Subj : BH+G 2732
To   : All
From : Dave Drum
Date : Thu Sep 08 2016 05:32:02

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)

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