Old Borunda Stacked Red Chile Enchiladas

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(Old Borunda was a restaurant in Marfa, Texas)

Tex-Mex CookbookIngredients

Red Chile Sauce:
12 red chiles, seeded and stemmed
1/2 onion
3 garlic cloves, minced
2 tblsp. vegetable oil
2 tblsp. flour
1 teasp. salt
1/2 teasp. dried Mexican oregano
1/2 teasp. ground black pepper

For the enchiladas:
3 tblsp. hot vegetable oil for dipping the tortillas
12 corn tortillas
2 cups shredded Monterey Jack or Cheddar cheese
1 cup chopped onions
4 eggs


Preheat the oven to 450. Fill a large pot with water. Bring the water to a boil over high heat and add the chiles. Reduce the heat and simmer, covered, for 15 to 20 minutes, until softened. Remove from the heat and allow to cool.

Place the chiles, onion, garlic, and 3 cups water in a blender and blend until well pureed, approximately 5 minutes on high. Strain the puree, extracting as much of the pulp as possible. Discard the remaining skin.

In a large skillet over medium high heat, brown the flour with the oil for 2 to 3 minutes to make a blond roux. Reduce the heat to medium low. Add the strained puree, salt, pepper, and oregano to the roux, stirring constantly until the mixture thickens. Set aside. (This may also be used in other recipes calling for red chile sauce.

To make the enchiladas, heat the oil in a small skillet over medium high heat for 3 minutes. Using tongs, place a tortilla in the hot oil for 30 seconds or until soft and lightly browned. Place on absorbent paper and allow to cool before handling.

Ladle a thin layer of sauce into a baking dish large enough to accommodate 4 stacks of tortillas. Place 4 tortillas in the dish and ladle some more sauce over each. Sprinkle with cheese and chopped onions, add another tortilla, and repeat. Top with a third tortilla, and sprinkle with the rest of the cheese and onions. Bake for 10 minutes or until the sauce bubbles and the cheese melts. While the enchiladas are baking, fry the eggs sunny side up. Place each stack of enchiladas on a plate and divide the remaining sauce among the plates. Serve immediately with a sunny side up egg on top

Source: The Tex-Mex Cookbook: A History in Recipes and Photos 2004 by Robb Walsh Page 106
online at http://www.recreatingtampa.com/2011/01/enchilada-trivia-chile-sauce-recipe/
Note: The Tex-Mex Cookbook: A History in Recipes and Photos is terrific! Robb Walsh includes a lot of history and explains why Tex-Mex is a regional cuisine which is distinct from Mexican food.

December 28, 2012