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Ingredients[edit | edit source]
- 6 dried ancho chilies
- 1–2 cups boiling water
- 6 tomatoes, peeled, seeded and coarsely-chopped OR 2 cups canned Roma tomatoes, drained and chopped
- ½ cup diced onions
- 1 tsp finely-chopped garlic
- ½ tsp epazote, crumbled
- ¼ tsp freshly-ground black pepper
- 5 Tbsp olive oil
- 2 eggs
- 1 cup cream or half-and-half
- 6 chorizo sausages, skinned and chopped OR ¾ lb spiced pork, chicken or turkey sausage, skinned and chopped
- 1 cup crumbled queso blanco OR freshly-grated Parmesan cheese
- 12 tortillas
- ½ cup chopped green onions
Procedure[edit | edit source]
- Soak the chilies in boiling water for 30 minutes.
- Wearing gloves, stem, seed and cut the chilies into small pieces.
- Put the chilies and 1 cup of soaking water in a blender and purée at high speed for 20 seconds.
- Add the tomatoes, onions, garlic, epazote, sugar, salt, and black pepper and blend to a smooth purée.
- In a frying pan, add 1 tablespoon of olive oil and heat over high heat for 3 minutes.
- Pour in the tomato sauce and cook for 5 minutes, stirring frequently. Remove from the heat.
- In a small bowl, beat the eggs with the cream or half-and-half until well blended.
- Slowly pour the egg and cream into the pan with the sauce, stirring constantly. Cover and set aside.
- In another frying pan, fry the sausage meat over moderate heat for 5 minutes or so, until they are lightly browned.
- With a slotted spoon, remove the sausage from the pan and drain on paper towels. Discard the fat in the frying pan.
- Place the sausages in a small bowl and stir in 3 tablespoons of sauce and ½ cup cheese.
- Heat the oven to 350°F.
- In a heavy frying pan, fry the tortillas, one at a time, in very hot olive oil as follows:
- Dip a tortilla in the tomato sauce.
- Fry for a minute each side in the pan.
- Remove the tortilla to a warm plate and place about ¼ cup of sausage mixture in the centre.
- Roll up the tortilla with the filling inside.
- Place filled tortillas in a baking dish, seam side down. Pour the rest of the tomato sauce over them.
- Sprinkle the top with the green onions and ½ cup cheese.
- Bake for about 15 minutes or until the cheese has melted and the top has browned lightly.
Notes, tips, and variations[edit | edit source]
- Always wear glove when handling hot chillies and do not touch your face or eyes when doing so.
- 3 cups of leftover cooked chicken or pork may be substituted for the sausage; in this case, do not brown it but add it to the tomato sauce directly.