My Louisiana mother had a colander exactly like that. Came with a set of Wearever pots and cook wear. The colander at least 80 years old. We use for jelly and jam making.
I’m born and raised in Belen. Joined the Marine Corps at 17 years old right out of Belen High School. Served a little over 20 years active duty and retired as a Master Sergeant E-8. I’m actually back home and living in Belen now and there absolutely nothing better than good old New Mexico stacked enchiladas. Beef with red or chicken with green. God bless America and God bless New Mexico. Thank you Ken.
For me, this was one of the best episodes you have produced!! Now let me set things straight, all your episodes are amazing but New Mexico and New Mexican cuisine are my favorite, just because of those amazing Hatch Valley chiles. This is one of my favorite breakfast/brunch meals. New Mexico is called the "Land of Enchantment" and this applies to their amazing food as well! Thank you!!
My family was introduced to Hatch chiles in, like, the late 1980s. My cousins would buy them roasted on the roadside in NM and send them frozen to Mom; if I was lucky, I'd get a pound or so and just love them. I'm so glad to see Hatch chiles getting more attention lately. The Land of Enchantment is so beautiful!
Thanks for sharing this recipe . from Cowboy Jimmy from Deming. Could be cousins in the look alike dept at RioGrandeWinery. We loved your presentation there. Thanks Carol too
@@CowboyKentRollins I always figured us Cowboy done most of his cooking outside fur just stuck an occasion. Blowing up Enchiladas Hot Sauces, looks pretty good to me... 🤯🤠🥳
2.4k in 22 minutes!! You sure are popular and it’s because you all are so wonderful !! We all love you guys so much and the pups!!!! Thank you for all of the hard work you and Shan do!! This looks so delicious I can’t wait to try it!! Thanks for the wonderful story telling friend I learned a lot! I laughed so hard at the blender incident!! Have a beautiful day!! With all the technology we have, you would think we had smell a vision by now!!
YES! I made these last week for my husband and we reminisced about how our fathers made them with eggs on top. We grew up in southern New Mexico and they always ask if you want your enchiladas wrapped or stacked when you order at restaurants. ❤❤❤ Thank you for this one! They look delicious.
I do not have a photographic memory, but just watching and experiencing this episode, this recipe is seared in my brain! Even learned the add salt to butter trick for great eggs! Thanks Kent, Family, Friends and the Dogs for bringing us together for such enjoyment in these strange times. God Bless!
About a year ago I visited Hatch during the Chile Festival and what an amazing time if was! I will probably remember the smell of roasting chiles until I die. I purchased salsa from the Fresh Chile Co. while I was there, so you can imagine my surprise at seeing them on your channel, Kent. Great content!
Im from Poland, I really love your culture! I made a few of your recipes, all of them were delicious! Thanks for sharing them with us, have a great day.
Glad to see more New Mexico recipes, I live in Las Cruces, NM and man are we proud of our Chile, and for a reason I’ve had Mexican Chile dishes everywhere else in the US and nothing compares to when I come back home to the best green and red chile on the planet, we just do it different, also don’t feel too embarrassed about the chile exploding out the blender I done it a couple of times
I was born in Roswell New Mexico in 1950 while Dad was stationed at Walker Air Force Base.This is the way my Mom made enchiladas every time! It wasn't until I was grown up that I ever saw an enchilada rolled up! We always had fried eggs on top, beans, meat, and lots of tortillas too! Really brings back the memories. Now my wife and I make enchiladas this way too! Good video! Especially enjoyed the exploding blender!! :) :)
Thanks y'all!!! I love the green hatch chilies so the red should get me even better 😊 Sorry but I laughed as hard as I have in a long time with the blender fun😂😂 This is a learning video for me! My dad worked for an insurance company and brought me the first ones to try(green) and I wait for this time of year. God bless y'all and thanks again 😊👍👍😎😋 Hope the tornado missed y'all..
Kent is the most darling man in the world. You can tell he is so genuine. If only everyone was as darling as he. Lucky Shannon. The other guy is v nice as well. 🙂
My entire family is from New Mexico, Deming, New Mexico to be exact. My whole life I've known enchiladas were stacked with Hatch chile and eggs. I'm gonna say this right now. You haven't lived until you tried this style of enchilada. Brings a tear to my eyes.
Hey guys, my mother had a strainer like the one you used. She put cooked apples in it, ran the rolling pin around, and made Apple Sauce. Yumminess guaranteed. 👌 🌶🌶🌶 Awesome video, loved it. 😍 Thank you all. 😉👍
Same thing - I'm flooded with childhood memories of delicious apple sauce whenever I see a strainer like that. Also, I think Randy and Carol figured out why Cowboy Kent usually cooks outside!
