Enchilada sauce #2

Yield: 4 Servings

Measure Ingredient
8 Ripe; sweet chilies (half California chilies and half Ancho chilies; if possible)
1 pinch Cumin
1 pinch Oregano
1 pinch Cinamon
1½ ounce Mexican dark chocolate
1 tablespoon Sugar
1 tablespoon Onion; chopped
2 Cloves garlic
1 pinch Pepper
1 Bay leaf
Salt
5 tablespoons Oil
2 Tomatoes
3 quarts Water
2 tablespoons Flour
14 ounces Monterey Jack cheese; grated
4 Tortillas (corn)
Oil

ENCHILADA

1. Place chilies in hot water and let stand 1 hour. Remove from water.

2. Place chilies in a blender together with all other ingredients except oil, flour and onion. Blend and pass through a fine strainer.

3. Heat oil in a saucepan. When hot, add flour and onion and stir about 1 minute. Add sauce and mix well until it comes to a boil. Boil for approximately 10 minutes. ENCHILADA: 1. Place tortillas, one at a time, in hot oil. Flip to moisten both sides and place on a dish.

2. Put 2-½ oz. cheese on each tortilla. Add a small amount of sauce.

Roll and cover with sauce and a layer of cheese.

3. Bake in a 450 F oven for about 5 minutes.

NOTE: The Enchilada Sauce can be prepared in advance. In fact, the flavor will improve after 2 days. Note: This sauce is also used for tampigeena tiras de filete.

EL CONQUISTADOR

SAN FRANCISCO. BEVERAGE: CARTA BLANCA OR DOS EQUIS BEER.

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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