Yield: 1 Servings
Measure | Ingredient |
---|---|
2 \N | Dried ancho chillies -or- |
½ teaspoon | Crushed red pepper |
1 can | (8-ounce) tomatoes |
1 small | Onion, cut up |
1 \N | Clove garlic |
½ teaspoon | Salt |
1 tablespoon | Cooking oil |
½ cup | Whipping cream |
\N \N | Salt and pepper |
1 pounds | Chorizo or Italian sausage |
2 tablespoons | Cooking oil |
12 \N | 6-inch tortillas |
½ cup | Shredded cheddar cheese (2 ounces) |
¼ cup | Sliced green onion |
from Better Homes & Gardens Mexican Cookbook Remove stems and seed from chilies; cut up. PLace in bowl; cover with boiling water. Let stand 45 to 60 minutes; drain. In blender container combine undrained tomatoes, onion, garlic, salt, and the drained chilies or crushed red pepper. Blend till smooth. In medium saucepan combine blended mixture and the 1 tablespoon oil. Cook and stir about 3 mintues or till slightly thickened. Stir in whipping cream; season to taste with salt and pepper.
Chop chorizo or sausage; brown in skillet. Drain off fat. Combine sausage with ⅔ cup of the sauce. In small skillet heat 2 tablespoons oil. Dip each tortilla in the hot oil for about 10 seconds of just till limp. Drain on paper toweling. Spoon filling onto tortillas; roll up. Arrange filled tortillas in a 13x9x2-inch baking dish. Pour remaining sauce down center of tortillas. Bake, covered, in 350 degree oven for 20 minutes or till heated through. Sprinkle with cheese; bake, uncovered, 1 or 2 minutes longer or till cheese melts. Just before serving sprinkle with green onion. Makes 6 servings.
Posted to Bakery Shoppe Digest149 by Sandra Swinford <sswinfor@...> on Jul 7, 1997