Mexican recipes
New Mexico style stacked enchiladas (enchiladas chatas)
No ratings yet
40 min
Serves 4
Mexican
Ingredients
- For the filling For the filling
- 1 1/2 lb ground beef 680 g ground beef
- 2–4 tbsp chili powder (adjust to taste) 30–59 ml chili powder (adjust to taste)
- 2 clove garlic (minced) 2 clove garlic (minced)
- 1/2–1 tsp cayenne pepper (adjust to taste; optional) 2.5–4.9 ml cayenne pepper (adjust to taste; optional)
- 1 tsp cumin powder 4.9 ml cumin powder
- 1 tbsp all purpose flour 15 ml all purpose flour
- 1 1/2 cup tomato juice 360 ml tomato juice
- For the tortillas For the tortillas
- 12 Corn or flour tortillas 12 Corn or flour tortillas
- 1/2 cup vegetable oil 120 ml vegetable oil
- For serving For serving
- Lettuce, shredded Lettuce, shredded
- Mild cheddar, asadero or Monterey Jack cheese, grated Mild cheddar, asadero or Monterey Jack cheese, grated
- Tomatoes, cubed Tomatoes, cubed
- Onion, sliced in thin rings Onion, sliced in thin rings
- Poached eggs (optional) Poached eggs (optional)
Method
Making the enchilada beef filling
In a frying pan add the ground beef and brown. Drain liquid and add the chili powder, garlic, cayenne pepper and cumin powder. Cook for 1 or 2 minutes stirring continuously. Add the tomato juice and flour, stir well, lower heat and simmer until slightly thickened.
Preparation of the lettuce, cheese, tomatoes and onion
While the beef mixture is simmering prepare the rest of the ingredients. Shred the lettuce, grate the cheese, cube the tomatoes and onion and place each ingredient in a separate bowl.
Enchiladas assembly
Add 1/2 cup of vegetable oil in a frying pan and bring to a heat. Put a tortilla in the hot oil and cook for 7-10 seconds on each side. Drain tortilla on paper towel and place it in the center of a plate. Spread some of the sauce and top with cheese. Fry another tortilla in the oil, drain and place it on top of the first one, followed by more of the beef filling and cheese. Finish with another fried tortilla topped with lettuce, tomatoes, onion rings and a poached egg.
Repeat the above procedure to make 3 more dishes.
Serve with guacamole, salsa, sour cream and Mexican fried rice.
In a frying pan add the ground beef and brown. Drain liquid and add the chili powder, garlic, cayenne pepper and cumin powder. Cook for 1 or 2 minutes stirring continuously. Add the tomato juice and flour, stir well, lower heat and simmer until slightly thickened.
Preparation of the lettuce, cheese, tomatoes and onion
While the beef mixture is simmering prepare the rest of the ingredients. Shred the lettuce, grate the cheese, cube the tomatoes and onion and place each ingredient in a separate bowl.
Enchiladas assembly
Add 1/2 cup of vegetable oil in a frying pan and bring to a heat. Put a tortilla in the hot oil and cook for 7-10 seconds on each side. Drain tortilla on paper towel and place it in the center of a plate. Spread some of the sauce and top with cheese. Fry another tortilla in the oil, drain and place it on top of the first one, followed by more of the beef filling and cheese. Finish with another fried tortilla topped with lettuce, tomatoes, onion rings and a poached egg.
Repeat the above procedure to make 3 more dishes.
Serve with guacamole, salsa, sour cream and Mexican fried rice.
Cook's notes
You can adjust the heat of this dish by adjusting the amount of chili pepper used in the beef filling.
You can optionally sprinkle the top layer with cheese and place it under a grill for 5-6 minutes (make sure you use an oven safe dish) before finishing off with the lettuce, tomato, onon rings and poached egg.
You can optionally sprinkle the top layer with cheese and place it under a grill for 5-6 minutes (make sure you use an oven safe dish) before finishing off with the lettuce, tomato, onon rings and poached egg.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.