Ingredients
1 quart of chicken stock,preferably homemade. Warm.
9 oz dried mulato chilies
6-8 plump cloves of garlic, cloves peeled
1 med to large while onion, roughly chopped
4-6 roma type tomatoes, blanched and peeled.
4-6 roma type tomatoes, blanched and peeled.
Evoo – about 4 tablespoons plus 2-3 tablespoons more
1 tablespoon cumin powder
Freshly ground pepper from a pepper mill
2-3 scallions, sliced thin
Hot or mild salsa of your choice
How To Make
1
Start by toasting the chilies in a dry skillet, being careful not to char. Transfer to a bowl, and rehydrate by pouring boiling water, just to cover, about 20 minutes. Reserve liquid. Stem and seed the chilies.
2
In a large skillet, heat the evoo over med heat, add the onion, garlic, chilies, allspice berries, bay leaf, and tomatoes. Cook over medium, medium low heat until vegetables are soft, adding small amounts of the reserved chili water as the mixture cooks, stirring occasionally. About 20 minutes total. You will use about 1 -1 1/2 cups of the chili water. Season with the cumin powder, salt and pepper to taste. Turn off heat. Add the fresh lime juice. Remove bay leaves. Transfer sauce to a blender, add about 2 cups of the warm chicken stock and purée 1 minute. Taste for seasoning, and thin out with more chicken stock if needed. Wipe the skillet, add the additional evoo, and heat over low heat. Add the sauce, stir well. Leave over very low heat to simmer do not boil, for up to 1 hour.
3
Crumble the cheese into a bowl, add chopped cilantro, chopped oregano, fresh lemon juice and mix gently.
4
Preheat oven to 350 degrees.
5
Coat the bottom of a 9”X13” baking dish with olive oil and a couple tablespoons of the sauce. In another skillet, heat the 1 cup of evoo over med heat.
6
Have the baking dish, cheese mixture, chopped onion and tortillas set up near the warm sauce pan, and the heated olive oil pan.
Taking a tortilla with tongs, dip into the heated olive oil for about 10-20 seconds, then dip into the sauce for about the same amount of time. Carefully transfer doubled dipped tortilla onto a plate. Sprinkle with a little chopped onion and a little bit of the cheese mixture. Carefully roll the the tortilla and place, seam side down in the baking dish. Repeat until you have neatly tucked and nestled in the dipped, stuffed, and rolled tortillas until the baking dish is full. Spoon any remaining sauce across the top of the enchiladas, along with any remaining cheese mixture and chopped onion.
7
Bake in the preheated oven for about 15 minutes.
8
Serve warm, or this dish can also be served at room temp, along with the fresh garnishes.
Make it a celebration and enjoy with Iron Horse bubbly.
