*  Exported from  MasterCook  *
 
                            ENCHILADAS SABROSAS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Usenet
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Ground meat (mixed
                         -ground beef and
                         -ground pork)
    1       md           Onion
      1/2                Green pepper
    5                    Garlic cloves
    1                    Cilantro bunch
      1/2   t            Red pepper
      1/2   t            Salt
      1/2   t            Cumin (or more)
      1/2   c            Wine or sherry
      3/4   c            Black olives
    1 1/2   c            Enchilada sauce
      1/2   c            Tomato sauce
                         -(1 small can)
   12                    Corn tortillas
      1/2   lb           Monterey jack cheese
      1/2   c            Sour cream (optional)
                         Oil
 
   Chop onion and garlic; place them in a frying pan with the ground meats.
   Saute them without adding fat.  When meat is brown, add the chopped green
   pepper and most of the cilantro leaves and cook for another minute or two
   (until green pepper is cooked bright green).  Drain well, then add (about)
   several tablespoons of the enchilada sauce and cook for a few minutes
   longer. Set aside.
   
   Make the sauce:  into a saucepan, pour the remaining enchilada sauce (from
   the can). Add the can of tomato sauce. Add the wine or sherry, cumin, salt,
   red pepper, and cook for 10-30 minutes (depending on how compulsive you
   are). The flavor should be smooth (not gritty) and spicy.
   
   Collect together everything that you will need for assembling the
   enchiladas. Grate the cheese onto wax paper. Have the olives handy (you'll
   be cutting them in half). Lightly oil the baking dish.
   
   The frying pan from which you drained the meat mixture still has some of
   its grease left in it. Take 4 tortillas from their package, separate them
   from each other, then one-by-one, slide them over the frying pan surface on
   each side, to moisten them slightly with the grease. That done, stack them
   in the frying pan and heat them until they are soft and pliable.
   
   The final  assembly requires a bit of manual dexterity and speed:  Take the
   tortillas, and place them (bumpy side out) in the oven  dish, curved into a
   “U” shape, each right next to its neighbor.  (At this point, start heating
   your  next 4 tortillas in the frying pan.  I usually wind up preparing 10
   tortillas in all.)
   
   Place a small handful of cheese into the U of each tortilla, followed by an
   appropriate amount of meat mixture, and finally several olive halves.  Then
   curl one end of the tortilla around to tuck into the opposite end, and
   carefully rotate it to conceal the seam.  Each tortilla should be filled
   firmly (not too loosely) but not overflowing the ends.
   
   Once all the filling is used up and the enchiladas are now filled
   tortillas, pour the sauce over the top, helping it run into all the
   crevices. Sprinkle lightly with remaining cilantro leaves. 10 Cover with
   aluminum foil and bake for 20-30 minutes, just until the tortillas are soft
   and the sauce is slightly bubbly. Let sit for 5 minutes, then serve, topped
   with a dollop of sour cream. If you fail to drain the meat well enough, the
   enchiladas will be greasy. If over-baked, it tastes all right, but the
   tortillas lose their texture. In general, however, the recipe is quite
   forgiving in its proportions. Feel free to adjust the seasoning to your own
   tolerance for hot spice. I like to assemble this recipe at least 3 hours
   before baking to give the flavors a chance to blend. Left refrigerated for
   a day, the seasoning is even less aggressive. Served with a salad (and some
   Mexican beer), it’s a complete meal.
   
   NOTES:
   
   *  Enchiladas with meat, black olives and cheese -- For many years, I've
   been involved in Latin American “solidarity work” here in the San Francisco
   area, and as a result, I have learned some of its culinary pleasures. This
   recipe originated from the back of a can of enchilada sauce in Mexico, but
   was refined by a special Chilean refugee friend who won a scholarship to
   the California Culinary Academy (in San Francisco) and now cooks
   ever-so-lusciously.  Yield:  Serves 6-8.
   
   : Difficulty:  moderate.
   : Time:  1 hour preparation, 30 minutes baking.
   : Precision:  Approximate measurement OK, but time the baking carefully.
   
   : Karen Kerschen
   : EECS Department, University of California, Berkeley, Calif., USA
   : karen@silvia.Berkeley.EDU
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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