Ingredients: |
Ingredients: Sauce:
1/3 chili powder (New Mexican, if possible)
1 c cold water
1 (16 oz) can tomato sauce
2 cloves garlic, coarsely chopped
1/2 tsp oregano
1 tsp coriander
1 tsp cumin
1 tsp salt
Enchiladas:
1 lb tender steak, pork or chicken cut into 10inch cubes
4 tbsp cooking oil for frying
1 clove garlic, minced
salt and pepper to taste
Enchilada sauce
1 dozen white corn tortillas
1/2 lb Mexican blend grated cheese
1/2 head lettuce, shredded
1 onion, finely chopped (optional)
4 eggs
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Directions: |
Directions:Sauce: Put all ingredients in lg saucepan and stir until well mixed. Simmer on low 15 min. Adding more tomato sauce will give a milder flavor. Note: For more traditional sauce, use 12 cascabel chili pods instead of chili powder. Remove stems and some of the seeds. (The more seeds you leave in the pods, the hotter the sauce will be). Place pods in saucepan with 6 cups boiling water and 1 tsp salt. Reduce heat to medium; cover and cook for 15 minutes. Remove from heat and set aside 1 hr, Blend softened chilies and balance of ingredients on high in blender for 5 minutes.
Enchiladas::
Brown meat in 1 tbsp oil with garlic, salt and pepper. Reheat enchilada sauce if necessary and add cooked meat to sauce. Heat remaining oil and fry all tortillas about 1 min. each side (tortillas should be soft, not crisp). Drain on paper towels. Fry eggs over easy. Layer one tortilla, about 1/4 cup sauce and some shredded cheese; repeat with second layer. For top layer add tortilla, sauce, shredded cheese, shredded lettuce, chopped onion (if desired) and top with egg. A fried egg is the finishing touch to a "flat" enchilada. Note:The enchilada sauce can stain counters, clothing, plastic bowls, so be careful with spills. |
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