NEW MEXICO ENCHILADAS
New-Mexico-style enchiladas with eggs
INGREDIENTS (Serves 2)
1 lb ground beef
1-2 cloves garlic, minced
1 tsp salt (or use more or less to taste)
1-3 tsp chili powder (to taste)
1 Tbsp flour
4 oz tomato sauce
8 oz water
2 corn tortillas
1 cup shredded lettuce
1 large tomato, chopped
1 medium onion, chopped
5 oz cheddar cheese, grated
(1) Saut'.e 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.
(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.
(3) 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. 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.
(4) Prepare another small skillet with a small amount
of oil in the bottom, enough for frying an egg.
(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.
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
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