I'm sure I wasn't the only one who assumed New Mexican food would be very much like Mexican food, in actuality the two are pretty different. Yes, you have your burritos, enchiladas, tacos and the like but the red and green sauces are what really differentiates one from the other. The red and green sauce in New Mexico is purely made from red and green chilis, unfortunately that is the extent of my knowledge of the sauces, but most importantly I know that it's absolutely tasty!
The real story begins with a good friend named Simon, you probably remember him from my trip to San Francisco not too long ago, well... Friend Simon is back and with two jars of red chili from New Mexico no less, this weekend he makes us his homemade New Mexican enchiladas featuring (drum role please!) Red chili sauce brought straight to Los Angeles from the always packed restaurant located in New Mexico, The Shed!
|The Shed red chili sauce is the key ingredient to this recipe!|
I've had enchiladas before and have tried to make enchiladas before using regular store-bought red chili sauce but it never turns out quite as yummy as when made with The Shed Red Chili Sauce. If you love your enchiladas then I highly recommend trying this sauce, I know that New Mexico seems quite a bit a ways to go for red chili sauce but not to worry just click on here SF The Shed , it'll take you right to the site where you can have it delivered to your door, just remember to order The Shed Red.
Whenever Friend Simon is around and The Shed red chili sauce is at our disposal we ask that he makes this enchilada dish for us, it's about the only thing he CAN make but that's okay because he makes this one particular dish really REALLY WELL.
Roughly a 1lb. of ground beef
Enough large tortillas to fill a large rectangular baking pan (about 8)
2 jars of The Shed red chili sauce
1.5 cans of black beans drained & rinsed
1 bag of shredded cheese (of your choice)
1 tbsp of oregano
1 tbsp of cayenne pepper
1 tbsp garlic powder
1-2 tsp of salt and black pepper
1. Cook the meat on the stove over medium-low heat in a large pan making sure to break the meat into small pieces as you go.
2. Add the oregano, cayenne pepper, garlic powder, salt and pepper, season to a taste of your liking.
3. When the meat is cooked through and seasoned to your liking add about 1/2 a jar of the red chili sauce or alittle more if you'd like. Mix-in the sauce and let simmer on low-medium heat for roughly 15minutes, making sure to stir occasionally. *Try to refrain from adding to much sauce to the meat mixture as you ideally you would like the inside of the enchiladas to be more firm and chunky than runny.
4. In the mean time, take out either a large rectangular baking pan or two small square baking pans and cover the bottoms and inner walls with a thin layer of the red chili sauce.
5. Turn the heat off on the meat and mix in the drained and rinsed black beans into the meat mixture.
6. Preheat the oven to 450 degrees.
7. Heat up tortillas one by one as needed on the stove on low heat *this will make them easier to handle and roll up without tearing or breaking. Add 3/4 cup to 1 cup of the meat mixture and top lightly with cheese. Roll up carefully like a burrito tucking in the sides first and then rolling, place the rolled enchiladas seam side down into the pan(s). *Repeat this step until the pan is entirely lined with enchiladas.
8. Use 3/4 of a full jar of the red chili sauce (or more if you'd like) to cover the entire tops of the enchiladas in the pan(s) making sure to get sauce between the enchiladas and the inner sides of the baking pans.
9. Using 1/2 to a full bag of cheese (depending on how much cheese you like on your enchiladas), sprinkle the tops of the enchiladas that are now covered with red chili sauce with the shredded cheese.
10. Cover with foil and bake in the 450 degree oven for about 20 minutes.
11. Remove the foil and bake in the 500 degree oven (or on broil) for about 10 minutes or more to brown the tops.