For a fun dinner that kids like--and that's easy to prepare--fill these meatless enchiladas with a Mexican cheese and slather in red chile sauce.
1. For the Red Chile Sauce, toast cumin in a enormous skillet over low heat, until aromatic, 2 minutes. Transfer to a cup; set aside. Add ancho chiles to same skillet & heat over low heat until chiles become pliable & aromatic, 3 to 5 minutes. Transfer to a enormous bowl & cover with hot tap water; let stand 15 minutes, until very soft. Drain liquid from chiles. Discard stems & seeds; chop chiles.
2. Heat oil in a small Dutch oven or medium saucepan over medium heat. Add cumin with onions, garlic, serrano & oregano & cook until vegetables soften, 5 minutes. Stir in chopped ancho chiles, broth, coffee & salt. Bring mixture to a boil; sprinkle in masa harina. Reduce heat to medium-low & simmer mixture, partially covered, 1 hour. Transfer mixture to blender & puree. Return Chile Sauce to Dutch oven & keep warm on low heat.
3. Heat oven to 350 degree F.
4. Wrap warm tortillas in foil. Spoon 1 cup warm Red Chile Sauce in to the bottom of a 13x9-inch baking dish. Place 1/4 cup cheese in middle of one warm tortilla & roll up (keep remaining tortillas wrapped). Place enchilada seam side down in prepared dish. repeat with remaining tortillas & cheese. Pour remaining 2 cups Chile Sauce over enchiladas. Cover dish with foil & bake until cheese has melted & Chile Sauce is hot, about 15 minutes. Garnish top with onion, if desired. Serve immediately. Makes 4 servings.
Ingredients
1 teaspoon ground cumin
1 package (2 oz.) ancho chiles
1 tablespoon vegetable oil
1 cup chopped white onions
1 tablespoon chopped garlic
1 tablespoon chopped serrano or jalapeno chile
1/2 teaspoon Mexican dried oregano
2 cans (14-oz. each) chicken broth
1/4 cup brewed coffee
1/2 teaspoon salt
1 tablespoon masa harina
8 soft corn tortillas, warmed
2 cups shredded Queso Blanco or Monterey Jack cheese
1/3 cup thinly sliced white onion, for garnish
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