Dead Horse Ranch Red Chile Enchiladas
Red Chile Sauce
3 ounces dried whole New Mexico chiles
4 cups boiling water
2 tablespoons fine dry bread crumbs
1 1/2 tablespoons vegetable oil
1 garlic clove, minced
1 teaspoon dried oregano, crumbled
1 tablespoon cider vinegar
2 teaspoons salt
Enchiladas
3 large onions, chopped (4 cups)
3 tablespoons olive oil
12 (5-inch) white or yellow corn tortillas
3/4 pound white sharp Cheddar, coarsely grated (5 cups)
1 (6 ounce) can pitted black olives, sliced
Red Chile Sauce: Rinse chiles and split open, discarding stems,
seeds, and ribs.
Heat a dry well-seasoned cast-iron skillet over moderate heat, then
toast chiles in batches, turning them, about 30 seconds total.
Transfer to a heatproof bowl and pour boiling water over them. Cover
bowl and soak chiles, stirring occasionally, until softened, about
15 minutes.
Reserve one fourth of soaking liquid, then pur�e chiles with
remaining liquid in a blender until smooth (use caution when
blending hot liquids). Pour pur�e through a fine sieve into a bowl,
pressing on solids. Whisk in reserved soaking liquid.
Toast bread crumbs in oil in a 2-quart heavy saucepan over moderate
heat, stirring constantly, until pale golden, about 1 minute. Add
garlic and oregano and cook, stirring, until fragrant, about 1
minute.
Stir in chile pur�e, vinegar, and salt and
simmer, stirring occasionally, until slightly thickened, about 25
minutes.
Enchiladas: Preheat oven to 350�F.
Cook onions in oil in a 12-inch heavy skillet over moderately low
heat, stirring occasionally, until softened, about 20 minutes.
Spoon half of chile sauce evenly over bottom of a lightly oiled 13 x
9-inch (3-quart) baking dish, then cover with 4 tortillas,
overlapping slightly. Sprinkle tortillas evenly with one third of
cheese, then half of onions and olives. Repeat layering with another
4 tortillas, another third of cheese, and remaining onions and
olives.
Top with remaining 4 tortillas, sauce, and
cheese.
Bake, uncovered, in middle of oven until cheese
is melted and bubbling, about 25 minutes.
Makes 6 servings. Source: Gourmet - May 2001 |