And this treasure to wash it all down with:
GUADALAHARRY’S ENCHILADA TORTE
From a 1977 menu under Mexican Specials: “three layers of corn tortillas filled with beef, melted cheese, lettuce and enchilada sauce.”
Using our fave Tres Marias corn tortillas, you could easily bake six stacks at once on a baking sheet.
From online recipe: “I buy ( 9 or 10″) aluminum foil pans to make these. Each person gets their own pan.”
For one serving:
4 oz. ground beef
Diced fresh tomatoes
Oregano, white and black pepper, salt and garlic powder
3 corn tortillas, blanched in hot oil
8 oz. heated enchilada sauce
1 1/2 oz. blended shredded cheese, 2 parts Cheddar and 1 part Monterey Jack
sliced black olives
Cook ground beef; stir in tomatoes. Season with oregano, white and black pepper, salt and garlic powder.
Center the foil pan with one of the tortillas. Top with 1/3 of the ground beef, enchilada sauce and cheese; repeat step with the other tortilla, cheese, sauce and beef.
Place third tortilla over rest of the ingredients, covering torte completely with enchilada sauce. Sprinkle cheese over top for color. Bake in 450º oven until hot and cheese melts. Garnish with lettuce, olives, onions and tomatoes.
Ottawa Citizen, 1987
Recipe provided by Neil Prakash, general manager of GuadalaHarry’s
2 large, ripe avocadoes, peeled
1 small clove of garlic, peeled
1 or 2 small fresh green chilies
1/2 teaspoon white pepper
1/2 teaspoon salt
Juice of 1 fresh lime
1 tablespoon sour cream
2 or 3 tablespoons of water
In a medium-sized bowl, mash the avocadoes. Mash the garlic, chilies, pepper and salt until it forms a paste. Mix into the mashed avocadoes and add the lime juice, sour cream and enough water to create the desired consistency. Chill and serve with tortilla chips.
Makes 4 servings.