Enchiladas con huevos sounds awful!!!
However, there’s an authentic Mexican dish -from Yucat�n- that’s exactly that. It’s called PAPADZULES, and it’s a warm tortilla stuffed with hardboiled egg, topped with a very thick mole-like green sauce made with grind pumpkin seeds. If properly done, the seeds sweat out a fine golden oil with deep nutty taste.
Next time you’re in Canc�n, find a Yucatecan place and try the damn thing; if you survive the cholesterol blitzkrieg you’ll thank me your remaining years with tears in your eyes.
Richard Brooks Alba
Just a sidenote:
As a kid, I had always heard stacked enchiladas described as "Sonora style" – so this egg variation doesn’t seem too far afield.
I just happened to see this recipie while looking at Bobby Flay’s Food Nation site….. It is close to how I make mine, but I don’t use a broiler, just a warm oven, and I also use ground meat seasoned with chile powder…
Traditional New Mexico Stacked Enchiladas
6 corn tortillas
1 1/2 to 2 cups red chile sauce, recipe follows
1 cup shredded cheddar or Monterey Jack cheese
1/2 small chopped onion
2 fried eggs
1 cup shredded lettuce
3/4 cup chopped tomato
Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
Red Chile Sauce:
20 dried chile pods
1/4 cup water
6 garlic cloves
Pinch Mexican oregano
1 pound diced pork (optional)
Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.
Yield: 3 cups
Ah, Maljimar. My college radio station’s transmitter was there. I relished saying that town name during the station IDs.
I would make enchiladas tonight, but I just made a Krispy Kreme run this morning. My wife and my cardiologist would not approve of the combo.
I was born in Midland, my Mother’s family lived in Malgimar while she was growing up.
I lived in Lubbock ( actually Slaton) for a while and I have family in Brownfield.
I think I may have to make enchiladas this weekend!
When I lived in New Mexico, the easiest way to tell a local was whether or not they ordered eggs on their enchiladas — as odd as the concept might sound, it’s a simply perfect combo.
(Where in west Texas, Lone Star? Born in Denver City, raised in Lubbock, here.)
All I know is that I LOVE them this way, but the egg HAS to have the yolk completely runny, so all that good stuff drizzles down into the enchilada…
There are a couple of places here in Austin that serve them, but I’ve never had one here that compares to the places out west.
I grew up in West Texas and we used to go visiting in Carlsbad, New Mexico quite often. We always ate a little Mexican cafe downtown called Ricks, and they served their enchiladas flat and stacked and topped with a fried egg. We always just called them "New Mexico" enchiladas
We never thought this was unusual til we moved out of the West Texas area and hardly ever ate anywhere where eggs on enchiladas were an option. There are several older Mexican places here in the Houston area where it is an option on the menu, but most people look at you like you were requesting something really bizzare.
When I make enchiladas at home, I make the flat, stacked and egged and they are delicious.
Does anyone know more about the egg/enchilada topic?
Enchiladas con huevos
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