Video: Nana's Enchiladas, El Paso-style

When I went home to El Paso during the holidays, I used my iPhone to take this video of Aunt Rachel "Nana" Lozoya showing me how she makes her homemade enchiladas. The recipe is in the video and also at the bottom of this story.



 If you want to create a video showing how enchiladas are made in your neighborhood, let us know by sending an email to news@nowcastsa.org so we can help!

Recipe for Nana's Enchiladas

Ingredients:

  • 1 head of lettuce
  • 1 block of munster or cheddar cheese
  • 1 onion
  • 1 clove of garlic
  • 2 lbs of ground beef
  • 15-20 large red chiles (adjust for spiciness)
  • onion powder
  • ground cumin
  • salt
  • lard
  • corn tortillas
  • sour cream (optional)

 Yield: approximately 24 enchiladas

Preparation:
1. Slice 1 head of lettuce for side salad and garnish
2. Shred 1 block of Muenster or Cheddar cheese
3. Take 1 onion and slice it in half; finely chop up one of the halves
 
For the Ground Beef:
1. In a large pan, brown 2 lbs of ground beef
2. Season to taste with ground cumin, salt, onion powder, and garlic powder
3. Add finely chopped onions to browning meat
4. When meat begins to sizzle it is ready
5. Turn of the flame
 
For the Chile Colorado:
1. Rinse approximately 18 large red chiles in the sink
2. Remove the tails from the chiles and discard them
3. Fill a large pot with water, add the chiles and bring to a boil over a high flame (Chiles are ready when they become tender)
4. In a blender combine half an onion, 1 clove of garlic, and salt to taste
5. When the chiles are tender, remove the pot from the flames, rinse the chiles and add them to the blender
6. Add water until blender is 3/4 full, then cover and blend the chile to a puree
7. Rinse the large pot and place 2 large tablespoons of lard to melt in it, set over a medium flame
8. Using a strainer, pour the chile colorado into the pot and fry the chile
9. Bring the chile to a boil, stirring occasionally, then reduce the flame to very low setting
 
For the Enchiladas:
1. Warm the corn tortillas first, in order to avoid breaking
2. In a skillet, melt 1 large tablespoon of lard over a medium flame
3. Dip a tortilla in the Chile Colorado, and place it into the skillet
4. Quickly add beef and cheese to the center of the tortilla and fold the sides togehter to roll the enchilada
5. Fry the enchilada for a few more seconds, moving it around to avoid sticking
6. Remove the enchilada from the pan and place it on a plate
7. Repeat the process as many times as needed
8. On the plate, sprinkle beef and cheese on top of the enchiladas and top with sour cream if you like
9. Accompany with a side salad, rice and beans