We have one here at home but it's metal instead of plastic/metal Used to make jams/jellies and persimmon pudding Edit: If I remember right, it's called a "food mill"
You remind me of the Rockin R Ranch that was in Arizona I went to as a kid. Their food and gunfight show and entertainment was pretty cool. They're closed for good now
I grew up on stacked enchiladas. They were a staple in the elementary school cafeteria. I remember when the hatch chile festival was just a half a dozen vendors. Those were great times
Ive commented a few times, As a disabled veteran I enjoy every one of your videos. I love that you honor veterans every day. If you support this company, I support this company.
Kent, I am born and reared in NM. Those are the most perfect enchiladas that I have seen. I enjoy all of your videos. Thank you for having a TH-cam channel!
As an addict of Hatch Chiles, this was magnificent. Having the blow out was priceless. I get tickled as I live outside of Houston TX and when the stores have their "Hatch Weekend" the locals buy a whole pound of pods and scurry off with their treasure. Me? I buy a case each (30 lbs) mild and hot and worry that that won't feed us through the winter. I thank you for your efforts to showcase country cooking from the West.
Finally! Kent is doing enchiladas the right way. My father, born in Mexico (1924) learned this method from his mother, I learned it from him. Colonia Dublan, Chic. Kent, put some finely shredded lettuce on, between the layers. Lettuce, cheese, chopped raw onion, and the fried egg on top. steve
My wife was born and raised in New Mexico. Her stacked enchiladas using canned Hatch (red or green) enchilada sauces are the best. She uses red meat with the red sauce and chicken or pork with the green. Eggs are only added to leftovers for breakfast. I roll my enchiladas to reduce the carbs.
I'm on watching and as always you have the best food on your videos and as a fellow Oklahoman i Thank You very much for your videos and the great food that you prepare and cook Thank You very much Kent.🤠👍🇺🇲🇺🇲🇺🇲🇺🇲
You have no idea how special you are...from chopped to this. You remind me of my precious father who passed in September. Much much love from Texas! ❤❤
Great video. I grew up using that type of colander to make tomato sauces. My wife is from the southwest and introduced me to the stacked enchiladas with eggs.
Kent, you and Mr. McMillan knocked this one out of the park!!!!!!! Those looked so good...I wish I hadn't eaten supper, or I'd make some now. It wouldn't be Hatch's sauce, but the old stuff will just have to do until I get myself some of Hatch's!!!!! Muy bueno!!!
Looks delicious, TH-cam must be downloading my thoughts because I put this on the menu for the week at our house and then BOOM your video pops up. Been eating stacked enchiladas for decades and these are certified NEW MEXICO TRUE. I’ll be looking for that sauce at the fruit basket later today on 4th st.
I am from New Mexico and those enchiladas look great!!! I would like to thank Carol for cleaning up after you two. Where can I buy some of that sauce in Las Vegas, New Mexico? And as always I would like thank Shannon for her amazing work behind the scenes.
Looks so delicious! Gonna have to get some of that sauce, we eat Mexican cuisine at least twice a week round here! Keep ‘em coming cowboy 😁 loving every video I see!
My Dad was from Silver City, and I didn't know enchiladas were rolled, except in those TV dinners, until I was an adult. And it was unthinkable to have enchiladas without at least one egg on top. I'll be looking for this fellow's sauces in my local New Mexico grocery stores.
Thanks for this Kent! Flat enchiladas are an underappreciated delight. I am the third generation of my family that has enjoyed these going back to the 1920's. When I was a kid back in the 1950's & 60's my mother would make these using canned red chili sauce, as that was the only decent sauce available at the time. We have always made them exactly as you did here, except that we dip the tortilla into the sauce very briefly after frying and before putting it on the plate. And the fried over easy eggs are muy necessito! The flat enchilada tradition started in my family when my grandfather and his two brothers' construction company built a couple dams in New Mexico back in the 1920's.
My dad was from Fort Sumner and one of my uncles grew his own Green Chile in Socorro. This reminds me of them. They weren’t as nice to each other (jokingly), because my uncle was always trying to one-up my pops. It was classic. Especially when they were grilling. But all of the kids were just waiting for my grandmothers homemade tortillas and beans w/green chiles.
I’m so glad to see stacked enchiladas. My step grandma taught my mother how to make them and they were my favorite dish she made every time we went to visit. We live in Michigan and grandma and grandpa lived in Alamogordo NM.
