Posted by Lisa
New Mexican Style Enchiladas
In New Mexico, enchiladas can be rolled or stacked. I’ve never seen stacked enchiladas outside of New Mexico, but then I’m not well-traveled either, so I it could be that it’s not a style that is unique to New Mexico. Another thing that sets these enchiladas apart is the fact that I serve them with a fried egg on top. Does that sound repulsive? It does to my husband, which is why he never has an egg on his. But, if you’ve ever tried and liked Huevos Rancheros, you will realize that chili, beans, and chili with an egg on top is good. The enchiladas that I made this week don’t have meat, but I generally add ground beef (though my freezer is pretty empty right now). They are tasty both ways.
Chili Bean Mixture
New Mexican Style Enchiladas
- 1 pound dried pinto beans, cooked* and drained
- 1 1/2 pounds ground beef, optional
- 5 cloves garlic, minced
- 1 onion, finely chopped
- 2 tablespoons flour
- 4 tablespoons chili powder
- 2 teaspoons sea salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Water or beef stock
- Coconut or olive oil or beef tallow
- Eggs
- Corn tortillas (I usually use 10-12)
- Grated cheddar cheese
- Sour cream
Possible toppings (I only use these when they are in season, if they are in season locally. Avocados are never in season in OR, but I splurge on occasion.)
- Chopped lettuce
- Chopped tomatoes
- Sliced green onions
- Sliced avocados
- Sliced black olives
If you are using ground beef, brown it with the garlic and onions. If you are not using ground beef, sauté the garlic and onions in oil or tallow until they are soft. Add flour, chili powder, salt, cumin and oregano. Cook for a minute or two, until fragrant. Add about 1 1/2 cups of water or beef stock and cooked and drained pinto beans. Bring it to a simmer. Simmer on low for 15-20 minutes to allow it to thicken. If necessary, add more water or stock.
Toward the end of the cooking time, start to warm and soften your tortillas. You can do this in one of two ways: warm for several minutes in a moderate oven or fry each tortilla in a small amount of oil on a griddle. I usually use the latter method, since I already have a griddle out to cook the eggs. Keep tortillas warmed and fry enough eggs to top each plate of enchiladas. I like mine cooked over medium, so the yolk is still somewhat runny.
To assemble the enchiladas, place a warmed tortilla on a plate, spoon and spread enough meat, bean and chili mixture onto the tortilla to cover it. Sprinkle cheese on top of this and then top with another tortilla and repeat until you have as many layers as you like, ending with beans and cheese. Top with an egg, sour cream and any toppings you are using.
*I always soak my beans overnight in filter water and whey and then cook in the afternoon before preparing my meal.
Soaking pinto beans
Chelsea said,
March 3, 2009 @ 1:31 pm
Oh thank you for sharing your meal and no, a fried egg on top is just the ticket. In fact, as I have been cleaning out the freezer this past month (it’s way overdue) I found some lamb shanks and proceeded to slow cook them in homemade chicken stock, toasted ancho chiles and onion and garlic, and THEN, used the fabulous broth and succulent meat to make my own version of NM enchiladas (rolled) stuffed with lamb, potatoes, Mexican oregano and cotija cheese, all slathered in my lamb based red chile sauce! Fabulosa! Especially with fresh fried egg on top. My son loved it!
Lisa said,
March 3, 2009 @ 2:57 pm
That sounds delicious Chelsea! I haven’t had lamb for a good while!