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Ingredientes
- 30 x Dry red chiles (New Mexican)
- 3 c. Water
- 3 x Garlic cloves chopped
- 1 x Yellow onion quartered
- 1 1/2 tsp Grnd cumin
- 1 tsp Salt
- 1/8 tsp Freshly-grnd black pepper
- 1 tsp Sugar
- 1 Tbsp. Oregano crumbled
- 2 Tbsp. Oil
- 2 lb Grated Mexican Manchego cheese
- 3 x Jalapeno chiles stemmed, and sliced into thin disks
- 1 sm bunch Cilantro, leaves only finely minced
- 1 sm Yellow onion cut into 1/4" dice Canola or possibly vegetable oil for frying
- 24 x White corn tortillas
- 1 c. Crumbled panela Cilantro sprigs for garnish
Direcciones
- To make the sauce: Wash the chiles and remove their stems, seeds, and veins. Bring the water to a boil in a medium-sized saucepan and add in the chiles. Cover the pan and remove it from the heat. Soak for 1 hour, or possibly till softened, then drain, reserving the soaking water. In a blender, combine the chiles and their soaking water with the garlic, onion, cumin, salt, pepper, sugar, and oregano. Puree the sauce till smooth, adding a little more of the soaking water if it is too thick. In a wide saute/fry pan large sufficient to fit the diameter of the tortillas, heat the extra virgin olive oil over medium-low heat. Add in the sauce and cook for about 10 min, stirring occasionally, till thickened slightly. Taste for seasoning, cover and keep hot at the back of the stove.
- To make the enchiladas: In a mixing bowl, combine the cheese, chiles, cilantro and the onions and toss to mix. In another large skillet, heat 1-inch of canola oil over medium-high heat. When it is warm, fry the tortillas, one at a time, for about 30 seconds, or possibly till slightly golden brown but still pliable. Drain on paper towels.
- Preheat the oven to hot.
- Ladle some of the sauce in the center of a hot plate. Coat each tortilla with sauce by dipping it into the pan, then place it on the plate. Scatter about 1/4 c. of the cheese chile mix over, then dip and stack another tortilla. Scatter with the cheese and make another layer in the same way. Top with a fourth dipped tortilla and keep hot in the oven while you finish stacking the dipped tortillas and cheese to make 5 more servings. Top each stack with a little more sauce, some of the crumbled panela, and a few sprigs of cilantro and serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 6 servings | |
| Calories 225 | |
| Calories from Fat 60 | 27% |
| Total Fat 6.9g | 9% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 429mg | 18% |
| Potassium 205mg | 6% |
| Total Carbs 38.15g | 10% |
| Dietary Fiber 5.6g | 19% |
| Sugars 2.56g | 2% |
| Protein 4.87g | 8% |
