No. 463 - Stacked Enchiladas - New Mexico Style
prep time: cook time: total time:
Ingredients:
For the Sauce:
- 1/2 cup red chile powder
- 2 tsp vergetable oil
- 3 to 4 tsp onion, finely chopped
- 1 garlic clove, peeled & finely chopped
- 1/4 tsp oregano
- 1 tsp cumin
- 2 tsp flour
- 2 1/2 cups water
- 1/2 to 1 tsp salt
For the Stacked Enchiladas
- Corn Tortillas
- Red Chile Sauce
- Muenster, Colby, or Longhorn Cheddar Cheese, grated
- 1 onion, diced
- Lettuce, shredded
- 1 tomato, diced
- 1 lb ground beef or chicken, cooked
- 1 recipe Pinto Beans (not yet written)
- Vegetable Oil for frying
Instructions:
Sauce Directions:
- Use a medium sized saucepan to heat the vegetable oil to medium, stir in the onion and saute for 5 minutes before adding the garlic (you don't want burned garlic). The onions should start looking translucent before adding in the oregano, cumin, and flour.
- While the onions are cooking mix the chile powder and water until they are completely blended and smooth, set aside.
- Stir until the mixture begins to bubble and turns a light brown in color, then remove from the heat. Add the chile powder/water mixture to the roux you just cooked, and stir with a whisk, removing any lumps that may form.
- Return the pan to the heat and bring the sauce to a small simmer, stirring constantly as it begins to thicken. Reduce the heat to low, and cook for 3-5 minutes. Adjust seasons to your liking.
Enchilada Directions
- Heat oil in a shallow pan - add the corn tortillas one at a time, frying for 8 seconds each side, set aside on paper towels.
- Using the sauce you just made, add to the browned beef or chicken mixture, just enough to moisten the meat.
Putting it all together
- Place a tortilla on the plate, add beans, ground beef mixture, cheese and onion. Spoon some red chile sauce on top of this, and layer 2 more times. On the last layer, add your lettuce and tomatoes. Viola!
- Some folks serve this dish with a fried egg on top, and others use saltine crackers. Either way, you will enjoy them.
NOTES:
Recipe for chile gravy is adapted from Diaz Farms
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