Eben Ezer - English

Versión Español

Ingredients

7–8 Guajillo or Mirasol Chiles

2 Garlic Cloves

1/2 Onion

Lettuce

Tomato

Muenster Cheese

Tortillas

Salt and Pepper to taste

Step One

Place the chiles in a medium pot and cover them with water. Heat over medium-high and bring to a boil. Once boiling, let them cook for about 5 minutes. Remove them from the pot and place them in a blender along with the onion, garlic, salt, and pepper. "I like to use the same water I boiled the chiles in," says María as she blends her sauce until it’s silky smooth and just as spicy as she likes it.

Now you have your chile colorado ready.

Step Two

Dip each tortilla on both sides into the chile colorado, then place them on a griddle or skillet to fry. This is the moment when the garlic from the chile colorado, reacting with the heat of the griddle, begins to release a delicious aroma that fills the entire kitchen.

Step Three

“About 15 or 20 seconds, and it’s time to flip them. You don’t want to leave them there too long or they’ll burn, and the flavor will be ruined,” says María as she begins flipping her tortillas with a spatula—decisive, steady, elegant, and efficient. Her hand moves with the muscle memory of a seasoned cook.

Once flipped, she adds cheese on top of each one and leaves them for just a few more seconds while the cheese begins to melt.

Step Four

Once the cheese has melted, it’s time to roll the enchiladas. This is where spatula skills come into play—the movement must be firm enough to fold the tortilla, yet gentle enough to keep it from tearing.

It’s perfectly fine if a couple of enchiladas don’t turn out perfectly even on your first tries. That’s just an excuse to make more enchiladas in the future. María, however, rolls them flawlessly on her griddle. She lines them up and lets them soak up a bit more heat.

Step Five

At Eben Ezer, the red enchiladas come with refried beans topped with cheese, rice, and a fresh lettuce and tomato salad.

¡Disfruta!