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    Enchiladas Huastecas

    Source of Recipe

    Paul Barajas, Paulinos Mexican Restaurant,

    List of Ingredients

    4 (8-oz.) rib eye steak or bigger if you like
    1 pound Chorizo Mexican sausage
    8 tomatillos
    3 jalapeno peppers
    1 garlic clove
    1/4 of a medium-sized onion
    Salt to taste
    Chihuahua cheese
    corn tortillas (number depends on the number of people being served)
    32 oz. can refried beans
    Sour cream
    Chopped onion
    Red tomato
    Queso Fresco (Mexican farmer's cheese for garnish


    Season your steak with salt and pepper. Chargrill it or cook in a pan
    with a little vegetable oil.

    While steak is cooking, place a little Chorizo Mexican Sausage in a pan
    to cook, but do not overcook it.

    To make the green salsa that is an ingredient in the tortillas, boil
    tomatillos and jalapeno peppers in just enough water to cover them.
    Place the tomatillos and peppers into a blender with the garlic, onion
    and a little salt and grind it to a medium point.

    At this point, the steak should be cooked just right.

    Place a little oil in a pan, and once it is hot enough, deep-fry corn
    tortillas just for three seconds. Take tortillas and place them on a
    plate. Cover each with the green salsa. Place Chihuahua cheese inside
    and roll tortillas into a taquito style.

    Using the same pan you used for the tortillas, drain oil out and leave
    just enough oil in to heat tortillas enough to melt the cheese inside.

    On a large plate, place steak and the refried beans at the side. Place
    the Chorizo sausage on top of the refried beans. Top enchiladas with
    light sour cream and fine chopped onion and a sprinkle of fine chopped
    cilantro for decoration.

    Add shredded lettuce, tomato and cheese to make a complete meal. Serves

    Kitchen tip

    Don't deep-fry the corn tortillas too long. And make sure that you leave
    just enough oil to heat the tortillas just enough to melt the cheese




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