I'm posting this for my dear friend, Compton, who is in Ecuador! This is how we make enchiladas these days. High maintenance but totally worth it:
Chili Gravy - 2 cups: (we sometimes double it, because I prefer to do a whole pan of enchiladas instead of just 8, as the recipe calls for. Wusses.)
1/4 cup Vegetable Oil
1/4 cup Flour
1/2 tsp black pepper
1 tsp salt
1 1/2 tsp garlic powder
2 tsp ground cumin
1/2 tsp ground oregano
2 Tbsp Chili Powder
2 cups broth of your choice, or water (we've been using water and it's been great!)
Directions:
1. Heat the oil in a small saucepan over medium-high heat. Stir in flour, and continue stirring for 3 to 4 minutes, until it turns into a light brown roux.
2. Add the dry ingredients and cook for 1 minute, constantly stirring and blending all ingredients.
3. Add broth or water, stirring until the sauce thickens.
4. Reduce heat to low, and simmer for 15 minutes, or until sauce is thickened.
**we will also sometimes pour this sauce over frozen burritoes, top with cheese, and bake in the oven.
Cheese and Onion Enchiladas
1/2 - 1 cup vegetable oil
8 corn tortillas (we usually use 12 - 16)
3 cups shredded cheddar (or whatever cheese you want!)
1 med. onion, diced
2 cups chili gravy
1. Preheat oven to 450.
2. Pour the oil in a small skillet and heat over med-low. Heat the tortillas one at a time. Wrap in paper towels until all tortillas are heated.
3. Pour 1/2 cup of chili gravy into the bottom of a greased 9x13 baking dish.
4. Fill tortillas one at a time with 1/4 cup cheese and 1 tbsp onion, and roll. Place in baking dish, seam side down. Repeat with remaining tortillas.
5. Pour the remaining chili gravy over the enchiladas, and sprinkle the remaining cheese and onions on top.
6. Bake 10 minutes, or until sauce is bubbly and cheese is melted.
Alternate filling:
Black bean and Corn
2 tablespoons vegetable oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 jalapeno chile, minced (I omit this. Can't handle the spicy)
Coarse salt and ground pepper
2 cans (15 1/2 ounces each) Black beans, drained and rinsed
1 package (10 ounces) frozen corn
1. Heat oil in a large skillet over medium heat. Add onion, garlic, and jalapeno; season with salt and pepper. Cook, stirring often, until softened, 5 to 7 minutes.
2. Add peas, corn, and 2 cups water. Simmer over medium-high heat until corn is tender and most liquid has evaporated, 12 to 15 minutes.
AND the Ecuadorian Recipe I want to try now (though my hunnys hate bananas, so IDK about the plantains at my house):
Bolon de Verde con Queso
Ingredients:
4 green plantains, peeled and cut in medium sized chunks
4-5 tbs butter or lard
2 tbs oil, canola or sunflower
1 tbs hot pepper or chili powder
1 tsp cumin
1 cup grated cheese and/or 1 cup cooked chorizo or chicharrones
Salt to taste
Preparation:
- Melt the butter or lard over medium heat in large sauté pan
- Add the plantain chunks and cook for about 40 minutes or until they are very soft, turn them about every 10 minutes, they should be slightly golden but not too crispy.
- Sprinkle the cooked plantains with the chili powder, cumin and salt.
- Transfer the plantain pieces to a bowl, do this while they are still hot (but be careful not to burn yourself).
- Mash the plantains using a wood masher – or just a regular potato masher – until you obtain chunky dough like consistency.
- Form balls slightly smaller than the size of a tennis ball with the dough.
- Make a hole in the middle of each ball and fill it with the cheese or chorizo or chicharrones, gently press the filling into the hole, cover the filling and reshape it back into a ball shape.
- Heat the oil over high heat, add the stuffed plantain dumplings and fry them until they are golden and crispy on each side.
- Transfer to plate lined with paper towels to drain the grease and serve immediately.
