ENCHILADAS-1(M)          USENET Cookbook          ENCHILADAS-1(M)


     ENCHILADAS-1 - New-Mexico-style enchiladas with eggs

     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
     1-2       cloves garlic, minced
     1 tsp     salt (or use more or less to taste)
     1-3 tsp   chili powder (to taste)
     1 Tbsp    flour
     4 oz      tomato sauce
     8 oz      water
     2         corn tortillas
     2         eggs
               vegetable oil
     1 cup     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.

     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

     Difficulty: easy to moderate.  Time: 10 minutes preparation,
     45 minutes simmering, 5 minutes assembly.  Precision:
     approximate measurement OK.

     Vicki O'Day
     Hewlett-Packard Laboratories, Palo Alto, CA
     Path: decwrl!recipes
     From: karen@silvia.berkeley.edu (Karen Kerschen)
     Newsgroups: mod.recipes
     Subject: RECIPE: Enchiladas sabrosas
     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

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