Wow, is 9 o'clock at night and I'm watching this and now i wanna get dressed and go buy some enchiladas!!!!! Oh I'm so hungry!!! Those looked so so yummy!!!!!!
My grandmothers recipe.. She is 108 NEW MEXICO ENCHILADA RECIPE/STORY Georgia A When I reached Rosenda’s house that morning, she had already prepared the blue corn for grinding by soaking it overnight in lime, then scrubbing it on a washboard until the outer hull of each grain was removed. We put the wet corn through a hand-turned grinder twice. By then, it was just the right consistency to pat out into tortillas, which we baked on top of the wood cook stove. No, you don’t have to ride two miles horseback to your Mexican neighbor’s house to learn how to make enchiladas. But, that’s what I did about sixty-four years ago. You can use some of today’s modern conveniences and make a meal just as delicious as the one Rosenda served that night to eight or ten officers from the nearby C.C. C. camp. Don’t let the length of the recipe discourage you. I know it looks complicated, but once you have mastered it, you’ll be so glad you did. You won’t need any side dishes to make this meal complete. Here’s what you will need: 1 dozen corn tortillas-white or blue, purchased at your local supermarket. (Allow three tortillas each for hungry men; women and kids likely will eat only two). 12-15 pods of New Mexico red chile-These also can be found in your local supermarket near the produce department----if you don’t have a friend in New Mexico to send them to you. 3 cloves garlic 1 t dried oregano leaves 1 t cumin seeds 2# ground beef 1# cheddar cheese, shredded 2 cups finely chopped onions 1 head lettuce, cut up Salt to taste 1 egg per person PREPARATION: Chile Sauce-While the pods are still dry, cut off stems, split pods and discard seeds and membrane. Wash pods; boil about five minutes in enough water to cover. Leave in water a few minutes to cool. With tongs, dip out about half of the chile into blender. Add the garlic, cumin, oregano and salt. Add some of the water in which chile was boiled. Blend on puree setting until you don’t find little slivers of chile skin. Pour into kettle. Puree remaining chile and add to kettle; stir altogether to blend flavors. Keep warm or have ready to reheat at serving time. Meat-Put ground beef in a skillet, cook on medium heat, stirring frequently until meat is done and lightly browned. Keep warm or reheat at serving time. Tortillas-In large skillet, heat oil (cover bottom, but not deep). Fry each tortilla on each side and remove quickly. Layer between paper towels, cover with towel to keep warm. Arrange on counter in separate containers: Meat Cheese Onions Lettuce Now it’s time to serve. Don’t try to have everyone seated before serving. At this point, we gather around the table and thank God for such a scrumptious meal. Prepare one plate at a time and let each person start eating when his plate is served. It helps to have at least two people serving. With tongs, dip first tortillas into and out of chile sauce onto plate. Cover with generous servings of meat, cheese, lettuce and onions. Add another tortilla and repeat the process. Top the last layer with a fried egg and an added scoop of sauce. NOTE: If I think the chile might be too hot for my guests, I add a small can of tomato paste to the sauce. This will tame down the bite in the chile without taking from the authentic Mexican flavor. Even though I haven’t ridden a horse in years, I’d be glad to take that ride again to be able to make enchiladas with Rosenda.
For many years I put up the fresh red chile. It was a lot of hard work processing 50 pounds! Then I discovered this man's chile and its the best you can buy! So much easier for me to open a jar than make it myself. Thanks for this episode.
One of the reasons I love this channel is videos like this one. You get some cooking ideas and some good general education about food and history. Wednesday at 2:30 is an appointment I never miss out on.
Thanks Kent, for another outstanding video. A lot of people like myself do not know the process of making sauce from fresh chilies. Randy and Carol you have a great thing going here, so that we all may enjoy some good eating. I could eat enchiladas 3 days a week. I have never had the stacked version before, but it's is on my list now . Thanks Randy, Carol and Kent for this presentation.
Thank you Kent for these great recepie. My uncle was a farmer in Texas and his friend was growing chilie like this but of course he has a little garden. When I watch this video I remember my summer childhood in Texas and that was greatest time of my life. Thanks for video and God bless you all.
Howdy Kent! You must be channeling my dear departed Grandma. She used to make these for us when I was young down in the southeast corner of Arizona. She called them "Sonora style", but I always called them "Mexican pancakes". Never had them with an egg, but can't wait to try it. Thanks so much for an awesome video!
