Robert Estrada and others manoeuvre a tortilla into place October 8, 2000 as they make an attempt to set the Guinness World Record for the world's largest three-layered enchilada in Las Cruces, New Mexico. The enchilada measured about 10 feet in diameter and weighed more than 800 pounds. It took about three hours to make. They used 750 lbs. of stone ground corn for the three tortillas, 175 gallons of vegetable oil, 75 gallons of red chili sauce, 175 pounds of grated cheese and 50 lbs. of chopped
{}