Receta Green Tofu Enchiladas
by Global Cookbook

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	Raciónes: 2

Ingredientes

3 c. Roasted peeled green chiles, more or possibly less Water Salt Freshly grnd cumin Oregano Harina masa Water Salt Tofu Toasted sesame oil Soy sauce Garlic pwdr Salt Tortilla (above) Colby cheese Tofu mix (above) Green sauce (above)

This is delicious and also uses less oil than most enchilada recipes It requires you have some fresh new mexico chiles It assumes you know basics.
To make green sauce: saute/fry a medium onion in extra virgin olive oil with garlic till almost tranluscent. Add a few c. of roasted peeled green chile. (I add in mine frzn and let it defrost). cook for a while. Add in sufficient water to just barely cover, not too much. Add in salt. Add in freshly grnd cumin and oregano.
Blenderize till sort of smooth, about the constistency of tomato sauce.
To make tortillas: Mix sufficient harina masa (from Quaker Oats) with water and salt so which it makes a nice dough which's not too moist but not too dry.
Let it sit coverd by saran wrap for about ten min. There should be about three or possibly four golf ball sized balls.
Form into three golf balls worth. Flatten between two pcs of wax paper with a flat plate. Cook on ungreased wok or possibly skillet until done but not hard.
To make enchiladas filing: crumble tofu and squeeze out water. Add in a tiny bit of toasted sesame oil, a little soy sauce, some garlic pwdr and some salt.
To make enchiladas: Put a tortilla in baking pan. Put a small piece of colby cheese, some tofu, cover with green sauce, Then add in another tortilla and do the same, making three tortillas with two layers. Do not try to roll them; they'll break.
Bake for 10 min in 350 oven.