Red Chile Enchiladas II
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
For red chile sauce:
3 oz. dried whole New Mexico chiles
4 cups boiling water
2 Tbsp. fine dry bread crumbs
1-1/2 Tbsp. vegetable oil
1 garlic clove, minced
1 tsp. dried oregano, crumbled
1 Tbsp. cider vinegar
2 tsp. salt
For enchiladas:
3 large onions, chopped (4 cups)
3 Tbsp. olive oil
12 (5″) white or yellow corn tortillas
3/4 pound white sharp cheddar, coarsely grated (5 cups)
1 (6 oz.) can pitted black olives, sliced
Instructions:
Make chile sauce:
Rinse the chiles and split them open, discarding the stems, seeds and ribs. Heat a dry well-seasoned cast-iron skillet over moderate heat, then toast the chiles in batches, turning them, about 30 seconds total. Transfer to a heatproof bowl and pour the boiling water over them. Cover the bowl and soak the chiles, stirring occasionally, until softened, about 15 minutes. Reserve one fourth of the soaking liquid, then puree the chiles with the remaining liquid in a blender until smooth (use caution when blending hot liquids).
Pour the puree through a fine sieve into a bowl, pressing on the solids. Whisk in the reserved soaking liquid. Toast the bread crumbs in oil in a 2 quart heavy saucepan over moderate heat, stirring constantly, until a pale golden brown, about 1 minute. Add the garlic and oregano and cook, stirring, until fragrant, about 1 minute. Stir in the chile puree, vinegar and salt. Simmer the mixture, stirring occasionally, until slightly thickened, about 25 minutes.
Make enchiladas:
Preheat oven to 350F. Add the oil to a 12″ heavy skillet over moderately low heat and cook the onions, stirring occasionally, until softened, about 20 minutes. Spoon half of the chile sauce evenly over the bottom of a lightly oiled 13″x 9″ (3-quart) baking dish, then cover with 4 tortillas, overlapping slightly. Sprinkle the tortillas evenly with one third of the cheese, then half of the onions and olives. Repeat by layering with another 4 tortillas, another third of cheese, and the remaining onions and olives. Top with the remaining 4 tortillas, sauce, and cheese. Bake, uncovered, in the middle of the oven until the cheese is melted and bubbling, about 25 minutes.
NOTE: Sauce may be made 2 days ahead. Cool completely before chilling, covered. Enchiladas may be assembled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.
Makes 6 servings.
Recipe from Gourmet Magazine.