Oil a 9-inch square baking dish.
Dip tortillas in the red chile sauce, to make pliable, and place 4 on the bottom of the dish.
Sprinkle with 1/4 cup onions.
Sprinkle with 1/3 of the cheese.
Repeat layers 2 more times, ending with cheese.
Bake at 350\u00b0F.
for 30 minutes, or until hot and the cheese is golden.
Fry corn tortillas in deep fat to soften.
Immerse in chili sauce and place on a warm oven-proof plate.
Sprinkle with grated cheese and chopped onion.
Cover with red chili sauce and place another tortilla on top.
Repeat the process then pour enough chili sauce over them to cover tortillas.
Three tortillas make one serving.
A fried egg is traditional on top of each enchilada.
hen dust with 2 teaspoons chili powder, salt and pepper and
long with ginger, garlic, sweet red chili sauce and jalepeno peppers; stir-fry
he cornstarch.
Bring the sauce to a boil, then reduce
regano, basil, marjoram, cumin, hot chili powder, garlic powder, hickory salt
repeat with remaining mixture. Strain sauce through a fine mesh strainer
hat the heat of the chili is found in the seeds
Put a large pot of salted water on to boil.
Meanwhile, mix Sweet Red Chili Sauce, oil, lime juice and sesame seeds in small bowl.
Cook Rice Noodles according to package directions, drain and rinse briefly.
Pour noodles into serving bowl and mix with sweet red chili mixture. Serve.
Heat oil in large stock pot.
Brown onion, pepper, trip tip and garlic.
Add spices and sugar.
Saute about 3 minutes.
Stir in tomato sauce, red chili sauce and drained tomatoes.
Simmer over low heat about 2 hours.
Add drained beans, corn and olives. Simmer about 1 more hour.
mix the veal, shallots, soy sauce, sesame oil, scallions, basil or
Fry or scramble eggs in bacon drippings in cast-iron skillet. Pour hot chili sauce over eggs.
Serve immediately with hot tortillas.
Makes 2 servings.
Mix all ingredients, pour red chili sauce on top and bake in 9x13 pan at 350 for 45 minutes.
side.
Now dice up red onion, poblano pepper, place in
tems and seeds from dried chili peppers.
Place peppers in
Red Chile Sauce---------.
Stem and seed chiles,
onsistency you like for the chili. Start with only 2\u00b0C
ear the stems off the New Mexico and ancho chiles, then open
Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth.
Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste.
oil until they turn bright red and soft, approximately 10 minutes