Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Beef, ground
2 Garlic cloves, minced
-(or less)
1 ts Salt (more or less
-to taste)
Pepper
3 ts Chili powder (or less,
-to taste)
1 tb Flour
4 oz Tomato sauce
8 oz Water
2 Corn tortillas
2 Eggs
Vegetable oil
1 c Lettuce, shredded
1 lg Tomato, chopped
1 md Onion, chopped
5 oz Cheddar cheese, grated

Saute the beef over medium heat until it has lost its raw red color,
chopping it with the edge of a spoon into small pieces as it cooks.
Add the garlic and spices and cook another 3-4 minutes. Add salt,
pepper and chili powder to taste. Remember that the flavor of chili
mellows as it cooks, although it won't get less hot. Add the flour to
the meat mixture and stir well. Add the tomato sauce and water.
Simmer gently (uncovered) for about 45 minutes, until it has
thickened and the flavors are blended.

Heat about 1/4 inch of oil in a small skillet over medium-high heat,
until it sizzles when a bit of tortilla is dropped in. Soften the
tortillas briefly in the oil, one at a time, about 5 seconds on a
side. (Turn with tongs, being careful not to tear them.) Drain on
paper towels. Prepare another small skillet with a small amount of
oil in the bottom, enough for frying an egg.

Assembling the enchiladas requires you to keep track of several
things at once. Start an egg frying for each enchilada. Make sure
that the yolk is cooked soft, not hard! Put one tortilla on a dinner
plate. Cover it with a medium-thick layer of meat sauce. Sprinkle
chopped onion and grated cheese on top. Sprinkle lettuce and chopped
tomato around the edge. Top with another tortilla. Cover with more
meat sauce, sprinkle more onion and cheese. Now top with the fried
egg and serve immediately.

NOTES:

* New-Mexico-style enchiladas with eggs -- This is the way my
grandmother and aunt made enchiladas; I haven't lived in New Mexico
myself, but that's where this recipe came from. Yield: Serves 2.

* You can also make single-decker enchiladas, for people with small
appetites. Omit the second layer of tortilla, meat, onion and
cheese, but don't forget the egg. If you make single-deckers, you
will need twice as many tortillas and twice as many eggs, but the
same amount of the other ingredients.

: Difficulty: easy to moderate.
: Time: 10 minutes preparation, 45 minutes simmering, 5 minutes
assembly. : Precision: approximate measurement OK.

: Vicki O'Day
: Hewlett-Packard Laboratories, Palo Alto, CA
: hplabs!oday

: Copyright (C) 1986 USENET Community Trust

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