out and get drunk. To be honest, I use Cinco de Mayo to feed my Mexican food cravings. And, since I usually have to work the next day, getting drunk is out of the question (not to mention I have an irrational fear of hangovers).

Mexican food happens to be my favorite ethnic cuisine, but this year I think I peaked too early. Last week we had Mexican food every night. We ate it so much, I thought my family would mutiny, but when my husband took the kids out on Friday night they chose a Mexican restaurant! I served my tortilla soup Monday night. We had black bean tacos on Tuesday night, and we had tostadas on Wednesday night. And, Thursday night was leftover night with all of the above. Wow, when looking back, I think my menu was a bit heavy on the Mexican food, but no one complained.

The tostadas were easy to put together. I opened a can of refried beans, (I know, I am hanging my head in shame as I type.) I bought a rotisserie chicken from the grocery store, shredded some cheese, cut-up an avocado, and I made Elva’s salsa. I promise I will try to wrestle Elva’s recipe for refried beans with chorizo out of her soon.

Slow-cooked pork tacos with green onion slaw are popular in my household, but I didn’t have the chance to make them this week.

And, since I am nice, I am sharing our friend Brian’s margarita recipe.

Margaritas
1 cup tequila
½ cup triple sec
¾ cup Rose’s lime juice
Squeeze of fresh lime

Mix the tequila, triple sec and lime juice in a shaker or a pitcher and shake or stir. Pour over ice finish with a squeeze of lime and course salt on the glass. Makes 2+ margaritas.

Shredded Beef Enchiladas

I want to share with you a delicious recipe for shredded beef. This recipe is very versatile. You can use the shredded beef in burritos, tacos, tostadas and enchiladas. The meat is very flavorful and moist. Perfect for your Mexican food favorite. I found this recipe in Sunset’s Crockery Cookbook 1992. I was a little afraid to look at the date of this book because I bought it new! I have used this recipe in particular many times over the years.

This shredded beef recipe makes a bunch. I made a batch of the beef, and I was able to make tostadas one night, enchiladas another night, and I had enough to freeze and pull out a few weeks later to make the enchiladas above. I love making this recipe because I know I can get a couple of meals out of it.

Shredded Beef
Adapted from Crockery Cookbook
1 lean boneless beef chuck roast about 3 lbs., trimmed of fat
4 teaspoon chili powder
1 large onion, finely chopped
2 cloves of garlic, minced or pressed
1-4 ounce can of diced green chilies
1 teaspoon dried oregano
1 teaspoon ground cumin
1-8 ounce can of tomato sauce
¼ cup of tequila

In a 4–quart or larger crock-pot, combine onion, garlic and chilies. Sprinkle beef on all sides with chili powder and oregano and cumin. Place the beef on top of the onion mixture in the crock-pot. Pour in the tomato sauce and the tequila. Cover and cook the beef on low until the meat is very tender, and can be shredded with a fork, about 9 to 10 hours.

Once it has completed cooking, lift the beef from the crock-pot and shred with a fork. Discard any fat. Skim off the fat from the cooking liquid and return the beef to the crock-pot. Turn the heat to high, and heat the meat until it is warmed throughout.

I found the recipe for enchilada sauce from How to Cook Everything by Mark Bitman. I had a bunch of dried chilies on hand, so I liked that this recipe would use them up. This is a very flavorful sauce without being too spicy. I would have like a little more spice, but the kids thought it was delicious, or at least my daughter and her friend who was over for dinner liked it. My son ate the meat out of the enchilada.

Red Enchilada Sauce
Adapted from How to Cook Everything
2 large dry New Mexican chilies
¼ cup canola oil
2 large onions, chopped
4 cloves garlic, minced
28 ounce can of diced tomatoes
1 Tablespoon sugar
Salt and fresh ground pepper
¼ cup chopped fresh cilantro
3 Tablespoons freshly squeezed lime juice

Toast the chilies in a dry frying pan until they are fragrant about 1 or 2 minutes. Pour hot water over the chilies and soak for about 10 minutes. Once the chilies have soaked, take the chilies out and chop them. Reserve the water. Heat the canola oil in a skillet over medium heat. Add the chilies, onion and garlic and cook, stirring occasionally, until the onions are soften, about 5 minutes. Add the tomatoes, sugar, salt and pepper to taste. Lower the temperature so the mixture bubbles gently. Cook the mixture for about 20 minutes or until the mixture comes together and has thickened. If the mixture gets too thick, stir in some of the reserved water from the chilies. Stir in the lime juice and the cilantro. Use an immersion blender or a blender and puree the sauce.

Enchiladas
16 corn tortillas
1/3 batch of shredded beef
2 cups shredded cheddar cheese
1 recipe of Red Enchilada Sauce

Preheat the over to 375°F. Pour a small amount of enchilada sauce in the bottom of a 9 by 13 pan. Heat the tortillas in the microwave until pliable. Place 2-3 Tablespoons of shredded beef in the center of a tortilla. Top with 1 Tablespoon or so of cheese, and roll up. Place the tortilla into the pan, seam side down, and repeat with the remaining tortillas. Once all of the tortillas have been filled, pour the sauce over the tortillas, and top with the remaining cheese. Bake for 20-25 minutes, or until the cheese is melted and the sauce is bubbling.