24 October 2008
Ethnic R Us
Enough of the sugar. It's time for some spice:
Old Borunda Stacked Red Chile Enchiladas
Red Chile Sauce
12 red chiles,seeded and stemmed
3 garlic cloves minced
2 Tbs vegetable oil
2 Tbs flour
1 tsp salt
1/2 tsp. dried Mexican oregano
1/2 tsp. ground black pepper
3 Tbs. hot vegetable oil for dipping the tortillas
12 corn tortillas
2 cups shredded Monterey Jack or Cheddar cheese
1 cup chopped onions
Preheat the oven to 450. Fill a large pot with water. Bring the water to a boil over high heat and add the chiles. Reduce the heat and simmer, covered for 15 to 20 minutes, until softened. Remove from the heat and allow to cool.
Place the chiles, onion, garlic, and 3 cups water in a blender and blend until well pureed, apprx 5 minutes on high. Strain the puree, extracting as much of the pulp as possible. Discard the remaining skin.
In a large skillet over medium-high heat, brown the flour with the oil for 2 to 3 minutes to make a blond roux. Reduce the heat to medium-low. Add the strained puree, salt, pepper, and oregano to the roux, stirring constantly until it thickens . Set aside. (This may be used in other recipes calling for Red Chile Sauce.)
To make the enchiladas, heat the oil in a small skillet over medium -high heat for 3 minutes. Using tongs, place a tortilla in the hot oil for 30 sec or until soft and slightly browned. Drain on absorbant paper and allow to cool before handling.
Ladle a thin layer of sauce into a baking dish large enough to accommodate 4 stacks of tortillas. Place 4 tortillas in the dish and ladle some more sauce over each. Sprinkle with cheese and chopped onions, add another tortilla, and repeat. Top with a third tortilla, and sprinkle with the rest of the cheese and onions.
Bake for 10 minutes or until the sauce bubbles and the cheese melts.
While the enchiladas are baking, fry the eggs sunny-side up.
Place each stack of enchiladas on a plate and divide the remaining sauce among the plates.
Serve immediately with a sunny side up egg on top.
Variation: Instead of stacking the enchiladas, divide the cheese and onions evenly among the tortillas (reserving some for the top) and roll the enchiladas. Top with remaining cheese and onions and bake. Omit egg..