Celebrate with Papa’s Gnarly Enchiladas

It’s become something of an institution in our home, a bi-weekly event we all look forward to: Enchilada Night! It’s almost like having a little taste of New Mexico, or of Old Juan’s Cantina, right here in our remote mountain-top village in the Pyrenees. The recipe for Papa’s Gnarly Enchiladas has remained a closely guarded family secret for months and months, maybe even years. So it is with some hesitation that I now go public.

But some secrets are simply too good to keep. So here it is!

Step 1:
In a small bowl, make a dry mix consisting of:
· 3 tablespoons white flour
· 1 teaspoon cumin
· 1 teaspoon paprika picante (as opposed to sweet paprika)
· 1/4 teaspoon ground cayenne (more or less according to taste)
· 1/2 teaspoon garlic salt (or garlic powder)
· 1/4 teaspoon salt
· 1/4 teaspoon dried oregano (finely ground between thumb and index finger)
· pinch of cinnamon

Step 2:
Heat in a small sauce pan
· 3 tablespoons olive oil

Step 3:
When the oil is hot, before it starts smoking
Add the dry mix

Step 4:
When the dry mix has absorbed the oil, stir in
· 2 tablespoons tomato paste
And proceed immediately to Step 5

Step 5:
· 2 cups vegetable broth
Start adding the broth right away, but only a little at a time.
Whisk the lumps thoroughly into the broth as you go.
(If you add the whole 2 cups at once, you’ll never get the lumps out.)

Step 6:
Continue stirring hot, but below boiling, for a few minutes.
At this point I like to add
· 1/4 tsp (give or take) ground black pepper
· a splash of apple cider vinegar

Turn off heat, and keep stirring, and it should thicken somewhat as it cools down.

Now you have ENCHILADA SAUCE. So let’s make some ENCHILADAS!

Spread some SAUCE lightly in the bottom of a big rectangular baking pan, I prefer glass.
Then fill the pan with tortillas stuffed with ingredients of your liking.

For Papa’s Gnarly Enchiladas, I usually fill the pan with 7 tortillas (uncooked), stuffed with leftover three-bean chili and rice (pre-cooked, but not necessarily warm). But sometimes I just fill the tortillas with grated three-cheese mix for typical cheese enchiladas, maybe throw in a some slices of grilled peppers (mild or picante),  if the spirit moves me. As you like it. Then roll ’em up and lay them side-by-side in the lightly sauced baking pan.

I then smother the tortillas with grated cheese and drown them with all of the remaining SAUCE.

Pop the whole thing in the oven at around 390º F (200º C) for about 15-18 minutes, depending on the size of your enchiladas.

Garnish the top by sprinkling some some finely chopped cabbage, and cilantro if you’re into that. Parsley works too. Just something green to make the whole thing look a little less yellow and orange.

Buen provecho!

And if you liked this one, be sure to check out my recipe for Daddy’s Outta Sight Tagine.