Enchiladas: Stacked or rolled?

Re:Enchiladas: Stacked or rolled? (Rusty246)

Thu, 29 Sep 2011 09:21:16 GMT

Foodbme

Cosmos

I roll mine. Was not aware of technique of dipping in sauce. I assemble, roll, place in casserole which has sauce on the bottom and pour sauce over them before they hit the oven. They turn out great. Never heard of stacked enchiladas..

Welcome to the Club!

Same here, I've recently switched to flour tortillas, I like the texture better.

Re:Enchiladas: Stacked or rolled? (Foodbme)

Thu, 29 Sep 2011 02:08:35 GMT

Cosmos

I roll mine. Was not aware of technique of dipping in sauce. I assemble, roll, place in casserole which has sauce on the bottom and pour sauce over them before they hit the oven. They turn out great. Never heard of stacked enchiladas..

Welcome to the Club!

Re:Enchiladas: Stacked or rolled? (Cosmos)

Wed, 28 Sep 2011 21:11:44 GMT

I roll mine. Was not aware of technique of dipping in sauce. I assemble, roll, place in casserole which has sauce on the bottom and pour sauce over them before they hit the oven. They turn out great. Never heard of stacked enchiladas..

Re:Enchiladas: Stacked or rolled? (SeamusD)

Tue, 27 Sep 2011 11:07:32 GMT

My family is from the same area of PA (Cogan Station/Salladasburg/Williamsport), and the large meals my grandmother would fix were legendary. I'm glad she wrote everything down in notebooks, because I have a cookbook now with all of the dishes she'd make for us. She lived her whole life right there, and her menu reflected that, as well as things she picked up from various cookbooks over her 98 years. Down home, stick to your ribs, great food.

Re:Enchiladas: Stacked or rolled? (Foodbme)

Tue, 27 Sep 2011 02:59:44 GMT

Penn German Chef

Yep Muncy/Williamsport, first years of life with parents that grew up on Penn Dutch and Yankee versions of Southern mountain cooking. Over the years of cooking I have found it interesting how food styles/types have moved North and South along the Appalachian Mountain Chain. However bulk of youth was in New Mexico and where I learned to prepare traditional New Mexico Style food along with foods of the major European traditions.

My mothers family came up the Susquehanna and rooted in Renovo before moving on to Clearfield & DuBois. My Uncle, John Egli, was the basketball coach at Penn State in the 60's. He was from Williamsport.
As a Chef, have you considered developing PA and Southwestern fusion food. How about Scrapple Enchiladas! Or Pot Roast Tamales? Venison Chorizo anyone? Lebanon Bologna Tacos??

Re:Enchiladas: Stacked or rolled? (Penn German Chef)

Tue, 27 Sep 2011 02:13:43 GMT

Yep Muncy/Williamsport, first years of life with parents that grew up on Penn Dutch and Yankee versions of Southern mountain cooking. Over the years of cooking I have found it interesting how food styles/types have moved North and South along the Appalachian Mountain Chain. However bulk of youth was in New Mexico and where I learned to prepare traditional New Mexico Style food along with foods of the major European traditions.

Re:Enchiladas: Stacked or rolled? (Foodbme)

Tue, 27 Sep 2011 01:42:01 GMT

mar52

Jane gives an alternative to dipping the tortillas in oil...

The alternative is chili water:

To one quart water, add 1/4 cup of ground mild chile in a skillet wider than the tortillas. Stir until well mixed, then bring to a simmer.

It saves the calories (laughing) of using the oil. It also doesn't taste as good.

Nothing tastes as good unless you fry it in LARD! Then it tastes even better!

Re:Enchiladas: Stacked or rolled? (mar52)

Tue, 27 Sep 2011 01:27:42 GMT

Jane gives an alternative to dipping the tortillas in oil...

The alternative is chili water:

To one quart water, add 1/4 cup of ground mild chile in a skillet wider than the tortillas. Stir until well mixed, then bring to a simmer.

It saves the calories (laughing) of using the oil. It also doesn't taste as good.

Re:Enchiladas: Stacked or rolled? (Foodbme)

Tue, 27 Sep 2011 00:37:47 GMT

You threw me with the word Manteca so I looked it up.
Did you know there's a town in CA called Lard,(Manteca) CA
Are you originally from PA?

