This year Rose didn't want to go out for her birthday dinner. She had just gotten home from Chicago and she wanted homestyle cooking ... Tex-Mex style. She wanted Texas Enchiladas.
For the uninitiated, that means cheese enchiladas in a red sauce with some chopped onion on top.
Once again, as so many times before, I have been making a simple, yet flavorful, version of this from one of Matt Martinez's cookbooks.
To make it even easier, I stack the enchiladas instead of rolling them. I've been told that this is how they do it in New Mexico, but we'll keep it simple and just call this a casserole.
Enchilada Sauce
Step 1:
1/4 cup lard, shortening or vegetable oil
1/4 cup flour
In a large skillet, heat lard to medium hot. Stir in flour and continue stirring until it turns a very light brown (3-4 minutes.)
Step 2:
1/2 teaspoon pepper
1 teaspoon salt
2 cloves minced garlic
2 teaspoons ground cumin
2 tablespoons chili powder
1/2 teaspoon oregano
Add all and continue to cook for 1 minute. Constantly stirring and blending ingredients.
Step 3:
3 cups water or chicken broth
Add and stir until sauce thickens slightly, 1-2 minutes. Turn heat low and let simmer for 15-20 minutes. Add water if necessary to keep sauce very thin.
Texas Enchiladas
Step 1:
Vegetable oil
8 corn tortillas
Lightly brush tortillas on both sides with oil and heat briefly on a griddle until soft and flexible, stacking on a plate as you work.
Step 2:
2 cups (8 ounces) grated mild cheddar
1/2 cup finely chopped white onions
1 batch Enchilada Sauce, warm
Mix cheese and onions and set aside. Dip tortillas into sauce, fill with cheese, roll tightly and arrange in an oven-proof dish. Spread remaining sauce on top and sprinkle with cheese. Bake 10-15 minutes at 350° until cheese is completely melted. Serve immediately.
Casserole: instead of filling tortillas with cheese and rolling them, just dip them in the sauce, lay down a layer across the bottom of a baking dish, and sprinkle with some of the cheese/onion mixture. Continue making the layers (3 or 4 depending on the size of the dish), topping with a sprinkling of cheese. Bake as above and cut in squares to serve.
Home recipes gathered from all over.
I'm refreshing and republishing the recipes which began being shared here way back in 2004.
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1 comment:
I have never made enchilada sauce, always used the canned stuff. This should be a real treat!
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