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Receta Enchiladas De Manchego Norteyas
by Global Cookbook

Enchiladas De Manchego Norteyas
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  Raciónes: 6

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

  1. 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.
  2. 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.
  3. Preheat the oven to hot.
  4. 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.
  5. This recipe yields 6 servings.