Sunday, April 12, 2009

Cornmeal Crepes and Homemade Enchilada Sauce

Jen made these flat enchiladas (corn tortilla, hamburger, onion, cheese, enchilada sauce, repeat!) with cornmeal crepes in place of corn tortillas about a week ago, so I had been craving them! The cornmeal crepe recipe is one we got from Camilee. They taste a lot like a corn tortilla, but more like the texture of a crepe - we loved them. The enchilada sauce is one that Amy has been making forever, and she got it from her mother-in-law. I think it is the favorite recipe of everyone in our family now. (Don't forget to eat a fried egg on top of your flat enchilada - yummy!)

Cornmeal Crepes

1/3 C. flour (wheat or white)
2 eggs
1 1/2 C. milk
1 Tbsp. oil
1 C. cornmeal
1/2 tsp. salt

In bowl combine all ingredients. Whisk or beat together until well-blended. Heat a lightly greased 6-inch skillet. Spoon in about 2 Tbsp batter (I think my skillet was a little bigger and we did about 3-4 Tbsp. batter). Lift skillet and tilt batter to spread evenly. Return to heat. Brown one side only then dump out of pan onto a plate. Grease pan between every few crepes. Stir batter frequently to keep cornmeal from settling. These work great for healthier flat enchiladas.

Enchilada Sauce

  1. Remove seeds and stems from 6 whole red dried chilies, then soak in hot water for 30 minutes (Jen told me to heat water to boiling, turn stove off, throw the chilies in to soak for 30 minutes - it worked great.)
  2. Pour off water, reserving 1 cup. Put chilies and the 1 cup water in blender and blend until smooth.
  3. In saucepan, combine . . . ½ C. flour and 6 Tbsp. oil or melted shortening. Cook and stir until browned
  4. Add . . . 5 C. water, 1 Tbsp. salt, 1 tsp. cumin, 1 Tbsp. dried onion or ½ C. chopped onion, and blended chile and water mixture.
  5. Bring to a boil and cook until thickened

Makes enough sauce for 2 dozen enchiladas. Extras may be frozen. May use less chilies for milder sauce.

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