NEW MEXICO STYLE ENCHILADAS

ingredients:

1 1/2 pounds hamburger meat
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)

Directions:

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 saut? 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.

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.

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STACKED ENCHILADAS

Ingredients:

Red chili sauce
1 pound ground beef
3/4 cup plus 1 tablespoon vegetable oil
1 cup finely chopped white onion
1 clove garlic, minced
1/2 teaspoon salt
12 (6-inch) corn tortillas
2 cups shredded mild Cheddar cheese
2/3 cup chopped, pitted ripe olives
1 1/2 cups shredded iceberg lettuce

Directions:

Cook beef in 1 tablespoon oil in 10-inch skillet over medium-high heat, breaking up beef into small pieces, until no longer red, 6 to 8 minutes. Add onion; saut? until onion is soft, about 4 minutes. Spoon off fat. Add garlic, salt and 1 cup red chili sauce to skillet; mix well. Heat over medium heat to boiling; reduce heat to low. Simmer, uncovered, stirring frequently, until mot of the liquid has evaporated and meat is moistly coated with sauce, about 5 minutes.

Heat remaining 3/4 cup oil in medium skillet over medium heat until hot. Fry tortillas, 1 at a time, just until limp and blistered, 5 to 10 seconds per side. Drain on paper toweling. Remove oil from skillet; wipe clean.

Heat remaining 1 1/2 cups chili sauce in medium skillet over medium heat until hot; remove from heat. Dip 1 tortilla into chili sauce to coat both sides; remove, draining off excess sauce. Place on broiler-proof individual serving plate. Spread tortilla with slightly rounded, 1/4 cup meat mixture; sprinkle with 2 tablespoons cheese and 1 tablespoon olives. Add second dipped tortilla and meat, cheese and olive layers; top with third dipped tortilla. Repeat procedure to assemble 3 more stacks. Pour any remaining chili sauce over stacks and sprinkle with remaining cheese, dividing evenly.

Place stacks under broiler so that tops are 4 inches below heat source. Broil until cheese is melted, about 3 minutes.

Sprinkle tops with remaining olives, dividing evenly. Garnish with lettuce.

¡¡¡ Enjoy !!!

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STACKED ENCHILADAS

Ingredients:

Red chili sauce
1 pound ground beef
3/4 cup plus 1 tablespoon vegetable oil
1 cup finely chopped white onion
1 clove garlic, minced
1/2 teaspoon salt
12 (6-inch) corn tortillas
2 cups shredded mild Cheddar cheese
2/3 cup chopped, pitted ripe olives
1 1/2 cups shredded iceberg lettuce

Directions:

Cook beef in 1 tablespoon oil in 10-inch skillet over medium-high heat, breaking up beef into small pieces, until no longer red, 6 to 8 minutes. Add onion; saut? until onion is soft, about 4 minutes. Spoon off fat. Add garlic, salt and 1 cup red chili sauce to skillet; mix well. Heat over medium heat to boiling; reduce heat to low. Simmer, uncovered, stirring frequently, until mot of the liquid has evaporated and meat is moistly coated with sauce, about 5 minutes.

Heat remaining 3/4 cup oil in medium skillet over medium heat until hot. Fry tortillas, 1 at a time, just until limp and blistered, 5 to 10 seconds per side. Drain on paper toweling. Remove oil from skillet; wipe clean.

Heat remaining 1 1/2 cups chili sauce in medium skillet over medium heat until hot; remove from heat. Dip 1 tortilla into chili sauce to coat both sides; remove, draining off excess sauce. Place on broiler-proof individual serving plate. Spread tortilla with slightly rounded, 1/4 cup meat mixture; sprinkle with 2 tablespoons cheese and 1 tablespoon olives. Add second dipped tortilla and meat, cheese and olive layers; top with third dipped tortilla. Repeat procedure to assemble 3 more stacks. Pour any remaining chili sauce over stacks and sprinkle with remaining cheese, dividing evenly.

Place stacks under broiler so that tops are 4 inches below heat source. Broil until cheese is melted, about 3 minutes.

Sprinkle tops with remaining olives, dividing evenly. Garnish with lettuce.

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CARNITAS

Carnitas is a very famous Mexican dish. It consists of braised pork and can be eaten by itself (and tortillas, a chili sauce) or as the filling in tamales, tacos and burritos (yuk). The pork is first simmered for a long time to make it really soft and then braised in the oven to make it crispy. Since the recipe is very simple and does not involve any chili sauces everyone likes carnitas. You can add the heat on your own as you eat it.

2 lb (16 ounce) cans chicken broth
1 (4 pound) boneless pork shoulder
1 tablespoon chopped coriander (cilantro)
1 tablespoon cumin (comino)
Corn tortillas
2 bay leaves
1 onion, quartered
Chili sauce, such as Pico de gallo, chipotle or whatever you like

Pre-cooking: Cut the pork meat in chunks and discard big pieces of fat, leave some fat as it adds to the flavor. Chop the cilantro if you need to.

