Find
businesses offering goods & services to the traveling public
Visit
our video library featuring scenes from "The Land of Enchantment"
Blue Corn Enchiladas with Red Chile Sauce
The word enchilada comes from the way the dish is made, by dipping or drenching tortillas "en chile." How appropriate, then, that the chile lovers of New Mexico created these perfect but simple enchiladas. A stacked "flat" style, they pair the state's special blue corn tortillas with a robust red sauce and cooling cheese. You lose a little nutty flavor by substituting yellow or white corn tortillas, but the dish still satisfies. Multiply the recipe by the number of people you plan to serve. Makes 1 serving
Vegetable oil for pan-frying
3 blue corn tortillas
2 teaspoons minced onion
¾ cup Chimayo Red Chile Sauce (recipe below), warmed
4 ounces mild cheddar cheese, grated
Directions:
1. Heat the broiler.
2.
Heat ½ to 1 inch of oil in a small skillet until the oil ripples.
3.
With tongs, dunk a tortilla in the oil long enough for it to go limp, a matter of seconds. Don't let the tortilla turn crisp. Repeat with the remaining tortillas and drain them.
4.
On a heat-proof plate, layer the first tortilla with half of the onion and one-third of the chile sauce and cheese. Repeat for the second layer. Top with the third tortilla, then add the remaining chile sauce and sprinkle the rest of the cheese over all. Broil the enchilada until the cheese melts.
5.
Serve hot. New Mexico
Red Chile Sauce:
2 tablespoons vegetable oil
1 medium onion, minced
3 garlic cloves, minced
¾ cup ground dried mild New Mexican red chile, preferably Chimayó
4 cups water or beef stock
1 teaspoon dried oregano, preferably Mexican
1 teaspoon salt
Directions:
1. Warm the oil in a heavy saucepan over medium heat.
2.
Add the onion and garlic, and saute until the onion is limp.
3.
Stir in the chile and then the water, a cup at a time.
4.
Add the oregano and salt, and bring the sauce just to a boil.
5.
Reduce the heat to a low simmer and cook for 20 to 25 minutes. The completed sauce should coat a spoon thickly but still drop off it easily.
Makes approximately 4 cups.