terry pogue

Chili Queens Enchiladas

Serves 4
Recipe By: Rob Walsh
Published in: The Tex-Mex Cookbook

The Chili Gravy
1 tablespoons Lard -- or vegetable oil
1 cups Onion -- chopped
2 cups sChile Puree
1 teaspoons Salt
1/2 teaspoons Mexican Oregao -- dried
1 tablespoons Oil -- for frying tortillas
12Corn tortillas
1/2 cups Queso fresco -- crumbled
1/2 cups Onion -- chopped

Melt the lard in a skillet over high heat and saute the onions until
soft, 3 to 5 minutes. Add the chile puree and stir for a few minutes,
blending well. Add the salt and oregano and 1 cup water. Bring to a
boil, reduce the heat, and simmer for 5 minutes. Reserve in the skillet.
In another small skillet over high heat, pour enough oil to cover the
bottom. Using tongs, quickly fry each tortilla for about 30 seconds
on each side. Dip the fried tortilla into the chile sauce and
immediately transfer to a plate Fold the chilied tortilla in half.
Repeat until each plate has 3 folded tortillas. Top with crumbled
cheese and chopped onions. Serve immediately.

Recipe Notes

We barefly recognize the original version of the enchilada today - a
Tortilla dipped in chile sauce and folded over on a plate with a
garnish of cheese and onion. That's the way the chile queens served
them.


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