Name: Enchilada Sauce #2
Ingredients: 8 Ripe; sweet chilies (half California chilies and half Ancho chilies; if possible); 1 pn Cumin; 1 pn Oregano; 1 pn Cinamon; 1 1/2 oz Mexican dark chocolate; 1 tb Sugar; 1 tb Onion; chopped; 2 Cloves garlic; 1 pn Pepper; 1 Bay leaf; Salt; 5 tb Oil; 2 Tomatoes; 3 qt Water; 2 tb Flour; 14 oz Monterey Jack cheese; grated; 4 Tortillas (corn); Oil

Now I should like to know whether your soul, tired of its own righteousness, is learning to be revived by and to trust in the righteousness of Christ... My dear brother, learn Christ and Him crucified. Learn to pray to Him and, despairing of yourself, say, 'You, Lord Jesus, are my righteousness, but I am your sin. You have taken upon Yourself what is mine and have given to me what is Yours. You have taken upon Yourself what you were not and have given to me what I was not.' Beware of aspiring to such purity that you will not wish to be looked upon as a sinner, or to be one. For Christ dwells only in sinners. On this account He descended from heaven, where He dwelt among the righteous, to dwell among sinners. Meditate on this love of His and you will see His sweet consolation.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Dairy	Mexican	Sauce	4	Servings

INGREDIENTS

8		Ripe; sweet chilies (half California chilies and half Ancho chilies; if possible)
1	pn	Cumin
1	pn	Oregano
1	pn	Cinamon
1 1/2	oz	Mexican dark chocolate
1	tb	Sugar
1	tb	Onion; chopped
2		Cloves garlic
1	pn	Pepper
1		Bay leaf
		Salt
5	tb	Oil
2		Tomatoes
3	qt	Water
2	tb	Flour
14	oz	Monterey Jack cheese; grated
4		Tortillas (corn)
		Oil

INSTRUCTIONS

ENCHILADA
1. Place chilies in hot water and let stand 1 hour.  Remove from water.
2. Place chilies in a blender together with all other ingredients except
oil, flour and onion. Blend and pass through a fine strainer.
3. Heat oil in a saucepan.  When hot, add flour and onion and stir about 1
minute.  Add sauce and mix well until it comes to a boil.  Boil for
approximately 10 minutes. ENCHILADA:
1. Place tortillas, one at a time, in hot oil.  Flip to moisten both sides
and place on a dish.
2. Put 2-1/2 oz. cheese on each tortilla.  Add a small amount of sauce.
Roll and cover with sauce and a layer of cheese.
3. Bake in a 450 F oven for about 5 minutes.
NOTE:  The Enchilada Sauce can be prepared in advance.  In fact, the flavor
will improve after 2 days. Note: This sauce is also used for tampigeena
tiras de filete.
EL CONQUISTADOR
SAN FRANCISCO.  BEVERAGE:  CARTA
BLANCA OR DOS EQUIS BEER.
From the <Micro Cookbook Collection of Mexican Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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