A word of warning after you handle any chilies, wash your hands or wear gloves
when you handle them. The seeds are where the fire is contained.
1. Rinse the chilies and dry them.
2. Preheat your broiler or the grill and place chilies on the heat and blacken
the skins.
3. Place them in a paper bag and let them steam for about 20 minutes.
4. Peel off the skin with a paring knife.
5. If you are using the peppers for stuffing, slit down the sides and remove the
skins, rinse.
6. If they are going to be cut up, just cut off the stem. You can control some
of the heat by removing some or all of the seeds.
Beef Enchiladas
Enchiladas Sauce:
6 Ancho chilies dried
2 C. beef stock
1/2 lb. ground beef
1/3 C. chopped onion
1 t. cumin seed
1/4 t. oregano
salt
1 T. Masa Harina
Roast chilies on a baking sheet in a 300 degree F. oven 6 minutes. Watch closely
so that they do not burn. Soak chilies for 1/2 hour in hot water. Drain. In a
blender, puree the chilies with 1 C. of the beef stock.
In a medium skillet, saute the meat with the onion. Add the cumin, oregano and
salt. Add the chilies and the beef broth. Simmer until it is thick. Add masa.
Enchilada Filling:
1 lb. ground beef
1 C. chopped onion
2 T. chopped green chili (more if you like)
1/2 C. corn
salt
1/2 C. beef broth
To assemble you need:
12 to 16 Corn tortillas
2 C. cheddar cheese
4 t. minced fresh jalapeno pepper
In a hot skillet, place the tortilla in it a few seconds to warm. Dip into the
sauce to coat and then add 3-4 T. of the filling on the tortilla. Roll up and
place it in baking dish. Repeat until all filling is used.
Pour remaining sauce over tortillas and top with cheese and jalapeno peppers.
Bake at 350°F. for 25-30 minutes, until sauce is bubbly and it is heated
throughout.
