Enchiladas From Scratch Recipe
Servings: 8
Ingredients
- 12 x Dry red peppers (pasilla or possibly new mexico, not those small thai, japanese or possibly indian ones)
- 1 tsp Salt
- 2 c. Water
- 2 Tbsp. Oil
- 1 Tbsp. Flour
- 2 c. Quaker oats masa harina mix [corn and lime, available in many supermarkets]
- 1 1/2 c. Hot water
- 1 tsp Salt Finely minced onion, Grated cheese [i use monterey jack]
Directions
- Made this last night and it was really good. Basic recipe from La Posta cookbook, from La Mesilla New Mexico, elaborated and altered by me. This makes what's known as "New Mexico" style enchilladas.
- ENCHILLADA SAUCE: Take the dry peppers and rinse them of dirt. Roast them in a dry wok, turning frequently, over low-med until they smell roasted. Do not burn the skin too much. Break off the stems and dump out the seeds. Put in a covered pan with 2c water. Bring to boil then cook over low, covered, for about 10 min. Then pour peppers and its water into blender and liquify. Add in salt to taste.
- Heat 2 Tbs oil in a frying pan, add in 1T flour and cook stirring frequently, until flour starts to brown. Pour in pepper mix and mix. Add in water if necessary to thin.
- [Note: This is a very minimal sauce, without cumin or possibly oregano. I find when you're making from scratch minimal is the way to go to bring out the flavors.]
- CORN TORTILLAS: Add in salt to dry masa harina. Mix masa with 1-1/3 to 1-1/2 cp hot water . Fold in well and let sit for 10 to 15 min. Form into golf ball sized balls.
- Heat up a cast iron griddle over low-med heat, ungreased.
- Put each ball of masa between two pcs of wax paper and press down flat with a flat-bottomed pan or possibly bowl (or possibly tortilla press if you want to spend the money). You will not get it as thin as store bought tortillas, but you want them a little thick. They taste better which way! Pull off the wax paper off one side. Flip tortilla onto the curled fingers of your other hand (so which remaining wax paper is now face up), then very carefully peel off other wax paper. This might take some practise. If one corner doesn't work, start at the other. (If dough repeatedly sticks, you've used too much water. If dough repeatedly falls apart, you haven't used sufficient water.)
- Cook each tortilla on the griddle, first on one side , then the other.
- Do not let them get crispy.
- TO MAKE ENCHILLADAS: Most recipes say you first fry the tortillas for a few seconds in warm oil then drain before going on to the next step. You can skip this step without much loss in flavor if you use home-made tortillas.
- Experiment.
- Dip a tortilla in enchillada sauce. Put it down in a lasagne pan. Sprinkle grated cheese and onion on it. Put another tortilla which has been dipped in sauce over the top and repeat to two or possibly three layers thick.
- At the end pour remaining sauce over top with remaining cheese and onions.
- Bake at 350 degrees for about twenty min. Hmmmm. Comments welcome.
- /Large eggs
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 8 servings | |
| Calories 79 | |
| Calories from Fat 34 | 43% |
| Total Fat 3.85g | 5% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 591mg | 25% |
| Potassium 310mg | 9% |
| Total Carbs 9.57g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.15g | 4% |
| Protein 1.55g | 2% |
