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Lupe’s enchilada



Mozarella cheese
Your favourite chilli-pepper

So, this is a little platter that a friend (Lupe) cooked up for me and some other friends. She is from Mexico. If you want to know how to make the chilli-rillenos just email me and I'll pass on the age-old secrets…(maybe!).

Back to the enchilada. So first things first, get your salsa on the go. Take 5 tomatoes, half an onion, as many chillis as you like and a few cloves of garlic and throw this directly into the blender. Add a pinch or two of salt and pepper. Once blended add to a hot pot with a little oil and bring to a boil with and then turn back the heat till just a few, bubbles appear every now and then (simmer). While all this is going on roughly chop up half an eggplant per enchilada and throw these into a hot oven (400F, 220C) oven (pealed) for 25 minutes. Once they begin to brown, heat up a larage pan and fry off 1/4 of an onion in hot oil per enchilada. Once this has sweated (gets clear) and the eggplant that should be already nice and brown add the eggplant to the pan with a little chopped garlic (half a clove per enchilada) and fry at a medium heat until the onion takes on a little colour. Now add mozarella (about the same amount of mozarella as the onion you added), turn off the heat and stir until the mozarella melts. Next step – find a nice, baking dish. Now the tortilla prep. If you like your tortillas soft, don't brown them off first however, i like mine crispy so i heat them over a direct flame (if you have one, otherwise put them in the oven for a few minutes) until they get a little crispy but still meldable. Now fill the tortilla with the eggplant mix, roll and place this into you baking dish. Repeat this until you have all the tortillas you have prepared for filled, rolled and in the baking dish. Last step, cover them with the salsa you prepared earlier and a sprinkle of mozarella. Throw this into the oven at around that should still be at 400F and bake for 10 minutes or until the cheese starts to brown. Serve and swoon…..Thanks Lupe


Taste ★★★★★

Price ★★★★

Ease ★★★


May 23, 2006 - Posted by | Anything goes

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