This style of enchilada is less common but is very quick and easy. This should serve 4 to 6 depending on appetites.
Instructions
Making the Sauce
1. Bring the chiles and water to a boil in a gallon-size pot. Remove from the heat, and let cool.
2. Remove the chiles from the water. Save the water for pureeing.
3. Puree the chiles and garlic in a food processor. Add enough of the soaking water to the processor to give the puree a gravy-like consistency.
4. Heat 2 tbsp. lard or oil in a saucepan over medium-high heat, and add the flour while stirring constantly. Add the chile puree, garlic powder and 1/2 tsp. salt.
5. Simmer 15 minutes, stirring occasionally.
Assembling the Enchiladas
6. Preheat the oven to 400 degrees F.
7. Cook the ground beef, chopped onion and salt in a large skillet. Drain on paper towels to remove excess grease.
8. Heat the remaining lard or oil in a small saute pan. Using tongs, dip a tortilla in the oil for 2 or 3 seconds, long enough to soften it.
9. Spread 2 tbsp. sauce in a circle the size of a tortilla on a cookie sheet. Place the tortilla on the sauce.
10. Top the tortilla with some ground beef, onion, green olives and cheese. Repeat the dipping process with a second tortilla, and place it on top of the first to make a sort of sandwich.
11. Spread more of the sauce on top of the second tortilla.
12. Repeat this process with the remaining ingredients and sauce.
13. Sprinkle some cheese on top of the stacked tortillas, and bake for 8 minutes.
14. Garnish with the onion rings, cilantro and optional lettuce or tomatoes. Top each enchilada with the optional fried egg for an authentic Sonoran treat.
Tags: ground beef, process with, second tortilla
