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Pastimes : Foodies' Corner - Recipes, Food News, and the like -- Ignore unavailable to you. Want to Upgrade?

To: Annette who wrote (230)	6/23/1999 12:13:00 AM
From: Tom Swift	Respond to of 472

Enchilada sauce: Start with beef stock and bring to a boil. Add salt, black pepper and garlic in about a 1:2:3 ratio. Add red chili powder (Spanish is best) to your heat requirements. Boil it a little and then stir in some flour/water mixture to thicken. Just like a gravy, but better. Serve over cheese enchiladas: Corn tortillas are dipped in hot oil to soften. Filling is cheese, onions and enchilada sauce. Roll em up, put them on a plate, pour sauce, then sprinkle cheese on them. Bake the plate in a hot (450 F) oven till the cheese is boiling on the top and then garnish with chopped green onions and a little lettuce.