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www.RecipeFaire.com Presents:
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Enchiladas Coloradas Red Enchiladas
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by:
Vivian Harwood
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Enchiladas Coloradas Red Enchiladas Recipe fills tortillas with Res and then covers with red sauce made with ancho, California and pasilla chiles, garlic, oregano, cumin, cloves and chicken broth.
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INGREDIENTS
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For Sauce:
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3 dried ancho chiles
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3 dried California chiles
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2 pasilla chiles, if available
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3 cups water
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2 cloves garlic, chopped
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1 teaspoon salt
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1 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1/4 teaspoon ground cloves
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3 tablespoons lard or oil
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2 tablespoons flour
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3 1/2 cups liquid (liquid from the chiles-plus chicken broth to make 3 1/2 cups)
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For Filling:
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Res OR Queso y Cebolla OR Chorizo OR Pescado (search recipes)
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To Assemble:
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1 dozen corn tortillas
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Oil 1/4 inch deep for frying
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1/4 pound longhorn, Colby, or jack cheese, grated
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Garnishes: Sour cream, chopped green onion, cilantro, and whole ripe olives
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DIRECTIONS
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1:
To prepare the sauce: Remove the
stems and seeds from the chiles and
discard. Place the chiles in a
saucepan with the water. Bring to a
boil, reduce heat to medium, and
cook for 5 minutes. Set aside to steep
for 30 minutes. Drain the chiles, reserving the
liquid. Scrape the pulp from any
tough pieces of skin. Discard the skin.
Place chiles in a blender or food
processer together with the garlic,
salt, oregano, cumin, and cloves.
Blend to a smooth puree.
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2:
In a skillet heat the lard, add
flour, and lightly saute, stirring. Add
the chile puree and fry for 3 minutes,
stirring constantly. Measure the
liquid reserved from the chiles and
add chicken broth to measure a total
of 3 1/2 cups. Slowly stir in the liquid.
Bring to a boil, stirring constantly.
Reduce heat and simmer 5 minutes.
Keep warm.
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3:
To assemble enchiladas: Preheat
oven to 350°F. Heat oil in a skillet
over high heat to 400° - 425°F. Fry each
tortilla, one at a time, only long
enough to soften it (a few
seconds per side). Lift the tortilla
with tongs and move it into the warm
sauce. Turn to coat both sides of
tortilla; then lift to a plate. Place
some of the prepared filling
across the middle of the tortilla, roll,
and place seam side down in a
baking pan. Repeat until all tortillas
are filled and rolled.
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4:
Spoon a small amount of the
remaining sauce across the length of
each enchilada, paying particular attention
to coat the ends. Sprinkle
the grated cheese over the enchiladas,
cover the pan tightly with foil, and
bake until enchiladas are heated
through and cheese has melted (20 to
30 minutes). Garnish enchiladas before serving.
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