New Mexico Style Enchiladas
This recipe is built to each person's appetite, but the pot
of sauce will feed 6 adults or 3 or 4 hungry adults. Amounts can
be adjusted for smaller portions or larger, just adjust the spices
to your personal preference if you use more meat. You can make this
as spicy or as bland as you like.
- 1 1/2 pounds ground beef
- 3 to 4 tablespoons chili powder
- 2 tablespoons garlic powder
- 1/2 to 1 teaspoon cayenne pepper
- 1 teaspoon cumin powder
- 1 tablespoon flour
- Tomato juice to cover meat
- Shredded lettuce
- Shredded cheese (Cheddar or cheese of your choice)
- Diced tomatoes
- Diced onion
- Corn or flour tortillas
- Vegetable oil (for heating tortillas)
- Brown meat and drain well. Add spices and flour, and cover with
tomato juice. Simmer until slightly thickened.
- Meanwhile, shred the lettuce and cheese in separate bowls. Also
dice the tomatoes and onions in separate bowls. When sauce is about
ready, heat oil in a small sauté pan.
- To assemble, heat a tortilla in the hot oil, drain and place in
the center of a plate. Pour on a dipper of sauce and some cheese.
Heat another tortilla and place on top of the first, followed by
another dipper of sauce and cheese. Continue in this manner until
you have as many on the plate as one person wants. A usual adult
will start with three or four stacked.
- For the final layer, add lettuce, tomatoes and onion along with sauce and cheese. Some people
like to have the vegetables in between the layers also. Traditionally,
a poached egg is placed on top of the stack right before serving.
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>> Southwestern Enchilada Recipes