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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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My parents lived in Santa Fe, New Mexico before I was born and my dad learned to make these. He didn't follow a recipe, just threw things in the pot, so it took a bit of figuring out. Dad used to drive to a little town called Chimayo and get a special chili powder for making these, that is why there is such a wide gap of chili powder in the ingredients (Chimayo chili powder is pretty potent stuff). The fried egg on top is what really makes these unique. Ingredients:
1 lb ground beef |
1 large onion, chopped |
2 (29 ounce) cans tomato sauce |
1/2-1 1/2 teaspoon chili powder (depending on how spicy you want them) |
2 tablespoons cornstarch |
4 tablespoons cold water |
12 corn tortillas |
1 cup vegetable oil (optional) |
3 cups cheddar cheese, shredded |
6 eggs |
1/2 head iceberg lettuce, chopped |
Directions:
1. In a large pot brown the hamburger and 3/4 of the onion reserving some to sprinkle over the tops when they are done if desired.
2. When the meat is brown and the onion tender add the tomato sauce and chili powder and simmer for 30 minutes.
3. In a small bowl mix the cornstarch and water together until blended, and pour into the sauce in the pan.
4. Stir until sauce is thickened about 10 minutes or so.
5. In a skillet just slightly larger than the tortillas heat the oil until hot.
6. Slide a tortilla in the hot oil and cook for 5 seconds on each side, don't let them get too crisp.
7. Place on a plate and spread sauce over the top.
8. Top with 1/4 cup cheese.
9. Repeat with a second layer of tortilla, sauce and cheese.
10. Carefully slide an egg in the hot oil and using a spatula splash some of the hot oil over the egg to cook the white.
11. Scoop egg out of the oil and place on top of the enchilada.
12. Scatter some of the chopped lettuce around and some onion if desired.
13. Enjoy!
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