Red Chile Vegetarian Enchiladas (9 August 2014)
6-8 servings
Sauce
3 each of guajiilo and ancho chiles, stemmed and seeded
7 dl water
1 medium onion, quartered
3 large garlic cloves
6-8 tomatoes
1 tablespoon ground cumin
1 1/2 tablespoons ground coriander
1/2 teaspoon dried oregano, preferably Mexican
salt and freshly ground pepper
Enchiladas
3 tablespoons of olive oil
1 large onion, thinly sliced
1 red bell pepper diced
1 green bell pepper diced
1 tablespoon ground cumin
1 tablespoon oregano
fresh lime juice to taste
2 cups cooked black or pinto beans
1 cup chopped cilantro
1/4 cup of enchilada sauce
1/4 cup of salsa
4 cups mild cheese (mozzarella, mild cheddar, Monterey Jack), shredded
salt and freshly ground pepper
12 corn tortillas
Toppings
green cabbage
sour cream
cilantro
salsa
avocado
fresh jalapeno pepper
red onion
Boid the water. Add chilies and boil for 2-3 minutes. Using a slotted spoon, transfer the chiles to a blender. Add 2 1/2 dl of the chile soaking liquid, the onion, garlic, tomatoes, cumin, coriander and oregano and puree.
Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Season with salt and pepper. Spoon about 1 cup of the sauce into the bottom of 10 by 15 inches baking dish.
Preheat the overn to 180 C. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add bell peppers, cumin, coriander, oregano and lime juice, cook until bell peppers are softened, about 5 minutes. Stir in the beans, cilantro and enchilada sauce and salsa. Cook for another 5 minutes. Let it cool slightly and stir in half of the cheese.
Prepare work surface for rolling enchiladas, large cutting board, or baking sheet works just fine. Preheat the cast iron skillet, add a little bif of vegetable oil and fry tortilla about 10 seconds per side. Dip tortilla in the enchilada sauce and put it on the work surface. Spoon the filling onto tortilla and roll up into a tight tube. Place the tube in the baking dish, seam side down. Repeat all the steps with other tortillas. Spoon the remaining chile sauce on top, spreading it to cover
the enchiladas. Sprinkle with the remaining cheese.
Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling, remove the foil halfway through cooking. Let the enchiladas cool for 10 minutes. Serve with desirable toppings.
Bon Appétit
Source: Kasia Smith
Sauce
3 each of guajiilo and ancho chiles, stemmed and seeded
7 dl water
1 medium onion, quartered
3 large garlic cloves
6-8 tomatoes
1 tablespoon ground cumin
1 1/2 tablespoons ground coriander
1/2 teaspoon dried oregano, preferably Mexican
salt and freshly ground pepper
Enchiladas
3 tablespoons of olive oil
1 large onion, thinly sliced
1 red bell pepper diced
1 green bell pepper diced
1 tablespoon ground cumin
1 tablespoon oregano
fresh lime juice to taste
2 cups cooked black or pinto beans
1 cup chopped cilantro
1/4 cup of enchilada sauce
1/4 cup of salsa
4 cups mild cheese (mozzarella, mild cheddar, Monterey Jack), shredded
salt and freshly ground pepper
12 corn tortillas
Toppings
green cabbage
sour cream
cilantro
salsa
avocado
fresh jalapeno pepper
red onion
Boid the water. Add chilies and boil for 2-3 minutes. Using a slotted spoon, transfer the chiles to a blender. Add 2 1/2 dl of the chile soaking liquid, the onion, garlic, tomatoes, cumin, coriander and oregano and puree.
Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds. Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Season with salt and pepper. Spoon about 1 cup of the sauce into the bottom of 10 by 15 inches baking dish.
Preheat the overn to 180 C. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add bell peppers, cumin, coriander, oregano and lime juice, cook until bell peppers are softened, about 5 minutes. Stir in the beans, cilantro and enchilada sauce and salsa. Cook for another 5 minutes. Let it cool slightly and stir in half of the cheese.
Prepare work surface for rolling enchiladas, large cutting board, or baking sheet works just fine. Preheat the cast iron skillet, add a little bif of vegetable oil and fry tortilla about 10 seconds per side. Dip tortilla in the enchilada sauce and put it on the work surface. Spoon the filling onto tortilla and roll up into a tight tube. Place the tube in the baking dish, seam side down. Repeat all the steps with other tortillas. Spoon the remaining chile sauce on top, spreading it to cover
the enchiladas. Sprinkle with the remaining cheese.
Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling, remove the foil halfway through cooking. Let the enchiladas cool for 10 minutes. Serve with desirable toppings.
Bon Appétit
Source: Kasia Smith