Ingredients
SAUCE
4 1/2 qt ; water
4 1/2 qt chicken stock
12 garlic clove, minced
2 cup gebhardt's chile powder
6 tbsp bacon grease
35 oz tomato paste
3 tsp oregano
1/8 cup salt
FILLING & TOPPING
3 iceberg lettuce head, shredded
6 lb ricotta
6 onion, yellow, chopped
4 lb longhorn cheddar, shredded
2 cup longhorn cheddar, shredded
70 corn tortillas
35 egg, fried (sunny side up)
1 sour cream
Directions
Prepare the sauce first: Combine the water and stock in a saucepan.
Bring to a boil. Combine the chile powder, bacon fat and several
tablespoons of the hot stock from the other saucepan in a saucepan.
Cook, stirring steadily, over medium heat for 3 to 5 minutes to
remove the raw taste from the chile powder. Stir in the tomato paste,
oregano, salt and garlic. Slowly stir in the remainder of the hot
stock from the other saucepan. Simmer over low heat for 20 minutes.
Adjust seasonings. Set aside.
Preheat the oven to 350 degrees. Chop the onion and combine with the
ricotta in a bowl. Add the first measure of shredded Longhorn Cheddar.
Combine using a fork.
Heat some corn oil to 300 degrees in a deep skillet. Soften the
tortillas by passing them through the hot oil and pressing them
between towels to remove the excess oil.
Fill each tortilla with about 2/3 cup of the cheese and onion
mixture. Roll them up and place them, seam side down, in a lightly
buttered baking dish. Spoon on enough sauce to cover the tortillas.
Cover. Bake about 15 minutes. Uncover. Sprinkle the second measure of
shredded Longhorn Cheddar over. Return to the oven until the cheese
is melted (about 5 minutes). Cover with additional hot sauce. Serve
the tortillas in pairs. Place 1 fried egg on each pair of tortillas.
Garnish with shredded lettuce and sour cream.
per Joel Ehrlich
Servings: 35 servings
Santa Fe Enchiladas Recipe brought to you by Recipe Ideas
Categories: Enchilada; Mexican
The History of Recipes
We can track the history of written recipes way back into antiquity, certainly as far into history as the ancient Egyptians, and possibly even further. In practice though, sadly, these ancient records were just very simple hieroglyphic instructions for preparing food.
Later on, there were a couple of interesting recipe books dating from the 1300s : one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are not about the spicy food that is served today, but instead recipes for the types of meals on the menus of the upper classes of that period. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from Arab countries, such as coriander, parsley, basil and rosemary. These new culinary innovations was responsible for an increase in books on cooking, the majority of which are now in private collections. The introduction of the TV brings us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Santa Fe Enchiladas recipe.
