Mouthwatering
Enchiladas Rojas
By FBWorld Team
Here's
a classic Latin American recipe for you to enjoy. These
Enchiladas are hearty and full of flavor, so they're sure
to make any dinner crowd quite happy.
Enchiladas
Rojas - (Fried Sausage Filled Tortillas with Red Chili
Sauce)
Serves:
6
Sauce
Ingredients:
6 Dried Ancho Chilies
1 cup Boiling Water
5 Fresh Tomatoes, (peeled, seeded and coarsely chopped,
or substitute 1 2/3 cups chopped, drained, canned Italian
plum tomatoes.)
1/2 cup Coarsely Chopped Onions
1/4 tspn. Finely Chopped Garlic
1/2 tspn. Crumbled Dried Epazote, if available
Pinch of Sugar
1 tspn. Salt
1/4 tspn. Freshly Ground Black Pepper
5 tbls. Lard
2 Eggs
1 cup Heavy Cream
Other
Ingredients:
6 Spanish Chorizo Sausages, (skinned and coarsely chopped,
or substitute 3/4 pound smoked, spiced pork sausage, skinned
and chopped)
2/3 cup Freshly Grated Parmesan Cheese
12 Tortillas
1/2 cup Coarsely Chopped Onions
Procedures:
1. Under cold running water, pull the
stems off the chilies. Cut or tear the chilies into halves,
and brush out the seeds. With a small, sharp knife, cut
away any large ribs; then tear them into small pieces.
In a small bowl, soak the chilies in 1 cup of boiling
water for 30 minutes.
2.
Pour the chilies and their soaking water into the jar
of an electric blender and blend at high speed for about
15 seconds. Add the tomatoes, 1/2 cup of the onions, the
garlic, epazote, sugar, salt and black pepper, and blend
for 30 seconds, or until the mixture is reduced to a smooth
puree. (To make the sauce by hand, puree the chilies,
tomatoes, onions, garlic and epazoteóa cup or so
at a timeóin a food mill set over a large mixing
bowl. Discard any pulp remaining in the mill. Stir in
the sugar, salt and black pepper.)
3.
In an 8- to 10-inch skillet, melt 1 tablespoon of the
lard over moderate heat until a haze forms above it. Pour
in the chili and vegetable puree and, stirring frequently,
cook it for 5 minutes. Remove the pan from the heat. In
a small bowl, beat the eggs with a fork until they are
well combined, then stir in the cream. Slowly pour the
egg-cream mixture into the sauce in the skillet, stirring
constantly to prevent the eggs from curdling. Cover the
skillet and set it aside.
4.
In another 8- to 10-inch skillet, melt 1 tablespoon more
of the lard over moderate heat and add the chopped sausages.
Fry for about 5 minutes, stirring constantly, until the
sausages have rendered most of their fat and are lightly
browned. With a slotted spoon, remove the sausages from
the skillet and drain them on paper toweling. Discard
the fat from the skillet. Place the sausages in a small
bowl and stir in 3 tablespoons of the chili sauce and
1/3 cup of the grated cheese.
5.
Preheat the oven to 350†. In the heavy skillet, melt the
remaining 3 tablespoons of lard over moderate heat until
a light haze forms above it. Fry and fill the tortillas,
one at a time, in the following fashion: Dip a tortilla
in the tomato sauce, drop it into the hot lard, and fry
it for a minute or so on each side, or until it becomes
limp but not brown.
6.
Transfer the tortilla from the pan to a plate and place
about l/4 cup of the sausage mixture in the center. Fold
one side of the tortilla over the filling, then roll the
tortilla completely into a thick cylinder. Place it seam
side down in a shallow 8-by-12-inch baking dish. Fry and
fill the remaining tortillas similarly, replenishing the
lard in the frying pan when necessary. When the tortillas
are all arranged in one layer in the baking dish, pour
the remaining tomato sauce over them, and sprinkle the
top with the l/2 cup of the chopped onions and the remaining
cheese. Bake in the middle of the oven for about 15 minutes
or until the cheese has melted and the enchiladas are
lightly browned on top.
To
Serve: Gently transfer the enchiladas with a
spatula to heated individual plates and spoon some of
the sauce over them.
Note:
3 Cups of leftover lean roast pork or cooked chicken,
finely shredded, may be substituted for the sausage. In
that case, do not brown the pork or chicken, but simply
combine it with the tomato sauce and the grated Parmesan
cheese.
|