Cooking: Set tall frying pan over mid-high heat. Add the pork, cilantro, cumin, onion and broth. If necessary, add water so that the meat is covered. Bring to a boil, reduce heat to low and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily. Remove the meat and place it in a roasting pan, discarding the onion and broth, break apart the meat in smaller chunks. Bake for about 20 minutes at 450 degrees F, until the meat is brown and crispy.

Heat the tortillas and enjoy, you can serve it with your favorite chili sauce, chopped onions and cilantro.

Tips:

A pressure cooker really helps here. If you like making dishes like this one often you should consider the pressure cooker. It will cut cooking time to a half hour.

Heating tortillas on a microwave: To heat tortillas you can wrap them in a kitchen towel and put them inside a container. Microwave 15 seconds per tortilla.

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CHIKEN CHILAQUILES

Ingredients:

4 cups fresh tomatoes or tomatillos
2 large cloves garlic
1 jalapeno pepper (optional)
1/3 small onion
1 teaspoon salt
1/4 teaspoon black pepper
3 to 4 cups shredded cooked chicken
2 cups shredded Monterey jack cheese
1 (6 or 7 ounce) bag tortilla chips
Sour cream (optional)

Directions:

Preheat oven to 350 degrees F. Make salsa by washing and halving tomatoes (remove husks from tomatillos). Cut jalapeno in half and remove seeds and stem. Place tomatoes (tomatillos), garlic, jalapeno, onion, salt and pepper in blender and blend until smooth. Place in saucepan and cook over medium heat for 10 to 20 minutes. Add additional salt to taste, if desired. (NOTE: If not using a blender, peel tomatoes and chop all ingredients well before combining in saucepan. Start cooking on lower heat to prevent scorching; as juice forms turn the heat up to medium and continue as above.) If salsa is too thick, thin with a little chicken broth. Set half the salsa aside.

Mix half the salsa and half the cheese with the chicken.

Toss tortilla chips with remaining salsa. Layer the salsa and chips with the salsa and chicken mixture in a 9 x 13-inch pan. Sprinkle with remaining cheese. Bake 15 minutes to melt cheese.

Serve with sour cream.

NOTES: Use approximately 1 1/2 to 2 pounds tomatoes or tomatillos (this is equivalent to about 14-15 medium tomatillos or 4-6 large tomatoes). The first 6 ingredients and the first step may be replaced with 24 oz. jar commercial salsa for speed and convenience, but the taste will be different.

Serves 6 to 8.

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SHREDDED BEEF CHIMICHANGAS

Ingredients:

4 flour tortillas, 12-inch diameter
1 recipe Shredded Beef
4 avocados, skinned and seeded
1 cup sour cream
2 pickled jalape? o chiles, seeded and minced
2 tablespoons vinegar from jalape?o can
1/4 cup cilantro, minced

Directions:

Soften tortillas and wrap them in a towel to keep them warm. Place about 2 cup to : cup of Shredded Beef on each tortilla. Chop 2 of the avocados and apportion them equally on top of the Shredded Beef. Fold the tortillas and fry one at a time until crispy. Drain on a paper towel, then remove to a serving plate. Meanwhile, mash the remaining 2 avocados; then stir in the remaining ingredients to make a thick, smooth sauce. A food processor makes quick work of this task.

Place the cooked chimichangas on individual serving plates and top them with the avocado sauce.

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PORK GREEN CHILE ENCHILADAS

Servings: 6

2 fresh chiles
1 (14 1/2 ounce) can low-salt chicken broth
1 1/4 cup chopped onion, divided
4 mini-tomatoes, husked, rinsed, quartered
1 jalapeño chile, seeded, coarsely chopped
1 clove garlic, chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/4 cup sour cream
12 flour tortillas
Pork green Chile , chilled (see recipe)
2 1/4 cups shredded asadero cheese
2 plum tomatoes, seeded, chopped

Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chiles. Combine broth, 1/2 cup onion, tomatillos, jalapeño and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Cool to room temperature.
Transfer to blender. Add Anaheim chiles, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. (Can be made 1 day ahead. Cover, then chill.)

Preheat oven to 350 degrees F. Lightly oil a 15 x 10 x 2-inch baking dish.

Place 6 tortillas between 2 damp paper towels. Cook in microwave on HIGH until warm, about 1 minute.

Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 cup Pork Chile Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in prepared baking dish. Repeat with remaining 6 tortillas. (Can be made 8 hours ahead. Cover enchiladas, remaining sauce and separately. Chill.)

Top enchiladas with remaining sauce, then cheese. Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over and serve.

Pork green Chile (sause)

8 fresh chiles
1 teaspoon cumin seeds
2 tablespoons vegetable oil
1 cup chopped onion
2 pounds trimmed boneless pork shoulder, cut into 1/2-inch pieces
3 cloves garlic, finely chopped
4 cups (or more) water

Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chiles. Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside. Heat oil in heavy large pot over medium-high heat. Add onion; saut? 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes.

Add chiles, cumin and garlic. Saut? 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary.)

Yield: about 4 cups

This can also be used in burritos or tacos.

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