Recipe - Enchiladas De Manchego Nortenas

CHILE SAUCE
30 Dried red chiles; (New
Mexican)
3 cup Water
3 Cloves garlic; minced
1 Yellow onion; quartered
1 One half teaspoon Ground cumin
1 teaspoon Salt
1/8 teaspoon Pepper
1 teaspoon Sugar
1 tablespoon Oregano; crumbled
2 tablespoon Oil

ENCHILADAS
2 pound Grated Mexican Manchego
cheese
3 Jalapeno chiles; stemmed and
cut or sliced up into thin disks
1 small Bunch cilantro; leaves only,
finely chopped
1 small Yellow onion; cut into
1/4inch dice
Canola or vegetable oil for
frying
24 White corn tortillas
1 cup Crumbled panela
Sprigs of cilantro; for
garnish

TOO HOT TAMALES SHOW #TH6222

To make the sauce: Wash the chiles and remove their stems, seeds, and
veins. Bring the water to a boil in a medium sized saucepan and add the
chiles. Cover the pan and remove it from the heat. Soak for 1 hour, or
until softened, then drain, reserving the soaking water.

In a blender, combine the chiles and their soaking water with the garlic,
onion, cumin, salt, pepper, sugar, and oregano. Puree the sauce until
smooth, adding a little more of the soaking water if it is too thick.

In a wide saute pan large enough to fit the diameter of the tortillas, heat
the olive oil over mediumlow heat. Add the sauce and cook for about 10
minutes, stirring occasionally, until thickened slightly. Taste for
seasoning, cover and keep warm at the back of the stove.

To make the enchiladas: In a mixing bowl, combine the cheese, chiles,
cilantro and the onions and toss to mix.

In another large skillet, heat 1 inch of canola oil over mediumhigh heat.
When it is hot, fry the tortillas, one at a time, for about 30 seconds, or
until slightly golden but still pliable. Drain on paper towels.

Preheat the oven to warm. Ladle some of the sauce in the center of a warm
plate. Coat each tortilla with sauce by dipping it into the pan, then place
it on the plate. Scatter about One fourth cup of the cheesechile mixture over,
then dip and stack another tortilla. Scatter with the cheese and make
another layer in the same way. Top with a fourth dipped tortilla and keep
warm in the oven while you finish stacking the dipped tortillas and cheese
to make 5 more servings. Top each stack with a little more sauce, some of
the crumbled panela, and a few sprigs of cilantro and serve immediately.

Yield: 6 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 05, 1998