is actually a hybrid recipe. i rather like the chili sauce that i make for enchiladas, and i liked rick’s recipe for Street Style Red Enchiladas (which includes dipping the tortillas in the sauce and frying them in oil). i’ve also wanted to do some version of stacked enchiladas forever now. i’m pleased that my kitchen experimenting worked out pretty well. i made a meat-less, slightly thinned version of a chili sauce (not the book recipe) and still retained the dipping and frying and stacking. they were pretty good … not my usual enchiladas, which everybody and their mother loves, but pretty decent.
Totally Tex Mex Stacked Enchiladas
recipe adapted from Homesick Texan, Rick Bayless, and my own experimentation
salt and pepper
more chopped onion
garlic, minced really finely
a little bit of flour (i have no idea what i used – half a tablespoon maybe?)
chili powder (i use the dark red stuff, the Spice Classics brand. I’ve always liked the flavor of it)
warmed corn tortillas (just until they’re pliable)
some more oil
grated monterey jack cheese, or mexican melting cheese
brown your hamburger with onion and season it with salt, pepper, and cumin. in another pan, heat some oil (a few tablespoons at least). cook some chopped up onion and garlic until the onion is translucent. scatter in your flour and chili powder. cook this down for a couple of minutes, to get rid of the grainy texture. add your hot water to the pan and stir well. add salt and pepper. stir this continually until it has thickened slightly. you don’t want this to be very watery, but you don’t want it to be really thick either. you’ll know the right texture, if you have regular experience making gravies and sauces. heat some oil in another skillet. dip the tortillas into the chili sauce (coating both sides) and flash fry these for a few seconds per side in the hot oil. lay these in a baking dish for layering later. to assemble the layers, lay a tortilla down, place a large spoonful of beef onto the tortilla, lay another tortilla on top of that, scatter some grated cheese on that tortilla and repeat that pattern ending with one chilied tortilla on top. i made two stacks like this, side by side. put some cheese on top of the last tortilla on your stacks. place this in a 350 oven until the cheese is melty. serve with fresh chopped onions and tomatoes and cilantro and lime juice. maybe some sour cream if you’d like. oh – and avocado. mmm avocado.
cooking music: The Smiths, Singles