Flat Blue Enchiladas
Salad oil
12 blue corn tortillas (recipe on page 87) Red chili sauce (recipe follows), hot
1 small onion, chopped
1 1/2 cups (6 oz. each) shredded jack and cheddar cheese
4 softly fried eggs, optional
2 cups shredded lettuce Fresh cilantro (coriander) sprigs
Pour 1/4 inch oil in an 8-to 10-inch frying pan; set over medium-high heat. When
oil is hot, cook tortillas, one at a time, just until
softened, about 10 seconds on each side. Drain on paper towels.
Lightly coat the center of each of 4 ovenproof dinner plates with red chili
sauce. Place a tortilla on sauce in each plate and sprinkle
with a little onion and some shredded cheese, then top with a spoonful of sauce.
Repeat, making 2 more layers on each plate; use all
sauce, onions, and cheese. Place plates in a 350| oven until cheese melts, about
5 minutes. Top each stack with a fried egg. Garnish
plates with shredded lettuce and cilantro and serve. Makes 4 servings.--Lyn
Hagaman Ortega, Corrales, N.M.
Red chili sauce. Place 6 or 7 dried red New Mexico or California chilies (5-to
6-in.-long chilies with smooth skins) in an 8-or 9-inch
square pan. Bake in a 350| oven until chilies smell lightly toasted, 6 to 7
minutes. Let cool slightly, then pull off stems and shake out
seeds; discard stems and seeds. Rinse chili pods.
Place chilies in a 3-to 4-quart pan, adding 5 cups water; bring to a boil.
Reduce heat and simmer until soft, 20 to 25 minutes. Drain
chilies, reserving liquid. Whirl chilies in a blender with 1/2 cup cooking
liquid until smoothly pureed. Pour puree into a fine wire
strainer over a bowl; rub firmly through strainer. There should be very little
residue.
While chilies cook, cut 1 pound lean boneless pork butt or shoulder into 1
1/2-inch pieces. Put into a 2-to 3-quart pan. Cover and
cook over medium heat to draw out juices, about 10 minutes. Uncover and cook
over high heat, stirring often, until liquid evaporates
and meat is well browned. Add 2 cups water and stir to loosen browned particles
in pan. Cover and simmer until meat is very tender
when pierced, 1 to 1 1/4 hours. Boil, uncovered, on high heat until liquid
evaporates; stir often. Remove from heat and shred meat,
using 2 forks. Set aside.
Melt 2 tablespoons butter or margarine in a 12-to 14-inch frying pan over medium
heat. Add 1 large onion, chopped, and 1 clove
garlic, minced or pressed. Stir often until onions are limp, about 10 minutes.
Add pork, chili puree, 4 cups reserved chili cooking
liquid (add water if needed), 1/2 teaspoon dry oregano, and 1/4 teaspoon ground
cumin; bring to a boil. Reduce heat and simmer,
uncovered, until reduced to 3 cups; stir often. Add salt to taste. Use hot.
If made ahead, cool, cover, and chill up to 3 days. To continue, add 1/2 cup
water and reheat to simmering.