Sunday, October 18, 2009

Victoria's Enchiladas

Ingredients (best from authentic Mexican stores)
  • Beans
  • Tortillas
  • New Mexico Chiles
  • Tortillas
  • Onions
  • Garlic
  • Cheddar Cheese
  • Crisco


  • Soak the beans overnight, then cook with onions and salt and simmer for four hours
  • Take off tops of the chilies and take all seeds out (your hands will get hot -- don't touch your face!)
  • Wash chilies once (to get more seeds out, dirt off) and let soak in water until soft, around half an hour
  • Pour some Crisco in pan and turn on the heat to medium. Dip the tortillas in on each size for around 10 seconds (brown around the edges = too dry). Let the remaining oil drip back into the pan before layering the tortillas on paper towels to drain.
  • Prepare a lot of garlic cloves. Put 5 cloves and some chilies into a blender and liquefy. Use a strainer to get the remaining skins and seeds out (ideally, with the funky strainer that Victoria had).
  • Put strained chili juice into pan and heat it -- add salt and flour (for thickening) to taste.
  • Dip tortillas in juice in pan and layer them on a cookie sheet.
  • Put chopped onions and graded cheese on tortillas, repeat 3x (3-layer enchiladas), pour chili juice on top if too dry.
  • Put enchiladas in oven for approximately 10 minutes, or until ready.
  • Serve the beans on the side.