RFCJ RECIPE ARCHIVE
Posted by : Andrea Herrera KC: Enchilada Sauce and Dinner - dairy
After a long search, I finally found a recipe for an enchilada sauce that I could make -- considering none of the canned varieties are kosher in Texas! This is wonderful, made just enough for a large casserold dish (13 x 9) of my "almost famous" enchiritos! By the way, I don't like things too hot (spicy) so I toned this down a bit, you can jazz it up as much as you like. Enchilada Sauce: (pareve) 1/2 tsp dried minced garlic (or 2 gloves fresh, minced) 3 T pareve margarine 3 T Chilli Powder (the original recipe called for 6 T!) 1 Can Stewed tomatoes-including liquid (mashed fine) 3 Oz. Tomato paste 1 Cup Vegetable Stock (I used the osem cubes) 1 Cup Water salt and pepper to taste Saute garlic in margarine. Add chili powder, stirring well to make a paste. Don't let this burn -- keep stirring! Gradually add the remaining ingredients which have been mixed together prior to this step :-) Add this liquid slowly, and stir well. Rather like making a white sauce. Cook over a medium heat, stirring until desired consistency. Adjust seasonings. Store in refrigerator or freezer Makes approx 3 cups. (I usually make a large batch and freeze it in appropriate sized containers) ******************************************** ANDREA'S ENCHIRITOS (K-D) 10 large flour tortillas Refried Beans (*recipe to follow) Shredded Cheese Sliced Olives Sliced Green Onions Enchillada Sauce 1. Warm two or three tortillas at a time in microwave until soft (takes me about 30 seconds) 2. Place tortilla on a flat surface. Slather with beans, add cheese, olives, onions, whatever else you would like. 3. Roll up and place in a 9x13 baking dish. 4. Continue until all 10 tortillas have been used, and you have a full baking dish! 5. Pour Enchilada Sauce over the top, covering completely. Garnish with chopped olives, onions and cheese. 6. Bake in a 325 degree oven for 45 mins or so, until it is bubbly and very hot! 7. Serve with sour cream. ************************************************ Refried Beans (pareve) 4 Cans of Pinto Beans OR 1 lb of raw pinto beans 1 Chopped Onion 1/2 stick pareve margarine minced garlic chili powder salt pepper *If using raw beans: Soak beans overnight. Cook in a large pot - covering beans all the way, until beans are soft and tender. Add more water if necessary. To make the refried beans -- Drain the canned beans, (or the cooked beans) well. In a large fry pan, melt margarine and add onion and garlic. Saute for two or three minutes. Add drained beans and start to mash. (use a potato masher, or the back of a wooden spoon.) Continue mashing until all beans are mashed. Add more margarine if the beans appear too dry. (or some vegetable stock) Add chili powder, salt, pepper, or your other favorite seasonings. Taste and make adjustments. Use for the above recipe (enchiritos).