That was amazing seeing and learning about those peppers and how your Dad came onto this recipe. Thank you for sharing this with the WORLD too, that was a wonderful meal . Carol you're a real Trooper , putting up with those two in your Kitchen should warrant and outside cooking are for MOSTLY MEN COOKING N CLEANING. That does happen to more folks at the dangdest time too. Stay safe and keep up the good work and your videos Kent and Shannon, this was an excellent road trip for sure. Fred.
Y’all check out the Fresh Chile co and get 15% off code: cowboy15 until sept 30
I’m just perplexed why he would boil chilis. Why not roast them to get maximum flavor. He’s washing out the flavor.
My Louisiana mother had a colander exactly like that. Came with a set of Wearever pots and cook wear. The colander at least 80 years old. We use for jelly and jam making.
@@MichaelRei99 I suspect he knows what he is doing.
@@shannonstebbens6992yeah he knows he is being cheap to keep costs down. And it’s clear you don’t.
Great episode!!
I’m born and raised in Belen. Joined the Marine Corps at 17 years old right out of Belen High School. Served a little over 20 years active duty and retired as a Master Sergeant E-8. I’m actually back home and living in Belen now and there absolutely nothing better than good old New Mexico stacked enchiladas. Beef with red or chicken with green. God bless America and God bless New Mexico. Thank you Ken.
Thanks for your service man
Hello from Abq.
thank you for your service welcome back to good ole NM
Alla Vay!!!
I hope your real name is Harley cause that's awesome
For me, this was one of the best episodes you have produced!! Now let me set things straight, all your episodes are amazing but New Mexico and New Mexican cuisine are my favorite, just because of those amazing Hatch Valley chiles. This is one of my favorite breakfast/brunch meals. New Mexico is called the "Land of Enchantment" and this applies to their amazing food as well! Thank you!!
We thank you for watching
My family was introduced to Hatch chiles in, like, the late 1980s. My cousins would buy them roasted on the roadside in NM and send them frozen to Mom; if I was lucky, I'd get a pound or so and just love them. I'm so glad to see Hatch chiles getting more attention lately.
The Land of Enchantment is so beautiful!
I’m a New Mexican and those enchiladas right there are perfecto 💯🌶️❤😊
Good eating for sure
Yes they are and we know!
Thanks for sharing this recipe . from Cowboy Jimmy from Deming. Could be cousins in the look alike dept at RioGrandeWinery. We loved your presentation there. Thanks Carol too
I live in the wrong state.
I’m just kidding. The Capitol of the confederacy is where I’ll stay.
Looks real good though!
Also from NM, and yup, they look awesome!
Kent makin' a mess of things gave me a huge laugh!!! Job well done man, made my day.
It was a good time
As a New Mexican, this fills me with so much pride!
Those fresh chillies are amazing. I wish I could get fresh chillies like this where I am in Australia
Man, oh man do those enchiladas look good! Knocked it out of the park once again Kent. Great collaboration by the way 👍
Thanks so much
@@CowboyKentRollins You're more than welcome. Thanks for all of the entertainment and amazing recipes that you take the time to share my friend.
My husband and I were glad you left in the explosion! Made our day. Looks amazingly delicious 🌞🫶
Thanks
Love the outtakes mistakes. Makes it more real
@@CowboyKentRollins
I always figured us Cowboy done most of his cooking outside fur just stuck an occasion. Blowing up Enchiladas Hot Sauces, looks pretty good to me... 🤯🤠🥳
The blender explosion alone calls for a thumbs up! lol Thanks.
Grew up making stacked enchiladas with my mom. She was raised in Albuquerque. Fond memories...miss ya mom.
2.4k in 22 minutes!! You sure are popular and it’s because you all are so wonderful !! We all love you guys so much and the pups!!!! Thank you for all of the hard work you and Shan do!! This looks so delicious I can’t wait to try it!! Thanks for the wonderful story telling friend I learned a lot! I laughed so hard at the blender incident!! Have a beautiful day!!
With all the technology we have, you would think we had smell a vision by now!!
Thanks for watching
YES! I made these last week for my husband and we reminisced about how our fathers made them with eggs on top. We grew up in southern New Mexico and they always ask if you want your enchiladas wrapped or stacked when you order at restaurants. ❤❤❤
Thank you for this one! They look delicious.
There's nothing better than great people, great food, and great lessons. This channel always puts a smile on my face. Awesome video!
Thanks so much
I do not have a photographic memory, but just watching and experiencing this episode, this recipe is seared in my brain! Even learned the add salt to butter trick for great eggs! Thanks Kent, Family, Friends and the Dogs for bringing us together for such enjoyment in these strange times. God Bless!
