Whole Enchilada Fiesta

I was happy to be able to attend the "Whole Enchildada Fiesta" in Las Cruces today.  It was awesome. Here is the recipe: 

Ingredients:

• 750 lbs. of stone ground corn to make the masa tortillas

• 175 gallons of vegetable oil, heated to cook the tortillas

• 75 gallons of red chile sauce

• 175 lbs. of grated cheese

• 50 lbs. chopped onions

The press

Special equipment used in the making of THE Enchilada was designed by Robert V. Estrada.

The equipment includes the press, the carrying plate, the cooking vat and the serving plate.

Dough is poured into this on the press

Technique:

First, we place the carrying tray on top of the press; then we put 250 lbs. of the masa dough on 

top of it. The dough is then pressed to make the tortilla.

From here, the tortilla is carried by about 14 men to the cooking vat that contains vegetable oil, 

The moving is WORK!

which has been heated to 550 degrees (this is a difficult procedure).

The 550* Hot Oil

The tortilla is then cooked and when done, it is carried by the same men, and laid on the serving 

plate (this is another one of our difficult procedures).

Robert V. Estrada will then ladle on some of the chile sauce, then he will spread some of the 

cheese and then some of the chopped onions.

This marks the completion of the first layer of THE Enchilada. The second and third tortillas are 

Adding the sauce

Adding the cheese!

done in the same manner. Then THE Enchilada is ready to be served.

The Organ Mountains

It takes approximately two and a half hours, from start to finish, in the making of the

World’s LARGEST Flat Enchilada!!

GREAT hot day!