INGREDIENTS

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6222  To make the sauce: Wash the chiles and
remove their stems, seeds, and  veins. Bring the water to a boil in a
medium sized saucepan and add  the chiles. Cover the pan and remove it
from the heat. Soak for 1  hour, or until softened, then drain,
reserving the soaking water.  In a blender, combine the chiles and
their soaking water with the  garlic, onion, cumin, salt, pepper,
sugar, and oregano. Puree the  sauce until smooth, adding a little more
of the soaking water if it  is too thick.  In a wide saute pan large
enough to fit the diameter of the  tortillas, heat the olive oil over
mediumlow heat. Add the sauce and  cook for about 10 minutes, stirring
occasionally, until thickened  slightly. Taste for seasoning, cover and
keep warm at the back of the  stove.  To make the enchiladas: In a
mixing bowl, combine the cheese, chiles,  cilantro and the onions and
toss to mix.  In another large skillet, heat 1 inch of canola oil over
mediumhigh  heat. When it is hot, fry the tortillas, one at a time, for
about 30  seconds, or until slightly golden but still pliable. Drain on
paper  towels.  Preheat the oven to warm. Ladle some of the sauce in
the center of a  warm plate. Coat each tortilla with sauce by dipping
it into the pan,  then place it on the plate. Scatter about 1/4 cup of
the cheesechile  mixture over, then dip and stack another tortilla.
Scatter with the  cheese and make another layer in the same way. Top
with a fourth  dipped tortilla and keep warm in the oven while you
finish stacking  the dipped tortillas and cheese to make 5 more
servings. Top each  stack with a little more sauce, some of the
crumbled panela, and a  few sprigs of cilantro and serve immediately.
Yield: 6 servings  Posted to recipelu-digest by molony
<molony@scsn.net> on Mar 05, 1998

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