lyons@ittral.UUCP (09/10/84)
Here is a family recipie, hope you enjoy it. - C. Lyons
ENCHELADAS
Ingredients
1 small pork roast 1 clove garlic
24 corn tortillas 1 small onion
2-3 Tbs. Finely Ground Red Chile Powder Corn Starch
1 Tbs. Flour 3 lbs. Chedder Cheese
salt
Cut the pork roast into 1/2 inch cubes. Dice the onion and
the garlic. Fry the pork, onion and garlic together until
the pork is browned. Remove the pork and drain most (not
all) of the grease. Mix the flour and chile powder with
water and make a gravy in the pork drippings. Use corn
starch to thicken. Add salt to taste. Add the pork to the
gravy and let simmer about 1 hour. Try to make plenty of
gravy.
Coarsely grate the cheese. Lightly fry the tortillas in hot
oil. DO NOT GET THE TORTILLAS HARD. Dip the fried tortillas
in the gravy until covered and place in a baking pan or
dish. Spoon some meat into the center of the tortilla and
add some grated cheese. Roll the tortillas. When the pan is
full, cover the enchelatas with more grated cheese and then
pour remaining gravy on top. Bake in oven @ 350 degrees F.
for 20 minutes.
NOTE: The amounts used are only apporximate. This recipie
depends mostly on taste and experience. For those of you
who are interrested, this recipie comes from my grandmother,
Lupe Cardenas (pronounced CARR da nes).