Tijuana's Mexican Kitchen enchiladas - New York News

Tijuana's Mexican Kitchen enchiladas

Posted: Updated:
(WJBK) - Get this recipe for enchiladas courtesy of Tijuana's Mexican Kitchen.

Traditional Enchiladas

Ingredients:

6 chille anchos
2 cups of olive oil
2 oz of crushed garlic
1 oz of cumin
teaspoon of Mexican oregano
4 oz of caldo de pollo ( Chicken Knorr brand) or ( veg stock for vegetarians )
4 cups of water 
1/2 cup of all purpose flour 
corn tortilla
Munster cheese
chopped onions 

Method:

Clean chile anch remove seeds in a skillet 2 cups of oil heat 
lightly fry the chile ancho then add to blender the ancho 2 cups of water 
blend very fine the add in blender Ingredients:
2 oz of garlic
1 oz of cumin
teaspoon of Mexican oregano
4 oz of caldo de pollo ( Chicken Knorr brand) or ( veg stock for vegetarians )
2 cups of water 
blend
In the skillet hot oil ( can use the same for frying ancho)
add flour slowly and Whisk until flour is lightly brown 
the add ancho mix and 2 cups of water bring to a boil let it boil for 5 minutes
in skillet hot light fry tortillas
add cheese roll top with enchiladas sauce and top with onion if desire
add cheese top and bake till cheese melts

Powered by WorldNow
Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices