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Category: Ethnic/Tex-Mex
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Charlie Eliasgreen Chili Enchiladas (Front D
Ingredients:
6 Servings
1 1/2 Lb Lean pork, cut 1/2" cubes
1/3 Cup Flour
1 Tbl Vegetable oil
1/2 Cup fresh (or frozen green), Diced
Chilies
2 Garlic cloves, finely chop
1 Tsp Salt
2 Cup -water
3 Tsp Vegetable oil
12 Yellow corn tortillas
1 Large White onion, finely chopped
6 Oz Longhorn Cheddar cheese
-coarsely, Grated
Method of Preparation:
Equipment: One stockpot; 6 ovenproof serving plates or 1 large baking pan Dust the pork cubes in flour. Heat the oil in a large skillet and cook the meat over medium-high heat until well browned, about 10 minutes. Add the chilies, garlic, salt, and water. Bring to a gentle boil over medium heat, covered, and boil for 30 minutes. Reduce the heat to maintain a simmer for 20 minutes. Add water if necessary to keep the sauce the consistency of catsup, wet but not runny. Keep hot while putting together the enchiladas. Heat the oil in the skillet. Drop the tortilla in the hot oil and cook for 2 minutes, flip, and cook for 1 minute. Repeat with the other tortillas. Place on a paper towel. Preheat the oven to 450 degrees 20 minutes before baking. Place 1 tortilla flat on a ovenproof serving plate. Sprinkle with the onion and grated cheese, as desired. Cover with the green chili sauce and top witha second tortilla. Sprinkle the top generously with grated cheese. Repeat with the other enchiladas on each plate (or use a large baking pan). Place in the hot oven until the cheese is melted and bubbly, about 4 minutes. Serve hot. Bernard Claytons Cooking Across America ISBN 0-671-67290-8 MM Wrenn |
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