Enchilatkes

Name: Enchilatkes
Ingredients: FOR THE LATKES; 1 lb potatoes [figure one med-sized potato per person]; 3/4 cup finely chopped onions; 2 ribs finely chopped celery; 2 tbs. veg. oil; FOR THE ENCHILADAS; 1/2 lb. ground beef; 2 chopped tomatoes [don't remove the seeds; they add liquid to the mix]; 1/8 tsp. cumin or to taste; A few hot pepper flakes to taste; Salt and pepper to taste; 1/8 tsp. oregano or to taste; 2 cloves garlic, finely chopped; 2 8 oz. cans tomato sauce; 1 tsp. olive oil; Flour tortillas; 2 cups white flour, preferably unbleached; 1 tsp. salt; 1 tsp. baking power; 1 tbs. veg. oil; For garnishes:; The applesauce and sour cream are fairly traditional with latkes. Green chiles are more often seen in Southwestern cooking. The avocado really isn't traditional with either, but it makes a nice color appeal.; Applesauce; Sour Cream; 1 avocado, peeled and sliced; 2 4.5 cans green chile

26 ingredients

1 steps

Ingredients

FOR THE LATKES
1 lb potatoes [figure one med-sized potato per person]
3/4 cup finely chopped onions
2 ribs finely chopped celery
2 tbs. veg. oil
FOR THE ENCHILADAS
1/2 lb. ground beef
2 chopped tomatoes [don't remove the seeds; they add liquid to the mix]
1/8 tsp. cumin or to taste
A few hot pepper flakes to taste
Salt and pepper to taste
1/8 tsp. oregano or to taste
2 cloves garlic, finely chopped
2 8 oz. cans tomato sauce
1 tsp. olive oil
Flour tortillas
2 cups white flour, preferably unbleached
1 tsp. salt
1 tsp. baking power
1 tbs. veg. oil
For garnishes:
The applesauce and sour cream are fairly traditional with latkes. Green chiles are more often seen in Southwestern cooking. The avocado really isn't traditional with either, but it makes a nice color appeal.
Applesauce
Sour Cream
1 avocado, peeled and sliced
2 4.5 cans green chile

Directions

1

{"0":"METHOD","2":"Grate the potatoes last, right before frying them. It keeps them from turning brown.","4":"1.\tFinely chop onions and celery.","5":"2.\tGrate raw unpeeled potatoes. Squeeze as much liquid as possible out of them; it helps crisp them up.","6":"3.\tIn a bowl, thoroughly mix the onions, celery and potatoes with the 2 tbs. of oil","7":"4.\tSaute potato mixture approx. 20 min., pressing mixture firmly into the skillet. Stir mixture occasionally to prevent potatoes from burning.","8":"5.\tMix flour, water, salt and oil. Knead about 4-5 minutes, just till mixture is no longer very sticky. Pinch off balls about 1 inch in diameter and roll into a thin circle. Fry carefully in a hot ungreased skillet. Turn tortilla when top is covered with bubbles, about 1 minute; cook second about 30 secs. or just till very lightly browned. Tortilla should be still pliable, not stiff. This can be done while the potatoes are sauteing.","9":"6.\tIn a medium sauce pan, brown the ground beef. Add the rest of the ingredients and let simmer for 20-30 minutes. Sauce will cook down and thicken nicely. If you want a thicker sauce, add a little flour. This sauce can be successfully made ahead. You can make the sauce while the potatoes are sauteing.","12":"TO ASSEMBLE:","14":"Stack the tortillas on a plate on the table.","15":"Serve the enchilada sauce, green chiles, applesauce, sour cream, and sliced avocados each in a separate bowl."}