Enchi-lagna

By ghinman

Ingredients

• Enchillada Sauce:
• 1/2 cup annatto oil
• 4 tbs. flour
• 1/4 cup Chili Powder
• 2 14.5 oz. cans of tomato sauce
• 3 cups water
• 1 tsp. ground cumin
• 1 tsp. Granulated Garlic Powder
• 1-2 tsp. salt to taste
• 1-2 tsp. Penzey's freshly ground pepper, to taste
• Enchi-lagna:
• 2-3 cups of cooked meat (use chicken, pulled pork, or skirt steak seasoned with Adobo Seasoning and then brown in a bit of annatto oil.
• 2-3 cups shredded Chihuahua cheese
• 12-16 corn tortillas
• 1-2 cups enchillada sauce

Details

Servings 8

Preparation

Step 1

Heat 1/2 cup Annatto oil in a skillet over medium heat. Stir in the flour and Chili Powder and cook until fully incorporated. Slowly stir in the tomato sauce, water, Cumin and Garlic until smooth and the sauce thickens. Seatpm with salt and pepper to taste.
Preheat oven to 350 degrees. Heat 2-3 tbs. annatto oil in a skillet and briefly fry all the corn tortillas individually until softened, flippinv after a minute. Add more annatto oil if needed. Transfer to a plate to use for layering.

Pour 1/3 cup of enchillada sauce into the bottom of a 9X13" casserole dish so that the tortilla's 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 enchillada 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 degrees 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. Let sit for 15 minutes and serve.

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 shouls do it. Don't use too high a heat or simmer too long or the seeds blacken and the oil loses its color. Strain out and discard the seeds. If you're not going to use the oil right away; store in the refrigerat9r.