Our pleasure! and God bless you
About a year ago I visited Hatch during the Chile Festival and what an amazing time if was! I will probably remember the smell of roasting chiles until I die. I purchased salsa from the Fresh Chile Co. while I was there, so you can imagine my surprise at seeing them on your channel, Kent. Great content!
Good folks they are
As a native New Mexican, this was my favorite video of yours Kent! Bring on the chile!!!
Thanks Kent and Randy and wife are great, thank you all for letting us in your kitchen
Thank you Kent and Shannon for sharing this with me. ❤
Mr Rollins you teach culinary to so many people 😊 what an inspiration for us all ✌️ from Beautiful East Tennessee
Thanks Michael
nothing will make me more happy that shaking your hand and sitting down to have a meal! i love you guys
Would be our pleasure
@@CowboyKentRollins I'm down here in Miami if you even come close please let me know! i will mean the world to me and my family to meet you guys!
Will do my friend
My grandpa would love a plate of these. He's from around the Socorro area and loved new Mexico style enchiladas
Good eating they are
I’m a born and raised New Mexican and those are perfect 👍.
Im from Poland, I really love your culture! I made a few of your recipes, all of them were delicious! Thanks for sharing them with us, have a great day.
Glad you like them!
Glad to see more New Mexico recipes, I live in Las Cruces, NM and man are we proud of our Chile, and for a reason I’ve had Mexican Chile dishes everywhere else in the US and nothing compares to when I come back home to the best green and red chile on the planet, we just do it different, also don’t feel too embarrassed about the chile exploding out the blender I done it a couple of times
Man, that does look good! I'm glad to get a little education on their green vs red chile too.
Carol is a very good sport --- thank you all.
I was born in Roswell New Mexico in 1950 while Dad was stationed at Walker Air Force Base.This is the way my Mom made enchiladas every time! It wasn't until I was grown up that I ever saw an enchilada rolled up! We always had fried eggs on top, beans, meat, and lots of tortillas too! Really brings back the memories. Now my wife and I make enchiladas this way too! Good video! Especially enjoyed the exploding blender!! :) :)
Thanks y'all!!! I love the green hatch chilies so the red should get me even better 😊 Sorry but I laughed as hard as I have in a long time with the blender fun😂😂 This is a learning video for me! My dad worked for an insurance company and brought me the first ones to try(green) and I wait for this time of year. God bless y'all and thanks again 😊👍👍😎😋 Hope the tornado missed y'all..
it did, thanks so much and God bless you
Native NM'can here, displaced in Pacific NW... originally from Silver City, not far from Hatch... MISS this wonderful cuisine! Makes me homesick 😔
Great country it is
Kent is the most darling man in the world. You can tell he is so genuine. If only everyone was as darling as he. Lucky Shannon. The other guy is v nice as well. 🙂
Good folks for sure him and Carol
When it hits the fan, Cowboy's are on top of it all..
My entire family is from New Mexico, Deming, New Mexico to be exact. My whole life I've known enchiladas were stacked with Hatch chile and eggs. I'm gonna say this right now. You haven't lived until you tried this style of enchilada. Brings a tear to my eyes.
They are fine dining
Kent's videos are always good. Keep them coming.
Greetings from Scotland.
Thank you Kent and Randy for sharing this with me ! I'll have to get me some of that sauce !
Our pleasure
A Cowboy Kent video with a Hatch chili bath. That’s something I thought I’d never see. Love enchiladas and those look mighty tasty.
Thanks for watching
Hey guys, my mother had a strainer like the one you used. She put cooked apples in it, ran the rolling pin around, and made Apple Sauce. Yumminess guaranteed. 👌 🌶🌶🌶
Awesome video, loved it. 😍 Thank you all. 😉👍
Sounds great!
Same thing - I'm flooded with childhood memories of delicious apple sauce whenever I see a strainer like that. Also, I think Randy and Carol figured out why Cowboy Kent usually cooks outside!
We have one here at home but it's metal instead of plastic/metal
Used to make jams/jellies and persimmon pudding
Edit: If I remember right, it's called a "food mill"
My mother used one when making wild plum jelly (from Nara Visa, NM, BTW).
I think that thing is called a "food mill." At least I've heard it called that.
I grew up eating stacked New Mexico enchiladas❤️ My mother grew up in Silver City and I still eat them❤️❤️❤️❤️❤️
You remind me of the Rockin R Ranch that was in Arizona I went to as a kid. Their food and gunfight show and entertainment was pretty cool. They're closed for good now
I grew up on stacked enchiladas. They were a staple in the elementary school cafeteria. I remember when the hatch chile festival was just a half a dozen vendors. Those were great times
I love this, it looks so delicious! Fantastic video presentation, the three of you are awesome cooks! 👏
Thanks
Ive commented a few times, As a disabled veteran I enjoy every one of your videos. I love that you honor veterans every day. If you support this company, I support this company.
