- Fake Name Feb 4, 2009 05:48 PM
At the risk of damaging my refined-taste reputation (as if I didn't do that already with Quatros Milpas) I'm on the hunt for flat stacked enchiladas with a fried egg on top. I was introduced to this by a former mother-in-law who made them herself. I then stumbled on them in Victorville, but that was at least 20 years ago.
Anyone have a source?
Disclaimer: The above is not a recommendation of haute cuisine, and is not intended to lead high-taste diners to this low point of culinary arts. I fully understand this is not a gen-u-wine ethnic food created by any ancient tribe of any specific ethnic origin. While I enjoy high-brow places I also eat at, horror of horrors: Suchi Deli, 4 Milpas, Saigon, and Super Sergio's. Just so you know my lack of taste and sophistication. And yes, I know about Mama Testas. and Super Cocina. In short, I'm apologizing in advance. Thank you for your forgiveness.
I had this book marked, not sure if this was the site I used or not. I just made this this year for a friend visiting. He is big into mexican food, probably traditional but I was just making something quick one night. I think I was just searching for something a bit unique and found this. I was very good. I am pretty sure this was the recipe.
No current place to send you, but when I have had them, they were called Sonoran style enchiladas. That might help you find some.
Stacked enchiladas (fried egg optional) are traditional in New Mexican cooking. I'm pretty sure I never saw a rolled enchilada until I was a teenager. So it's fair to say they are, in fact, a gen-u-wine ethnic food. Tasty, too. Just look for a place that serves Santa Fe - style cuisine.
I love Las Cuatros Milpas and was so craving one of those guaco tacos that they make for me the other day and almost did a run down to the barrio..
I get the salsa to go along with the tortillas.
Place so rules..be proud.
It's really easy to make..you can do it..stack tortillas with sauce and cheese..add meat if you like..bake in the toaster over for 30 minutes at 400 and then top with a fried egg...easy peasy!
re: Melanie Wong
Them's fightin' words, Melanie.
First off, Santa Fe was settled nearly 1,000 years ago. And if you want to limit the discussion to European influences, the city was claimed for the Spanish crown - and became a thriving cultural and culinary center - the better part of a century before there was a significant European presence in Sonora. So the notion that NM cuisine has roots in Sonoran regional cooking seems dubious at best.
That said, Sonoran enchiladas as they're served in NM are a different kind of thing. Regular enchiladas are pressed corn tortillas coated with sauce, stacked with meat, cheese, and/or onions, and baked in the oven. "Sonoran enchiladas" use different tortillas - usually handmade, with a little baking soda. The tortillas are always when fried, so the baking soda makes them puff up a little. And they're similarly dipped and stacked, but not necessarily baked.
Now I know what I'm having for breakfast tomorrow. I even have a pot of red chile in the fridge. Mmmmm...
Emma's in Santee (8781 Cuyamaca). (Location is across from the original Santee Price Club, which is now turning into freeway) They make flat or roll the enchiladas.
Old post, but the place is still there and still make the enchiladas for breakfast- the photo is of a rolled one, but they make flat also.
I thought they were New Mexico-based...
And, since my parents were right (I'm lazy and will never amount to anything) I don't want to make my own. But it's sounding like I'll have to. The Santee tip is a winner. I appreciate SouthGate reference but it is north of Interstate 8 which qualifies it, by FakeName standards, as part of Los Angeles county.
I was taught to make them this way:
Fry corn tortilla
Dip in sauce, and plate
top with cooked chicken/chopped onions and black olives and cheese
repeat, stacking as you go.
top with fried egg.
Keep the suggestions coming, and thanks.