New Mexico Style Enchiladas
1 Tbsplard (or oil of your choice)
1 mediumyellow or white onion, finely chopped
2 lbcooked and shredded (or ground) chicken, beef or pork
3 chomemade new mexico red or green chile sauce (or about 20 ounces of canned enchilada sauce with 1/4 teaspoon ground cumin and 1 teaspoon of good chili powder added)
12-188-inch corn tortillas
2 cshredded lettuce
2 cgrated colby or mild cheddar cheese
Garnishof chopped cilantro, sour cream, guacamole and/or salsa or pico de gallo
How to Make New Mexico Style Enchiladas
- Heat the lard in a large skillet over medium high heat. Sauté the diced onion until it begins to turn translucent and soften. Add the shredded meat and enchilada sauce. Bring to a simmer, turn the heat down to low and simmer 15 minutes, stirring often.
- In a separate small skillet, warm a tortilla just until it becomes soft. Slide the tortilla through the meat mixture to coat with the sauce, then lay it on a plate. Place a scoop of meat mixture, a little shredded lettuce and a little shredded cheese on the tortilla. Repeat with another tortilla, stacking it on top of the one you’ve already completed; a typical enchilada plate will have two or three layers. Top with a fried egg. Garnish with the cilantro, a dollop of sour cream, some guacamole and/or salsa or pico de gallo. A big ol' serving of frijoles refritos (refried beans) goes really well on the side, too!