Enchiladas De Manchego Norteyas

Recipe Ingredients

		Chile Sauce
30		Dried red chiles (New Mexican)
3 cups	711ml	Water
3		Garlic cloves - minced
1		Yellow onion - quartered
1 1/2 teaspoons	7.5ml	Ground cumin
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1 teaspoon	5ml	Sugar
1 tablespoon	15ml	Oregano - crumbled
2 tablespoons	30ml	Oil
		Enchiladas
2 lbs	908g / 32oz	Grated Mexican Manchego cheese
3		Jalapeno chiles - stemmed, and sliced
		Into thin disks
1		Cilantro, leaves only - finely chopped
1		Yellow onion - cut into 1/4" dice (small)
		Canola or vegetable oil - for frying
24		White corn tortillas
1 cup	237ml	Crumbled panela
		Cilantro sprigs - for garnish

Recipe Instructions

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 the chiles. Cover the pan and remove it from the heat. Soak for 1 hour, or until 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 until smooth, adding a little more of the soaking water if it is too thick. In a wide saute pan large enough to fit the diameter of the tortillas, heat the olive oil over medium-low heat. Add the sauce and cook for about 10 minutes, stirring occasionally, until thickened slightly. Taste for seasoning, cover and keep warm 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 hot, fry the tortillas, one at a time, for about 30 seconds, or until slightly golden but still pliable. Drain on paper towels.

Preheat the oven to warm.

Ladle some of the sauce in the center of a warm plate. Coat each tortilla with sauce by dipping it into the pan, then place it on the plate. Scatter about 1/4 cup of the cheese chile mixture 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 warm 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.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6222 broadcast 04-01-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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