Enchiladas
A Mexican dinner (Comida), can consist of as many as six courses. These enchiladas could be one of them, or just a snack between meals.Ingredients:
2 whole green chili peppers, peeled and chopped
1 teaspoon chopped cilantro
1 cup water
1 pound ripe, plum tomatoes, quartered
1/2 cup chopped onion
2 cloves garlic, peeled
Salt and pepper
2 eggs
3/4 cup heavy cream
12 ounces ground beef
1 cup shredded Monterey Jack cheese
1/4 cup vegetable oil
8 corn or flour tortillas
Preparation:
In a blender or food processor at medium speed, blend chili peppers, cilantro, water, tomatoes and seasoning until smooth. Add eggs and cream and blend into the mixture.
In a large skiller, brown the ground beef; add 1/4 cup of cold sauce from the blender and half of the cheese.
In a small skiller, heat the vegetable oil and dip torrillas in it until they are soft. Then dip the tortillas in the remainder of the sauce. Place 2 generous tablespoons of the meat on each, roll them up, and arrange them in baking dish. Pour sauce over the top; sprinkle with remaining cheese.
Bake in the oven for 15 minutes at 350 degrees.
8 Servings
Courtesy of Chef Amedo Scarin, Pacific Princess, Princess Cruise
Chef Amedo Scarin born in Verbania, Italy trained at the Stresa Catering College.
 Melia San Lucas |
 Fiesta Americana Condesa |