| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Mexican/, Tex-, Mex |
1 |
Servings |
INGREDIENTS
| 8 |
|
Cascabel chilies (dried, dark red chilies) |
| 1/2 |
c |
Each: vegetable oil and chopped onion |
| 1 |
|
Roasted tomato, peeled |
| 4 |
|
Garlic cloves |
| 1/2 |
ts |
Ground cumin (cominos) or chili powder |
|
|
Salt to taste |
INSTRUCTIONS
Fry chilies in a little of the oil; remove and soak in hot water 25 to 30
minutes. Drain, reserving 1 cup water. Seed the chilies and combine in
blender container with onion, reserved water, tomato, garlic, cumin and
salt. Blend smooth, return to pan with a little oil and cook about 10
minutes over medium heat. Use with enchiladas or with shredded or thinly
sliced roast pork. Makes enough for about 12 enchiladas. "This is Mariquita
Masterson's version of the red chili gravy traditionally served with
enchiladas. Heat sauce before using. To make enchiladas, spread grated
Chihuahua or Monterey Jack cheese on corn tortillas and roll up tightly;
place in casserole, seam side down, pour heated sauce over them and heat in
400-degree oven about 10 minutes. Top with finely chopped onion and Mexican
sour cream. "
By Lou Parris <lbparris@earthlink.net> on May 13, 1997
Recipe by: Houston Chronicle, May, 1997 Posted to MC-Recipe Digest V1 #620
by Lou Parris <lbparris@earthlink.net> on May 26, 1997
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