I am a Mexican food FREAK. I’d say realistically, about 60% of everything I eat has chili powder and cumin (and cayenne if I don’t feel like feeding my child that day). I spent a good bit of time last weekend making corn tortillas, my Mexican aunt’s authentic enchilada sauce and slow-cooked beans for the filling (recipe here, just don’t mash them).

Maseca is what I use for tortillas. Not the absolute greatest… but definitely better than store-bought. Sadly, I’m unaware of any place in Central PA to get fresh masa so this is the next best thing. It’s kind of like a mexican Bisquick. Just add water! I use a little rolling pin and a gallon sized ziploc bag, which works just as well as the tortilla press I can’t locate in the basement.

The tortillas come out pretty (really) dry but if you stack them on top of one another to cool, they will steam each other and soften up to be pliable. If you don’t steam or fry them, you will never ever be able to roll an enchilada with these (or even store-bought) tortillas. You can refrigerate finished ones to use later, just dampen with a small amount of water and throw on a clean hot frying pan for about 30 seconds each side, stack to steam, repeat, and they will re-soften.

My aunt’s enchilada sauce is basically a simple roux with a lot of spices. Real deal enchilada sauce has no tomato-based ingredients. Shocker, I know. Also, the better the chili powder, the better the sauce. Here is the recipe.

Enchilada Sauce

Ingredients

• 1/2 stick butter
• 1/4 c. flour
• 3 c. vegetable stock (or water)
• 1 tsp. garlic powder
• 1 tsp. cumin
• 1/4 c. chili powder
• 1/2 tsp. cayenne (omit for no heat)
• salt to taste

Directions

1. Melt butter in saucepan over medium heat. Stir in flour until smooth with no lumps.
2. Slowly stir in broth while whisking.
3. Bring to a simmer, then add chili powder, cumin, and garlic powder.
4. Simmer uncovered about 20 minutes – stirring occasionally, or until sauce has reduced about a third. Add salt to taste, done.

As for the enchiladas themselves, just roll beans and cheese (omit for vegan) in tortilla, place seam side down in a casserole dish that has about a half cup of sauce already in it. When dish is filled, cover with remaining sauce and cheese and bake at 375 for about 25 minutes.