Sometimes when life gets busy and crazy, I don't always get the chance to do the feast day celebrations that I would like to. But one that we get in every single year is St. Juan Diego and Our Lady of Guadalupe. It helps that not only are they tied together , (You can't tell the story of one without the other!), but their feast days are a just a few days apart, giving me the flexibility to cook Mexican on either St. Juan Diego's feast day, Our Lady's or some day in between the two. And of course these are especially special feast days for our family not only because St. Juan Diego is my son's favorite, but because it helps us to celebrate my family's Mexican heritage.
Now, most people in these here United States would think of an enchilada as a filled and rolled tortilla smothered in sauce. These enchiladas are not like that, and in fact, the first time I saw an enchilada made that way, it baffled me. In my world, that just not how it's done! For these enchiladas, the tortilla is dredged in a chili powder slurry before being dipped in hot oil and then filled and baked. Now, I've never been to Mexico or eaten an enchilada in Mexican town, (tacos yes, enchiladas no), so I can't say that everyone else is doing it wrong, but this is the way my Mexican mama taught me to make them, and her's before that. If my little brother is coming over, make sure you make a big tray, because these are his favorite.
Ground beef, 1-2 pounds
Potatoes, about the same volume as the beef
Onions and garlic, diced and minced (optional)
Chili powder (get a big one, you're going to need a lot!)
Salt and pepper
Vegetable oil or shortening
Cheddar cheese, shredded
For the Filling:
Peel, dice, and boil the potatoes until tender. While the potatoes are boiling, brown the ground beef with the onions and garlic. Season with salt, pepper, and a whole bunch of chili powder. Drain the potatoes, add them to the meat, and mix then together.
Now it's time to get ready to put things together. You will be dealing with hot oil and a messy red chili powder slurry, so call the big kids and adults together to form an assembly line, and make sure you have everything set up and ready to go before you start. You will need:
- A pie tin or baking dish filled with a mixture of chili powder and water. The word I've been using is slurry, It should be somewhere between a liquid and a paste.
- a skillet with with hot oil or melted shortening
- a plate for receiving hot tortillas
- a plate for rolling and filling
- a 9 x 13 baking dish or two for completed enchiladas
1. Dip the entire tortilla in the chili powder mixture, completely coating it.
2. Use tongs to dip the coated tortilla in the hot oil. Do not let the tortilla get crispy! You only need to dip it for a few seconds. Put the tortilla on the receiving plate.
3. Put a heaping spoonful of filling into the tortilla, roll it up, and place seam side down in the baking dish. Yes, I do this with tortillas that have just come out of hot oil. It usually involves a bit of saying. "Hot, hot, hot!" while I shake my hands and jump up down a little. Be careful out there folks!
Once you have filled your pan, and you can squeeze a lot in there - if you think it's full, just squish them together a bit and you can fit in more - cover the top with the shredded cheese and bake in the oven at 350 degrees until the cheese is melted and everything is heated through.
Eat and enjoy! We like to serve them with some Spanish rice or refried beans on the side. If you feel the need to top them with things like salsa and sour cream just don't tell me about it.