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Weekly Recipe
Enchiladas Recipe
Ingredients:
Ancho chile (2 quarts to make 4 – 6 dozen enchiladas)
Cheese – coarsely grated (our preference), you can use finely shredded
Onion – diced
Potatoes – microwave until firm & tiny cubed (1 potato per dozen enchiladas)
Salt
Crisco or vegetable oil
Directions:
Ingredients:Process:
1. Mix 1 LB cheese, ½ of potato and 1 handful of onion in a bowl and ½ tablespoon of salt. If it looks like not enough potatoes add more. Taste and see if more salt or onion is needed.
2. Pour ancho chile in a deep (2-3") pan large enough to submerge the tortilla.
3. Dip the entire tortilla in ancho chile. If too dark add a small amount of water to thin out (not too much water).
4. Heat up the griddle to medium heat. Add a small amount of Crisco to the griddle.
5. Lay tortilla on griddle; let cook for 30 seconds; flip tortilla over for another 30 seconds. Remove tortilla and lay on a plate.
6. Add cheese mixture in a row at one end of the tortilla then roll up tightly, like a burrito. Adjust amount of cheese mixture – not too much, not too little.
7. You can add seasoned beef or chicken or some other meat when you roll the tortilla. Enjoy!
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