Enchiladas Rojas (Sausage Filled) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Latin American Cooking (Time Life). Ingredients:
6 chorizo sausages (skinned and coarsely chopped, or sub 3/4 pounds spiced pork sausage, skinned and chopped) |
2/3 cup parmesan cheese |
1/2 cup onion (coarsely chopped) |
12 flour tortillas |
6 ancho chilies (dried) |
1 cup water (boiling) |
5 tomatoes (seeded and coarsely chopped or sub 1 2/3 cups canned italian plum tomatoes) |
1/2 cup onion (coarsely chopped) |
1/4 teaspoon garlic (finely chopped) |
1/2 teaspoon epazote (dried, crumbled, if available) |
1/8 teaspoon sugar |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
5 tablespoons lard |
2 eggs |
1 cup heavy cream |
Directions:
1. Under cold running water pull the stems off of 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.
2. In a small bowl, soak the chilies in 1 cup boiling water for 30 minutes.
3. Pour the chilies and their water into a blender and blend at high speed for 15 seconds.
4. Add tomatoes, 1/2 cup onion, garlic, epazote, sugar, salt and black pepper and blend for 30 seconds, or until the mixture is a smooth puree.
5. In 10 inch skillet melt 1 tbsp of lard over moderate heat until a haze forms above it.
6. Pour in the chili and vegetable puree an (stirring frequently) cook for about 5 minutes; remove from heat.
7. In a small bowl beat eggs with a fork; stir in cream.
8. Pour this mixture into the sauce; stirring occasionally so eggs don't curdle; cover and set aside.
9. In another skillet melt 1 tbsp of lard over moderate heat and add the chopped sausages.
10. Fry for about 5 minutes, stirring constantly, until sausages are lightly browned.
11. With slotted spoon remove sausages and drain on paper towels; discard fat from skillet.
12. Place sausages in small bowl and add in 3 tbsp of chili sauce and 1/3 cup of grated cheese.
13. Preheat oven to 350°F.
14. Melt remaining lard (3tbsp) until haze forms in sausage skillet.
15. Fry and fill tortillas as follows:.
16. Dip tortilla in sauce, drop it into hot lard; fry for a minute or two on each side until its limp but not brown.
17. Transfer tortilla to a plate and place 1/4 cup sausage mixture in the center.
18. Fold one side of the tortilla over the filling; then roll tortilla into a thick cylinder.
19. Place seam side down in a shallow 8x12 baking dish; repeat with remaining tortillas.
20. Pour remaining mixture over filled tortillas.
21. Sprinkle top with remaining 1/2 cup onions and remaining cheese.
22. Make on middle rack for 15 minutes or until cheese has melted and tortillas are slightly browned.
23. To serve, use spatula to move to individual plates, top with sauce.
24. (3 cups leftover chicken, or roast pork subbed, do not brown but simple combine with sauce mixture).
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