new mexico enchiladas

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Ingredients For new mexico enchiladas

  • 1 lb
    ground beef
  • 1
    chopped onion
  • 1
    chopped tomato
  • 1 c
    lettuce, shredded
  • vegetable oil
  • 2
    eggs
  • 2
    corn tortillas
  • 8 oz
    water
  • 4 oz
    tomato sauce
  • 1 Tbsp
    flour
  • 3 tsp
    chili powder
  • pepper to taste
  • 1 tsp
    salt
  • 2
    garlic cloves, minced
  • 5 oz
    grated cheddar cheese

How To Make new mexico enchiladas

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

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