INGREDIENTS

INSTRUCTIONS

To make the dipping sauce, preheat the broiler to high heat. Place the
tomatoes, garlic, chiles, and onion on a baking sheet. Tuck the garlic
under the other vegetables so that it won't scorch. Broil, turning
frequently, until well charred, about 15 minutes. Set aside to cool.
Transfer the vegetables to a food processor. Add the water and puree until
smooth. Add the salt and pepper and transfer to a small bowl. Cover and, if
desired, refrigerate for up to 5 days. To make the huaraches: In a small
skillet, heat the lard over low heat. Saute the ancho for 1 to 2 minutes,
or until slightly softened. With a slotted spoon, transfer the chile to a
blender and add the peppercorns, 1 teaspoon salt, and water. Blend to a
smooth puree. In a large mixing bowl, combine the masa with the chile
puree. Knead the dough together well. To test the consistency, flatten a
small ball of dough between your palms. If the edges crack, add water to
the dough, a tablespoon at a time, until a test piece does not crack. Set
the masa aside, covered, at room temperature for 1 hour to allow the flavor
to develop. Pull off small pieces of the dough, about 1 tablespoon, and
roll them with the palms of your hands into balls about 1 1/4 inches in
diameter. Between 2 sheets of plastic wrap, roll or press them out into
slightly thick 4-inch round tortillas. Place 1 tablespoon of the cheese on
one side of each tortilla. Sprinkle on a little epazote and a pinch of the
remaining salt. Fold the dough up and over to cover, then press down to
seal the edges and make the tortilla evenly flat and about 1/4-inch-thick.
Heat a large cast-iron pan or griddle over medium heat and brush it
sparingly with a little oil. Place as many huaraches as will fit onto the
hot pan or griddle. Cook for 1 or 2 minutes on each side, turning over when
one side is golden. Set the cooked enchiladas aside and finish cooking the
remaining enchiladas in the same way. Heat about 1 1/2 inches of vegetable
oil in a large skillet until it is almost smoking. Fry the enchiladas for
15 to 30 seconds on each side, then drain on paper towels. Sprinkle each
with grated cheese and red onion and serve immediately, accompanied by the
dipping sauce. This recipe yields 12 enchiladas
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6229 broadcast 04-01-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-15-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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