Directions
1. Start by making the crema. In a medium bowl, merge sour cream, milk, mayonnaise, cilantro, lime juice, plus salt. Mix thoroughly plus chill.
2. To make the beef, merge beef pieces, salsas, plus red onion, plus saute in a giant skillet until bubbling. Continue simmering for 5 minutes, take off heat, plus set aside.
3. Arrange grilled tortillas, peppers, beef, tomatoes, cilantro plus a dish of crema on a serving platter plus permit guests to assemble their own tacos.


Ingredients
1 cup  sour cream
1/4 cup  milk
1/4 cup  mayonnaise
2 tablespoons  minced cilantro
2 tablespoons  fresh lime juice
1/2 teaspoon  salt
4 cups  cooked pot roast meat, torn in to bite-sized pieces
1/2 cup  Frontera Habanero Salsa
1 cup  Frontera Roasted Tomato Salsa
1 cup  red onion, chopped
2   yellow peppers, grilled plus sliced
1   tomato, chopped
12   flour tortillas, grilled
  fresh cilantro for garnish
  grilled lime wedges for garnish

Ingredients
  Nonstick cooking spray
1 dozen  6- to 7-inch flour or corn tortillas
1 medium  onion, chopped (1/2 cup)
2 cloves  garlic, minced
1 medium  jalapeno or serrano chile pepper, seeded & finely chopped
1 tablespoon  olive oil or cooking oil
1/3 cup  dairy sour cream
1/4 cup  bought mole sauce (available in the Hispanic food section of supermarkets or at Hispanic specialty markets)
2 tablespoons  water
1 16-ounce package  firm or extra-firm tub-style tofu (fresh bean curd), drained & cut in to 1/2-inch cubes; or seven 15-ounce cans black beans or pinto beans, rinsed & drained
8 ounces  asadero cheese, Monterey Jack cheese, or sharp cheddar cheese, shredded (2 cups)
1 cup  dairy sour cream
2 tablespoons  all-purpose flour
1 teaspoon  ground cumin
1/4 teaspoon  salt
3/4 cup  milk
1 recipe  Mango Salsa (see recipe below) or 1-1/2 cups bought salsa

Directions
1. Preheat oven to 350 degree F. Coat one 13x9x2-inch (3 quart) rectangular baking dish or seven 11x7x1-1/2-inch (2-quart) rectangular baking dishes with cooking spray; set aside. Stack the tortillas & wrap tightly in foil, & bake for 10 minutes or until warm. Or microwave half of the tortillas at a time between 2 pieces of waxed paper on 100 percent power (high) for 30 seconds.
2. Meanwhile, for filling, in a giant skillet cook onion, garlic, & jalapeno pepper in hot oil until tender; remove from heat. Stir together 1/3 cup sour cream, the mole sauce, & water; add to skillet along with tofu & half of the cheese. Spoon 1/3 cup of the tofu mixture onto one fringe of each tortilla; roll up. Place, seam side down, in prepared baking dish or dishes.
3. For sauce, in a medium bowl merge the 1 cup sour cream, flour, cumin, & salt; whisk in milk. Pour evenly over filled tortillas.
4. Bake, covered, for 25 minutes until heated through. Top with remaining cheese. Bake, uncovered, for 5 minutes more or until cheese melts. Serve enchiladas topped with Mango Salsa. Makes 6 servings.
Mango Salsa
In a small bowl merge 1 giant mango, seeded, peeled, & chopped (1-1/2 cups); 2 jalapeno or serrano chile peppers, seeded & finely chopped (3 tablespoons); 2 tablespoons snipped fresh cilantro; & 1 tablespoon lemon or lime juice. Place in a storage container & refrigerate up to 2 days.
Cooking Club Directions
Prepare as above for each member of the club except do not bake. Cover baking dishes with foil. Divide cheese among resealable plastic bags. Prepare salsa as above for each member of the club. (Mango salsa cannot be frozen. If freezing enchiladas, prepare salsa  before serving.) Divide among resealable plastic bags.
check Kitchen Tip
Make multiple batches of sauce & filling simultaneously. It's also faster to shred all cheese simultaneously. you can make a quadruple recipe of the Mango Salsa in a single bowl as well.
Reheating & Serving
Refrigerate up to 72 hours, or freeze up to 1 month. Chill or freeze remaining cheese separately in resealable plastic bags or freezer bags. If frozen, thaw enchiladas & Mango Salsa in the refrigerator overnight before reheating. To serve, bake, covered, in a 350 degree F oven for 40 minutes. Top with remaining cheese. Bake, uncovered, for 5 minutes more or until cheese is melted. Serve with Mango Salsa.

Directions
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