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- Path: decwrl!recipes
- From: oday@hplabs (Vicki O'Day)
- Newsgroups: mod.recipes
- Subject: RECIPE: New Mexico enchiladas
- Message-ID: <3729@decwrl.DEC.COM>
- Date: 20 Jun 86 03:37:58 GMT
- Sender: recipes@decwrl.DEC.COM
- Organization: Hewlett-Packard Laboratories, Palo Alto, CA
- Lines: 85
- Approved: reid@decwrl.UUCP
-
-
- Copyright (C) 1986 USENET Community Trust
- Permission to copy without fee all or part of this material is granted
- provided that the copies are not made or distributed for direct commercial
- advantage, the USENET copyright notice and the title of the newsgroup and
- its date appear, and notice is given that copying is by permission of
- the USENET Community Trust or the original contributor.
-
- .RH MOD.RECIPES-SOURCE ENCHILADAS-1 M "18 Mar 86" 1986
- .RZ "NEW MEXICO ENCHILADAS" "New-Mexico-style enchiladas with eggs"
- This is the way my grandmother and aunt made enchiladas;
- I haven't lived in New Mexico myself, but that's where
- this recipe came from.
- .IH "Serves 2"
- .IG "1 lb" "ground beef" "250 g"
- .IG "1\-2" "cloves garlic,"
- minced
- .IG "1 tsp" "salt" "5 ml"
- (or use more or less to taste)
- .IG "" "pepper"
- .IG "1\-3 tsp" "chili powder" "5\-15 ml"
- (to taste)
- .IG "1 Tbsp" "flour" "15 ml"
- .IG "4 oz" "tomato sauce" "125 ml"
- .IG "8 oz" "water" "250 ml"
- .IG "2" "corn tortillas"
- .IG "2" "eggs"
- .IG "" "vegetable oil"
- .IG "1 cup" "shredded lettuce" "200 g"
- .IG "1" "large tomato,"
- chopped
- .IG "1" "medium onion,"
- chopped
- .IG "5 oz" "cheddar cheese," "120 g"
- grated
- .PH
- .SK 1
- Saut\z\(aae 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 and spices and cook another 3\-4 minutes. Add salt, pepper,
- and chili powder to taste. Remember that the flavor of chili mellows as it
- cooks, although it won't get less hot.
- .SK 2
- 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.
- .SK 3
- Heat about
- .AB "\(14 inch" "0.5 cm"
- 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.
- .SK 4
- Prepare another small skillet with a small amount of oil in the
- bottom, enough for frying an egg.
- .SK 5
- 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.
- .NX
- You can also make single-decker enchiladas, for people with small appetitites.
- Omit the second layer of tortilla, meat, onion and cheese, but
- don't forget the egg. If you make single-deckers, you will need twice as
- many tortillas and twice as many eggs, but the same amount of the other
- ingredients.
- .SH RATING
- .I Difficulty:
- easy to moderate.
- .I Time:
- 10 minutes preparation, 45 minutes simmering, 5 minutes assembly.
- .I Precision:
- approximate measurement OK.
- .WR
- Vicki O'Day
- Hewlett-Packard Laboratories, Palo Alto, CA
- hplabs!oday
-