Enchiladas

Enchiladas

Here is Eleanor Vineys' delicious Enchilada recipe. This is not a hurry up dinner, but it is well worth the wait and the effort. When time comes to assemble the Enchiladas, gather the family around and work together assembly line fashion. For cheese enchiladas, omit the meat filling and add shredded monterey jack (or your favorite cheese).

Serves about 8.

Filling

1 onion, chopped
3 garlic cloves
2 pounds ground beef
1 (14 ½-ounces) can tomatoes

1 tablespoon chili powder
1 tablespoon Worcestershire sauce
2 dashes Tabasco sauce

Brown the ground meat and drain off the fat. Add the onion and garlic and sauté until they are translucent. Add the other ingredients and simmer for one hour.

Gravy

1 quart water
3 bullion cubes
4 garlic cloves

1 teaspoon black pepper
1 teaspoon chili powder
cornstarch as needed

Simmer the ingredients for half an hour and thicken with cornstarch.

Tortillas

1 cup cornmeal
1 cup flour
5 tablespoons cornstarch
1 teaspoon salt

2 eggs
2 cups milk
2 tablespoons olive oil

Mix and sift cornmeal, flour, cornstarch and salt. Beat eggs until light. Add milk and oil. Beat into dry ingredients. Pour into a pitcher.

Heat 8-inch skillet and cover bottom with oil or cooking spray. Pour 3 tablespoons of batter into center of skillet. Grasp handle and twist and turn until bottom of skillet is evenly covered with batter. Flip when light brown. Store cooked tortilla between paper towels until all are cooked. Oil or spray pan between tortillas.

Assembling the Enchiladas

Dip each tortilla in gravy and fill generously with meat sauce. Roll with the ends on bottom. Place on individual serving plates. Cover enchilada with gravy and sprinkle with monterey jack cheese and chopped ripe or stuffed green olives.

Serve with shredded iceberg lettuce on the side.

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