Enchiladas Frescos

  6 Ancho chiles; wiped clean,stemmed, seede
  2 Tasse/n Water
  0.5c White vinegar
  4 Garlic cloves; thinly sliced
  1.5 Red onions; diced
  1tb Dried oregano
  0.25ts Ground cumin
  1c Vegetable oil
  12lg Corn tortillas; see * note
  180g Panela cheese; grated



Zubereitung:
* Note: See the "Corn Tortillas" recipe which is included in this
collection.

For the Ancho chile salsa, place the chiles in a dry frying pan over
moderate heat. Toast, turning frequently, until the skin blisters and
darkens very slightly, 3 to 5 minutes.

Remove from the heat.

Bring the water and vinegar to a boil in a medium saucepan. Add the
chiles, remove from the heat and let soak 20 minutes to soften.

Place the garlic, half the diced onion, the oregano and cumin in a
blender or food processor. Add the chiles and soaking liquid. Blend
until smooth. The salsa may be made a day or 2 ahead and then
refrigerated.

Preheat the oven to 350F.

Pour the vegetable oil into a large skillet and heat over medium heat.
One at a time, dip the tortillas in the chile salsa and shake off any
excess.

Transfer the tortillas, one at a time, to the hot pan and saute 10
seconds on each side. Drain on a rack.

Lay all of the tortillas out on a counter. Reserve 1/4 cup of the
grated cheese. Divide the remaining cheese into 12 portions and spoon
onto the lower half of each tortilla. Divide the remaining diced onion
evenly and sprinkle over the cheese. Roll up each tortilla to form a
tube.

Arrange the enchiladas on a baking tray, seam side down, and bake 3 to
5 minutes or until heated through. With a spatula, transfer the warm
enchiladas to a serving platter. Place about a spoonful of Ancho chile
salsa over each enchilada. Sprinkle with the reserved cheese and serve,
passing the extra salsa at the table.

This recipe yields 6 appetizer servings or 4 entree servings.



Durchschnittliche Gesamtbewertung: Bisher keine Bewertungen



Unser Rezepte Vorschlag für Sie:

Kaninchen "im Päckchen", aus der
Für die Sauce Zwiebel, Knoblauch und Petersilie im Olivenöl andünsten. Pelati-Tomaten beifügen und alles mit Salz un ...
Kaninchen + Pfifferlingrahmsosse
Römertopf ca. 20 min. wässern. Ofen auf ca. 250 Grad vorheizen. Zwiebeln, Kartoffeln schälen und in feine Streifen sc ...
Kaninchen alla Renardo
Das Kaninchen in 8 bis 10 Teile zerlegen, waschen und mit Küchenkrepp gut trocknen. Die Stücke rundum mit Salz und Pfe ...


Aktuelle Magazin Beiträge:

Die Grillsaison ist eröffnet

Richtig Grillen

Perfekter Kaffee


Übersicht Beiträge
Magazin Archiv
Neue Rezepte


Meist gelesene Magazin Beiträge:

Brandteig Plätzchen backen Bruscetta Mousse au Chocolat Tortellini Hefeteig Pralinen Creme Brulee Kekse Lasagne Spaghetti Carbonara Tiramisu Zuckerguss Dips Donuts Mayonaise Rouladen Waffelteig Tafelspitz Eierkuchen Königsberger Klopse Gefüllte Paprika Kartoffelsuppe