Enchi-lagna

By cmschnettler

Ingredients

• Enchilada sauce:
• To make annatto oil: Combine 2 Cups of corn oil
• or lard with 1⁄4 Cup ANNATTO SEEDS in a saucepan.
• Simmer over low heat until the oil is a rich red; 10
• minutes should do it. Don’t use too high a heat or
• simmer too long or the seeds blacken and the oil
• loses its color. Let sit 10-15 min. Strain out and discard the seeds. If you’re not going to use the oil right away, store in the refrigerator.
• 1-2 Cups annatto oil*
• 1 ⁄2 Cup annatto oil
• 4 TB. flour
• 1 ⁄4 Cup CHILI POWDER (4 TB.)
• 2 14.5 oz. cans tomato sauce
• 3 Cups water
• 1 tsp. GROUND CUMIN
• 1 tsp. GRANULATED GARLIC POWDER
• 1-2 tsp. salt, to taste
• 1-2 tsp. PENZEYS FRESHLY GROUND PEPPER,
• to taste
• Enchi-lagna:
• 2-3 Cups cooked meat (Angelina uses chicken,
• pulled pork or skirt steak seasoned with
• ADOBO SEASONING and then browned in
• a bit of annatto oil)
• 2-3 Cups shredded Chihuahua cheese
• 12-16 corn tortillas
• 1-2 Cups enchilada sauce (some people like
• more, some less)

Details

Servings 8
Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350°. Heat 2-3 TB. annatto oil
in a skillet and briefly fry all the corn tortillas
individually until softened, flipping after a minute.
Add more annatto oil if needed. Transfer to a plate
to use for layering.
Pour 1⁄3 Cup of enchilada sauce into the bottom
of a 9x13” casserole dish so that the tortillas don’t
burn or stick to the bottom. Add a layer of 4 corn
tortillas. Spread the filling on top of the tortillas.
Top with cheese and more enchilada sauce and
continue to layer until you almost reach the top of
the pan. Depending on your technique and desires,
you might end up with three layers (12 tortillas)
or four (16 tortillas). The top layer should be
cheese. Bake at 350° until the cheese is melted and
bubbly, about 30 minutes. The filled pan can also
be covered with plastic wrap and put in the fridge
for up to a day if you wish to do the prep ahead of
time. Then it will need at least an hour in the oven.