Yield: 2 Servings
|3 cups||Roasted peeled green chiles; more or less|
|Freshly ground cumin|
|Toasted sesame oil|
|Tofu mixture (above)|
|Green sauce (above)|
TO MAKE ENCHILADAS
This is delicious and also uses less oil than most enchilada recipes It requires you have some fresh new mexico chiles It assumes you know basics.
To make green sauce: saute a medium onion in olive oil with garlic until almost tranluscent. Add in a few cups of roasted peeled green chile. (I add mine frozen and let it defrost). cook for a while. Add enough water to just barely cover, not too much. Add salt. Add freshly ground cumin and oregano.
Blenderize until sort of smooth, about the constistency of tomato sauce.
To make tortillas: Mix enough harina masa (from Quaker Oats) with water and salt so that it makes a nice dough that's not too moist but not too dry.
Let it sit coverd by saran wrap for about ten minutes. There should be about three or four golf ball sized balls.
Form into three golf balls worth. Flatten between two pieces of wax paper with a flat plate. Cook on ungreased wok or skillet till done but not hard.
To make enchiladas filing: crumble tofu and squeeze out water. Add a tiny bit of toasted sesame oil, a little soy sauce, some garlic powder and some salt.
To make enchiladas: Put a tortilla in baking pan. Put a small piece of colby cheese, some tofu, cover with green sauce, Then add another tortilla and do the same, making three tortillas with two layers. Don't try to roll them; they'll break.
Bake for 10 minutes in 350 oven.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .