new mexico enchiladas

How To Make new mexico enchiladas

• 1

  Saute 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.
• 2

  Add the garlic, salt, pepper and chili powder and cook another 3-4 minutes.
• 3

  Remember that the flavor of chili mellows as it cooks, although it won\'t get less hot.
• 4

  Add the flour to the meat mixture and stir well.
• 5

  Add the tomato sauce and water. Simmer gently (uncovered) for about 45 minutes, until it has thickened and the flavors are blended.
• 6

  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.
• 7

  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.
• 8

  Prepare another small skillet with a small amount of oil in the bottom, enough for frying an egg.
• 9

  Assembling the enchiladas requires you to keep track of several things at once.
• 10

  Start an egg frying for each enchilada. Make sure that the yolk is cooked soft, not hard!
• 11

  Put one tortilla on a dinner plate. Cover it with a medium-thick layer of meat sauce.
• 12

  Sprinkle chopped onion and grated cheese on top.
• 13

  Sprinkle lettuce and chopped tomato around the edge.
• 14

  Top with another tortilla.
• 15

  Cover with more meat sauce, sprinkle more onion and cheese.
• 16

  Now top with the fried egg and serve immediately.
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