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DerHusker

Sonoran Breakfast Enchiladas

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I’ve made these before (Link: http://www.kamadoguru.com/topic/10984-sonoran-style-breakfast-enchilada/) but I used regular corn tortillas and verde sauce so they weren’t the authentic item. Well this time I made my own authentic Sonoran tortillas (which are almost like potato pancakes) with cheese, potato and baking powder in them. Here are the ingredients:

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2 cups masa harina or corn flour
2 oz cheddar cheese, grated (about 1/2 cup grated)
1 small baking potato, cooked (microwaved it), peeled, and grated (about 1 cup grated)
1 tsp baking powder
1 tsp salt
about 1.25 cups water
vegetable oil, for frying

 

Nuked the potato for 3 minutes and then grated out 1 cup

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Whisked the flour, salt, baking powder, potato and cheese together to get most of the lumps out.

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Everyone in the pool with 1 cup of water and stirred with a spatula.

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Now you need to start in with your hands and judging for the correct moisture content. (There is a fine line between too wet or too dry that you’re shooting for. Too wet and the masa will stick to the plastic. Too dry and you'll need to press down to hard. As your mixing up the masa take it in your hand and squish it. If it is at all crumbly it is still too dry. If it sticks to your hand at all then it is too wet. If it squishes easy but doesn't crumble or stick then you’re good to go) Once you get the moisture content right (I used approx. 1 ¼ cups of water) it should hold together nicely.

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Cut this into 1/8th and roll into balls. (Depending on how big you want them you can get up to 12 from one batch)

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All press up and ready for frying.

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Add approximately 3/4" of oil to a fry pan and heat up to approx. 375. (Notice the oil draining set-up next to the skillet)

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Place in a tortilla cake in the hot oil and fry for approx. 40 seconds.

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Carefully flip it as the oil is superhot and cook another approx.. 40 seconds. (As you can see I had an injury to this one)

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After each one is done I placed on my wire rack with paper towels.

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Took out some more leftover Cochinita Pibil and added approximately a 1/4 diced onion. I covered this and heated up.

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I then fried up some eggs.

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And then started building my enchilada. 1st some sauce.

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Then a tortilla and some beans

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cheese,

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and Cochinita Pibil.

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Another tortilla, some sauce, Cochinita Pibil and an egg.

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Top that with another tortilla, some more sauce and some cheese and place in the pre-heated kamado. (At 325) Here it is after 10 minutes. (Note: My wife told me to tell everyone to warn whoever is going to eat this that the plate is very, very hot. Don’t ask her how she knows this!)

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Here it is plated up with sunny side up egg on top and a Mimosa.

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Action Shot!

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And the Money Shot!

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Off the Charts Goodness! :woot:

Thanks for looking.

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Another stellar meal.

 

 

You make the most interesting  and obviously flavorful meals.  

 

 

I love Mexican food and virtually any type of SouthWest style eats.  Your cooks never fail to make me hungry.

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