| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Dried ancho chillies -or- |
| 1/2 |
ts |
Crushed red pepper |
| 1 |
cn |
(8-ounce) tomatoes |
| 1 |
sm |
Onion, cut up |
| 1 |
|
Clove garlic |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Cooking oil |
| 1/2 |
c |
Whipping cream |
|
|
Salt and pepper |
| 1 |
lb |
Chorizo or Italian sausage |
| 2 |
tb |
Cooking oil |
| 12 |
|
6-inch tortillas |
| 1/2 |
c |
Shredded cheddar cheese (2 ounces) |
| 1/4 |
c |
Sliced green onion |
INSTRUCTIONS
from Better Homes & Gardens Mexican Cookbook
Remove stems and seed from chilies; cut up. PLace in bowl; cover with
boiling water. Let stand 45 to 60 minutes; drain. In blender container
combine undrained tomatoes, onion, garlic, salt, and the drained chilies or
crushed red pepper. Blend till smooth. In medium saucepan combine blended
mixture and the 1 tablespoon oil. Cook and stir about 3 mintues or till
slightly thickened. Stir in whipping cream; season to taste with salt and
pepper.
Chop chorizo or sausage; brown in skillet. Drain off fat. Combine sausage
with 2/3 cup of the sauce. In small skillet heat 2 tablespoons oil. Dip
each tortilla in the hot oil for about 10 seconds of just till limp. Drain
on paper toweling. Spoon filling onto tortillas; roll up. Arrange filled
tortillas in a 13x9x2-inch baking dish. Pour remaining sauce down center of
tortillas. Bake, covered, in 350 degree oven for 20 minutes or till heated
through. Sprinkle with cheese; bake, uncovered, 1 or 2 minutes longer or
till cheese melts. Just before serving sprinkle with green onion. Makes 6
servings.
Posted to Bakery Shoppe Digest149 by Sandra Swinford
<sswinfor@cecasun.utc.edu> on Jul 7, 1997
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