- 12-14 dried New Mexico red chiles
- 1 tablespoon salt
- 1/4 cup garlic
- 2 cups finely chopped yellow onion
- 3 cups shredded Sharp Cheddar
2 cups diced onions
- 3-4 cups chopped or shredded lettuce
- 2-3 cups chopped tomatoes
- 1/2 pound Ground Pork
- 3 tablespoons cooking oil (for frying)
- 8 six-inch corn tortillas
3 cups water
- 8 eggs (optional)
- Brown ground pork in a pan until thoroughly cooked. Set aside.
- Remove stems and seeds from 15-20 red chile pods. Boil on a high heat until red chile pods turn soft.
- Transfer the red chile pods to blender. Add 3 cups water (for more flavor, use the water from boiling the pods). Add garlic and salt, then blend on a high speed for 3-5 minutes. Strain through a sifter to remove anything that didn’t blend well.
- Add to pot with pork and simmer on a low heat.
- Heat about 3 tablespoons of cooking oil in a large skillet on a high heat. Flash fry the corn tortillas but be careful not to fry them too long. You want to be able to cut it with a fork.
- To build your enchiladas, start with a layer of 1 corn tortilla, a layer of red chile, a layer of lettuce, onion, tomato, and cheese, then repeat for.
- Fry two eggs to your favorite temperature. Place on top of the stack.