The Pioneer Woman Cooks (57 page)

It’s at times like these that I actually consider throwing away the clothes and convincing myself they never existed.

Mud and manure can actually drive a ranch wife insane. It’s been clinically proven.

SIMPLE, PERFECT ENCHILADAS

Makes 8 servings

Let’s make enchiladas!

Did you know that I had a real live Mexican great-uncle? It’s true! And so what if it was only by marriage, and so what if I have absolutely no interesting ethnicity in my blood-stream? See, my dad’s dad, who died before I was born, rest his soul, had a sister named Fleda Mae, rest her soul, and Fleda Mae was married to a Mexican man named Luchan, rest his soul. I remember both Fleda Mae and Luchan fondly, but besides their friendly, loving nature and the fact that they lived in Bakersfield, California, I don’t remember too much about them. I do remember Fleda Mae’s high-pitched and very sweet voice. And I definitely remember Luchan’s enchiladas.

My mom has made these enchiladas for decades, after Luchan showed her the way, the truth, and the life, and that no one can come to the enchilada except through him. Once my mother became a believer, she passed that belief on to me and my other siblings, and I feel I have been commissioned to pass the love on to you.

So c’mon—let’s get rrrready to rrrrrrumble!

Before we begin, let me explain that there are three separate components to these enchiladas: THE SAUCE, THE MEAT, And THE REST.

THE SAUCE1 tablespoon canola oil2 tablespoons all-purpose flour1 large (28-ounce) can enchilada or Mexican red sauce2 cups chicken broth½ teaspoon salt½ teaspoon black pepperTHE MEAT1 pound ground beef1 medium onionTwo 4-ounce cans diced green chilies½ teaspoon saltTHE REST10 to 14 corn tortillasCanola oil for frying½ cup chopped black olives1 cup chopped green onions3 cups grated sharp cheddar cheeseCilantro2 tablespoons chopped cilantro, plus extra for serving

1. First, let’s make the sauce:

In a saucepan over medium-low heat, combine the canola oil and flour.

2. Whisk together and allow to bubble for 1 minute.

3. Pour in the red sauce, chicken broth, salt, and pepper. Bring to a boil.

4. Reduce the heat and simmer while you prepare the other ingredients.

5. While the sauce is simmering, prepare the meat:

Finely chop the onion…

6. In a large skillet over medium-high heat, brown the ground beef with the onion. Drain the fat, then add the green chilies. Add the salt and stir to combine. Turn off the heat and set aside.

7. In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel–lined plate. Repeat until all the tortillas have been fried.

Now that all the elements are ready, let’s assemble!

8. Preheat the oven to 350ºF. Spread ½ cup of the sauce in the bottom of a 9 x 13-inch baking dish.

9. Next, dip each tortilla into the sauce.

10. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives, and green onions.