There was a rest. near Love Field in Dallas, Galvan El Unico, right down the street from Bruno the Tent Maker (seriously).
The dish was 'El Paso', ground beef enchiladas, flat not rolled, stacked like two pancakes with red mole sauce and a fried egg on top. Great dish. Probably a few different names for this one, it was good!
Anyone have a recipe for ground beef (real finely ground meat) and the red Mole sauce?
Stacked enchiladas are a common New Mexican version. I make enchiladas this way, anytime quick and casual sounds better than rolled and fancy. The usual roja sauce, either canned (use your favorite) or homemade (I use red New Mexico chilis, usually frozen, my favorite is Bueno brand, Hatch chilis).
If you have a food processor, etc., leftover roast beef makes a plenty good filling meat- add garlic, onion and a little red sauce- or grind store bought ground beef finer, before cooking.
I use the leftovers from stewed brisket, and shred them finely.
The egg on top is nothing new, even on rolled enchiladas. Another thing that can go well is Queso Fresco, instead of just the Cheddar/Jack cheeses.
I don't suppose anyone has a picture of this dish? I sounds great but I am having a hard time imagining it.
Long
No pics, but let me offer a quick & easy version, and you'll get it. Open a can of red enchilada sauce (green if you're using chicken), spread a couple tablespoons on a microwave-safe plate.
Lay down a corn tortilla on the sauce. Spread more sauce on the tortilla. Spread cooked ground or shredded beef on top. Spread cheese of your choice. A bit more sauce, top with another tortilla, sauce, meat, cheese, etc... Nuke it for about 2 minutes. The tortillas will heat and soften, the sauce will bubble, the cheese will melt. Fry an egg over easy, place on top.
Garnish with shredded lettuce, diced onion, sliced jalapeno, etc.
In 5 minutes, you can produce an enchilada plate that tastes plenty good, and adjust portions to suit the diner. The "best" way is skip the meat, just use sauce, cheese & onion, with the egg. This is great bachelor food, easy and very filling.
Great quick recipe. The dark brown sauce with the up egg is a excellent contrast. Proably three tortillas and meat. Awesome flavor mix. Add some fresh salsa, on the spicy side.
We'll use blue corn tortillas for a change from time to time, but generally use white corn torts not the flour ones. when you put the dish together, dip the cooked corn tortillas (heat the tortillas in a dry cast iron pan) in your enchilada sauce then put dish together.
Flour tortillas don't make enchiladas, IMO. Normally, I make everything, including the tortillas (with a press). Like other foods, "mexican" can be a pure/traditional discipline or you can take shortcuts. When I shortcut, I go ahead and do it...don't dirty extra pans, build it right on the plate & nuke it.
I already went bald, anyhow.
You folks inspired me.
Sunday morning I minced up a leftover piece of antelope loin, added a T of bacon drippings, some onion, garlic, diced jalepeno, some red sauce ...
Made some layered enchiladas with that and mixed shredded cheese as stuffing and served with a couple eggs on top with more cheese and red sauce.
I do believe I am a fan of "El Paso Eggs Benedict" ... Sam I am!
My grandma & grandpa grew up on the Rio Grande just outside of Hatch New Mexico, and they taught my mom how to make stacked enchiladas. In fact, Grandpa doesn't have of a taste for food these days unless its a stack of enchiladas with a sunny side up egg on top.
Stacked is definately New Mexican. Try mixing it up and go "green" with some salsa verde. Egg on top, of course.
I love stacked enchiladas. Tortilla, red sauce, meat, tortilla, diced onion, cheese, tortilla, meat, red sauce and more cheese. Try some cottage cheese in the middle. It's really good. Top it with a dollop of sour cream and you're ready!
There are not to many better ways to have leftover chili in the morning then with an El Paso.
If y'all get the chance, buy some Hatch brand enchilada sauce. It is good!
Did it again this morning with leftover pork loin and verde sauce ... this is getting to be a (healthy?) habit ... sure gets rid of the leftover meat in a hurry!
If you ever get the chance....go to the Pink House in Palomas, Mexico, across the border from Columbus, for green enchiladas. Nothing finer!
Momma just picked up a 18 pack of eggs and some enchilada sauce.....hmmmmm!
Man I hated reading these posts it made me hungry. Last year I did a hunt in Mexico and we had a grate cook . I wished i watched him fix alot of the food . he mad tortillas fresh everyday . That I would like to make homemade Tortillas.
It's no big deal, if you use a mix- mixes for both corn and flour tortillas are readily available. For corn tortillas, you need a press, also not hard to find. Flour, you can roll out.
Even the mixes are much better than ready-made.
Got the long face from the doc...time to cut back on tortillas and such.