New Mexico Enchiladas
- 1 lb
- ground beef
- garlic cloves, minced
- 1 tsp
- pepper to taste
- 3 tsp
- chili powder
- 1 Tbsp
- 4 oz
- tomato sauce
- 8 oz
- corn tortillas
- vegetable oil
- 1 c
- lettuce, shredded
- chopped tomato
- chopped onion
- 5 oz
- grated cheddar cheese
How to Make New Mexico Enchiladas
- 1Saute 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.
- 2Add the garlic, salt, pepper and chili powder and cook another 3-4 minutes.
- 3Remember that the flavor of chili mellows as it cooks, although it won't get less hot.
- 4Add the flour to the meat mixture and stir well.
- 5Add the tomato sauce and water. Simmer gently (uncovered) for about 45 minutes, until it has thickened and the flavors are blended.
- 6Heat 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.
- 7Soften 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.
- 8Prepare another small skillet with a small amount of oil in the bottom, enough for frying an egg.
- 9Assembling the enchiladas requires you to keep track of several things at once.
- 10Start an egg frying for each enchilada. Make sure that the yolk is cooked soft, not hard!
- 11Put one tortilla on a dinner plate. Cover it with a medium-thick layer of meat sauce.
- 12Sprinkle chopped onion and grated cheese on top.
- 13Sprinkle lettuce and chopped tomato around the edge.
- 14Top with another tortilla.
- 15Cover with more meat sauce, sprinkle more onion and cheese.
- 16Now top with the fried egg and serve immediately.