This is rarely found outside of Arizona.
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- 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 oven-proof 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.
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