1 fresh green chile
2 teaspoons fresh cilantro (4 tablespoons more later)
1/2 tablespoon vegetable oil (1/2 tablespoon more later)
1 16 ounce can enchilada sauce-red
1 14.5 ounce can Mexican-style diced tomatoes.
4 tablespoons parsley
1/2 tablespoon basil
1 jalapeno pepper
1 medium onion
2 garlic cloves
4 tablespoons fresh cilantro
1 teaspoon ground cumin
1 pound ground beef
1/2 tablespoon vegetable oil
5 ounces Cotija cheese
1 1/4 cups grated Monterey Jack cheese
12 corn tortillas (You might want more in case some fall apart)
2 tablespoons vegetable oil
no-stick cooking spray
You might need two baking dishes
Preheat oven to 350 degrees. Use no-stick cooking spray on baking dish.
PREPARATION OF SAUCE
Remove seeds from green chile. Dice green chile and 2 teaspoons cilantro. Add green chile and vegetable oil to saucepan. Sauté at medium heat for 5 minutes or until green chile is soft. Add red enchilada sauce, diced tomatoes, cilantro, parsley, and basil. Simmer on warm heat and stir for 5 minutes. Set aside.
PREPARATION OF FILLING
Remove seeds from jalapeno. Dice jalapeno pepper, onion garlic cloves, and 4 tablespoons cilantro. Combine jalapeno, onion, garlic, and cilantro by hand with ground beef, and cumin. Cook and stir pepper/onion/beef mixture on medium-to-high heat until beef turns color. Add Cotija and Monterey Jack cheese. Cook until cheeses melt.
PREPARATION OF TORTILLAS
Heat the tortillas for about 20 seconds in a microwave to make them easier to roll. Pour enough oil to cover just the bottom of the saucepan. Put the pan on the BACK BURNER. USING TONGS, dip one tortilla at a time quickly in the hot oil. If the tortilla spends too much time in the oil or if you take too long to put it on a plate, the oil-dripping tortilla will fall apart; have extras until you get the hang of it.
(Try to keep up with the cleaning as you prepare the food lest your guests call the bomb squad upon arrival. Being a suspected terrorist is a true resume stain.)
Add about 1/12 of the fillings’ ingredients. Roll each tortilla and put it against the side of the baking dish or as close to another rolled tortilla as possible.
Pour the sauce evenly over the tortillas. Sprinkle any remaining ingredients on top. Bake at 350 degrees for 20 minutes or until any cheese on top bubbles.
1) I have been assuming that people’s stoves measure temperature in Fahrenheit. If your stove’s temperature dial is in Kelvin, then please use the following conversion. K = (5/9)*F + 256, where K is temperature in Kelvin and F is in Fahrenheit.
2) Some people assume that enchiladas only have cheese in them. So it’s a good idea to tell people this dish has meat in it, particularly if you think they might be vegetarian.
3) Mexican cuisine is quite friendly to vegetarians.
4) A distant relative of mine, Emperor Napoleon III of France, tried to conquer Mexico in the 1860s. I had nothing to do with this venture. I wasn’t even born.
5) The price of tortillas is regulated in Mexico. The price of bread is regulated in France. The French authorities still greatly fear riots and revolutions arising from rapid increases in the price of bread. Presumably, the Mexican government feels the same way and if it ever asks me to the Presidential Palace for dinner, I will ask about this.
6) If the Mexican president ever asks me over for dinner, I shall return the favor and ask him over to my home in Poway for some really good eats.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.