Cullen's
New Mexico Enchiladas
1 1/2 pounds hamburger meat
3 to 4 tablespoons chili powder
2 tablespoons garlic powder
1/2 to 1 teaspoon cayenne pepper
1 teaspoon cumin powder
1 tablespoon flour
Tomato juice to cover meat
Shredded lettuce
Shredded cheese (Cheddar or cheese of your choice)
Diced tomatoes
Diced onion
Corn or flour tortillas
Vegetable oil (for heating tortillas)
Brown meat and drain well. Add spices and flour, and cover with tomato juice.
Simmer until slightly thickened.
Meanwhile, shred the lettuce and cheese in separate bowls. Also dice the
tomatoes and onions in separate bowls. When sauce is about ready, heat oil in a
small sauté pan.
To assemble, heat a tortilla in the hot oil, drain and place in the center of a
plate. Pour on a dipper of sauce and some cheese. Heat another tortilla and
place on top of the first, followed by another dipper of sauce and cheese.
Continue in this manner until you have as many on the plate as one person wants.
A usual adult will start with three or four stacked. For the final layer, add
lettuce, tomatoes and onion along with sauce and cheese. Some people like to
have the vegetables in between the layers also. Traditionally, a poached egg is
placed on top of the stack right before serving.
Longest Estuary: Ob River, Russia, 550 miles
long, up to 50 miles wide