Kent, I am born and reared in NM. Those are the most perfect enchiladas that I have seen. I enjoy all of your videos. Thank you for having a TH-cam channel!
It's always great to see these kinds of episodes as someone who's lived in New Mexico my whole life!
Great people and great food
As an addict of Hatch Chiles, this was magnificent. Having the blow out was priceless. I get tickled as I live outside of Houston TX and when the stores have their "Hatch Weekend" the locals buy a whole pound of pods and scurry off with their treasure. Me? I buy a case each (30 lbs) mild and hot and worry that that won't feed us through the winter. I thank you for your efforts to showcase country cooking from the West.
It was our pleasure
ALL NM chili is good. Hatch is just a town
I love it when Kent dances. Reminds me so much of my dad's dance jigs. Thank you Kent
Glad you enjoyed it
Finally! Kent is doing enchiladas the right way. My father,
born in Mexico (1924) learned this method from his mother,
I learned it from him. Colonia Dublan, Chic.
Kent, put some finely shredded lettuce on, between the layers.
Lettuce, cheese, chopped raw onion, and the fried egg on top.
steve
Oh my gosh...I really miss those stacked enchiladas in New Mexico! I could do without actually living there again but someday, I might visit.
My wife was born and raised in New Mexico. Her stacked enchiladas using canned Hatch (red or green) enchilada sauces are the best. She uses red meat with the red sauce and chicken or pork with the green. Eggs are only added to leftovers for breakfast. I roll my enchiladas to reduce the carbs.
LOL! Thanks for that delicious trip to New Mexico and the giggle I got when it flew out of the blender! Oh, and the recipe looks good, too!
Glad you enjoyed it!
I'm on watching and as always you
have the best food on your videos
and as a fellow Oklahoman i Thank You
very much for your videos and the great
food that you prepare and cook Thank You
very much Kent.🤠👍🇺🇲🇺🇲🇺🇲🇺🇲
We thank you for watching
@@CowboyKentRollins
You are very welcome and have a great
rest of the week.🤠👍🇺🇲🇺🇲🇺🇲🇺🇲
You have no idea how special you are...from chopped to this. You remind me of my precious father who passed in September. Much much love from Texas! ❤❤
Yep. That's how we do it in Las Cruces! Thanks guys and gal and pup and crew fer verifying our results!
Thanks for watching
@@CowboyKentRollins Thank YOU sir for such enjoyable, informative, enlightening, adorable, wholesome and fun programming!
Awesome video
Thanks
@@CowboyKentRollins your very welcome my friend
Mmmmmmm. Home!! I grew up about 30 miles south of Hatch. Carl Nakajima was my Grandmother's neighbor. DELICIOUS, green and red.
Great video. I grew up using that type of colander to make tomato sauces. My wife is from the southwest and introduced me to the stacked enchiladas with eggs.
Kent, you and Mr. McMillan knocked this one out of the park!!!!!!! Those looked so good...I wish I hadn't eaten supper, or I'd make some now. It wouldn't be Hatch's sauce, but the old stuff will just have to do until I get myself some of Hatch's!!!!! Muy bueno!!!
We thank you for taking time to watch
Everything looks so delicious! Spectacular recipe! Tyvm❤ #Shared
Thanks so much
Looks delicious, TH-cam must be downloading my thoughts because I put this on the menu for the week at our house and then BOOM your video pops up. Been eating stacked enchiladas for decades and these are certified NEW MEXICO TRUE. I’ll be looking for that sauce at the fruit basket later today on 4th st.
I am from New Mexico and those enchiladas look great!!! I would like to thank Carol for cleaning up after you two. Where can I buy some of that sauce in Las Vegas, New Mexico? And as always I would like thank Shannon for her amazing work behind the scenes.
he posted a link in the description.
STACKED AND SUPER ! THANK YOU, COWBOY KENT !
You bet
Looks so delicious! Gonna have to get some of that sauce, we eat Mexican cuisine at least twice a week round here! Keep ‘em coming cowboy 😁 loving every video I see!
Thank you it is good sauce
Much love from New Mexico. Come back any time.
We plan on it
My Dad was from Silver City, and I didn't know enchiladas were rolled, except in those TV dinners, until I was an adult. And it was unthinkable to have enchiladas without at least one egg on top. I'll be looking for this fellow's sauces in my local New Mexico grocery stores.
