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Correo Electrónico
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Ingredientes
- 2 x Dry ancho chillies -or possibly-
- 1/2 tsp Crushed red pepper
- 1 can (8-oz) tomatoes
- 1 sm Onion, cut up
- 1 x Clove garlic
- 1/2 tsp Salt
- 1 Tbsp. Veg. oil
- 1/2 c. Whipping cream Salt and pepper
- 1 lb Chorizo or possibly Italian sausage
- 2 Tbsp. Veg. oil
- 12 x 6-inch tortillas
- 1/2 c. Shredded cheddar cheese (2 ounces)
- 1/4 c. Sliced green onion
Direcciones
- Remove stems and seed from chilies; cut up. PLace in bowl; cover with boiling water. Let stand 45 to 60 min; drain. In blender container combine undrained tomatoes, onion, garlic, salt, and the liquid removed chilies or possibly crushed red pepper. Blend until smooth. In medium saucepan combine blended mix and the 1 Tbsp. oil. Cook and stir about 3 mintues or possibly until slightly thickened. Stir in whipping cream; season to taste with salt and pepper.
- Chop chorizo or possibly sausage; brown in skillet. Drain off fat. Combine sausage with 2/3 c. of the sauce. In small skillet heat 2 Tbsp. oil. Dip each tortilla in the warm oil for about 10 seconds of just until limp. Drain on paper toweling. Spoon filling onto tortillas; roll up. Arrange filled tortillas in a 13x9x2-inch baking dish. Pour remaining sauce down center of tortillas. Bake, covered, in 350 degree oven for 20 min or possibly until heated through. Sprinkle with cheese; bake, uncovered, 1 or possibly 2 min longer or possibly until cheese melts. Just before serving sprinkle with green onion.
- Makes 6servings.
