- 2.5 cups cold water
- 1.25 cups cornmeal
- Generous dash cayenne pepper and/or cinnamon
- 2-3 Tbs. corn oil
- 3 onions, peeled and coarsely chopped
- 8 large tomatoes, coarsely chopped
- 1-2 fresh green or jalepeno chilis, peeled and coarsely chopped
- 1-2 cloves garlic, peeled and minced
- 1 Tbs. fresh cilantro, chopped and torn into leaves
- 1 Tbs. fresh parsley, chopped
Combine water, cornmeal, and cayenne. Cook, stirring frequently, over medium heat for 5-8 minutes. Pat evenly onto bottom of 8" x 12" casserole.
Sauté onions in corn oil until translucent and fairly soft (10‑15 minutes). Add tomatoes, chilis, and garlic, and cook 2-3 minutes. Pour mixture over cornmeal base and bake in 350° oven for 20-25 minutes. To serve, sprinkle with cilantro and parsley.
YIELD: 2 servings.
Although taste is bitter if tomatoes are unpeeled, the peels are an important aid to digestion.
Hazel Enchiladas
- 6-8 corn tortillas
- 0.25 cup corn oil
- 2 recipes Mazel Cheese Mexican
- 1 recipe cooked Salsa Mazel
- 1 recipe fresh Salsa Mazel
Dip corn tortillas in hot corn oil, then into cooked salsa. Fill with Mazel Cheese Mexican, and roll into enchiladas. Cover with cooked salsa. Bake at 350° for 15-20 minutes. Serve with fresh salsa.
VARIATION 1 Add I bunch fresh spinach, cooked and chopped, to Mazel Cheese Mexican.
VARIATION 2 Add 1 tablespoon fresh mixed chives and parsley to Mazel Cheese Mexican.
VARIATION 3 Use 1 recipe Mazel Cheese and 11/2-2 cups sour cream rather than 2 recipes Mazel Cheese.
YIELD: 2 servings.
Depending on size of tortillas and how you fill them, you may wind up with a bit of extra filling. If so, add it to the casserole or reserve it for another use. But better too much than too little.
