| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Aztec |
|
4 |
Servings |
INGREDIENTS
| 10 |
|
Tortillas |
| 100 |
g |
Chile pasilla |
| 150 |
g |
Queso crema |
| 1/4 |
l |
Crema |
| 1/4 |
l |
Aceite |
|
|
Sal |
| 10 |
|
Tortillas |
| 100 |
g |
Chile Pasilla |
| 150 |
g |
Cream Cheese |
| 1/4 |
l |
Thick milk cream; (I guess yoghourt would do too) |
| 1/4 |
l |
Cooking oil |
|
|
Salt |
INSTRUCTIONS
SPANISH
ENGLISH
Translated by: Gerardo Ametxazurra <ametxa@arrakis.es>
Se desvenan el chile y se tuesta.
Se pone a remojar y luego se fríe en un poco de aceite, cuidando que no se
reseque mucho.
Se unta una fuente refractaria y se disponen las tortillas, (Previamente
fritas en el aceite de los chiles).
Se les agrega el queso y la crema sazonada con sal y se recubren con los
chiles.
Se le añade una taza de agua, se cubre el recipiente y se mete al horno, a
la temperatura de 250 C, hasta que quede bien cocido.
Se sirve caliente.
Devein and roast the chiles. Soak. Fry in a little oil, taking care of not
overcooking. Place the tortillas (after frying in the chile oil) in an
refractary platter. Add salted cheese and cream and cover with the chiles.
Add a cup of water, cover the recipient and place in oven (250 degrees
Centigrade -whatever that is Farenheit!) until done. Serve hot.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Aug 12,
1998, converted by MM_Buster v2.0l.
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