This Meat and Egg Enchiladas recipe is the perfect Antojito. Antojitos are the mainstay of Mexico’s eating habits. This recipe pays tribute to the Mexicans’ astounding ability to produce out of plain old corn such a profusion of mouth-watering “munchies”.
Did you know that corn is the most prolific ingredient that has fed Mexicans for centuries? Being descended from corn, the Enchilada is one of the dishes most recognized by Mexicans. Like other dishes such as the indispensable tortilla, tostadas, gordas, garnachas, memelas, martajadas, picadas y pellizcadas, tlayudas, enfrijoladas, chalupas quesadillas, los peneques, los papadzules yucatecos, totopos, sopes, rnolotes, esquites, chilmole, panuchos, tacos, tlacoyos, chilaquiles; Also as sweet antojitos: pinoles, gorditas de azucar o piloncillo; and as beverages, a rich variety of atoles.
INGREDIENTS for Meat and Egg Enchiladas:
- 1 chopped onion
- 1/4 K (1/2 1b.) cooked and shredded flank meat
- 1 cup tomato puree
- 2 eggs, beaten
- 1 cup La Costeña ranch-style sauce
- 1 cup La Costeña taco sauce
- 1/4 liter (1 cup) milk and 1 egg yolk
- 8 small tortillas, lightly fried
- 1/2 cup grated añejo cheese,
- 1 lettuce, finely chopped
For the filling of the Meat and Egg Enchiladas: sauté onion, add meat and fry until slightly golden. Add tomato puree, season with 1 tsp. chicken bouillon and allow sauce to thicken. Add beaten eggs and simmer on very low heat, stirring occasionally. Meanwhile, combine both sauces with milk and egg yolk and simmer without bringing to a boil. Dip the tortillas into this mixture, fill them with the shredded meat and tomato mixture and fold them over fourfold. Garnish with grated cheese and chopped lettuce.