dead horse ranch red chile enchiladas - Easy Recipes

dead horse ranch red chile enchiladas

Dead Horse Ranch Red Chile Enchiladas

Source: Gourmet - May 2001

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

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 purThank's For Reading dead horse ranch red chile enchiladas Easy Recipes

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