Recipe: Enchiladas of Beef, Chorizo, Potatoes and Peas for Suzy

ENCHILADAS

2 dozen flour tortillas
3 lbs of ground beef
1/2 lb choriso
1/2 lb of chile ancho
1 tbsp ground oregano
1 tbsp ground comino (cumin)
1 tsp garlic salt
1 can of peas
1 diced onion
*2 cups diced potatoes (optional)

1 lb of grated baby chihuahua or longhorn colby or cheddar cheese

Remove seeds and fibers from the chiles ancho and cover with water and bring to boil. Remove from fire and place chiles, oregano, comino, ajonjoli, and garlic salt in a blender and blend into a mole (sauce) of the consistency of gravy. Put mole in a skillet on stove over a simmer flame just enough to keep it hot.

Braise ground beef and choriso together in their own fat, drain grease. Dice up potatoes in small cubes and boil done, don't over cook. Drain potatoes, and add potatoes, peas, and onions to ground beef and choriso mixing well.

In another skillet put cooking oil and heat over medium to hot flame. Take a tortilla and wet it good in the chile sauce, drain a few seconds, and place it in the hot cooking oil, frying both sides for a few seconds. Remove tortilla and pile on a plate or platter.

When finished with tortillas place about 3 tbsp of ground beef mixture on tortilla, spread some grated cheese over the mixture and snugly roll up the ground beef mixture and cheese in the tortilla to make an enchilada. Place the enchiladas in a cake pan 9 x 11 x 2 inches making two or three layers. Use Pam and spray over each layer so the enchiladas do not stick together when they dry. Put enchiladas in oven and bake 10 minutes on 350 degrees to dry enchiladas somewhat.

Serve enchiladas with your favorite salad, refried beans, and sopa de arroz for a delicious wholesome meal. A serving of two or three enchiladas can be reheated in microwave oven for one minute. If you prefer top a serving of enchiladas with more of the mole and grated cheese for a more moist, spicy, and cheesy enchilada.

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