Friday, September 26, 2008

Let there be enchiladas on earth...

Many years ago, I was involved in several Mormon e-mail lists to learn more about the religion. (As I recounted here.) One of the other list members used a sig that said, "It really comes down to who makes the best enchiladas." Eventually he sent me the recipe, and I made up a batch at home. As we were belching happily after several platefuls, I found his phone number in Salt Lake and called to tell him so. I said, "If all the world ate these, we wouldn't have wars." He said, "Yeah, it's hard to hate someone who's passing you the hot sauce."

I've been wanting for a long time to post the recipe, but I lost it in a hard drive crash. Fortunately, another former member of the list preserved it verbatim, so I'm passing it on just as he gave it to me:
Rudy's Enchiladas
(yup, that's my other name from times past!)


1 lb ground meat
2 lg cans crushed tomatoes
1 small can tomato paste
1 white onion
1-1/2 lb or so sharp (charp!) cheddar or white cheese
3 large jalapenos (or enough to heat it all up a bit or a lot depending on how macho--Chicano you are.)
2 tbs. chile powder (pref. Chipotle but good ol' red will do) 1 tsp. cumino
1 can black olives
1 large pkg. cream cheese
Fresh cilantro
Green onions (so-called scallions on the east coast)
2 dozen or so corn tortillas
oil (lots of it)
Sour Cream
Chips of choice
Guacamole (Another easy thing, Cocinero. Just blend together ripe, soft avocado--of course without the skin burro!--a little lemon juice, salt, and hot sauce to taste ( If you're going to buy some, I really like "Cholula" brand. Blend in food processor until a little it esse, it's so easy.)
Refried beans (Go ahead, esse, make you own, its ezzzzzzzy with una poca manteca or bacon grease, salt and chile powder. Smash those suckers up and fry til smooth and hot, put cheese on top with salsa....saboroso!) salt to taste
Grate queso (OK, cheese) and set aside

In a blender or food processor, put jalapenos, chile powder, cumino, 1/3 cup (mas o menos) cilantro, 4 green onions, tsp. or so salt, half of can of crushed tomatoes, and blend.

Put 2 tbs. oil in bottom of deep pot, heat and brown 2 tbs. flour. Add sauce blend along with rest of crushed tomatoes into pot. Add can of tomato paste.

Simmer for a long time while you snooze una siesta....or at least 20 min. Fry meat, drain fat (this is just a small gesture toward health), put in bowl with cream cheese and half the onion chopped, stir until meat, onions and cream cheese are blended

Fry the tortillas in hot oil just until soft (!no mas!)and set aside.

Spoon about a heaping tbs. spoon into a tortilla along with a small handful of cheese and roll into enchilada. Place in baking dish. Continue until something runs out--either ingredients or your patience.

Pour sauce over rolled enchiladas, top with more shredded cheese. Bake at 350 degrees or at least until cheese melts and dish is bubbling a bit.

Take those suckers out and top with sour cream, chopped green onion, chopped fresh cilantro, chopped or whole black olives. Sit your nalgas down at the table with lots of napkins, Fritos, White Corn Chips, guacamole, refritos (refried beans), Sangria (Make some real stuff or, for you who WW*, get some Pena Fiel Sangria--its ok, no alcohol), Margaritas (not to be confused with macarenas!) and XX and Orale!. An hour later, when you are finished drinking and eating a plate or two, have someone help you up from the table and into bed. Sleep it all off until the morning when you wake up and have the left overs (they heat up bueno in the microwave with Saranwrap over the top) for breakfast with more XX. Follow the whole works up with Menudo the next day....!Buen provecho, life is gooooood esse!

Enchiladae vobiscum!

* Abbreviation for the Word of Wisdom.

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