Enchildas in the house! (pics)
December 6, 2008
Yup, I made them.
Fried the corn tortillas in a med hot corn oil,
until they were crispy, not wiggly,
but still not breakable when bended.
Used my mom’s special sauce,
New Mexico Chile based:
cook the whole dry chiles in water over a stove until soft,
then strain over a contraption I’ve never seen
other than in my mother’s kitchen,
and get this chili kinda milk consistency sauce.
Dip fried tortillas in sauce.
Stuff with mex cheese & onions,
Top with more sauce & cheese.
Bake at 350 for 15 minutes give or take,
and serve to hungry children.
The dish remains as pictured for about 25 seconds,
then is demolished.
See, I really am a real Mexican.