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Enchiladas With Chilitomato Salsa

Enchiladas With Chilitomato Salsa recipe image
This Mexican dip features Ancho chilies, Water, White vinegar, Olive oil, Cloves. It delivers a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1598.7
Dietary: Vegetarian
Description
This Mexican dip features Ancho chilies, Water, White vinegar, Olive oil, Cloves. It delivers a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 Dried Ancho chilies
  • 2 cup Water
  • 1/2 cup White vinegar
  • 2 tablespoon Olive oil
  • 4 Garlic Cloves, sliced
  • 1 tablespoon Dried oregano
  • 1/2 teaspoon Ground coriander
  • 1/4 teaspoon Ground cumin
  • 2 Tomatoes, peeled, seeded,
Directions
  1. 1
    Diced 1 lg Red onion, diced 1 c Vegetable oil 12 lg Corn tortillas 1 c Shredded Manchego cheese 1 c Shredded Panela cheese 1/2 c Crumbled Cotija cheese Chopped fresh cilantro Toast chilies over gas flame, turning frequently.
  2. 2
    Remove from heat.
  3. 3
    Bring water and vinegar to boil in heavy medium saucepan.
  4. 4
    Add chilies.
  5. 5
    Remove from heat.
  6. 6
    Let stand until softened, about 20 minutes.
  7. 7
    Heat oil in heavy large skillet over medium heat.
  8. 8
    Add garlic, oregano, coriander and cumin and stir until fragrant.
  9. 9
    Add tomatoes and cook until soft.
  10. 10
    Transfer to processor.
  11. 11
    Add chilies, soaking liquid and half of onion.
  12. 12
    Puree until smooth.
  13. 13
    Season to taste with salt and pepper.
  14. 14
    Preheat oven to 350 degrees F (177&# 194;°C).
  15. 15
    Pour vegetable oil into large skillet and heat over medium heat.
  16. 16
    One at a time dip tortillas into sauce and shake off excess.
  17. 17
    Transfer tortillas, one at a time, to skillet and cook 10 seconds on each side.
  18. 18
    Drain on rack.
  19. 19
    Combine cheeses in medium bowl.
  20. 20
    Re

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1598.7kcal
% Daily Value *
Total Fat 86.5g134%
Saturated Fat 17.6g89%
Cholesterol 612.0mg204%
Sodium 12074.9mg504%
Total Carbohydrate 12.8g5%
Dietary Fiber 7.7g31%
Sugars 0.0g
Protein 175.9g352%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ancho, baking, blending, boiling, chilies, chilitomato, cloves, coriander, cumin, dip, dried, enchiladas, ground, mexican, oil, olive, oregano, peeled, salsa, seeded
Read it online: https://www.chefs-mate.com/recipe/enchiladas-with-chilitomato-salsa/