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A Stacked Deck
Congratulations! You got through Thanksgiving without breaking anything. Now let's try to get you through this holiday season with a great recipe for a chilly night - West Texas Stacked Enchiladas. Out in El Paso, they stack them up into layers and it's delicious! Serve up with black beans or borracho beans and some good guacamole!
Many of you will be interested in making a fruit cake for Christmas. If you want to make a good one, our Old-FAshioned Brandied Fruitcake recipe is a goiod one.
If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!
Enjoy this Texas Cooking recipe and have a great week!
You are reading our Recipe of the Week newsletter. In 2018 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.
We cooked and photographed this recipe from Lisa Fein's Homesick Texan Cookbook. Assembled like a casserole, stacked enchiladas are much easier to make then the traditional rolled enchiladas. Served with a fried egg on top, these are also referred to as New Mexico Enchiladas.
- 2 tablespoons lard or vegetable oil, divided
- 12 corn tortillas
- 1 1/2 cups cheddar cheese
- 1 1/2 cups grated Monterrey Jack cheese
- 1/4 medium yellow onion, diced
- 4 large eggs
- 6 dried ancho chiles, seeds and stems removed
- 2 canned chipotle chiles in adobo
- 4 large cloves garlic, chopped
- 1/4 medium yellow onion, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon ground allspice
- 2 cups chicken broth or water
- 1 tablespoon lard or vegetable oil
- 1 tablespoon all-purpose flour
- Salt and black pepper, to taste
- Warm up a cast-iron skillet on high heat.
- Toast the ancho chiles on each side for about 10 seconds or just until they start to puff.
- Fill the skillet with enough water to cover chiles.
- Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.
- Once hydrated, discard the soaking water and rinse the chiles.
- Put ancho chiles, chipotle chiles, garlic, half of the diced onions, cumin, oregano, allspice, and chicken broth in a blender and puree.
- It should be thick and smooth.
- In a pot, heat 1 tablespoon of lard or oil on low heat and then whisk in the flour.
- Pour in the sauce, and simmer for 15 minutes, stirring occasionally.
- Add salt and black pepper to taste and adjust other seasonings as needed.
- Preheat the oven to 350 degrees and lightly grease a large baking dish.
- In a skillet, heat on medium 1 tablespoon of lard or oil.
- Cook each tortilla for about 30 seconds on each side (or until soft).
- Keep warm in a towel or a warmer.
- To assemble the enchiladas, take a tortilla and place it in the baking dish.
- Drizzle 1/4 cup of the sauce on each tortilla and then add 1/4 cup of the grated cheese, mixed and 1 teaspoon of onions.
- Add another tortilla, and add some amount of sauce, cheese and onions.
- Add a third tortilla, and again top with sauce, cheese and onions.
- Repeat until you have four stacks.
- Bake enchiladas in the oven for 15 minutes or until cheese is melted and bubbling.
- While enchiladas are cooking, heat the remaining tablespoon of lard or oil in the cast-iron skillet and then fry the eggs two at a time (or however many will fit).
- To serve, place an enchilada stack on a plate and top with a fried egg.
A word about chili powder: The most-recommended chili powder in Texas is Gebhardt's, and for good reason. Also, if you make your own chili powder and can get your hands on some dried chiles pasillas, make some pure ground pasillas, and you'll have an extraordinary powder for Tex-Mex enchiladas.
However, if neither is accessible, you can still make perfectly acceptable and delicious Tex-Mex enchiladas with McCormick's or Durkee's chili powder, or whatever it is that your store carries. If you know nothing whatsoever of chili powder or chiles, then my instructions to you are very simple: Buy a product called "chili powder" -- not cayenne, not crushed red pepper, not ground red pepper.
Also popular - How to Make Corn Tortillas.
Lone Star List
Here are 10 things that caught my eye this week!
- Houston Chronicle: 14 Ways Texans Can Save Luby's.
- Marketplace: Cookbook Sales are up 25% this year.
- Texas Monthly: How to Keep Brisket Juicy.
- Eater: Bill Addison's fifth annual list for Eater is out and includes two Texas barbecue joints, Franklin's Barbecue in Austin and 2M Smokehouse in San Antonio - America's Essential Restaurants 2018
- A Pleasant Little Kitchen: Peppermint Ice Cream Chocolate Cake recipe.
- Homesick Texan - Turkey and sausage jambalaya recipe
- LA Times: How to have a pancake social at home.
- Bev Cooks: Creamy Roasted Carrot Ginger Soup.
- Eater: Austin-Style Food Hall "Hill Country" Barrels Into Downtown Brooklyn Today
- UK Guardian: But for those who have given their lives to competitive ploughing, it's more than a sport, it's a way of life.
New Cookbooks We're Reading
- At Last! Texas BBQ, Small Town to Downtown
by Wyatt McSpadden [Great Pictures!]
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman
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