INGREDIENTS

INSTRUCTIONS

6
I found this recipe today at an interesting page called www.ranch aka
Texas Monthly Magazine http://www.texasmonthly.com/food/  The cooking
of Northern Mexico got its spark from ranching culture, in  which food
was prepared with indigenous ingredients and cooked over a  wood fire;
it has long been over-shadowed by the more glamorous and  complex
cuisine of the South. But former restaurateur James W. Peyton  of San
Antonio redresses the imbalance in his just- published  cookbook, El
Norte: The Cuisine of Northern Mexico (Red Crane Books,  $14.95). This
version of his chipotle enchilada recipe vividly  captures the fervent
flavors of a region settled by frontiersmen and  worked by vaqueros who
improvised meals with what was on hand. A need  for inventiveness is
something that even modern Texas cooks can  identify with.  Salsa
chipotle: Rinse, seed, and chop chiles; use more chiles for  hotter
salsa. In molcajete or with mortar and pestle, grind garlic,  cumin,
and oregano.  Melt butter in medium saucepan over low heat. Add flour,
and cook  over low to medium heat until it begins to brown and give off
a nutty  fragrance. Remove from heat, and add broth a little at a time,
stirring well after each addition. Return to heat, and add water in a
slow stream, stirring constantly. Add chiles, adobo sauce, and garlic
mixture, and bring to a boil. Reduce heat, and simmer uncovered,
stirring often until sauce thickens, about 30 minutes.  Enchiladas:
Heat about 1/2 inch cooking oil in small skillet just  until it begins
to smoke. Using kitchen tongs, immerse each tortilla  in oil for a few
seconds, until it becomes soft and pliable. Remove,  and drain on paper
towels.  Preheat oven to 375 degrees. Place about a tablespoon each of
cheese  and chicken and a sprinkling of onion on each tortilla, and
roll into  a cylinder. Place 3 enchiladas on each of 4 oven-proof
dinner plates.  Pour 1/4 salsa chipotle over each serving on
enchiladas, then  sprinkle with remaining cheese and onion. Set plates
in oven, and  heat until cheese melts and sauce bubbles, about 8 to 10
minutes.  Serve with rice and refried beans or with thin charbroiled
tenderloin  steak. Serves 4. Posted to CHILE-HEADS DIGEST V3 #363 by
Judy Howle  <howle@ebicom.net> on Jun 21, 1995

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2352
Calories From Fat: 1281
Total Fat: 145.8g
Cholesterol: 360.3mg
Sodium: 3061.8mg
Potassium: 1253.2mg
Carbohydrates: 183.2g
Fiber: 19g
Sugar: 4.5g
Protein: 87g