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

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

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