Did you know that Mexican and Mediterranean Oregano are entirely different plants?  I like to think of Mexican Oregano, which is indigenous to New Mexico down through Central America as the most complimentary with chiles. And you guessed it, Mediterranean Oregano--often thought of as either Italian or Greek Oregano is from that area and used most often in dishes of that regional background.

Mexican Oregano is from the verbena family and is more citrusey and often thought of as having anise like overtones.  Mexican Oregano has been around a very long time--often thought of as pre-dating European and Asian settlements.  I like to think of it as one of the two essential herbs with Chile laden dishes. 

And, of course, Mediterranean Oregano is indigenous to that region and there is not agreement on which is stronger or better.  

My take on it is that each is best cooked with the dishes of that region--which tends to yield the familiar flavors.

I do think Cumin and Mexican Oregano are very compatible together in flavoring New Mexican and Southwestern/Mexican dishes.

For that reason I am placing Mexican Oregano on a half price sale just like I did for  Cumin.  It is half price through this Saturday at Midnight MDT (Mountain Daylight Time).

We still have a few openings in our next New Mexico Favorites next Tuesday evening, March 25 and for our Bread class, April 10 and our Barbecue class April 24. 

And...people are booking our lovely, best yet, Oaxaca  tour set for departure on June 10 and lasting through June 16.  I would love for you to join this tour where we are now stayinging in Oaxaca's finest hotel, the Ouinta Real.

Here's my favorite recipe for Red Chile B.eef Enchiladas--          

RED CHILE BEEF ENCHILADAS
(Rolled & Santa Fe Style) 

This is one of my very favorite dishes, especially when made with blue corn tortillas.  It is a popular custom in New Mexico to place a soft-fried egg on top of each enchilada as soon as they come out of the oven.

Yield:  4-6 servings

Vegetable oil or chile water
12 white, yellow or blue corn tortillas
2 cups Red Chile Sauce (recipe attached), made with beef
About 1 cup shredded Monterey Jack or Cheddar cheese
1 onion, chopped (may be cooked into the sauce)
4 to 6 eggs (optional), soft fried
6 to 8 lettuce leaves (optional), coarsely chopped
2 ripe tomatoes (optional), cut in wedges

1. Preheat oven to 350F.  Heat ½ inch of oil in a heavy skillet.  Add tortillas and fry lightly in batches, being careful not to make them too crisp to roll.  Or dip in chile water if you prefer.  Warm 4 plates in the preheated oven.

2. For Flat Enchiladas:  Place a little chile sauce on a warmed plate, then top with a tortilla followed by cheese, onion, and more sauce.  Repeat once or twice more, making a stack of 2 or 3 tortillas layered with cheese, onion, and sauce (see Note).  Top each enchilada with more sauce and cheese.  Place in the preheated oven until the cheese melts.  Top with an egg, if desired, and garnish with the chopped lettuce and tomato wedges.  These are traditional Santa Fe style.

3. For Rolled Enchiladas:  Dip a lightly fried tortilla into the sauce and place a strip each of shredded cheese and chopped onion down the center.  Roll up, place 2 rolled enchiladas on each warmed plate, and top with more sauce and cheese.  Place in oven until cheese melts.  Arrange lettuce around the edges before serving.

Note:  Three tortillas make a very hearty serving.  Most people prefer two.
 

RED CHILE SAUCE

This is the basic red chile sauce used to create enchiladas and to serve over burritos, chile rellenos, tamales, and chimichangas.

Yield:  2-1/2 cups

2 tablespoons butter, lard or bacon drippings
2 tablespoons all-purpose flour
1/4 cup ground mild red chile
1/4 cup ground hot red chile
2 cups beef stock or water
1 garlic clove, crushed
1/4 teaspoon ground Mexican oregano
1/4 teaspoon  ground cumin
3/4 teaspoon salt (if not using stock)

1. Melt butter in a medium-size saucepan over low heat.  Add flour and stir until smooth and slightly golden.

Remove pan from heat and add ground chiles.  Return to heat and gradually stir in stock.  Add garlic, oregano, cumin, and salt, if using, and cook, stirring, about 10 minutes.  Simmer at least 5 more minutes for flavors to blend.

VARIATION:
Sauté 1 pound ground beef, or beef cut in very small cubes.  Omit the shortening, and continue as directed above.  Use for enchiladas.