Enchiladas Frescosenchiladas 6.00 ancho chiles; wiped clean, stemmed 1 ; and seeded 2.00 cup water 0.50 cup white vinegar 4.00 garlic cloves; thinly sliced 1.50 red onions; diced 1.00 tablespoon dried oregano 0.25 teaspoon ground cumin 1.00 cup vegetable oil 12.00 large corn tortillas; see * note 6.00 oz panela cheese; grated Recipe by: Susan Feniger and Mary Sue Milliken * Note: See the "Corn Tortillas" recipe which is included in this collec For the Ancho chile salsa, place the chiles in a dry frying pan over mod Bring the water and vinegar to a boil in a medium saucepan. Add the chi Place the garlic, half the diced onion, the oregano and cumin in a blend Preheat the oven to 350 degrees. Pour the vegetable oil into a large skillet and heat over medium heat. Lay all of the tortillas out on a counter. Reserve 1/4 cup of the grate Arrange the enchiladas on a baking tray, seam side down, and bake 3 to 5 This recipe yields 6 appetizer servings or 4 entree servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6145 broadcast 08-28-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy. 08-31-1996 |
