Red Enchiladas - Red Enchilada Sauce

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* Exported from MasterCook *

 

Red Enchiladas - Red Enchilada Sauce

 

Recipe By : Mexico:The Vegetarian Table by Victoria Wise

Serving Size : 4 Preparation Time :0:00

Categories : Cheese Main Dishes

Mexican

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups Red Enchilada Sauce (recipe follows)

1/4 cup vegetable oil

12 corn tortillas

1 cup grated semisoft cheese, Monterey Jack, -- farmer's

cheese

or queso fresco -- (3 ounces)

1/2 cup crumbled feta or cotija cheese -- (2 ounces)

1/2 cup salted, roasted peanuts -- finely chopped

1 cup Dressed Cilantro

Red Enchilada Sauce

6 large ancho chilies, stemmed, torn in half -- seeded - 2

ounces

2 small dried red chilies, arbols or japones -- stemmed and

halved

3 medium tomatoes (3/4 pound)

4 cloves garlic -- coarsely chopped

1 1/2 cups water

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon salt

 

Place the sauce in a medium saucepan and set over very low heat to keep warm as

you proceed with the recipe.

 

Heat 1 tablespoon of the oil in a heavy skillet over high heat. Dip a tortilla

in the sauce, coating it on both sides to soften without crisping, about 1

minutes.

 

Spread 1 tablespoon of the grated cheese in the center of the tortilla, roll up,

then place, seam side down, on a serving platter. Continue with the remaining

tortillas, adding more oil to the skillet as necessary, until all are softened,

filled and rolled.

 

Pour the remaining sauce over the enchiladas. Sprinkle the crumbled cheese and

peanuts over the top, garnish with the cilantro sprigs, and serve right away.

 

 

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NOTES : Red or green, enchiladas are normally not baked. But for large

gatherings you can put together the enchiladas in advance, arrange them in a

single layer in a baking dish, and heat them in a hot oven before serving.

 

Red Enchilada Sauce

 

Place the chilies, tomatoes, garlic and water in a medium saucepan and bring to

a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the chilies

soften. Lift out the tomatoes, let cool enough to handle, and peel them. Set

aside the saucepan.

 

Place the tomatoes, cumin, oregano, salt, and contents of the saucepan in a food

processor and puree as smooth as possible.

 

Transfer the puree to a clean saucepan and keep warm over low heat if using

right away or cool, cover and refrigerate for up to 1 week. Reheat before using.