Pictures of the 2007 Event Part A Part B Ingredients: • 750 lbs. of stone ground corn to make the masa tortillas • 175 gallons of vegetable oil, heated to cook the tortillas • 75 gallons of red chile sauce • 175 lbs. of grated cheese • 50 lbs. chopped onions Special equipment used in the making of THE Enchilada was designed by Robert V. Estrada. The equipment includes the press, the carrying plate, the cooking vat and the serving plate. Technique: First, we place the carrying tray on top of the press; then we put 250 lbs. of the masa dough on top of it. The dough is then pressed to make the tortilla. From here, the tortilla is carried by about 14 men to the cooking vat that contains vegetable oil, which has been heated to 550 degrees (this is a difficult procedure). The tortilla is then cooked and when done, it is carried by the same men, and laid on the serving plate (this is another one of our difficult procedures). Robert V. Estrada will then ladle on some of the chile sauce, then he will spread some of the cheese and then some of the chopped onions. This marks the completion of the first layer of THE Enchilada. The second and third tortillas are done in the same manner. Then THE Enchilada is ready to be served. It takes approximately two and a half hours, from start to finish, in the making of the World’s LARGEST Enchilada! Spectators can come and enjoy free samples of the Whole Enchilada.