New Mexican Enchiladas. (authentic New Mexico Recipe) Here is the recipe for one of my favorite foods. This recipe was passed down from my grandmother to my mom and its the best enchiladas you will ever eat! There are two way to prepare the food and both are excellent.

Rolled Enchiladas

  • 1 pound ground beef
  • 1 doz. Corn tortillas
  • 1 can tomato paste
  • 1 tsp. salt and pepper
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • 3-4 cups water
  • 1 tblsp New Mexico Chili powder
  • 1 cup chopped onion
  • 3 cups grated longhorn cheddar cheese Brown ground beef and drain fat. Add tomato paste and all the seasonings except for the chili. Stir while adding them. Pour in 3-4 cups water. Let it come to boil while stirring. Then add chili. Stir. Taste the sauce and add more salt or chili if needed.

    Simmer slowly for 15 min., adding water to keep the pan well filled. While the sauce is cooking, fry the corn tortillas very lightly in about one half inch vegetable oil, turning once. Keep them soft by stacking them on top of each other after draining them. The best way is holding them on one end with a fork. Turn off heat on sauce.

    Take each tortilla and dip on both sides into the sauce. Then put on cookie sheet, add 2 spoons of meat with sauce in the middle, add some onions and cheese and roll up. Do all the enchiladas having them close together. Then pour all the remaining sauce and meat over it and all the cheese that's left. Put in 375 oven till cheese is well melted, approx. 10 min.

    Pancake style

    Same preparations, except when frying the tortillas, fry more crisp and serve on individual plates for each person. Frying one at a time, putting meat and sauce, onion and cheese between each one, as you stack them three or four high, depending on the appetite of the person. After the last one, put onion, cheese, shredded lettuce, olives and a slice or two tomatoes. Serve immediately.

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