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The Enchiladas

Monday, 26 May 2008

Description

Serve with refried beans. In northern New Mexico, home-fried potatoes are also served.

Ingredients

At a glance

Cuisine

New Mexican

Ingredient

Cheese

Cooking Method

Bake

Heat Level

Chile

New Mexico Green

Meal/Course

Dinner

Main Course

Serves

12 blue corn tortillas

Vegetable oil

1 large onion, finely chopped

3 cups shredded cheddar cheese

Shredded lettuce for garnish

Finely chopped tomatoes for garnish

Methods/steps

Place a little oil in a small skillet and heat up until almost smoking. Using tongs, fry each tortilla in the oil for about 5 seconds a side, turning once. Do not overcook or the tortillas will be tough. Drain the tortillas on paper towels. Add more oil as needed when frying the tortillas.

To assemble the enchiladas, place a single tortilla on an oven-proof plate. Spread about 1/4 cup of machaca beef over the tortilla, and sprinkle on some cheese. Spread about 3 tablespoons of chile sauce over the cheese. Place a second tortilla over the first, pour about 3/4 cup chile sauce over it, and top with about ½ cup of cheese over it. Repeat with the remaining 5 plates.

Place the plates in a 350 degree F. oven for about 20 minutes. Remove from the oven and garnish with the lettuce and tomatoes.

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