| 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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