New Mexico's Sunny Side up Enchiladas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A little different than most because these are flat rather than rolled. Use spices according to taste. When I make this, I just throw spices and water in, there is no measuring. Ingredients:
3 lbs ground beef |
1 teaspoon garlic powder |
1/2 teaspoon cumin |
1 teaspoon salt |
1/2 teaspoon black pepper |
4 tablespoons flour |
1/4 cup chili powder |
1 beef bouillon cube |
1 (1/4 ounce) packet sazon goya (amount in packet is a guess) |
1 1/2-2 cups cold water |
12 corn tortillas |
2 cups cheddar cheese (grated) |
1 onion (diced) |
2 tomatoes (diced) |
1/2 a head of lettuce (shredded) |
6 eggs |
oil |
Directions:
1. Brown beef. Drain, leaving about a tablespoon of grease in pan.
2. Add seasonings, according to taste.
3. Add flour and chili powder, allow to brown in beef a little.
4. Add water, enough for desired consistency, packet of sazon goya and boullion cube.
5. Allow sauce to thicken, adding water when needed.
6. Meanwhile, soften tortillas in a little oil and drain on paper towel.
7. Place one tortilla on individual plate, top with meat mixture.
8. Layer with fresh onion, cheese, lettuce, tomato. Season with a little salt and pepper.
9. Place another tortilla over the top, and repeat process. Making two layers.
10. Fry egg, sunny side up. Place on top of tomato. Season with a little more salt and pepper. Enjoy (hopefully).
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