| 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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