Re:Enchiladas: Stacked or rolled? (Penn German Chef)

Tue, 27 Sep 2011 00:21:50 GMT

When you grow up in Northern Albuquerque North you learn to have them flat. I personally enjoy them done Christmas ( New Mexico style Red and Green sauce made with Hatch Chiles) Stuffed with Carne Adovada (baked or simmered Hatch Red Chile sauce marinated pork shoulder cubes ). I prefer Blue Corn over regular Corn Tortillas finished with a light topping of Mexican crumbled cheese and two over easy eggs. Plate is completed with rice and refried pinto beans done in Manteca. Then add a fresh basket of unlimited Sopapillas ( puffy deep fried squares of bread style dough) and wild native honey . I have been eating Enchiladas in this fashion for over 50yrs so they are really nothing new in the Land of Enchantment. I have even found this style in Reno ,NV however they use lousy California Chiles for the sauce.

Re:Enchiladas: Stacked or rolled? (Foodbme)

Mon, 26 Sep 2011 23:33:57 GMT

mar52

I see a disaster happening if dipping all of the tortillas in hot oil at once. Am I reading that incorrectly?

The Recipe came from Saveur Magazine, but I read it as putting all the tortillas in the oil at the same time also.
I guess they think they will separate and float and then take them out one at a time?????
They say put 2" of oil in a 6 qt pan. I don't think it will boil over but who knows!
What impressed me was the Ingredients List, not the directions.
I've never seen that many ingredients in one Enchilada recipe.
When I make Enchiladas, I don't put the tortillas in oil at all anyway. I use them plain.
To be on the safe side, I'd put the Tortillas in one at a time if you fry them. Or call the Fire Dept. and put them on standby!

Re:Enchiladas: Stacked or rolled? (mar52)

Mon, 26 Sep 2011 22:25:22 GMT

I see a disaster happening if dipping all of the tortillas in hot oil at once. Am I reading that incorrectly?

Re:Enchiladas: Stacked or rolled? (Foodbme)

Mon, 26 Sep 2011 20:26:04 GMT

From the current Saveur Mag:
Enchiladas
MAKES 12
8 dried New Mexico chiles, stemmed and seeded
1 oz. Mexican chocolate, such as Ibarra, roughly chopped
1/2 tsp. dried oregano
1/4 tsp. ground cinnamon
4 saltine crackers or 2 1/2 tbsp. bread crumbs
1 clove garlic
1 whole clove
1/2 cup plus 1 tbsp. canola oil
Kosher salt, to taste
2 cups queso añejo, grated, plus more to garnish
1/2 small yellow onion, minced
12 corn tortillas
Make the red chile sauce: Heat chiles in a 12″ skillet over high heat, and cook, turning as needed, until toasted, about 5 minutes; transfer chiles to a blender with chocolate, oregano, cinnamon, crackers, garlic, clove, and 1 1/2 cups boiling water, and let sit for 5 minutes. Puree until smooth, and then pour sauce through a fine strainer into a bowl.
Heat 1 tbsp. oil in a 2-qt. saucepan over medium-high heat, and add chile sauce; cook, stirring often, until reduced and thickened, about 6 minutes. Season with salt and set aside.
To assemble the enchiladas, combine the queso añejo and onion in a small bowl and set aside. Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°.
Using tongs grasp all the tortillas in a stack and submerge in oil, swirling in oil until slightly fried and pliable, about 15 seconds. (The surface of the tortillas should puff up in tiny pockets in several places.) Remove from oil and set aside on a plate to cool. (Alternatively, you may wrap the tortillas in a damp towel and briefly microwave to steam.)
Dip each tortilla in chile sauce until completely coated. Transfer to a plate and top with 3 tbsp. cheese filling; roll up like a cigar and sprinkle with more cheese. Serve immediately with rice and beans.

//

Re:Enchiladas: Stacked or rolled? (SeamusD)

Mon, 26 Sep 2011 09:50:49 GMT

I've also never heard of stacked enchiladas, only ever had rolled in any restaurant, and that's how I make mine. I started making my own roasted tomatillo sauce, and I did a pan of chicken/black bean enchiladas with that recently, and it turned out rather good.

