INGREDIENTS

INSTRUCTIONS

1. Chop onion and garlic; place them in a frying pan with the ground meats.
Saute them without adding fat.
2. 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).
3. Drain well, then add about 50 ml of the enchilada sauce and cook for a
few minutes longer. Set aside.
4. 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.
5. 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.
6. 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.
7. 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.)
8. 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.
9. 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.
Author's Notes: 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.
If you fail to drain the meat well enough, the enchiladas will be greasy.
If overbaked, 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.
Busted by Christopher E. Eaves <cea260@airmail.net>
Recipe by: Karen Kerschen EECS Department, University of
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Mar 13, 1998

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