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
Recipes as an idea can be observed back into the far past, in fact as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that maybe, these, ancient cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are a few clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main course and afters, something we still use today. Additionally, he informs us how the Romans were skilled in the use of many different aromatic flavors, including many that are still in use today like bay, rue and dill. Moving our culinary historical trip onwards, we have a couple of books dating from the 14th Century : a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the spicy food that is familiar to us all today, but instead accounts of the types of food on the tables of the rich and wealthy people of that period. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including basil and rosemary. The introduction of these new herbs and spices led to a torrent in cookery books, most of which are now in private cookery archives. When we get to the 1900s, cooking publications are starting to become popular due to higher levels of literacy, more leisure time and having more money to spend. The arrival of TV brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Santa Fe Enchiladas recipe.
