Wednesday, December 22, 2010

Should Be World Famous Unbelievably Delicious Potato Enchiladas

enchilada1
You heard that right folks!  I am giving you the most unbelievably simple and delicious recipe in our family.  (That's not saying much usually, because my mother didn't learn how to cook til I was, well...like 10 or 11 but my grandmother cooked GREAT and now my mama gets the credit!)


You will crave these...I can't even type the recipe without my mouth watering up!  Read the instructions carefully, lay everything out on your workspace to assemble the enchiladas because this goes fast!


5 small to medium potatoes, cubed
oil for frying
1 can las palmas medium hot enchilada sauce*
1 can tomato sauce or puree
4 ounces of sharp cheddar, grated
4 ounces of monterey jack, grated
1/2 minced onion 
1 dozen corn tortillas


Fry the potatoes in about an inch of oil in a medium pan until browned, crisp on the outside and tender inside...about 10 to 15 minutes.  Drain and set aside next to the cheese (mixed together) and onions.


You will need 2 sauce pans...one will need a 1/2 inch of oil for lightly frying the tortillas, one will need the enchilada sauce mixed with the tomato sauce heated on a medium flame after the potatoes are done.


While the oil and sauce are heating, prepare a bowl of ice water for your fingers (which will be handling the hot tortillas with sauce) and lay out your workspace with 2 plates.


When the oil is hot, dip a tortilla in the oil til lightly crisp on one side with tongs and then place it in the frying pan with enchilada sauce.  Be sure not to get any enchilada sauce in the oil because it will spatter!  So use a separate pare of tongs to remove the tortilla from the enchilada sauce and lay on a plate.  Stack the tortillas on a plate until you have six.  Now it's time to roll your enchiladas.frying the tortillas


Place a small amount of potatoes then cheese and onion (to taste) in the middle of your tortilla and roll up, then place on your serving platter with the ends down.  Too much and you can't roll it, too little and it won't be filled.  workspaceYou want to have every forkful have a little tortilla, potato and cheese.  You are kind of gauging enough filling for all 1 dozen.  After you have rolled 6, repeat the frying, filling, rolling process on the remaining 6 tortillas.  


Serve immediately with the tradition side dishes of beans and rice.  For this late breakfast, we had rice and avocado.
lunch


*One of my readers made this the day the recipe came out with her own homemade enchilada sauce.  I am adding this recipe (gluten free) if you would like to have a homemade sauce as well.


Okay, so enchilada sauce...from Kathy Runkle
16 ounces tomato sauce
16 ounces chicken broth or water
1 onion
garlic cloves, as many as you want
garlic salt, cumin, chili powder to taste
Oil for cooking

Saute the onion and garlic until soft. Put in a blender with the tomato sauce and broth or water. Blend well. Pour back into pan. Add seasonings. (I like about 2 teaspoons garlic salt, about 4-6 teaspoons cumin, and about 2 teaspoons chili powder. About. I don't actually measure.)



Actual Video of my mother preparing these will be posted soon (I am still learning how to edit the video) and in a couple weeks she is going to let us video her make rice!  Her rice is truly GREAT as well.  It's not just me saying that, EVERYONE says that...even other mexican mamas who have been cooking all their lives!

7 comments:

  1. Oh my gosh, this was AWESOME. When I saw it my mouth started watering because it looked so yummy. 1/2 an hour later, I still couldn't get my mind off it, so I decided to make it for my whole family. It was a HIT. I kid you not. Every one of my family - my husband, my brother, my five kids, and me - LOVED it. It's cheap, it's easy to make, and ohmygosh it is SCRUMPTIOUS.

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  2. Recipe looks great. I cant wait to try it.
    Coconut oil or grapeseed oil could be used in place of corn oil. Better for you and great tasting!

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  3. We tried this tonight and it was amazing! Very good. I added some cilantro on mine. I need more protein than this, so I need to think of an alternate side, or my blood sugar will soar.

    On that note, I was thinking, it would be a GREAT family breakfast item. A few of these, some eggs, some pinto beans, some sausage. Who wouldn't want to wake up with a meal like that?

    There was a little gluten in the enchilada sauce, so if, like us, you are going gluten free then I would look for an alternative sauce next time or make your own.

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  4. These are indeed wonderful for breakfast! If and when we had any leftover...yum! My mom was a late sleeper so breakfast wasn't in her reportoire. I added a friends homemade enchilada sauce as a note to the recipe that is gluten free.

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  5. I am a huge fan of Mexican cuisine and these really hit the spot.

    SO TASTY! And I will tell you why, its the combination of the fried potatoes, the crunch of the fresh onion, the creamy cheese and when it comes together it is an explosion of flavor.

    When I made these, I made them like tacos, Very Messy Tacos! But it was worth it.

    I added a squirt of lime and some SriRacha and I did not think I was going to stop eating them.

    Bottom Line, it is a fail proof recipe.

    Depending on how adventurous or creative you are, it can be prepared a million ways.

    *Hint* ~ Fish tacos, Homemade Green Sauce, fresh salsa, Jicama instead of onion ~

    You get the idea, now go COOK!

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  6. That looks so yummy! I am following your blog! :) Erin

    www.healthybranscoms.com

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  7. Making these for the second time tonight. Delicious!

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