Enchiladas De Manchego Norteyasenchiladas 1 === chile sauce === 30.00 dried red chiles (new mexican) 3.00 cup water 3.00 garlic cloves; minced 1.00 yellow onion; quartered 1.50 teaspoon ground cumin 1.00 teaspoon salt 0.13 teaspoon freshly-ground black pepper 1.00 teaspoon sugar 1.00 tablespoon oregano; crumbled 2.00 tablespoon oil 1 === enchiladas === 2.00 lb grated mexican manchego cheese 3.00 jalapeno chiles; stemmed, and sliced 1 into thin disks 1.00 small cilantro, leaves only; finely chopped 1.00 small yellow onion; cut into 1/4 dice 1 canola or vegetable oil; for frying 24.00 white corn tortillas 1.00 cup crumbled panela 1 cilantro sprigs; for garnish Recipe by: Susan Feniger and Mary Sue Milliken To make the sauce: Wash the chiles and remove their stems, seeds, and v To make the enchiladas: In a mixing bowl, combine the cheese, chiles, c Preheat the oven to warm. Ladle some of the sauce in the center of a warm plate. Coat each tortil This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6222 broadcast 04-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy. 04-15-1997 |
