Whole Enchilada Fiesta
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The Whole Enchilada Fiesta is a three-day celebration of southern New Mexico’s traditions, people and great food. The celebration is centered around the making of the largest enchilada around. Chef and founder of the Fiesta, Robert V. Estrada, combines southwest ingredients to make the crowd pleasing enchiladas.
For the past 27 years, the three day fiesta has been attracting community members and business people. The event showcases the area’s finest artists, businesses, organizations and services. Community members are able to interact and enjoy New Mexico in a fun and exciting environment. The 27th annual Whole Enchilada Fiesta promises to be the best ever. The Fiesta has been recognized as one of the top 100 events in the USA and the 3rd largest in New Mexico. Recent recognition of Roberto Estrada's World Record Enchilada by the Guinness Book of World Records in England has brought a high level of visibility to The Whole Enchilada Fiesta. Each year over 40,000 people attend from twenty plus states. The Fiesta covers three days and will begin this year on Friday, Sept. 28th. The Fiesta provides a quality experience for families and young adults. The many activities, crafts booths, carnival, car & motorcycle show, New Mexico's largest parade, and cultural and headliner entertainment fill the three day schedule. The Fiesta also has a rich history of community involvement and volunteerism. The City of Las Cruces' support is instrumental in producing the event each year.
[edit] Making the Enchilada
Among the ingredients needed to make the enchilada are:
- 100 lb. of corn (for the tortillas)
- 50 gallons of vegetable oil (for cooking the tortillas)
- 12 lb. of grated cheese
- 10 lb. of chopped onions
[edit] Assembly of the Enchilada
- The carrying tray is placed on the tortilla press and 250 lb. of the masa dough is added to the press. The dough is then pressed to make the tortilla. A tow truck lift is used to lower the top plate. Clamps are used around the edges of the press to squeeze the dough to as thin as possible.
- The tortilla is carried by about 14 men to the cooking vat that contains 550 °F vegetable oil. The tortilla is cooked until done, which usually takes about 10-15 minutes. The tortilla is removed from the vat and drained of any excess oil.
- The tortilla is carried to the serving plate. Red chile sauce is ladled on top of the tortilla. Cheese and chopped onions are spread on top of the tortilla.
- Two more tortillas are done in the same manner on top of the first one.
- The enchilada is then cut into small portions and served to everyone in attendance.
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