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.
ndividual dinner plates. Repeat, placing enchiladas close together. Pour sauce over
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
nd stir well. Add the Mexican crumbled cheese and stir until
ugar & salt.
To make enchiladas with the sauce, just warm
o use for topping enchiladas.
ZUCCHINI ENCHILADAS:
Preheat oven to
ou get all of the enchiladas in the pan, squeeze the
or 5 mins. Add the Mexican seasoning and season to taste
ith cooking spray to prevent enchiladas from sticking.
I use
nion and put into a food processor and process until chunky
n a colander. Place in food processor or bowl. Add water
eftover mixture evenly over the enchiladas.
Mix the milk and
emaining tortillas.
For the enchiladas:
Combine the chicken, chicken
qual portion onto each; roll enchiladas up tightly and place seam
br>Pour chile sauce over enchiladas, add large spoonful of simmered