What a strange combination - but somehow it works.
For the waffles, the batter is very thick. The shortening doesn’t blend completely in, so there are chunks of shortening in the batter. No matter how much I stirred the batter the lumps would not go away.
This actual turned out to be a good thing as I discovered while cooking the waffles. The shortening lumps really help with the waffle not sticking in the waffle maker.
The waffle itself is a lovely cornmeal cake. The edges are very crispy due to the melted shortening.
The meat filling is nice and thick after the hour of cooking time.
I wouldn’t say it was an enchilada per se, but more like a thick chili or sloppy Joe flavor. Either way, the flavor is good.
The recipe sounds like you are supposed to eat this like a sandwich. While the waffles are definitely hearty enough to do this, I chose to eat it with a knife and fork. I don’t like messy hands. . . .
This was one of those recipes I was apprehensive to make. It just sounded strange. But I am glad I made it. The meal was very enjoyable!
WAFFLE ENCHILADAS
1 1/2 Cups Enriched Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 1/2 Cups Yellow Cornmeal
3 Eggs
1 1/2 Cups Milk
1 Cup Shortening
MEAT FILLING
1 Pound Ground Beef
1 Tablespoon Shortening
1/2 Cup Chopped Onion
1/2 Cup Chopped Green Pepper
1 1/2 Cups Diced Tomatoes
8 Ounces Tomato Sauce
1 Teaspoon Chili Powder
1 Teaspoon Salt
1 Teaspoon Worcestershire sauce
Sift together flour, baking powder, and salt. Add cornmeal, mix well. Combine beaten eggs with milk and shortening. Add to dry ingredients all at once. Beat until smooth. Bake in a preheated waffle iron at medium heat until steaming ceases and waffle is golden brown. Keep warm in oven until serving time. Brown ground beef in shortening. Add remaining ingredients, stirring to combine. Simmer for 1 hour. To serve - divide each waffle in half. Serve sandwich style with hot meat filling between and on top of waffle halves. Sprinkle with parmesan cheese if desired.
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