One of my wedding gifts from mom were two recipe boxes full of recipes from friends and family – everything from my sister’s favorite pork chops to baby meals to bath salts. A family favorite is a recipe that my Grandma on my dad’s side handed down to my mom, who handed it down to me: the Hernandez family enchiladas. You can see my copy is tattered and stained – a true sign of a great recipe. I like that the recipe uses measurements like "some" and "a few" and "till it runs out." I’m making them this Tres de Mayo for our monthly supper club and thought I’d share with you:
Hernandez Family Enchiladas
- 1 1/2 – 2 lbs ground beef, browned and drained
- Finely chopped onion (to taste)
- Chopped black olive
- Corn tortillas
- Oil for frying
- 2 19 oz cans enchilada sauce
- 2-3 c. shredded cheese
- 2 pair of tongs; one for oil and one for enchilada sauce
Mix first three ingredients together and set aside to cool. Fry corn tortillas in hot oil a few seconds until just starting to cook (do not let get crispy). As you remove the tortilla, drip-drain excess oil over pan. Slip tortilla into pan of enchilada sauce, careful not to get sauce on your "oil tongs." Repeat for several tortillas.
Using second pair of tongs, remove soaked tortillas to a plate. Fill with handful of meat mixture and handful of shredded cheese. Roll and place in glass dish, seam side down. Continue this process until dish is full or until meat mixture runs out.
Top enchiladas with generous spoonsful of leftover sauce (pay particular attention to corners), then top again with shredded cheese. Cover with foil and bake at 350 degrees for 30-40 minutes.
These are fun to make with a friend in assembly-line fashion, and can actually go rather quickly. I used to make them for military functions with my friend Lacey, who knows the recipe by heart herself now. It’s funny watching someone with a Southern drawl whip up some enchiladas.
ETA: I’ve corrected the amount of sauce needed for these (2 10 oz. cans would probably not be enough)