New Mexico Enchiladas

[vengroff]

New Mexico Enchiladas

Serves 2 as Main Dish.

The following intro is from the usenet version of this recipe:

This is the way my grandmother and aunt made enchiladas; I haven't lived in New Mexico myself, but that's where this recipe came from.

• 1 lb ground beef
  
• 1 cloves garlic, minced
  
• 1 tsp salt (or use more or less to taste)
  
• pepper
  
• 1 tsp chili powder (to taste)
  
• 1 T flour
  
• 4 oz tomato sauce
  
• 8 oz water
  
• 2 corn tortillas
  
• 2 eggs
  
• vegetable oil
  
• 1 c shredded lettuce
  
• 1 large tomato, chopped
  
• 1 medium onion, chopped
  
• 5 oz cheddar cheese, grated
  

(1) Sauté the beef over medium heat until it has lost

its raw red color, chopping it with the edge of a

spoon into small pieces as it cooks. Add the

garlic and spices and cook another 3-4 minutes.

Add salt, pepper, and chili powder to taste.

Remember that the flavor of chili mellows as it

cooks, although it won't get less hot.

(2) Add the flour to the meat mixture and stir well.

Add the tomato sauce and water. Simmer gently

(uncovered) for about 45 minutes, until it has

thickened and the flavors are blended.

(3) Heat about 1/4 inch of oil in a small skillet over

medium-high heat, until it sizzles when a bit of

tortilla is dropped in. Soften the tortillas

briefly in the oil, one at a time, about 5 seconds

on a side. (Turn with tongs, being careful not to

tear them.) Drain on paper towels.

(4) Prepare another small skillet with a small amount

of oil in the bottom, enough for frying an egg.

(5) Assembling the enchiladas requires you to keep

track of several things at once. Start an egg

frying for each enchilada. Make sure that the

yolk is cooked soft, not hard! Put one tortilla

on a dinner plate. Cover it with a medium-thick

layer of meat sauce. Sprinkle chopped onion and

grated cheese on top. Sprinkle lettuce and

chopped tomato around the edge. Top with another

tortilla. Cover with more meat sauce, sprinkle

more onion and cheese. Now top with the fried egg

and serve immediately.

NOTES

You can also make single-decker enchiladas, for people with

small appetitites. Omit the second layer of tortilla, meat,

onion and cheese, but don't forget the egg. If you make

single-deckers, you will need twice as many tortillas and

twice as many eggs, but the same amount of the other

ingredients.

Original usenet citation:

CONTRIBUTOR

Vicki O'Day

Hewlett-Packard Laboratories, Palo Alto, CA

hplabs!oday

Path: decwrl!recipes

From: karen@silvia.berkeley.edu (Karen Kerschen)

Newsgroups: mod.recipes

Subject: RECIPE: Enchiladas sabrosas

Message-ID:

Date: 14 Nov 86 02:12:38 GMT

Sender: recipes@decwrl.DEC.COM

Organization: EECS Dept., Univ. of Calif., Berkeley, Calif., USA

Lines: 113

Approved: reid@decwrl.UUCP

Copyright © 1986 USENET Community Trust

Permission to copy without fee all or part of this material is granted

provided that the copies are not made or distributed for direct commercial

advantage, the USENET copyright notice and the title of the newsgroup and

its date appear, and notice is given that copying is by permission of

the USENET Community Trust or the original contributor.

Keywords: Mexican

( RG558 )