Enchiladas With Chili-tomato Salsaenchiladas 6.00 dried ancho chilies 2.00 cup water 0.50 cup white vinegar 2.00 tablespoon olive oil 4.00 garlic cloves; sliced 1.00 tablespoon dried oregano 0.50 teaspoon ground coriander 0.25 teaspoon ground cumin 2.00 tomatoes; peeled, seeded, 1 ; and diced 1.00 large red onion; diced 1.00 cup vegetable oil 12.00 large corn tortillas; see * note 1.00 cup shredded manchego cheese 1.00 cup shredded panela cheese 0.50 cup crumbled cotija cheese 1 chopped fresh cilantro Recipe by: Susan Feniger and Mary Sue Milliken * Note: See the "Corn Tortillas" recipe which is included in this collec Toast chilies over gas flame, turning frequently. Remove from heat. Br Heat oil in heavy large skillet over medium heat. Add garlic, oregano, Preheat oven to 350 degrees. Pour vegetable oil into large skillet and heat over medium heat. One at Combine cheeses in medium bowl. Reserve 1/2 cup cheese. Divide remaini Arrange on baking sheet, seam side down. Bake until cheese melts, about This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6334 broadcast 12-06 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy. 12-09-1996 |
