Recipe - Green Tofu Enchiladas

GREEN SAUCE
1 md Onion
Olive oil
Garlic
3 cup Roasted peeled green chiles;
more or less
Water
Salt
Freshly ground cumin
Oregano

TORTILLAS
Harina masa
Water
Salt

ENCHILADAS FILING
Tofu
Toasted sesame oil
Soy sauce
Garlic powder
Salt

TO MAKE ENCHILADAS
Tortilla (above)
Colby cheese
Tofu mixture (above)
Green sauce (above)

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.

JKANDELL@VIOLET.CCIT.ARIZONA.EDU

(JONATHAN KANDELL)

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