La Posta De Mesillas Red Enchiladas Enchiladas Coloradas Food

LA POSTA DE MESILLA'S RED ENCHILADAS (ENCHILADAS COLORADAS)

Steps:

• Fry individual tortillas in hot fat. Leave in only long enough to soften. Do not fry crisply.
• Immerse tortillas completely in red sauce.
• Take out quickly and place on serving plate and sprinkle generously with the cheese and onion.
• Continue in layer cake fashion until each plate has 2 or 3 tortillas.
• If tortillas seem dry, spoon added sauce to taste.
• Fry an egg, sunny side up, per serving and place on top of enchilada.
• Garnish around edge of plate with shredded lettuce.

LA POSTA GREEN CHILE ENCHILADAS FROM MESILLA, NM

Steps:

• 1. Shred cheese and set aside in a separate bowl.
• 2. Saute onions, garlic,tomatoes, green chile and spices. This needs to simmer on low for about 20 minutes.
• 3. Meanwhile soften corn tortillas in hot oil and drain on paper towels.
• 4. Place 1/4 of the green chili sauce on the bottom of a large baking dish. Over the top of the softened tortilla place some cheese (or chicken if you are using meat--add some cheese) and roll. Put on top of the sauce. Continue layering and cover with the rest of the green chile sauce. Bake at 350F for 45 minutes or until bubbly.
• 5. If ever in New Mexico, in Las Cruces/Old Mesilla...You MUST check out La Posta. BEST Mexican food on the planet HANDS DOWN!

ENCHILADAS COLORADAS (RED ENCHILADAS)

Steps:

• Prepare RED CHILE SAUCE:.
• Wash chile and remove stems and seeds.
• Combine chile and water in a saucepan and bring to a boil.
• Lower heat and cook for 15 minutes.
• Let cool and blend in a blender a small amount at a time.
• Strain through a sieve and add salt.
• Store 2 cups in refrigerator for immediate use and freeze remainder for later use.
• Prepare ENCHILADAS:.
• Heat chile sauce over low heat.
• Heat oil in frying pan.
• Using tongs, dip each tortilla in the hot oil just long enough to soften it.
• DO NOT FRY!
• Place 2 tortillas, one at a time, on an oven proof plate.
• Spoon on one or two tablespoons of the red chile sauce.
• Sprinkle with cheese and onion.
• Repeat the process with 2 more tortillas.
• Put plate in a warm oven to melt cheese.
• Repeat the procedure until all four plates are in the oven.
• Melt butter in a frying pan.
• Fry the eggs the way you like them (Over easy works best with for this dish).
• Place one egg on top of each enchilada plate.
• Decorate edges of plate with shredded lettuce and serve.