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Name: Mariquitas Enchilada Red Chili Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 Roasted tomato, peeled; 1/2 c Each: vegetable oil and; Salt to taste; 1/2 ts Ground cumin (cominos) or; 4 Garlic; 8 Cascabel chilies (dried,

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INGREDIENTS

1 Roasted tomato, peeled
1/2 c Each: vegetable oil and
Salt to taste
1/2 ts Ground cumin (cominos) or
4 Garlic
8 Cascabel chilies (dried,

Servings

INSTRUCTIONS

Fry chilies in a little of the oil; remove and soak in hot water 25 to 30 minutes. Drain, reserving 1 cup water. Seed the chilies and combine in blender container with onion, reserved water, tomato, garlic, cumin and salt. Blend smooth, return to pan with a little oil and cook about 10 minutes over medium heat. Use with enchiladas or with shredded or thinly sliced roast pork. Makes enough for about 12 enchiladas. "This is Mariquita Mastersons version of the red chili gravy traditionally served with enchiladas. Heat sauce before using. To make enchiladas, spread grated Chihuahua or Monterey Jack cheese on corn tortillas and roll up tightly; place in casserole, seam side down, pour heated sauce over them and heat in 400-degree oven about 10 minutes. Top with finely chopped onion and Mexican sour cream. " By Lou Parris on May 13, 1997 Recipe by: Houston Chronicle, May, 1997 Posted to MC-Recipe Digest V1 #620 by Lou Parris on May 26, 1997

NOTES

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Mariquitas Enchilada Red Chili Gravy

1 Roasted tomato, peeled
1/2 c Each: vegetable oil and
 Salt to taste
1/2 ts Ground cumin (cominos) or
4 Garlic
8 Cascabel chilies (dried,

Fry chilies in a little of the oil; remove and soak in hot water 25 to 30  minutes. Drain, reserving 1 cup water. Seed the chilies and combine in  blender container with onion, reserved water, tomato, garlic, cumin and  salt. Blend smooth, return to pan with a little oil and cook about 10  minutes over medium heat. Use with enchiladas or with shredded or thinly  sliced roast pork. Makes enough for about 12 enchiladas. "This is Mariquita  Mastersons version of the red chili gravy traditionally served with  enchiladas. Heat sauce before using. To make enchiladas, spread grated  Chihuahua or Monterey Jack cheese on corn tortillas and roll up tightly;  place in casserole, seam side down, pour heated sauce over them and heat in  400-degree oven about 10 minutes. Top with finely chopped onion and Mexican  sour cream. "    By Lou Parris <lbparris@earthlink.net> on May 13, 1997    Recipe by: Houston Chronicle, May, 1997 Posted to MC-Recipe Digest V1 #620  by Lou Parris <lbparris@earthlink.net> on May 26, 1997

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Nutrition

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Serving Size: 1 Serving (12g)
Recipe Makes: 1 Servings

Calories: 18
Calories from Fat: 1 (6%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 157.1mg		5 %
Potassium 48.2mg		1 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.7g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 18

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