New Mexico Enchiladas

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             FOOD FUNNY
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Andrea Davis writes, "Food funny? Well, they are having tea..."

Two elderly women were fussing about their husbands over tea one day. "I
do wish my Leroy would stop biting his nails. That makes me terribly nervous!" the first one said.

"Oh, my Elmer used to do the same thing," the other woman commented. "But I broke him of that habit real quick."

"What did you do?"

"I hid his teeth."

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             TODAY'S RECIPE
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There are many fond memories associated with this dish. The mother of my
best friend taught my mother how to make it when we lived in Uruguay
(no, they don't eat Mexican food in Uruguay - the friend and his family
were from New Mexico), and my sons and I used to enjoy working together
to make the dish assembly-line style. Rather than give specific quantities I'll just tell you the procedure.

New Mexico Enchiladas

Vegetable oil
1-2 cans enchilada sauce
2-4 corn tortillas per person
Finely chopped onion
Shredded cheddar cheese
1-2 fried eggs per person

Heat about 1/2 inch (1 cm) of oil in a skillet over moderate heat until
the edge of a tortilla begins bubbling immediately when dipped in. Place
the enchilada sauce in a skillet and bring to a simmer over low heat.
Fry a tortilla until firm but not crisp, about 30 seconds. Dip into the
enchilada sauce, coating it on both sides. Transfer to a baking sheet
and top with a small amount of chopped onion and cheddar cheese. Repeat,
stacking the tortillas on top of each other. A stack of two tortillas is
enough for light eaters, and three to four tortillas are usually plenty
even for the heartiest appetites. Once all the stacks are complete pour
any remaining enchilada sauce over the stacks and keep warm in a warm
oven. Fry the eggs in butter or a little vegetable oil, place on top of
the stacks of tortillas, and serve immediately.
Received on Mon Jun 22 19:12:56 2009