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LOCATION: Recipes >> Mexican >> Cheese Enchiladas 05

Print this Recipe    Cheese Enchiladas 05

ENCHILADA SAUCE

12 dried Pasilla or New Mexico chiles
1 t salt
2 cups water
2 tablespoons oil
1 tablespoon flour

Roast chiles until fragrant. Break off the stems and remove seeds.
Put in a saucepan with 2 cups water. Simmer over low heat for
about 10 minutes. Put peppers and liquid into blender and blend.
Strain. Add salt to taste.

Heat 2 T oil in a frying pan, add 1T flour and cook stirring
frequently, till flour starts to brown. Pour in chile puree,
stirring to mix. Add water if necessary to thin.


CORN TORTILLAS

2 cups masa harina
1 1/2 cups warm water

Mix masa with 1 1/3 to 1 1/2 C warm water. Combine well and let
sit for 10 to 15 minutes. Form into golf ball sized balls.

Heat a cast iron griddle over low-med heat, ungreased.

Put each ball of masa between two pieces of wax paper and press
down flat with a flat-bottomed pan, bowl or tortilla press. Pull
off the wax paper off one side. Very carefully peel off wax paper
from other side. If dough repeatedly sticks, you've used too much
water. If dough repeatedly falls apart, you haven't used enough
water.

Cook each tortilla on the griddle, first on one side, then the
other.


ENCHILADAS

finely chopped onion
grated cheese

Dip a tortilla in enchillada sauce. Put it down in a lasagne pan.
Sprinkle grated cheese and onion on it. Put another tortilla that
has been dipped in sauce over the top and repeat to two or three
layers thick.

At the end pour remaining sauce over top with remaining cheese and
onions.

Bake at 350 degrees for about twenty minutes.

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