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Recipe For Enchiladas Topped Wtih Tomato Soup - The Rainbow Lounge

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Yep, you read that right: tomato soup. This is an authentic south Texas recipe I got from an elderly lady, who has since gone to her eternal reward, God rest her soul. This is oral tradition stuff-- you won't find it in any book on the market. I tried the recipe, myself, and the enchiladas turned out fantastic.

What you need:

Corn Tortillas (NOT flour tortillas)
Shredded American Cheese (or Cheddar Cheese)
Cooking Oil
Chili Powder (Bottled is fine.)
Tomato Soup (One or two cans)
Wide, but not necessarily deep, bowl of water
Pot (for the tomato soup)
Plates (For use as 'holding' stage plates and for rolling up of enchiladas)

Okay, first things first: the corn tortillas. They are not as big around as they used to be-- in fact, they are usually commercially made, today, to be about half the size they used to be; this means you will have to make adjustments with regard to your dinner guests. If they like to eat a lot, then you can serve six or more enchiladas per person. If they don't like to eat a lot, then you can serve up three per person.

Now, corn tortillas: when you handle the package, see if the tortillas are readily bendable. If they are, they were recently made. If they fight you, forget them. They were made too long ago, and they will come apart either in the frying process or in the rolling process.

When you have all your ingredients and preparation wares ready to go, you will put the cooking oil into the frying pan or skillet-- enough to cover the bottom. You can wait, until you are ready to fry the tortillas, to turn the heat on to heat the oil. During the cooking process, you will have to keep the bottom covered with cooking oil. Forget the olive oil or olive oil-flavored cooking oil crap: you are not doing Italian: you are doing TexMex.

You open your can (s) of tomato soup and pour the soup into a pot and heat the soup over a low flame, once you are ready to start frying the tortillas. You put some water into your water bowl and mix in chili powder, to taste: the darker the mixture, the stronger the chili powder taste on the tortillas-- the mixture should be more dark than light. You mix the water and chili powder with your fingers. You will have to keep mixing water and chili powder in the bowl, as you go, to keep the mixture in supply.

You take the tortillas, one at a time, and pass them through the water and chili powder mixture-- letting them lie in the mixture, and also turning them over for about 20-30 seconds, each-- then you set them aside on a small plate.

You take the prepared tortillas, one by one, and place them into the skillet, once the oil has had a chance to heat up some over a moderate flame. You use a spatula to turn the tortillas-- you turn them for about 30 seconds or so in the hot oil-- NOT TOO long because you want them soft, and leaving them too long in the oil will make them too hard to roll. As you finish with each tortilla, you place it aside onto a plate for the slightly fried tortillas. You can use the intervals between frying the tortillas to check the oil level in the skillet: it should have enough oil to just about cover the bottom.

When you are done frying all your tortillas, you place them, one by one, onto a large plate, perhaps a dinner-size plate. You take your shredded cheese and spread it in a line on one side of the fried tortilla. You roll from the cheese-side over to the other side----carefully, because the tortilla is still hot. You can use your spatula to remove the finished enchilada and place it on a nearby large plate. You repeat the process with all your tortillas.

When you are done with all the enchiladas, you place them on the individual plates for you guests and pour tomato soup over the enchiladas, just enough to make the enchiladas look good but not enough to drown them! : )

Typical and authentic south Texas sides with these enchiladas are mashed potatoes, made from potato flakes out of a box, and slices of avocados, called often, 'calavos', in south Texas, from the name of a family that used to grow them, and may still do, and were famous in south Texas for their avocados many years ago.

Tip on choosing an avocado: hold it your hand. Squeeze the round part slightly firmly with your thumb. If the avocado gives slowly under your thumb,it is ready to eat. If not, put it back--- or buy it, and let it ripen some more in your refrigerator: it'll come around eventually....... If you need an avocado to eat soon, choose one that gives a little under your thumb. Green-skinned avocados, as opposed to dark-and-bumpy-skinned avocados, are easier to test for ripeness and are often larger than than the darker avocados, but they are both basically the same fruit.

At home, you carefully cut around the middle of the avocado, pull the pieces apart, remove the stone with a spoon, and carefully cut the halves into slices. Then you carefully cut between the fruit and the skin to remove the skin. The slices, separated from the skin, are then ready to serve.

Your guests will have to be ready once you start the cooking process because the enchiladas can cool quickly, and, unless you want to microwave them to reheat them, you need to move without a break once you start preparation: from starting point, to rolling the enchiladas, to putting them on the individual plates, to finishing up by placing the pre-prepared mashed potatoes and pre-prepared avocado slices onto the plates, to serving up the plates to your guests.

The table is set before you start the cooking, and the drinks should also be ready before you start cooking...........

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@ David,
Yes,yes,My Tony and i will have to try this ...........

Thank you for Shareing this with us ..........
Tommy lol xxx

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Enjoy! And you are very welcome!


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