This is a truly traditional New Mexican dish and recipe. Stacked enchiladas are made with the same ingredients as casserole style enchiladas, but served and cooked differently, so have a slightly different flavor. New Mexican cooking is not Mexican cooking and should not judged as such. Both are good in their own way, just different.
The key to good enchiladas lies in the sauce. Some say to discard the skin entirely and only use the ‘meat’ of the chile; others suggest pureeing and then straining. Personally, the latter is my method as it’s less hands on and quicker. Lots of garlic, onion, and an array of chile’s of varying heat. I also like to add some chipotle, as they have the best flavor in my opinion.
- 6 corn tortillas
- 1½ to 2 cups red chile sauce, recipe follows
- 1 cup shredded sharp cheddar
- ½ small chopped onion
- 1 pound diced pork
- 2 fried eggs
- 1 cup shredded lettuce
- ¾ cup chopped tomato
- 20 dried chile pods
- ¼ cup water
- 6 garlic cloves
- Pinch Mexican oregano
- Preheat the oven to 350 degrees F.
- Separate sauce in half, mix with pork, and reserve th rest for topping.
- Each serving will contain 3 corn tortillas.
- Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate.
- Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times.
- Heat in the oven or under the broiler until cheese melts and top with a fried egg.
- Garnish with lettuce and tomato or with sour cream, chopped olives and guacamole OR raw diced onion, queso fresco and a fried eggs.
- Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes.
- Place chile and garlic in a blender with ¼ cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.)
- Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste.
- Bring to a slow boil, and then simmer for 20 minutes.
- Run the sauce through a food mill, this removes the tiny pieces of the tough chile skin and any seeds.
If you’ve made this recipe; I’d love to see a picture!
Just tag it with #EmmmmerzEatz and I’ll re-share!
©Emmmmerz.com All images & content are copyright protected. Please do not use any images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, and link back to this post for the recipe.