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Receta Enchilada Sauce
by Global Cookbook

Enchilada Sauce
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Ingredientes

  • 8 x Ripe, sweet chilies (half California chilies and half Ancho chilies, if possible)
  • 1 pch Cumin
  • 1 pch Oregano
  • 1 pch Cinamon
  • 1 1/2 ounce Mexican dark chocolate
  • 1 Tbsp. Sugar
  • 1 Tbsp. Onion, minced
  • 2 x Cloves garlic
  • 1 pch Pepper
  • 1 x Bay leaf Salt
  • 5 Tbsp. Oil
  • 2 x Tomatoes
  • 3 quart Water
  • 2 Tbsp. Flour
  • 14 ounce Monterey Jack cheese, grated
  • 4 x Tortillas (corn) Oil

Direcciones

  1. Place chilies in warm water and let stand 1 hour. Remove from water.
  2. Place chilies in a blender together with all remaining ingredients except oil, flour and onion. Blend and pass through a fine strainer.
  3. Heat oil in a saucepan. When warm, add in flour and onion and stir about 1 minute. Add in sauce and mix well till it comes to a boil. Boil for approximately 10 min. ENCHILADA:1. Place tortillas, one at a time, in warm oil. Flip to moisten both sides and place on a dish.
  4. Put 2-1/2 ounce. cheese on each tortilla. Add in a small amount of sauce.
  5. Roll and cover with sauce and a layer of cheese.
  6. Bake in a 450 F oven for about 5 min.
  7. NOTE: The Enchilada Sauce can be prepared in advance. In fact, the flavor will improve after 2 days.
  8. Note: This sauce is also used for tampigeena tiras de filete.
  9. BLANCA Or possibly DOS EQUIS BEER.