Southwestern Recipes
Sonoran-Style Enchiladas
These is rarely found outside of Arizona.
Ingredients
Dough
- 1 1/2 cups Masa Harina
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 to 4 tablespoons beaten egg
- 1 cup water
- Vegetable oil or lard
Enchiladas
- 1 recipe Enchilada Sauce
- 3 ounces grated, mild Cheddar cheese mixed with 3 ounces grated Monterey Jack cheese
- 1/2 cup scallions, minced
- 1/2 cup olives, minced or sliced
- Lettuce, shredded
- 1 ripe tomato, chopped
Instructions
Dough
- Combine dry ingredients, then stir in the beaten egg, making sure it is well incorporated. Add water, a little at a time, until a medium dough is formed. It should not be particularly wet and should be worked no more than necessary. Divide the dough into 4 equal portions and roll into balls. Place 1 ball between wax paper and roll it out until it is about 5 to 6 inches in diameter and 1/4 inch, or slightly less, thick. Repeat the process with the remaining balls of dough.
- Heat a skillet over moderate to moderately-low heat. Add just enough oil to coat the bottom of the pan and pour off any excess. Cook the formed dough on one side until well browned, about 2 to 4 minutes, then remove it. Add a little more oil to the skillet and cook on the other side until the masa cake is just cooked through.
Enchiladas
- Heat oven to 350 degrees F. Place one fried masa cake on each of 4 ovenproof serving plates. Top with the sauce, then the cheese, and garnish with the scallions and olives.
- Heat the enchiladas until the cheese is melted and the sauce bubbles.
- Garnish with shredded lettuce and tomatoes.
Notes
Variation: Substitute your favorite chili or shredded beef, pork or poultry filling for the enchilada sauce, then proceed as instructed.