Recipe - Mariquitas Enchilada Red Chili Gravy

8 Cascabel chilies (dried,
dark red chilies)
One half cup Each: vegetable oil and
chopped onion
1 Roasted tomato, peeled
4 Garlic cloves
One half teaspoon Ground cumin (cominos) or
chili powder
Salt to taste

Fry chilies in a little of the oil; remove and soak in hot water 25 to 30
minutes. Drain, reserving 1 cup water. Seed the chilies and combine in
blender container with onion, reserved water, tomato, garlic, cumin and
salt. Blend smooth, return to pan with a little oil and cook about 10
minutes over medium heat. Use with enchiladas or with shredded or thinly
cut or sliced up roast pork. Makes enough for about 12 enchiladas. "This is Mariquita
Masterson's version of the red chili gravy traditionally served with
enchiladas. Heat sauce before using. To make enchiladas, spread grated
Chihuahua or Monterey Jack cheese on corn tortillas and roll up tightly;
place in casserole, seam side down, pour heated sauce over them and heat in
400degree oven about 10 minutes. Top with finely chopped onion and Mexican
sour cream. "

By Lou Parris lbparris@earthlink.net on May 13, 1997

Recipe by: Houston Chronicle, May, 1997 Posted to MCRecipe Digest V1 #620
by Lou Parris lbparris@earthlink.net on May 26, 1997