• BH+G 2732

    From Dave Drum@1:2320/100 to All on Thu Sep 8 05:32:04 2016
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Street Enchiladas
    Categories: Vegetables, Chilies, Sauces, Cheese, Chocolate
    Yield: 20 servings

    1 tb Oil
    1/2 c Chopped onion
    3 cl Garlic; minced
    Salt
    14 1/2 oz Can petite diced tomatoes;
    - undrained
    2 tb Ground ancho chile
    2 tb Ground pasilla chile
    1/4 ts Cayenne
    28 oz Can red enchilada sauce
    3/4 c Beef broth
    1/2 oz Unsweetened chocolate;
    - chopped
    1 tb Honey
    Oil for frying
    20 (6") corn tortillas
    1 1/4 c Crumbled queso fresco or
    - feta cheese
    1 c Snipped fresh cilantro
    1 c Fine chopped onion

    In a large saucepan heat the 1 tablespoon oil over
    medium-high heat. Add the 1/2 cup chopped onion, the
    garlic, and a pinch of salt; cook for 2 minutes, stirring
    frequently. Stir in tomatoes, ancho pepper, pasilla
    pepper, and cayenne pepper. Cook, covered, for 4 to 5
    minutes or until tomatoes can be easily mashed. Transfer
    mixture to a food processor or blender. Cover and process
    or blend until smooth. Return mixture to saucepan over
    medium heat.

    Stir in enchilada sauce, broth, chocolate, and honey.
    Simmer, uncovered, about 20 minutes or just until sauce
    thickens enough to coat the back of a spoon. Season to
    taste with salt. Remove from heat.

    Heat an extra-large skillet over medium heat. Add just
    enough oil to lightly coat the bottom of the skillet. When
    oil is hot, use tongs to dip each tortilla into enchilada
    sauce to generously coat both sides. Working in batches,
    cook each tortilla in hot oil for 15 to 20 seconds or
    until lightly browned on one side (be careful not to burn
    the sauce). Sprinkle about 1 tablespoon of the queso
    fresco on one half of each tortilla. Using a spatula, fold
    each tortilla in half over cheese; fold again so the
    tortilla is quartered. Transfer enchiladas to a serving
    platter. Top each with some of the cilantro and some of
    the finely chopped onion. Repeat to make 20 enchiladas
    total, adding more oil to the skillet as needed.

    (Refrigerate any leftover sauce for up to 3 days or freeze
    for up to 3 months).

    Better Homes & Gardens | April 2015

    MM Format by Dave Drum - 15 April 2015

    Uncle Dirty Dave's Archives

    MMMMM

    ... A good cook is like a sorceress who dispenses happiness. Elsa Schiaparelli

    --- BBBS/Li6 v4.10 Dada-2
    # Origin: Prism bbs (1:261/38)
    * Origin: LiveWire BBS - Synchronet - LiveWireBBS.com (1:2320/100)