ENCHILADAS-1 - New-Mexico-style enchiladas with eggs

     This is the way my grandmother and aunt made enchiladas; I

     haven't lived in New Mexico myself, but that's where this

     recipe came from.


     1 lb      ground beef

     1-2       cloves garlic, minced

     1 tsp     salt (or use more or less to taste)


     1-3 tsp   chili powder (to taste)

     1 Tbsp    flour

     4 oz      tomato sauce

     8 oz      water

     2         corn tortillas

     2         eggs

               vegetable oil

     1 cup     shredded lettuce

     1         large tomato, chopped

     1         medium onion, chopped

     5 oz      cheddar cheese, grated


          (1)  Saut'e the beef over medium heat until it has lost

               its raw red color, chopping it with the edge of a

               spoon into small pieces as it cooks.  Add the

               garlic and spices and cook another 3-4 minutes.

               Add salt, pepper, and chili powder to taste.

               Remember that the flavor of chili mellows as it

               cooks, although it won't get less hot.

          (2)  Add the flour to the meat mixture and stir well.

               Add the tomato sauce and water.  Simmer gently

               (uncovered) for about 45 minutes, until it has

               thickened and the flavors are blended.

          (3)  Heat about 1/4 inch of oil in a small skillet over

               medium-high heat, until it sizzles when a bit of

               tortilla is dropped in.  Soften the tortillas

               briefly in the oil, one at a time, about 5 seconds

               on a side.  (Turn with tongs, being careful not to

               tear them.)  Drain on paper towels.

          (4)  Prepare another small skillet with a small amount

               of oil in the bottom, enough for frying an egg.

          (5)  Assembling the enchiladas requires you to keep

               track of several things at once.  Start an egg

               frying for each enchilada.  Make sure that the

               yolk is cooked soft, not hard!  Put one tortilla

               on a dinner plate.  Cover it with a medium-thick

               layer of meat sauce.  Sprinkle chopped onion and

               grated cheese on top.  Sprinkle lettuce and

               chopped tomato around the edge.  Top with another

               tortilla.  Cover with more meat sauce, sprinkle

               more onion and cheese.  Now top with the fried egg

               and serve immediately.


     You can also make single-decker enchiladas, for people with

     small appetitites. Omit the second layer of tortilla, meat,

     onion and cheese, but don't forget the egg.  If you make

     single-deckers, you will need twice as many tortillas and

     twice as many eggs, but the same amount of the other



     Difficulty: easy to moderate.  Time: 10 minutes preparation,

     45 minutes simmering, 5 minutes assembly.  Precision:

     approximate measurement OK.