Dead Horse Ranch Red Chile Enchiladas
Red Chile Sauce
- 3 ounces dried whole New Mexico chiles
- 4 cups boiling water
- 2 tablespoons fine dry bread crumbs
- 1 1/2 tablespoons
- 1 garlic clove, minced
- 1 teaspoon dried oregano, crumbled
- 1 tablespoon cider vinegar
- 2 teaspoons salt
- 3 large onions, chopped (4 cups)
- 3 tablespoons
- 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
- 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 puree chiles with remaining liquid
in a blender until smooth (use caution when blending hot liquids). Pour puree
through a fine sieve into a bowl, pressing on solids. Whisk in reserved soaking
- Toast bread crumbs in oil in a 2-quart heavy saucepan over moderate heat,
stirring constantly, until pale golden, about 1 minute. Add garlic and oregano
and cook, stirring, until fragrant, about 1 minute. Stir in chile puree, vinegar,
and salt and simmer, stirring occasionally, until slightly thickened, about
- Enchiladas: Heat oven to 350 degrees F.
- Cook onions in oil in a 12-inch heavy skillet over moderately low heat,
stirring occasionally, until softened, about 20 minutes.
- Spoon half of chile sauce evenly over bottom of a lightly oiled 13 x 9-inch
(3-quart) baking dish, then cover with 4 tortillas, overlapping slightly. Sprinkle
tortillas evenly with one third of cheese, then half of onions and olives. Repeat
layering with another 4 tortillas, another third of cheese, and remaining onions
and olives. Top with remaining 4 tortillas, sauce, and cheese. Bake, uncovered,
in middle of oven until cheese is melted and bubbling, about 25 minutes.
Makes 6 servings.
Source: Gourmet - May 2001