Text 36423, 77 rader
Skriven 2013-04-27 06:12:10 av Dave Drum (1:261/38)
Ärende: Chile 2632
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Enchiladas Supremas
 Categories: Vegetables, Herbs, Chilies, Nuts
      Yield: 6 Servings

      1 lb Tofu; firm
    1/4 c  Tamari
      2 tb Peanut butter; unsalted
      2 tb Tomato paste; unsweetened
      1 tb Olive oil
      2 md Onions; fine chopped
      1 md Bell pepper; seeded, fine
           - chopped
      1    Fresh chile; cored, minced
      2 cl Garlic; minced
  1 1/2 c  Corn niblets
     16 oz Can tomato sauce;
           - unsweetened
     16 oz Can tomato puree;
           - unsweetened
      2 tb Chilli spice mix
      1 ts Oregano; dried
      1 ts Cumin
     12    Corn tortillas
           Oil for brushing the
           - tortillas
    1/2 c  Black olives; pitted, chop'd

  Drain and rinse the tofu. Put the tofu in a plastic bag or
  container, close it tightly, and freeze until the tofu is
  frozen hard. Remove the bag or container from the freezer
  and put it in a bowl of hot water, or let the tofu thaw at
  room temperature. Gently squeeze the water from the tofu
  with your hands, and then squeeze it between tow kitchen
  towels. Cut the tofu into 1/4" cubes.

  In a large bowl, stir the tamari, peanut butter, and
  tomato paste until blended.

  Heat the olive oil in a large frying pan over medium heat.
  Add the tofu, onions, bell pepper, chile pepper and
  garlic. Cook until softened, about 6 minutes. Stir into
  the tamari mixture. Stir in the corn.

  In a medium bowl, combine the tomato sauce, tomato puree,
  chili powder, oregano and cumin.

  Preheat the oven to 350øF/175øC. Lightly oil a 9" X 13"
  baking dish.

  Spread about 1 cup of the tomato sauce over the bottom of
  the baking dish.

  Heat a dry frying pan or griddle over medium heat. Brush
  each tortilla lightly on both sides with oil. Add the
  tortillas, one at a time, to the pan or griddle and beat
  for about 15 seconds on each side so they are warm and
  flexible. Put 1/2 cup of the tofu-vegetable mixture in the
  center of each tortilla. Roll up tightly and place in the
  baking dish seam side down. Pour the remaining tomato
  sauce over the enchiladas. Cover with aluminum foil, and
  bake until bubbling, 30 to 35 minutes.

  Scatter the chopped black olives over the enchiladas and
  serve hot.

  "May All be Fed" by John Robbins

  Uncle Dirty Dave's Archives

MMMMM

... It's nice to eat a good hunk of beef but you want a light dessert, too.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)