Re:Enchiladas: Stacked or rolled? (Foodbme)

Mon, 26 Sep 2011 02:31:51 GMT

THANX! for the recipe Mar. She has a similiar recipe in her 2nd edition "Chili Madness" Cookbook that is slightly different. It calls for using chili instead of red sauce with meat. Never had chili in enchiladas before. Think I'll go with your variation. I guess you can make enchiladas with almost any stuffing - chicken, cheese, pork, beef, green chiles, etc

Re:Enchiladas: Stacked or rolled? (mar52)

Sun, 25 Sep 2011 23:27:23 GMT

Ann, use lard to make your sauce. This one really tastes good.

I bought Jane's chili powders when I was visiting with her. One was mild like a New Mexican chili powder and the other was hot. I figure she sells two packages of spices this way instead of selling just one. A good medium spice, maybe like ancho would be just fine.

Re:Enchiladas: Stacked or rolled? (ann peeples)

Sun, 25 Sep 2011 21:25:37 GMT

I have been looking for a real sauce recipe forever.Thank you, thank you, Mar!!!!!!

Re:Enchiladas: Stacked or rolled? (mar52)

Sun, 25 Sep 2011 21:05:02 GMT

From Jane Butel's Southwestern Kitchen... page 180 with my own notes added

Red Chile Beef Open-Face Enchiladas or Rolled Enchiladas.

Vegetable oil

12 white, yellow or blue corn tortillas (Use yellow corn)

2 cups Red Chile Sauce, made with beef. (recipe to follow)

About 1 cup shredded Monterey Jack or Cheddar cheese (I see she can't make up her mind)

1 onion, chopped (May be cooked into the sauce)

4 - 6 eggs (optional) soft fried

6 - 8 lettuce leaves (Optional) coarsely chopped

2 ripe tomatoes (optional) cut in wedges

Preheat oven to 350º. Heat 1/2 inch of oil in a heavy skillet. Add tortillas and fry lightly in batches, being careful not to make them too crisp to roll.

Warm 4 plates in a preheated oven.

FOR FLAT ENCHILADAS: Place a little chile sauce on a warmed plate, then top with a tortilla followed by cheese, onion, and sauce. (three tortillas layered make a very hearty serving) Top each flat enchilada with more sauce and cheese. Place in a preheated oven until the cheese melts. Top with an egg, if desired and garnish with the chopped lettuce and tomato wedges.

Red Chile Sauce:

2 T butter, lard or bacon drippings

2 T flour

1/4 cup ground mild red chile
1/4 cup ground hot red chile
2 cups beef stock or water
1 garlic clove, crushed
pinch of ground Mexican oregano
pinch of ground cumin
3/4 tsp salt if not using stock

Melt butter in a medium size saucepan over low heat. Add flour and stir until smooth and slightly golden.

Remove pan from heat and add ground chiles. Return to heat and gradually stir in stock. Add garlic, oregano, cumin and salt if using.... and cook, stirring about 10 minutes. Simmer at least 5 more minutes for flavors to blend. Makes 2 1/2 cups.

Variation (which is what she uses with the enchiladas)

Saute 1 pound ground beer, or beef cut in very small cubes. Omit the shortening and continue as directed above... use for enchiladas.

Note from me: the reason she takes the pan off of the heat when stirring in the chile powders is because they easily burn over heat giving the sauce a very bitter taste.

The sauce is great. I use it without the ground beef for tamales.

Re:Enchiladas: Stacked or rolled? (mar52)

Sun, 25 Sep 2011 20:49:15 GMT

Foodbme

mar52

Not me... can't touch!
Stacked enchiladas were one of the dishes that Jane Butel taught in her class after we made the sauce and tortillas!

I'll have to look in my "Chili Madness' cookbooks and see if the recipe's in there. If not, can you post it?

I'll look for it. I had printed out pages of the things we made in class, but I'm sure they're in one of her books.

Re:Enchiladas: Stacked or rolled? (TJ Jackson)

Sun, 25 Sep 2011 18:45:02 GMT

To be honest, I had never heard of a stacked enchilada prior to reading this thread.

Good to know :-)

Re:Enchiladas: Stacked or rolled? (dimmie2)

Sun, 25 Sep 2011 17:09:39 GMT

cheese enchiladas rolled please.

