Text 8049, 99 rader
Skriven 2013-12-20 08:02:04 av Dave Drum (1:261/38)
Ärende: Chile 4890
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Enchiladas Sabrosas
 Categories: Pork, Beef, Vegetables, Chilies, Cheese
      Yield: 6 Servings

      2 lb Ground meat; mixed beef &
           - pork
      1 md Onion
    1/2 lg Green pepper
      5 cl Garlic
      1 bn Cilantro
    1/2 tb Cayenne pepper
    1/2 ts Salt
      1 ts Cumin
    1/2 c  Wine or sherry
    3/4 c  Black olives
  1 1/2 c  Enchilada sauce
    1/2 c  Tomato sauce
     12    Corn tortillas
    1/2 lb Monterey jack cheese
    1/2 c  Sour cream
           Oil

  Chop onion and garlic; place them in a frying pan with the
  ground meats. Sautae them without adding fat. When meat is
  brown, add the chopped green pepper and most of the
  cilantro leaves and cook for another minute or two (until
  green pepper is cooked bright green). Drain well, then add
  several tablespoons of the enchilada sauce and cook for a
  few minutes longer. Set aside.

  Make the sauce: into a saucepan, pour the remaining
  enchilada sauce (from the can). Add the can of tomato
  sauce. Add the wine or sherry, cumin, salt, red pepper,
  and cook for 10-30 minutes (depending on how compulsive
  you are). The flavor should be smooth (not gritty) and
  spicy. Collect together everything that you will need for
  assembling the enchiladas. Grate the cheese onto wax
  paper. Have the olives handy (you'll be cutting them in
  half). Lightly oil the baking dish. The frying pan from
  which you drained the meat mixture still has some of its
  grease left in it. Take 4 tortillas from their package,
  separate them from each other, then one-by-one, slide them
  over the frying pan surface on each side, to moisten them
  slightly with the grease. That done, stack them in the
  frying pan and heat them until they are soft and pliable.

  The final assembly requires a bit of manual dexterity and
  speed: Take the tortillas, and place them (bumpy side out)
  in the oven dish, curved into a "U" shape, each right next
  to its neighbor. (At this point, start heating your next 4
  tortillas in the frying pan. I usually wind up preparing
  10 tortillas in all.) Place a small handful of cheese into
  the U of each tortilla, followed by an appropriate amount
  of meat mixture, and finally several olive halves. Then
  curl one end of the tortilla around to tuck into the
  opposite end, and carefully rotate it to conceal the seam.
  Each tortilla should be filled firmly (not too loosely)
  but not overflowing the ends. Once all the filling is used
  up and the enchiladas are now filled tortillas, pour the
  sauce over the top, helping it run into all the crevices.
  Sprinkle lightly with remaining cilantro leaves.

  Cover with aluminum foil and bake for 20-30 minutes, just
  until the tortillas are soft and the sauce is slightly
  bubbly. Let sit for 5 minutes, then serve, topped with a
  dollop of sour cream.

  If you fail to drain the meat well enough, the enchiladas
  will be greasy. If overbaked, it tastes all right, but the
  tortillas lose their texture. In general, however, the
  recipe is quite forgiving in its proportions. Feel free to
  adjust the seasoning to your own tolerance for hot spice.
  I like to assemble this recipe at least 3 hours before
  baking to give the flavors a chance to blend. Left
  refrigerated for a day, the seasoning is even less
  aggressive. Served with a salad (and some Mexican beer),
  it's a complete meal.

  For many years, I've been involved in Latin American
  "solidarity work" here in the San Francisco area, and as a
  result, I have learned some of its culinary pleasures.
  This recipe originated from the back of a can of enchilada
  sauce in Mexico, but was refined by a special Chilean
  refugee friend who won a scholarship to the California
  Culinary Academy (in San Francisco) and now cooks
  ever-so-lusciously.

  Karen Kerschen

  Uncle Dirty Dave's Archives

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... Bacteria are having sex and defecating in your yogurt.

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