3rd generation NM'can, FROM Silver City as well, rolled enchiladas are sacrilegious! Huevos on top are MANDATORY!!!
Thanks for this Kent! Flat enchiladas are an underappreciated delight. I am the third generation of my family that has enjoyed these going back to the 1920's. When I was a kid back in the 1950's & 60's my mother would make these using canned red chili sauce, as that was the only decent sauce available at the time. We have always made them exactly as you did here, except that we dip the tortilla into the sauce very briefly after frying and before putting it on the plate. And the fried over easy eggs are muy necessito! The flat enchilada tradition started in my family when my grandfather and his two brothers' construction company built a couple dams in New Mexico back in the 1920's.
Thanks for sharing and for watching
To quote that famous theologian Rachel Ray, “ yum-oh”!😅
Wouldn't it be cool if we could get cowboy Kent and Rachel to do a video together!?!?
@@rodneyclayton4108 Noooooooooooooooooooo! A not so quiet secret is Rachel's recipes are set on fire by Mexican mom's all over the internet.
@@rodneyclayton4108Uh no it wouldn’t.
I don't like that female dog what so ever. So that's an absolute Hell no!
As an early teen I had a crush on Rachel ray… idk thought I would share 🤣
What a beautiful presentation, looks so delicious, love that guys speaking voice.
My grandparents loved stacked enchiladas, and with beans, just like the video. They lived in El Paso, but also farmed in Las Cruces.
Mine too. But my late grandmother would put refried beans between the layers. No eggs were added. Those enchiladas still make me drool. 🤤
I was raised down there and miss it allot, thanks for the videos Kent reminded me of a time long lost..
Glad you enjoyed it
No I see why Mr Rollins cooks outdoors.
My dad was from Fort Sumner and one of my uncles grew his own Green Chile in Socorro. This reminds me of them. They weren’t as nice to each other (jokingly), because my uncle was always trying to one-up my pops. It was classic. Especially when they were grilling. But all of the kids were just waiting for my grandmothers homemade tortillas and beans w/green chiles.
😊❤❤❤❤❤❤❤❤
I’m so glad to see stacked enchiladas. My step grandma taught my mother how to make them and they were my favorite dish she made every time we went to visit. We live in Michigan and grandma and grandpa lived in Alamogordo NM.
Great place that is and good food there as well
Wow, is 9 o'clock at night and I'm watching this and now i wanna get dressed and go buy some enchiladas!!!!! Oh I'm so hungry!!! Those looked so so yummy!!!!!!
My grandmothers recipe.. She is 108
NEW MEXICO ENCHILADA RECIPE/STORY
Georgia A
When I reached Rosenda’s house that morning, she had already prepared the blue corn for grinding by soaking it overnight in lime, then scrubbing it on a washboard until the outer hull of each grain was removed. We put the wet corn through a hand-turned grinder twice. By then, it was just the right consistency to pat out into tortillas, which we baked on top of the wood cook stove.
No, you don’t have to ride two miles horseback to your Mexican neighbor’s house to learn how to make enchiladas. But, that’s what I did about sixty-four years ago. You can use some of today’s modern conveniences and make a meal just as delicious as the one Rosenda served that night to eight or ten officers from the nearby C.C. C. camp.
Don’t let the length of the recipe discourage you. I know it looks complicated, but once you have mastered it, you’ll be so glad you did. You won’t need any side dishes to make this meal complete.
Here’s what you will need:
1 dozen corn tortillas-white or blue, purchased at your local supermarket. (Allow three tortillas each for hungry men; women and kids likely will eat only two).
12-15 pods of New Mexico red chile-These also can be found in your local supermarket near the produce department----if you don’t have a friend in New Mexico to send them to you.
3 cloves garlic
1 t dried oregano leaves
1 t cumin seeds
2# ground beef
1# cheddar cheese, shredded
2 cups finely chopped onions
1 head lettuce, cut up
Salt to taste
1 egg per person
PREPARATION:
Chile Sauce-While the pods are still dry, cut off stems, split pods and discard seeds and membrane. Wash pods; boil about five minutes in enough water to cover. Leave in water a few minutes to cool. With tongs, dip out about half of the chile into blender. Add the garlic, cumin, oregano and salt. Add some of the water in which chile was boiled. Blend on puree setting until you don’t find little slivers of chile skin. Pour into kettle. Puree remaining chile and add to kettle; stir altogether to blend flavors. Keep warm or have ready to reheat at serving time.
Meat-Put ground beef in a skillet, cook on medium heat, stirring frequently until meat is done and lightly browned. Keep warm or reheat at serving time.
