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Classic New Mexico Red Enchiladas

A historical recipe from New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous.

A historical recipe

New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous. Project Gutenberg eBook #63283.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From New Mexico Magazine's A Taste of New Mexico Kitchens, by Anonymous. Digitised by Project Gutenberg, eBook #63283 (https://www.gutenberg.org/ebooks/63283). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by a place in its title: new mexico (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 12 blue corn tortillas ⅓ cup vegetable oil 3-4 cups red chile sauce (see page 17) 3 cups grated longhorn cheese 2 small onions, minced 4 eggs (optional) Fry tortillas in oil until soft and drain on paper towels.
  2. Heat chile sauce.
  3. Layer tortillas on serving plates, topping each with grated cheese and minced onions and sauce.
  4. Stack 3 per serving plate and top with cheese and sauce.
  5. Put plates in oven to allow cheese to melt.
  6. Meanwhile, fry eggs in remaining oil.
  7. Top each enchilada stack with a fried egg.
  8. Serve immediately.
  9. Serves 4.