Friday, July 20, 2012

Red Chile Beef Enchiladas

Red Chile Beef Flat Enchiladas are perhaps the most popular entrée in Traditional New Mexican cooking.  Native New Mexicans frequently eat a fried egg atop these.  In Northern New Mexico, they like them served spicy hot, so the egg is a great foil for the spicy heat.  The ground beef is cooked into the sauce, rather than serving the sauce over roasted, shredded beef called “deshabrado”.  These enchiladas can be prepared rolled, if preferred.  If you wish to roll them in advance and freeze, always freeze the sauce for topping them in a separate container. 

(Flat Enchiladas)

Use this recipe for Red Chile Beef Enchiladas.  You can adapt the recipe to Basic Red Chile Sauce, by omitting the beef and starting with 2 Tablespoons butter, lard or bacon drippings.

For Red Chile Beef Sauce:

Yield:  2-1/2 cups

1 pound ground chuck or 80% lean beef
2 Tablespoons all-purpose flour
1/4 cup ground pure mild red chile, such as Pecos Valley Spice Co.
1/4 cup ground pure hot red chile, such as Pecos Valley Spice Co.
2 cups beef stock or water
1 garlic clove, crushed
Pinch of ground Mexican oregano, such as Pecos Valley Spice Co.
Pinch of ground cumin, such as Pecos Valley Spice Co.
3/4 teaspoon salt (if not using stock)

1.   Saute  crumbled beef into a 9 inch skillet or sauté pan and cook until the pink color disappears.  Add flour and stir until smooth and slightly golden.

2.   Remove pan from heat and add ground chiles.  Return to heat and gradually stir in stock.  Add garlic, oregano, cumin, and salt, if using, and cook, stirring, about 10 minutes.  Simmer at least 5 more minutes for flavors to blend.

For Enchiladas:

Yield: 4 Servings

8 white, yellow or blue corn tortillas
About 1 cup shredded Monterey Jack or Cheddar cheese
4 onion, chopped (may be cooked into the sauce)
4 to 6 eggs (optional), soft fried
6 to 8 lettuce leaves (optional), coarsely chopped
2 ripe tomatoes (optional), cut in wedges

1.   Place a little chile sauce on a warmed plate, then top with a tortilla followed by cheese, onion, and more sauce.  Repeat once or twice more, making a stack of 2 or 3 tortillas layered with cheese, onion, and sauce (see Note).  Top each enchilada with more sauce and cheese.  Place in the preheated oven until the cheese melts.  Top with an egg, if desired, and garnish with the chopped lettuce and tomato wedges.  These are traditional Santa Fe style.

No comments:

Post a Comment