They are the bomb.
■Corn tortillas, As needed.
■Ground meat, As needed. (I used ground goat because of its availability. Goes good with any meat... Like.. ANY. Please use REAL MEAT)
■potato, As needed.
■Salsa - Salsa, preferably the chunky kind that doesn't come at the store. You want a sauce. I will attach the recipe for Salsa. thick and heavy, not runny.. and definitely not "picante sauce" - 'yuk
■lettuce. - 1 head should be enough.
■Fresh Queso Fresco, 1 wheel is enough.
■some cooking oil, several pans and a grill/griddle.
TO MAKE SALSA - WILL MAKE A LOT OF SALSA.. "A LOT" (cannot account for availability, approximate)
■Jalapenos, about 12-16
■Serrano Peppers about 24
■Poblano, maybe 3 depending on size
■8 Habaneros, perhaps something hotter if available. I like super hot salsa, I tend to use at least 3 ghost peppers.
■1 sweet onion (small is fine, peeled, sliced in rings)
■Tomatoes, varying textures preferred. (I usually do 10 Roma, 3 beefsteak, and whatever else i can find.)
■Garlic, 2 tbsp, minced.
■1/4 cup course ground PEPPER or two handfulls of fresh peppercorn strips.)
■2 Shallots, medium
■Cilantro, fresh, 1 bunch is plenty
■1-2 Cans Nestle Heavy Cream. (usually in international foods isle, its small like tuna and blue'ish)
Step 1) Make Salsa or find appropriate alternate sauce. I almost didn't put the Salsa recipe in because its varies by what's available. (IF YOU ARE MAKING SALSA, WEAR GLOVES and OPEN A WINDOW.)
Step 2) If you're making salsa, get a large pot. It must fit all the vegetables before they are cooked.
Step 3) GRILL everything. Scorch the edges, burn some.. make it crispy and gooey. The idea is, stew the vegetables in their own juices, this includes all the Peppers.
Step 4) Roll them around, get as much of the skin scorched or seared as you can. You should bare in mind that this will be slightly messy and very hot. The veggies will be piping hot when ready, toss them into the large pot. (remove stems after grilling, before placing them into the pots)
**If you're afraid of spicy food, take out the seeds from the peppers.
Grille the onion in flat slices, thick is perfectly fine because you're going to throw it into a blender or juicer.
Step 5) Add ground pepper or the peppercorns that were also grilled.
Step 6) Add garlic and shallots
Step 7) strip away some cilantro and mince on the side, leave for serving garnish atop salsa.
Step 8) Blend salsa, blend it all, stick it back into the pot and fold together. It should turn out thick. and hold its shape in a spoon.
Step 9) Salsa is hot, not spicy (of course its spicy), i'm saying its piping hot, scalding maybe even, please make sure you're wearing gloves. Can take this chance to place the salsa in a jar, the heat should seal the lids.
Step 10) Cook salsa till boiling and then set it into fridge in containers. Allow to cool.
***HOORAY** SALSA.
Now: The Enchiladas.
Step 11) Get small pan, just wider than corn tortillas. add cooking oil, prepare to heat on low. (wait until beef filling is made)
Step 12) on a baking tray, prepare yourself to set and roll corn tortillas. line them up after rolling them and put the edge/lip on the bottoms once filled.
Step 13) Pan fry potato, smash it up into small bits, drain and fry to crispy little squares or something then break them apart into small bits. Drain. You want about 1 cup of potato bits per 1lb of beef/ground meat.
Step 14) pan fry and break apart ground meat, smaller bits is better. Fry till well done, then drain.
Step 15) add potato to beef, fold together, flip around with spoon, whatever. Mix it. don't make mashed potato.. don't be silly.
Step 16) turn on heat to skillet with oil for tortillas. warm tortillas in hot oil till pliable. They have to be aldente but not soft and certainly not crispy. you want them floppy, extremely floppy. Corn tortillas that can wrap like a flour tortilla, that consistency. Now, once the tortilla is in the lightly warmed oil, it won't take but a moment, flip it over quickly or dap it under the oil's surface and remove it from the pan. Spoon in filling, don't overfill, the tortilla will rip.
Step 16) Once rolled, set the enchilada on the pan and continue until out of material.
*Might make several trays.
Step 17) Bake 20-35 minutes, tortilla must be slightly crispy after baking.
Step 18) Once cooked., use spatula to plate each roll.
Step 19) Ladle 1 cup salsa atop the enchilada, cover with lettuce and sprinkle queso fresco crumbles on top.
Step 20) Drizzle 1-2 tbsp Heavy Nestle Cream with spoon across the enchilada