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Aunt Mary’s Enchiladas

Janis Van Keuren

      I tucked him in the baby car seat, snuggled in a warm blanket on a chilly fall night. We were making the trek from the San Fernando Valley to the Los Angeles International Airport area about 25 miles away. Hubby’s Aunt Mary was making enchiladas and had invited us for dinner. Even better, she was going to teach me how to make this family’s most requested dish for the holidays.
     Hubby was away on business so just little one, my mother, and I traveled the miles with anticipation. Warm hugs and smiles greeted us upon arrival. I stretched out little one’s blanket, laid him down under Grandma’s watchful eye, and headed to the kitchen for my premier cooking lesson.
     Twenty-seven years later, Aunt Mary’s enchiladas top our family’s request list, especially if we have guests.
     Sharing the recipe with you, although the kids (young men) feel as if I’m givin’ away the family jewels!
 Repost from last Friday for anyone who missed this family favorite.

Aunt Mary’s Enchiladas
1 dozen white corn enchiladas
1 lb. ground beef (93 %)
1 brown onion
1/2 to 3/4 lb Colby Longhorn Cheddar cheese
2 , 8-oz cans of Hunts tomato sauce
1 can of chopped olives
1 TBLS Chili Powder
cumin
corn oil or the oil you choose to fry with (not olive oil)
Fry the ground meat on high with half of the chopped onion.  Drain off 1 or a little more TBLS of fat from the pan and put into sauce pot to cook sauce.

Saute the other half of the onion in the fat in the sauce pot. Cook until onion is translucent. Add two cans of tomato sauce and one can of water (clean out the sauce left in the cans with the water and dd to sauce) Add the Chili Powder and shake a medium amount of cumin over the top of the sauce. Simmer with a lid on for 15 min. Take the lid off and simmer for 5 more minutes to thicken sauce.
In the meantime, salt and pepper the ground meat and simmer covered on low for 15 minutes.
Meanwhile, grate the cheese and heat up enough oil (and a little more) to cover the bottom of an 8″ cast iron frying pan.
Once the sauce has cooked, then you can begin frying and filling the tortillas.
Have a 9×13″ glass dish or pan ready.

Dip the tortilla into the oil to oat it on each side (30 seconds on a side). Hold it against the inside of the frying pan to drain. Dip into the sauce briefly (don’t soak it or it will fall apart) and slide it to the side of the pan.

Fill with a serving spoon size scoop of meat, top with a large pinch of cheese, and  teaspoonful of chopped olives.

Roll and push to the side. Repeat for the next 7 tortillas. The next four will be rolled on the side of these (see picture).

Spoon sauce over the top and some grated cheese.
Cook at 325 degrees, uncovered for 15 minutes.
Enjoy.

From My Heart to Yours
Janis

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Comments

Aunt Mary’s Enchiladas — 4 Comments

  1. OK, Janis – I just finished eating my lunch, and I thought I was full. WRONG!! Now I’m starving, craving Mexican food! I am definitely going to try this recipe soon.

    Now if I can just stop licking my computer screen!

    GOD BLESS!

    Reply ↓

  2. I have never branched out beyond making taco-seasoned ground beef for Americanized tacos and burritos. These look like the real thing!

    And I love the story you told about packing up babe to drive to Aunt Mary’s. It’s so nice to have context–this isn’t just any old enchilada recipe. This is one with *history*. And love. 🙂

    Reply ↓

  3. Sharon,
    I wondered what that drool was on the other side of the screen! Thanks for making my day, friend.

    Ann,
    These enchiladas are the real thing. Tom’s Aunt Mary was given the recipe from a good friend and neighbor who was Hispanic. So they are the real deal. And so full of warm memories.

    From My Heart to Yours,
    Janis

    Reply ↓

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