Name: Enchiladas with Chili-Tomato Salsa
Ingredients: 6 Dried Ancho chilies; 2 c Water; 1/2 c White vinegar; 2 tb Olive oil; 4 Garlic cloves; sliced; 1 tb Dried oregano; 1/2 ts Ground coriander; 1/4 ts Ground cumin; 2 Tomatoes; peeled, seeded,; ; and diced; 1 lg Red onion; diced; 1 c Vegetable oil; 12 lg Corn Tortillas; see * Note; 1 c Shredded Manchego cheese; 1 c Shredded Panela cheese; 1/2 c Crumbled Cotija cheese; Chopped fresh cilantro

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy	Niger	Toohot04	4	servings

INGREDIENTS

6		Dried Ancho chilies
2	c	Water
1/2	c	White vinegar
2	tb	Olive oil
4		Garlic cloves; sliced
1	tb	Dried oregano
1/2	ts	Ground coriander
1/4	ts	Ground cumin
2		Tomatoes; peeled, seeded,
		; and diced
1	lg	Red onion; diced
1	c	Vegetable oil
12	lg	Corn Tortillas; see * Note
1	c	Shredded Manchego cheese
1	c	Shredded Panela cheese
1/2	c	Crumbled Cotija cheese
		Chopped fresh cilantro

INSTRUCTIONS

* Note: See the "Corn Tortillas" recipe which is included in this
collection.
Toast chilies over gas flame, turning frequently. Remove from heat. Bring
water and vinegar to boil in heavy medium saucepan. Add chilies. Remove
from heat. Let stand until softened, about 20 minutes. Heat oil in heavy
large skillet over medium heat. Add garlic, oregano, coriander and cumin
and stir until fragrant. Add tomatoes and cook until soft. Transfer to
processor. Add chilies, soaking liquid and half of onion. Puree until
smooth. Season to taste with salt and pepper. Preheat oven to 350 degrees.
Pour vegetable oil into large skillet and heat over medium heat. One at a
time dip tortillas into sauce and shake off excess. Transfer tortillas, one
at a time, to skillet and cook 10 seconds on each side. Drain on rack.
Combine cheeses in medium bowl. Reserve 1/2 cup cheese. Divide remaining
cheese into 12 portions. Spoon onto lower half of each tortilla. Sprinkle
remaining onion over. Roll up each tortilla to form tube. Arrange on baking
sheet, seam side down. Bake until cheese melts, about 3 to 5 minutes. Heat
remaining sauce. Spoon onto 4 plates. Top with 3 enchiladas. Sprinkle with
remaining cheese and cilantro and serve. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6334 broadcast 12-06 1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-09-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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