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.
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. You 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.
*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
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!