reparing the tortillas for the enchiladas.
In a small skillet
Heat oil to medium temperature. Place all ingredients in oil except sugar. Cook on medium temperature for 2 1/2 to 3 1/2 hours.
Take sugar and caramelize in small pan over medium heat almost to burn.
Turn meat mixture heat to high and add caramelized sugar, stir and cook for an additional 15 minutes.
Drain meat thoroughly.
Serve with pico de gallo salsa, fresh homemade tortillas, frijoles and margaritas.
Source: Luis Sanchez, Ernesto's Mexican Food, Sacramento, California.
This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at
ish.
To make the enchiladas, coarsely mash beans in a
ompletely.
Shred chicken in food processor. (Steps #1-3 can
omatoes in the blender or food processor with garlic, spices, some
nd garlic in blender or food processor. Add lime juice, and
add a little water.
Enchiladas:
Combine the chopped chicken
epper. Remove from heat.
ENCHILADAS: To each tortilla, place some
areful not to splash!).
Enchiladas:
Heat the olive oil
nd stir well. Add the Mexican crumbled cheese and stir until
ugar & salt.
To make enchiladas with the sauce, just warm
dd the garlic, cumin and mexican oregano and cook until the
ild cheese from a local Mexican merchant in early California. We
he Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company
o use for topping enchiladas.
ZUCCHINI ENCHILADAS:
Preheat oven to
Roll up and place the enchiladas seam side down over sauce
eppers; pour mixture over the enchiladas.
Bake covered, in a
ater to adjust thickness.
Enchiladas:.
Heat the oil in
ou get all of the enchiladas in the pan, squeeze the