Enchilada sauce #2
4 Servings
Quantity | Ingredient | |
---|---|---|
8 | \N | 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 | \N | Cloves garlic |
1 | pinch | Pepper |
1 | \N | Bay leaf |
\N | \N | Salt |
5 | tablespoons | Oil |
2 | \N | Tomatoes |
3 | quarts | Water |
2 | tablespoons | Flour |
14 | ounces | Monterey Jack cheese; grated |
4 | \N | Tortillas (corn) |
\N | \N | 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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