Mariquita's Enchilada Red Chili Gravy Recipe
Servings: 1
Ingredients
- 8 x Cascabel chilies (dry, dark red chilies)
- 1/2 c. Each: vegetable oil and minced onion
- 1 x Roasted tomato, peeled
- 4 x Garlic cloves
- 1/2 tsp Grnd cumin (cominos) or possibly chili pwdr Salt to taste
Directions
- Fry chilies in a little of the oil; remove and soak in warm water 25 to 30 min. Drain, reserving 1 c. 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 min over medium heat. Use with enchiladas or possibly with shredded or possibly thinly sliced roast pork.
- Makes sufficient for about 12 enchiladas. "This is Mariquita Masterson's version of the red chili gravy traditionally served with enchiladas. Heat sauce before using. To make enchiladas, spread grated Chihuahua or possibly 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 min. Top with finely minced onion and Mexican lowfat sour cream. "
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 248g | |
| Calories 1022 | |
| Calories from Fat 968 | 95% |
| Total Fat 109.47g | 137% |
| Saturated Fat 8.17g | 33% |
| Trans Fat 2.81g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 299mg | 9% |
| Total Carbs 12.85g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.66g | 3% |
| Protein 2.14g | 3% |
