I am so passionate about the hot sauces that I am often confused about whether to go for red or green? However, in our recipe today, we will pick both earthy red and spicy green hot sauce.
- 1 cup Mexican chile powder
- 8 oz steak, diced
- 1/2 cup flour
- Salt and freshly ground pepper to taste
- 2 Tbsp. olive oil
- 2 cloves garlic
- 2 Tbsp olive oil
- 8 oz pork, diced
- Salt and freshly ground pepper for taste
- 2 cloves garlic, minced
- 3 cans green chilli peppers, diced and drained
- 1 cup diced tomato
- 1 1/4 teaspoons red pepper flakes
- 1/4 cup all-purpose flour
- 12 corn tortillas
- 3 eggs
- shredded lettuce
- cooking spray
- diced tomato
- 1 cup grated cheddar cheese
- Begin by preparing the green sauce. Heat the olive oil in a nonstick pan and cook the pork until it has browned nicely – season with pepper and salt at this point too.
- Add the minced garlic and run it for another 30 seconds, then add the tomatoes chillis, red pepper flakes, and 3 cups of water. Simmer for about an hour until the pork is tender.
- Mix a cup of water with the flour separately in a blender first before whisking into the sauce.
- Simmer another 5 minutes until thickened.
- While the green sauce is simmering, you can be getting on with the red sauce. Process the garlic, chili powder, and four cups of water in a blender.
- Season the flour with pepper and salt in a different bowl. In a large skillet, heat the olive oil. Toss the meat in the seasoned flour mix first before adding to the skillet and browning on all sides. Pour in the chili powder mix and simmer until the meat is tender no more than 20 minutes.
- Finally, enchiladas. Preheat your broiler. Place four tortillas on a baking sheet, if you can. Sprinkle each with cheese, then top with green sauce on one side and red sauce on the other! Repeat the process making two more layers. Finish off with a little more cheese and broil until the cheese is melted.
- Top each enchilada with a single fried egg, some lettuce, and diced tomato.