south-of-the-border essentials: enchilada stacker

How To Make south-of-the-border essentials: enchilada stacker

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  Step 1
  PREP/PREPARE
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  Step 2
  If you are looking for a good enchilada sauce, this one is my favorite: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/amazing-mexican-enchilada-red-sauce.html?r=1
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  Step 3
  Obviously, you can choose any size tortillas that you want (you could even use a corn variety); however, the proportions of the recipe are geared to 6-inches (15cm).
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  Step 4
  For the best results, make sure your pork and sirloin are finely ground.
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  Step 5
  To keep this stacker from getting soggy, make the tortillas super crispy, and serve it as soon as it is ready. The longer you wait, the longer the tortillas have a chance to absorb the sauce and become soggy… I HATE it when that happens.
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  Step 6
  Gather your Ingredients (mise en place).
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  Step 7
  Place a rack in the middle position, and preheat the oven to 365f (185c).
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  Step 8
  Add half the butter, and oil to a sauté pan over medium heat.
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  Step 9
  When the foaming subsides, toast two of the flour tortillas, then add the remainder of the butter/oil, and toast the other two.
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  Step 10
  Chef’s Note: make then as crispy as you can without burning them. You might want to have a few extra tortillas on hand, just in case you go too far.
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  Step 11
  Chef’s Note: Remove them from the pan, and allow to air dry on the counter, while you are making the rest of the recipe.
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  Step 12
  In the same skillet, add the chopped onions, and sauté until soft and translucent, but not browned, about 3 – 5 minutes.
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  Step 13
  Add the garlic, and stir until fragrant, 60 seconds.
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  Step 14
  Add the ground pork, and sirloin, and cook until no longer pink, about 3 – 5 minutes.
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  Step 15
  Add the enchilada sauce, and stir to combine, 60 seconds.
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  Step 16
  Stir in the cumin, paprika, salt, and white pepper, 60 seconds.
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  Step 17
  Reduce the heat to a simmer, and cook until the sauce reduces and begins to thicken, about 15 minutes.
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  Step 18
  Chef’s Note: Do not rush this process… The slow heat will remove some moisture, and that will prevent the tortillas from becoming soggy; in addition, the slow heat will help the flavors blend together.
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  Step 19
  Chef’s Tip: While the sauce is simmering taste for proper seasoning and adjust. If you want the sauce hotter... GO FOR IT.
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  Step 20
  Take a baking dish, or pie plate, and brush on a bit of oil or butter.
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  Step 21
  Take one of the flour tortillas, apply a layer of refried beans, and then place (bean side up) in the dish.
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  Step 22
  Add a layer of the sauce/meat mixture, and sprinkle on some cheese, and a few olives.
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  Step 23
  Take another one of the tortillas, and add some beans, and place in the dish, bean-side down. Then, add some sauce/meat mixture, cheese, and olives.
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  Step 24
  For the third tortilla, repeat steps 22 and 23.
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  Step 25
  For the forth, and last tortilla, add some beans, and press lightly into the top, bean-side down.
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  Step 26
  Add a light layer of beans, and cheese.
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  Step 27
  Cover and bake in the preheated oven until the cheese is nice and bubbly, and beginning to brown in spots, about 20 – 25 minutes.
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  Step 28
  PLATE/PRESENT
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  Step 29
  Serve while still nice and hot, and top with some Mexican cheese, black olives, jalapenos… whatever suits your fancy. Do not forget to serve with some some extra (meatless) enchilada sauce on the side, and a few cold beers. Enjoy.
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  Step 30
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!