Name: Enchiladas Frescos
Ingredients: 6 Ancho chiles; wiped clean, stemmed; ; and seeded; 2 c Water; 1/2 c White vinegar; 4 Garlic cloves; thinly sliced; 1 1/2 Red onions; diced; 1 tb Dried oregano; 1/4 ts Ground cumin; 1 c Vegetable oil; 12 lg Corn Tortillas; see * Note; 6 oz Panela cheese; grated

You may have wealth. It cannot profit long. You may have health. Decay will cause its flower to fade. You may have strength. It soon will totter to the grave. You may have honors. A breath will blast them. You may have flattering friends. They are but as a summer brook. These boasted joys often now cover an aching heart, but they never gave a grain of solid peace; they never healed a wounded conscience; they never won approving looks from God; they never crushed the sting of sin.

Henry Law

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Niger	Toohot04	6	servings

INGREDIENTS

6		Ancho chiles; wiped clean, stemmed
		; and seeded
2	c	Water
1/2	c	White vinegar
4		Garlic cloves; thinly sliced
1 1/2		Red onions; diced
1	tb	Dried oregano
1/4	ts	Ground cumin
1	c	Vegetable oil
12	lg	Corn Tortillas; see * Note
6	oz	Panela cheese; grated

INSTRUCTIONS

* Note: See the "Corn Tortillas" recipe which is included in this
collection.
For the Ancho chile salsa, place the chiles in a dry frying pan over
moderate heat. Toast, turning frequently, until the skin blisters and
darkens very slightly, 3 to 5 minutes. Remove from the heat. Bring the
water and vinegar to a boil in a medium saucepan. Add the chiles, remove
from the heat and let soak 20 minutes to soften. Place the garlic, half the
diced onion, the oregano and cumin in a blender or food processor. Add the
chiles and soaking liquid. Blend until smooth. The salsa may be made a day
or 2 ahead and then refrigerated. Preheat the oven to 350 degrees. Pour the
vegetable oil into a large skillet and heat over medium heat. One at a
time, dip the tortillas in the chile salsa and shake off any excess.
Transfer the tortillas, one at a time, to the hot pan and saute 10 seconds
on each side. Drain on a rack. Lay all of the tortillas out on a counter.
Reserve 1/4 cup of the grated cheese. Divide the remaining cheese into 12
portions and spoon onto the lower half of each tortilla. Divide the
remaining diced onion evenly and sprinkle over the cheese. Roll up each
tortilla to form a tube. Arrange the enchiladas on a baking tray, seam side
down, and bake 3 to 5 minutes or until heated through. With a spatula,
transfer the warm enchiladas to a serving platter. Place about a spoonful
of Ancho chile salsa over each enchilada. Sprinkle with the reserved cheese
and serve, passing the extra salsa at the table. This recipe yields 6
appetizer servings or 4 entree servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6145 broadcast 08-28-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-31-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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