Makes 12 enchiladas to serve 4
We barely recognize the original version of the enchilada today-a tortilla dipped in chile sauce and folded over on a plate with a garnish of cheese and onions. That's the way the chile queens served them.
For the sauce
1 tablespoon lard or vegetable oil
1 cup chopped onions
2 cups Chile purée (from page 50 of the book)
1 teaspoon salt
1-1/2 teaspoons dried Mexican Oregano
For the enchiladas
Oil for frying (about 1 tablespoon)
1/2 cup crumbled Mexican white cheese, such as queso fresco
1/2 cup chopped onions
Melt the lard in a skillet over high heat and sauté the onions until soft, 3 to 5 minutes. Add the chile purée and stir for a few minutes, blending well. Add the seasonings and 1 cup water. Bring to a boil, reduce the heat, and simmer for 5 minutes. Reserve in the skillet.
In another small skillet over high heat, pour enough oil to cover the bottom. Using tongs, quickly fry each tortilla for about 30 seconds on each side. Dip the fried tortilla into the chile sauce and immediately transfer to a plate. Fold the chilied tortilla in half. Repeat until each plate has 3 folded tortillas. Top with crumbled cheese and chopped onions. Serve immediately.
The Tex-Mex Cookbook
A History in Recipes and Photos
by Robb Walsh
Trade Paperback Original
Price: U.S. $17.95 / $25.95 Canada
Reprinted by permission.
This page created September 2004
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