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Cinco de Mayo Enchiladas - Pamela Style!
Submitted by Pam on Wed, 05/05/2010 - 19:22
I always celebrate Cinco de Mayo by setting out my much loved Mexican painted wood trays and my sweet little Mexican pottery creature colletion.
I have several trays and quite a few birds (and one frog) - all rescued from thrift shops and garage sales over the years. I can't bear to leave them sitting unhappily in those musty places where they are not appreciated. I have to give them a good home! Just HAVE to!
And THIS year, I am also celebrating by making my very own crazy delicious Enchiladas inspired by both my Santa Fe roots and my friend Angie who recently shared her own version of enchiladas on her blog At Home in Mexico.
Angie's Enchiladas are filled with potatoes and carrots! I just HAD to try out the unusual filling, and my sweetie and I both liked it very much! Angie's use of potatos and carrots inspired me to try making mine with a sweet potato filling! OMG. Sooooo good!
Of course, we ARE huge sweet potato fans - sweet potato pancakes, sweet potato fires.... Sigh!
Our techniques vary a bit, but on the whole are quite similar.
(And to my secret sister in chard, I am making these again next week and adding a layer of cooked chard! Will let you know!)
I know, I know - my egg did break into two pieces as I was hurriedly transferring it from the pan. So - maybe not the greatest "food shot" you've ever seen. But take my word for it, these enchiladas are absolutely delicious.!
I have prepared these for dinner 3 times in the last week. We just love them that much! But every time I made them, I had trouble with my eggs! Don't know why they are fighting me but I give up! Never, ever fried a photo perfect eggs.
Eggs? Enchiladas? YUP! In New Mexico, we like our enchiladas stacked rather than rolled, and many of us consider them best with a fried egg placed right on top of the stack!
You don't have to make everything from scratch like Angie and I do. If you prefer, you can substitute several items that are available in most grocery stores. I will point them out in the recipe.
So - lets make Pamela's Enchiladas!
Recipe makes enough for four people, one stacked enchilada each. (Trust me, they are filling so start with one each.)
Corn tortillas (fresh if you can get them!) Figure two per person.
1 large sweet potato (Don't used canned sweets - not at all as good.)
1/2 teaspoon Penzey's Chile Con Carne seasoning
2 Tablespoons butter
Salt and pepper to taste
1 1/2 to 2 cups red chile sauce (Angie and I make ours from scratch* but if you wish you can substitute canned enchilada sauce. I had to substitute a can for the "real" thing last fall and I was pleasantly surprised!)
2 large garlic cloves
1/2 teaspoon Mexican oregano (not the same as turkish oregano or Greek oregano - totally different flavor.)
1/2 cup finely chopped onion
2 cups grated cheddar cheese (more if you really like lots of cheese!)
Red salsa (I use Trader Joes - see below - when in a hurry or it is winter and no good fresh tomatoes are available
Green tomatillo sauce ( Again, Trader Joe's brand is very good if you don't make your own)
LET'S MAKE ENCHILADAS!
1. Prepare the enchilada sauce.
If you are opening a can of sauce, this is easy! If you want to make the sauce from scratch, see the notes at the end of the post.
Place the sauce in a small skillet ( a little larger than the size of your tortillas). Add the garlic and Mexican oregano. Add salt to taste.
Bring to boil and then simmer on low for about 10 minutes while preparing the other ingredients. Thin as necessary with a little water to keep it from getting too thick.
2. Prepare the sweet potato.
Scrub the sweet potato, cut off the ends and bake in a micro wave oven for about 8 to 10 minutes, turning the potato over about half way through the cooking time.
Let cool slightly, remove the skin and mash.
Add the chile con carne seasoning, butter and salt and pepper and mix with a fork.
Set aside until ready to use. I always like to reheat mine in the micro just before I add it to the enchilada plate.
3. Finely chop the onion. If your family loves fresh onions, feel free to use more than the recipe suggests.
4. Grate the cheese. I prefer using the large opening on the grater, but the fine grater makes cheese that melts faster.
5. Get everything ready to go in an assembly line because once you start, things move quickly! Start frying your eggs just as you are ready to begin assembly.
Dip a corn tortilla into the hot bubbly sauce for about 30 seconds - just long enough for it to become soft. Don't leave it so long it breaks apart. Angie and I both use our fingers - but you may prefer to use tongs.
Place the tortilla on a serving plate. (I like to pre-warm my plates in the oven to help keep everything hot.
Place about 1/3 cup of mashed sweet potato on the tortilla and spread it evenly over the surface.
Sprinkle with onions.
Dip a second tortilla into the sauce until soft and place on top of the stack.
Add more cheese!
Place a fried egg on top of the stack. (I like mine over medium)
Add red salsa and green tomitillo sauce.
You could always garnish with sour cream and avacados, but these are very filling without those additions.
OMG I am getting so crazy hungry right now. I should have eaten before I started writing!
A little plug for my favorite "store bought" salsas for when I don't have time to make my own.
Notes about red chile puree (chile caribe) or guajillo sauce
Angie's instructions and pictures are perfect for making red chile, which is the base for making enchilada sauce.
Place dried red chiles in a large pot and cover with water. If you can get New Mexico dried red chile, they are the best - in my opinion! You can order them on Chimayo To go right here. (You can also order guajillo chile on this page if you prefer.)
Bring to a boil and simmer for about 10 minutes. Let cool slightly.
Place chiles and a little liquid into a blender and blend until smooth.
Strain over a large bowl. The pulp will go through the strainer into the bowl and the tough skin will remain in the strainer. Discard the skin.
I usually process 60 to 80 red chile at a time and then freeze in 1 cup glass jars. Just so you know, it takes about 10 to 12 dried red chiles to make 1 cup of red chile puree.
Usually, the puree is too thick to use for enchalada sauce, so I thin it with water, adding 1/2 to 3/4 cup water to create a nice thin sauce.
And now, you are ready to add seasonings - Mexican oregano, chopped garlic and salt! Let simmer a few minutes.
This isn't the only unusual filling I put in my enchiladas - but you have to wait until next fall to get another enchilada recipe!
Happy Cinco de Mayo everyone!