Tortillas-In large skillet, heat oil (cover bottom, but not deep). Fry each tortilla on each side and remove quickly. Layer between paper towels, cover with towel to keep warm.
Arrange on counter in separate containers:
Meat
Cheese
Onions
Lettuce
Now it’s time to serve. Don’t try to have everyone seated before serving. At this point, we gather around the table and thank God for such a scrumptious meal. Prepare one plate at a time and let each person start eating when his plate is served. It helps to have at least two people serving.
With tongs, dip first tortillas into and out of chile sauce onto plate. Cover with generous servings of meat, cheese, lettuce and onions. Add another tortilla and repeat the process. Top the last layer with a fried egg and an added scoop of sauce.
NOTE: If I think the chile might be too hot for my guests, I add a small can of tomato paste to the sauce. This will tame down the bite in the chile without taking from the authentic Mexican flavor.
Even though I haven’t ridden a horse in years, I’d be glad to take that ride again to be able to make enchiladas with Rosenda.
Nothing better than New Mexican food and I've lived all over the country and abroad. My husband went to high school with him
My dad was from NM and I grew up eating flat enchiladas. We never put ours in the oven. They are so delicious!
For many years I put up the fresh red chile. It was a lot of hard work processing 50 pounds! Then I discovered this man's chile and its the best you can buy! So much easier for me to open a jar than make it myself. Thanks for this episode.
These look so good! I had to laugh at the blender explosion! My hubby & I love both green & red.
Was a wreck for a bit it was
Silver City, NM native here. You nailed it!
I miss that country, guided many a hunter in the Gila
Enchilada's are my absolute favorite food of all them and now I need to make these
So easy and so good
The conical collider can also be found at a canning shop for doing berries with seeds
One of the reasons I love this channel is videos like this one. You get some cooking ideas and some good general education about food and history. Wednesday at 2:30 is an appointment I never miss out on.
We thank you so much for watching
Thanks Kent, for another outstanding video. A lot of people like myself do not know the process of making sauce from fresh chilies. Randy and Carol you have a great thing going here, so that we all may enjoy some good eating. I could eat enchiladas 3 days a week. I have never had the stacked version before, but it's is on my list now . Thanks Randy, Carol and Kent for this presentation.
I'm from Pueblo, Colorado.... but I still love Hatch chile
Love this recipe!
Thank you Kent for these great recepie. My uncle was a farmer in Texas and his friend was growing chilie like this but of course he has a little garden. When I watch this video I remember my summer childhood in Texas and that was greatest time of my life. Thanks for video and God bless you all.
Good times for sure, God bless you as well
Hell yeah from New Mexico.We love our chilis ❤️❤️❤️
Got to have them Hatch Chilis
Hatch chiles are the best.
Howdy Kent! You must be channeling my dear departed Grandma. She used to make these for us when I was young down in the southeast corner of Arizona. She called them "Sonora style", but I always called them "Mexican pancakes". Never had them with an egg, but can't wait to try it. Thanks so much for an awesome video!
Hope you enjoy
Aww man! Making me real homesick! There's just nothing quite like the aroma of freshly roasted Hatch chiles in the fall.
I had enchiladas like this while living in Roswell. Hatch chili burgers are also amazing. I love New Mexico!
Oh, how I miss (from my visits to New Mexico) is a plate of "Christmas"! I need me some enchiladas!
So good it is, hope your well my friend
That is the best eating!!! A fresh chili customer, Thanks for sharing
There’s truly no place like home. I love you my New Mexico ❤
New Mexico Chile's are the best!
For sure
Hugh fan😊. I think you are one the best chief's/ cook's out there. Would love to see you make a Cornish game hen meal.
Its a joy to watch you and Shannon. I am a member of a Chuck Wagon cooking team and the season starts Friday.
We wish you luck and many happy meals
I love mexican food. And homemade burritos
We've been making these for years! Typically we do it for breakfast...and add diced pork to the red chili sauce. Yummy!😋
That was amazing seeing and learning about those peppers and how your Dad came onto this recipe. Thank you for sharing this with the WORLD too, that was a wonderful meal . Carol you're a real Trooper , putting up with those two in your Kitchen should warrant and outside cooking are for MOSTLY MEN COOKING N CLEANING. That does happen to more folks at the dangdest time too. Stay safe and keep up the good work and your videos Kent and Shannon, this was an excellent road trip for sure. Fred.
Thanks Fred
The presentation on the plate is amazing!
I love all of your videos but this one is the best. Bless you all
Thanks and God bless you