New Mexico Enchiladas
1 lbground beef
2garlic cloves, minced
·pepper to taste
3 tspchili powder
4 oztomato sauce
1 clettuce, shredded
5 ozgrated cheddar cheese
How to Make New Mexico Enchiladas
- Saute 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, salt, pepper and chili powder and cook another 3-4 minutes.
- Remember that the flavor of chili mellows as it cooks, although it won't get less hot.
- 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.
- 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.
- Prepare another small skillet with a small amount of oil in the bottom, enough for frying an egg.
- 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.