Ingredients Jump to Instructions ↓


  2. 12 dried Pasilla or New Mexico chiles

  3. 1 t salt

  4. 2 cups water

  5. 2 tablespoons oil

  6. 1 tablespoon flour Roast chiles until fragrant. Break off the stems and remove seeds.

  7. Put in a saucepan with 2 cups water. Simmer over low heat for about 10 minutes. Put peppers and liquid into blender and blend.

  8. Strain. Add salt to taste.

  9. 2 T oil in a frying pan, add

  10. 1T flour and cook stirring

  11. frequently, till flour starts to brown. Pour in chile puree,

  12. stirring to mix. Add water if necessary to thin.


  14. 2 cups masa harina

  15. 1 1/2 cups warm water

  16. 1 1/3 to 1 1/2 C warm water. Combine well and let

  17. 10 to 15 minutes. Form into golf ball sized balls.

  18. Heat a cast iron griddle over low-med heat, ungreased.

  19. Put each ball of masa between two pieces of wax paper and press

  20. down flat with a flat-bottomed pan, bowl or tortilla press. Pull

  21. off the wax paper off one side. Very carefully peel off wax paper

  22. from other side. If dough repeatedly sticks, you've used too much

  23. water. If dough repeatedly falls apart, you haven't used enough

  24. water.

  25. Cook each tortilla on the griddle, first on one side, then the

  26. other.


  28. finely chopped onion

  29. grated cheese

  30. Dip a tortilla in enchillada sauce. Put it down in a lasagne pan.

  31. Sprinkle grated cheese and onion on it. Put another tortilla that

  32. has been dipped in sauce over the top and repeat to two or three

  33. layers thick.

  34. At the end pour remaining sauce over top with remaining cheese and onions.

  35. Bake at 350 degrees for about twenty minutes.


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