These are rarely found outside of Arizona.
- 1 1/2 cups Masa Harina
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 to 4 tablespoons beaten egg
- 1 cup water
- Vegetable oil or lard
- 1 recipe enchilada sauce
- 3 ounces grated, mild Cheddar cheese mixed with 3 ounces grated Monterey jack cheese
- 1/2 cup scallions, minced
- 1/2 cup olives, minced or sliced
- Lettuce, shredded
- 1 ripe tomato, chopped
- Dough: Combine dry ingredients, then stir in the beaten egg, making sure
it is well incorporated. Add water, a little at a time, until a medium dough
is formed. It should not be particularly wet and should be worked no more than
necessary. Divide the dough into 4 equal portions and roll into balls. Place
1 ball between wax paper and roll it out until it is about 5 to 6 inches in
diameter and 1/4 inch, or slightly less, thick. Repeat the process with the
remaining balls of dough.
- Heat a skillet over moderate to moderately-low heat. Add just enough oil
to coat the bottom of the pan and pour off any excess. Cook the formed dough
on one side until well browned, about 2 to 4 minutes, then remove it. Add a
little more oil to the skillet and cook on the other side until the masa cake
is just cooked through.
- Enchiladas: Heat oven to 350 degrees F.
- Place one fried masa cake on each of 4 ovenproof serving plates. Top with
the sauce, then the cheese, and garnish with the scallions and olives. Heat
the enchiladas until the cheese is melted and the sauce bubbles. Garnish with
shredded lettuce and tomatoes.
Variation: Substitute your favorite chili or shredded beef, pork or poultry filling
for the enchilada sauce, then proceed as instructed.