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).