Northern New Mexico Red Chile Enchiladas
Northern New Mexico Red Chile Enchiladas
Posted by Sue Sullivan at recipegoldmine
com 6/10/01 1:26:56 pm
I do not use much measuring to make this recipe – it’s all done by taste & sight
But these measurements are a start for you
Adjust as needed
Preheat oven to 350 deg F
Place approximately 12 NM red chiles on a baking sheet & toast for approximately 4 to 5 min
Turn them over during toasting, & make sure that they do not burn
Place them in a large bowl with enough water to cover
Let sit approx
10- 15 min
Puree the chiles & water in a blender (add in stages so you don’t clog up the blender) to make a puree that is smooth & medium thick in consistency
In heavy skillet with 3 Tbsp oil, saute 4 minced cloves of garlic
Remove from pan
Cut approximately 1 1/2 lb round steak into small cubes
Cook in remaining oil in skillet until no longer pink
You may have to add more oil
Remove from pan
Make a roux of about 3 Tbsp flour & the oil remaining in skillet
Add back in the chile puree from above & about 2 cups water
You can use any remaining water used to make the puree
Add back in the cooked garlic & salt & pepper to taste
Bring to a boil, then lower heat & simmer about 30 min
(Again, adjust liquid measurements so you have a gravy like consistency
)
While chile is cooking, fry corn tortillas in hot oil for a few seconds on each side
Be careful not to let them stay in too long or they will get hard & chewy
Drain well on paper towels
To prepare enchiladas the northern NM way, place a tortilla in the middle of an ovenproof plate
Place enough chile sauce & meat on tortilla to cover
Top with diced onion & grated longhorn Colby cheese
Make as many of these layers as you want for one serving
(I usually serve my guests 3 layers
) When adding last layer, make sure you have enough liquid chile sauce to pool around the tortilla stack
Place plates in 325 deg F oven to keep warm & melt the cheese, as you continue to plate your tortilla stacks
When you serve, top with shredded lettuce & diced tomatoes
You can also top with sour cream
If you want to make a casserole, use the exact layering procedure, but place tortillas in a 9 x 13-inch pan
Bake about 20 min in 350 deg F oven
This is probably not the way most people see enchiladas prepared, & it is probably a little more work than most people are willing to put into it, but it is sooooo worth it! My in-laws beg for this meal here in OH where I am now
I am making myself so hungry, so I need to plan a dinner party soon! If you do try this, let me know if it turned out
Good luck
Green chile recipe to follow soon
South Of The Border Fish
South of the Border Fish
1 1/2 lb cod fillets
1 cup salsa
1 cup shredded sharp Cheddar cheese
1 avocado, peeled, pitted & sliced
1/4 cup sour cream
Preheat oven to 400 deg F (205 deg C)
Lightly grease an 8 x 12-inch baking dish
Rinse fish fillets under cold water & pat dry with paper towels
Lay fillets side by side in the prepared baking dish
Pour the salsa over the top & sprinkle evenly with the shredded cheese
Top with the crushed corn chips
Bake, uncovered, for 15 min or until fish is opaque & flakes with a fork
Serve topped with sliced avocado & sour cream
Makes 4 to 6 servings
Skillet Peach Cake
Skillet Peach Cake
3 medium eggs, beaten
1 cup Bisquick