Uncle Bob’s Sonoran-style Enchiladas

Don't eat this late at night.

This is not your typical “rolled” enchilada – but a dish served in a more traditional way. Esto es especialmente bueno para el desayuno… While this is not particularly spicy, it is not mild either.  If you enjoy an average level of spiciness in your Mexican dishes, this one will be about right.  If on the other hand, you have a sensitive palate, it might be a bit hot.  One way to tone it down would be to eliminate the "duck" sauce, and instead use a teaspoon or two of "taco seasoning."

Ingredientes:

Sauce 

3 TB shortening

3 TB flour

2 TB chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp minced dried onion

2 cups broth

Fillings

1 lb ground round or chuck

¼ or ½ cup chopped sweet onion

1 can El Pato tomato sauce

Shredded Mexican Cheese

12 Corn tortillas

Eggs, to go on top.

Preparación:

Make a batch of enchilada sauce: Put all sauce ingredients in a sauce pan except the broth.  Make a roux and cook it for a few minutes, until it is all sizzly and bubbly, without burning it – med to low heat.  Add the broth all at once and stir/cook until thickened.  Set aside (keep hot). This will make a medium sauce -- if you like it thicker, add an additional tablespoon of flour and shortening.

Not this one, the YELLOW can.

Fry some ground round with some sweet onion, and when it is browned nicely, drain any excess grease and pour in 1 small can of El Pato Mexican-style tomato sauce (yellow can, we call it “duck sauce” around here – it has a picture of a mallard on the label, just like that one over there, except yellow...)   

Simmer the meat in the “duck sauce” until the sauce is mostly cooked off. Set aside; keep hot.

Now it's tortilla time!  Make a batch of tortillas.  Oh?  you don't have a tortilla press?  Well, then you'll have to buy some at the grocery.  Pity.

Heat a cast iron griddle or skillet.  Pour a small amount of oil on the hot griddle – and fry each tortilla for about 35 or 40 seconds, turning once. Without a bit of oil, the tortillas won’t get a little crispy like we want ‘em to. If they don't sizzle briskly when you put them on the griddle, the oil and pan are not hot enough. Set each fried tortilla aside on a paper towel.  Fry about three tortillas for each serving (1 enchilada), adding oil as necessary. (I always cut a section of paper toweling in quarters, and place a piece of paper towel in between each cooked tortilla while I finish frying the others; this keeps them apart and soaks up a bit of the oil.)

Assemble.   

Heat a skillet with a bit of oil and fry an egg to desired doneness (I prefer over-medium so the white is cooked but the yolk runs all over my enchilada while I am eating it).

While it is cooking, place a tortilla on a microwaveable serving plate.  Spread it with a spoonful of sauce, and a generous amount of the meat mixture.  Place a 2^nd tortilla on top and heap a goodly amount of shredded cheese on that.  Top with a third tortilla.  Ladle a serving spoon or two of hot enchilada sauce over the stack (don’t skimp on the sauce), maybe a little more queso, and nuke the whole thing for about 30 seconds.  To serve, place the just-finished egg on the just nuked enchilada stack.

This is good stuff... You can also add things (or layers) like salsa, or chopped black olives, hot refried beans, or chopped fresh onions – some folks might also like sour cream on this but I think simple is best and I don’t usually add a thing. Maybe some chopped lettuce y tomato on the side...  One of these is enough for an adult-sized serving.  It might take two or three for a teenager, though.

Makes about 4 servings.