The Enchiladas

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Serve with refried beans. In northern New Mexico, home-fried potatoes are also served.

Ingredients

  • 12 blue corn tortillas

  • Vegetable oil

  • 1 large onion, finely chopped

  • 3 cups shredded cheddar cheese

  • Shredded lettuce for garnish

  • Finely chopped tomatoes for garnish

Instructions

Place a little oil in a small skillet and heat up until almost smoking. Using tongs, fry each tortilla in the oil for about 5 seconds a side, turning once. Do not overcook or the tortillas will be tough. Drain the tortillas on paper towels. Add more oil as needed when frying the tortillas.

To assemble the enchiladas, place a single tortilla on an oven-proof plate. Spread about 1/4 cup of machaca beef over the tortilla, and sprinkle on some cheese. Spread about 3 tablespoons of chile sauce over the cheese. Place a second tortilla over the first, pour about 3/4 cup chile sauce over it, and top with about ½ cup of cheese over it. Repeat with the remaining 5 plates.

Place the plates in a 350 degree F. oven for about 20 minutes. Remove from the oven and garnish with the lettuce and tomatoes.

Machaca Shredded Beef

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This recipe can be stuffed in enchilads, tacos, sopalillas.

Ingredients

  • 3-pound arm roast

  • Water

  • 1 1/2 cups coarsely chopped green chile

  • 1 tomato, chopped

  • 1/2 onion, diced

  • 1/2 teaspoon garlic powder

Instructions

Place the roast in a large pan with water to cover and simmer until tender and the meat begins to fall apart, about 3 to 4 hours. Remove the roast from the pan, remove the fat and bone, and shred the meat by hand or with a fork.

Return the meat to the pan, add the remaining ingredients, stir well, and simmer until all the liquid has been absorbed by the meat, about 30 minutes.

Nam Prik (Pepper Water Sauce)

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This is the typical Thai chile sauce that is found in many forms–served in restaurants, bottled, and made in homes. There are many variations, of which this is probably the most basic. It is served with almost every Thai appetizer and entree.

Ingredients

  • 2 cloves garlic, sliced
  • 3 fresh, small Thai chiles, or substitute fresh piquins or chiltepins, stems removed, minced with the seeds (or more to taste)
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup prepared nam pla fish sauce (available in the ethnic sections of some grocery stores, or in Asian markets)
  • 2 cilantro leaves, chopped

Instructions

Combine all the ingredients in a jar and shake well. Allow to sit to blend the flavors. Use immediately and refrigerate the remaining sauce. It will last several weeks in the refrigerator.

Sriracha Sauce

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A table condiment similar to ketchup–but much more pungent–sriracha sauce is named after a seaside town in Thailand. Increasingly popular, this sauce is found on the tables of Thai and Vietnamese restaurants all over North America. Fresh red chiles are the key to the flavor of this recipe.

Ingredients

  • 1 pound fresh red serrano, cayenne, Thai, or chile de arbol chiles, stems removed
  • 2 1/2 cups rice vinegar (or substitute white distilled vinegar)
  • 1/4 cup sugar
  • 1 tablespoon salt

Instructions

Remove the stems from the chiles. Place the chiles and vinegar in a saucepan and heat to boiling. Turn off the heat and add the sugar and salt and stir until dissolved. Place the saucepan contents in a food processor or blender and puree until a smooth thin-paste consistency. Add additional rice vinegar if the mixture is too thick. Allow the mixture to steep for several hours, place in glass containers, and refrigerate. The consistency should be slightly thinner than ketchup.

Optional: Strain the sauce through a sieve and discard the solids for a smooth, seedless consistency.