I learned to make these recipes while living in Albuquerque and visiting Santa Fe often. I discovered that northern, central, and southern New Mexico cuisines vary a bit from each other. What I can tell you for sure is that all New Mexican food can be distinguished from California and Texas Mexican food, and I'm biased toward it. The big difference is in the chile, and I've begun this little New Mexican food series with my Secret Santa Fe Red Chile Sauce which I assume you will make ahead of time.
Over the years I've migrated toward easier ways of making dishes. Here I show you the traditional rolled method of making these enchiladas, and the simpler layered version.
Servings: 6 Serving Size: 2 rolled enchiladas Preparation time: 45 minutes to 1 hour
2 cups Secret Santa Fe Red Chile Sauce
1 cup onion, chopped
1 tablespoon oil
8 ounces cheddar cheese, grated
12 pieces corn tortillas
1-1/2 pounds ground beef
Toppings: shredded lettuce, sour cream or plain yogurt
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.
Good cooking to you!
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Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: