Archive for Wednesday, June 20, 2001

6-20 Fiesta Mexicana recipe

June 20, 2001


8 to 10 dried chile ancho pods

1/4 teaspoon salt

1/4 teaspoon ground cumin

1 cup lard

1/4 cup flour

1 pound ground beef

1/2 pound ground pork sausage

1 cup peas

1/4 cup chopped onion

2 cups cooked diced potatoes

shortening or oil, as needed

2 dozen corn tortillas

1 pound shredded longhorn cheese

lettuce leaves, for garnish

To make sauce, remove seeds and stems from pepper pods and place in pan of water. Soak until soft, for 15 to 20 minutes. Drain most of liquid and simmer on stove for 15 to 20 minutes. Grind pods in blender. Add salt and cumin.

Heat lard in skillet. Add flour and brown. Add sauce and simmer.

Heat oven to 200 degrees.

To make enchiladas, brown meats and drain. Mix in peas, onion and potatoes and simmer a few minutes.

Coat another skillet with shortening or oil and heat on burner. When oil is hot, add one tortilla to skillet to soften. Remove and dip into sauce to coat. Place on a plate and fill with some of the meat mixture and cheese. Roll and place in a shallow pan. Repeat process until finished. Keep enchiladas warm in oven until serving.

To serve: Place lettuce leaf on plate, top with enchiladas and sprinkle with cheese.

Makes two dozen enchiladas.

-- Recipe provided by Loretta Chavez.

Commenting has been disabled for this item.