MAKE THE LATKES
Shred and add the potatoes last. It keeps them from turning brown.
1. Finely chop onion and celery.
2. Shred potatoes. Squeeze as MUCH water from them as you can. The best way of doing it is put them in a piece of cheesecloth or other clean towel and twist until no more liquid comes out.
3. Mix potatoes, onions, celery and oil in a large bowl. Stir to coat thoroughly.
4. In a large ungreased skillet [ I like non-stick for this ], fry potatoes until well-cooked, about 20 mins. During last few minutes of cooking, press potatoes firmly in the pan so they get nice and crisp on one side.
MAKE THE TORTILLAS This can be done while the potatoes are frying. Store-bought is simpler.
1. Mix flour, water, baking powder, salt and oil in a large bowl. Mix thoroughly and knead for about 5 min. or until mixture is no longer sticky.
2. Pinch off 1 inch balls and roll out into a very thin circle
3. Cook in a hot ungreased skillet for about a minute on the first side until bubbles appear on the surface. Turn and cook on the second side for about another half-minute. Tortillas should be flexible.
MAKE THE ENCHILADA SAUCE You can make the sauce while the potatoes are sautéing.
1. In a medium sauce pan, brown the ground beef.
2. Add the rest of the ingredients and let simmer for 20-30 minutes. Sauce will cook down and thicken nicely. If you want a thicker sauce, add a little flour. This sauce can be successfully made ahead.
Stack the tortillas on a plate on the table.
Serve the enchilada sauce, green chiles, applesauce, sour cream, and sliced avocados each in a separate bowl.
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