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Categories:
red dried New Mexico peppers salt oregano garlic section tomato sauce Chile boil water vegetable oil corn tortillas vegetable oil Muenster cheese
Viewed: 60 - Published at: 2 years agoIngredients
- 16 piece Red dried New Mexico chiles
- 5 piece Chile de Arbol (cayane peppers)
- 2 tsp salt
- 1 tsp Dried Oregano
- 1/2 clove fresh garlic
- 1 Silver dollar sized section of onion
- 3/4 can tomato sauce 8 oz
- 2 cup Chile boil water
- 2 tsp vegetable oil
- 1 corn tortillas
- 3 tsp vegetable oil
- 1 1/2 lb Muenster Cheese
Method
- Here I have choices of heat.
- Mild, hot, really hot.
- Ratio determines heat.
- 10 mild 6 hot, gives just enough heat for my wife, adjust ratio for hotter sauce to ur taste.
- Sauce: remove stems and seeds from the dried chiles
- Once de-stemed and seeded add to stock pot 10 cups water
- Boil until soft and water turns reddish brown color
- Add chiles to blender, combine with all remaining sauce ingredients, add more tomato sauce for milder sauce.
- Blend on high for 5 min, sauce should be thick and coat your spoon when dipped.
- In a deep sauce pan heat 3 teaspoons vegetable oil
- Once hot enough to sizzle sauce, add enchilada sauce to pan and bring to a boil
- Simmer for 5 min after boil.
- Enchiladas: begin by heating up your corn tortillas.
- Store tortillas are raw and must be heated or cooked.
- Heat as many as u need.
- 7 sec per side.
- Once heated fry your tortillas in 3 teaspoons of hot vegetable oil about about 3 sec per side.
- Once oil hot, lower heat to a simmer, replenish oil as needed.
- Once fried, dip into hot enchilada sauce, thoroughly coat your tortilla And set aside on a plate.
- on the plate and fill enchilada with grated cheese
- Roll enchilada filled with cheese
- Repeat steps 11-15 for every enchilada.
- The heat of the tortilla and sauce will melt cheese.
- Serve with rice and refried beans.
- Do not bake, not a casserole.
- Turns the tortillas into mush and sauce flavor is lost.
