Posted by vm on October 29, 2005 at 14:17:04:
(Use organic ingredients for good health and good environment)
1 dozen or more corn tortillas
2 cups grated cheese (monterey or cheddar)
1 medium can black olives, chopped
1 red pepper, chopped
1 big onion, chopped
Few or lots cloves of garlic
1 big can tomatoes, diced
1 tsp turmeric, 4-5 tbsp chili powder, 1 tsp powdered cumin,
˝ tsp paprika, ˝ tsp ground black pepper
1 -2 laurel leaves
3 tbsp corn meal
1 or 2 chicken bouillon cube
Salt to taste
1 -2 lbs ground meat
Heat 4 tbsp olive oil, sauté garlic, onion until garlic turned light browned, add meat, stir and cook until the liquid evaporated.
Add seasoning, bouillon cube, laurel leaves, cornmeal, stirring few times, then add the red pepper and tomatoes.
Cook in medium or low temperature for about 20 minutes covered, and another 20 minutes uncovered, or more time if needed ( timing is important, taste it, if its ready, you’ll know)
Heat each tortilla with a little oil to soften
Fill each tortilla with the cook meat, cheese, olives and arrange in a large glass or stainless steel baking pan. Set aside and make the enchilada sauce (or you can make the sauce the day before and store in the refrigerator)
1/3 to ˝ cup flour
Chicken broth, enough to make one quart sauce
Finely chopped garlic (2-3 cloves)
2-3 tbsp chili powder
Salt and pepper to taste
Heat oil, add garlic, sauté until it colored, add flour, keep stirring for a few seconds, add chili powder, broth and salt and pepper to taste.
Keep stirring until it boils and thickened, turn off heat.
Pour this sauce on the prepared enchilada, then sprinkle cheese (add more cheese, if not enough) on top.
Bake on 350 degrees Fahrenheit oven for 25 minutes.