Re:Enchiladas: Stacked or rolled? (Foodbme)

Sun, 25 Sep 2011 17:06:08 GMT

mar52

Not me... can't touch!
Stacked enchiladas were one of the dishes that Jane Butel taught in her class after we made the sauce and tortillas!

I'll have to look in my "Chili Madness' cookbooks and see if the recipe's in there. If not, can you post it?

Re:Enchiladas: Stacked or rolled? (mar52)

Sun, 25 Sep 2011 16:07:33 GMT

Not me... can't touch!

Stacked enchiladas were one of the dishes that Jane Butel taught in her class after we made the sauce and tortillas!

Re:Enchiladas: Stacked or rolled? (ann peeples)

Sun, 25 Sep 2011 15:42:59 GMT

Oh yes-have done that when they were cold leftovers!!

Re:Enchiladas: Stacked or rolled? (Foodbme)

Sun, 25 Sep 2011 14:34:42 GMT

ann peeples

Foodbme-I dont think Brownshoe was referring to eating the enchiladas with fingers, just while preparing...

Silly me! I just couldn't picture anyone eating them with their fingers. Although if one were drunk enough?????

Re:Enchiladas: Stacked or rolled? (Foodbme)

Sun, 25 Sep 2011 14:32:02 GMT

kland01s

Foodbme

I've eaten a bunch of Enchiladas and have never seen them stacked, always rolled and have always eaten them with a fork & knife, never fingers.

Then you have never eaten them in Northern New Mexico because they come stacked.

Yor're right. I've been to Norhern NM but have never eaten them there. But now I plan to. I went on-liine and picked up a couple recipes and will try them at home.

Re:Enchiladas: Stacked or rolled? (ann peeples)

Sun, 25 Sep 2011 10:59:56 GMT

Foodbme-I dont think Brownshoe was referring to eating the enchiladas with fingers, just while preparing...

Re:Enchiladas: Stacked or rolled? (kland01s)

Sun, 25 Sep 2011 09:10:38 GMT

Foodbme

I've eaten a bunch of Enchiladas and have never seen them stacked, always rolled and have always eaten them with a fork & knife, never fingers.

Then you have never eaten them in Northern New Mexico because they come stacked.

Re:Enchiladas: Stacked or rolled? (Foodbme)

Sat, 24 Sep 2011 19:20:06 GMT

I've eaten a bunch of Enchiladas and have never seen them stacked, always rolled and have always eaten them with a fork & knife, never fingers.

Re:Enchiladas: Stacked or rolled? (BrownshoeSailor)

Sat, 24 Sep 2011 18:08:30 GMT

I love stacked enchiladas - filled with chicken and onion and cheese, lots of green chile sauce, and topped with an egg. But I make rolled ones too. Sauce of tomatillos and green chiles, with onions and garlic in chicken broth, adding oregano, cilantro and pinones; cook slowly until nicely thickened - the antithesis of artificial scent air "fresheners" - meanwhile deconstruct the Thanksgiving or Christmas turkey carcass - or roast another one just for sandwiches and enchiladas - and mix chopped turkey meat with chopped onions, green chile, cilantro, pine nuts, jack cheese and queso fresco and sour cream.

I like to lay out a cookie sheet or shallow baking pan to work on; sauce on the stove, filling and tortillas to one side, baking dishes to the other, cast iron skillet with corn oil in front. put a tortilla in oil for ten to twelve seconds per side, remove with tongs, dip in sauce, lay on work pan; drop another tortilla in oil and take a heaping 1/4 cup of filling and drop in center of tortilla in work pan; flip the tortilla in the oil; spread filling down center of tortilla in work pan, roll up that joint; retrieve tortilla from oil, dip in sauce and set in work pan; place rolled tortilla in baking dish and drop another tortilla in skillet and get sauce for the one in the work pan. "Lather, rinse, repeat" (how to make a programmer late for work)

Before long you've got several dishes ready to cover with sauce, cheese and sour cream and bake. Serve or wrap and freeze.

Gloves are for wimps. Don't rub your eyes. Wash hands well when done, then rub with salt and lemon juice and and wash again. Now you can probably rub your eyes or pick your nose without fiery sensations.