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Categories:
red chiles water garlic yellow onion ground cumin salt pepper sugar oregano oil manchego cheese jalapeno chiles cilantro yellow onion vegetable oil white corn tortillas panela cilantro
Viewed: 114 - Published at: 2 years agoIngredients
- 30 dried red chiles (New Mexican)
- 3 cups water
- 3 cloves garlic, minced
- 1 yellow onion, quartered
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon sugar
- 1 tablespoon oregano, crumbled
- 2 tablespoons oil
- 2 pound grated Mexican Manchego cheese
- 3 jalapeno chiles, stemmed and sliced into thin disks
- 1 small bunch cilantro, leaves only, finely chopped
- 1 small yellow onion, cut into 1/4inch dice
- Canola or vegetable oil for frying
- 24 white corn tortillas
- 1 cup crumbled panela
- Sprigs of cilantro, for garnish
Method
- To make the sauce: Wash the chiles and remove their stems, seeds, and veins.
- Bring the water to a boil in a medium sized saucepan and add the chiles.
- Cover the pan and remove it from the heat.
- Soak for 1 hour, or until softened, then drain, reserving the soaking water.
- In a blender, combine the chiles and their soaking water with the garlic, onion, cumin, salt, pepper, sugar, and oregano.
- Puree the sauce until smooth, adding a little more of the soaking water if it is too thick.
- In a wide saute pan large enough to fit the diameter of the tortillas, heat the olive oil over medium low heat.
- Add the sauce and cook for about 10 minutes, stirring occasionally, until thickened slightly.
- Taste for seasoning, cover and keep warm at the back of the stove.
- To make the enchiladas: In a mixing bowl, combine the cheese, chiles, cilantro and the onions and toss to mix.
- In another large skillet, heat 1-inch of canola oil over mediumhigh heat.
- When it is hot, fry the tortillas, one at a time, for about 30 seconds, or until slightly golden but still pliable.
- Drain on paper towels.
- Preheat the oven to warm.
- Ladle some of the sauce in the center of a warm plate.
- Coat each tortilla with sauce by dipping it into the pan, then place it on the plate.
- Scatter about 1/4 cup of the cheese chile mixture over, then dip and stack another tortilla.
- Scatter with the cheese and make another layer in the same way.
- Top with a fourth dipped tortilla and keep warm in the oven while you finish stacking the dipped tortillas and cheese to make 5 more servings.
- Top each stack with a little more sauce, some of the crumbled panela, and a few sprigs of cilantro and serve immediately.
