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1993-01-14
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Date: 19 Sep 90 18:06:27 GMT
From: boulder!ccnuccs!den@uccs.UCAR.EDU
Subject: LACTO: Red Enchilada Sauce
In article <1990Sep17.033308.17414@mthvax.cs.miami.edu>, hvm@wet.UUCP (Henry V. McKeggie) writes:
>
> Does anybody have a good recipe for homemade red encilada sauce
>
FROM: > Thanks in advance,
>
> Henry
>
>
> q
Reply From: Gilberto de Armijo, University of Colorado at Boulder.
step #1: obtain dryed red chile pods from New Mexico. (usually
Safeway carries the "Casados" brand); wet these pods for
an hour; then blend the pods with a cup or cup &1/2 of
water and a good teaspoon of garlic.
step #2: obtain blue corn tortillas, New Mexico style preferred.;
douse each tortilla in hot Crisco lard, until soft (but not
too soft).
step #3: previously having prepared shredded or graded Longhorn
mild cheddar chesse; onions, and lettuce now bring these items
out of the refegiator.
step #4: in the lard left over from softing the blue corn tortillas;
fry the red chile until hot.
step #5: now take a blue corn tortilla and begin to make alternating
layers of chile, cheese, onions, lettuce until you have a stack
of about 5-6 layers of red chile enchilladas.
let me know how it turns out. BITNET address; "ARMIJO_G@CUBLDR.colorado.edu"