New Mexican Flat Enchiladas
This traditional dish can be as spicy or as mild as you like. Enchilada Sauce ¹/³ cup chile powder (New Mexican, if possible) 1 cup cold water 1 16-ounce can tomato sauce 2 cloves garlic, coarsely chopped ½ teaspoon oregano 1 teaspoon coriander 1 teaspoon cumin 1 teaspoon salt
Put all ingredients in large saucepan and stir until well mixed. Simmer on low for 15 minutes. Adding more tomato sauce will give a milder flavor. Note: For more traditional sauce, use 12 cascabel chile pods instead of the chile powder. Remove stems and some of the seeds. (The more seeds you leave in the pods, the hotter the sauce will be.) Place pods in saucepan with 6 cups boiling water and 1 teaspoon salt. Reduce heat to medium, cover and cook for 15 minutes. Remove from heat and set aside for 1 hour. Blend softened chiles and balance of ingredients on high in blender for 5 minutes. Enchiladas 1 pound tender steak, pork or chicken, cut into 1-inch cubes 4 tablespoons cooking oil for frying 1 clove garlic, minced Salt and pepper to taste Enchilada sauce 1 dozen white corn tortillas ½ pound Mexican blend grated cheese ½ head lettuce, shredded 1 onion, finely chopped (optional) 4 eggs
A fried egg is the finishing touch to a “flat” enchilada.
Brown meat in 1 tablespoon oil with garlic, salt and pepper. Reheat enchilada sauce if necessary and add cooked meat to sauce. Heat remaining oil and fry all tortillas about a minute each side (tortillas should be soft, not crisp). Drain on paper towels. Fry eggs over easy. Layer one tortilla, about ¼ cup sauce and some shredded cheese; repeat with second layer. For top layer add tortilla, sauce, shredded cheese, shredded lettuce, chopped onion (if desired) and top with egg. Serves 4. Note: The enchilada sauce can stain counters, clothing, plastic bowls, so be careful with spills. g u i d e p o s t s . o rg
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