|
Ingredients for Cheese
Enchilada and Durango Sauce
2 tablespoons Mazola oil (for sauce)
6 tablespoons all-purpose flour
2 cups Mazola oil to lightly brown/fry
white corn tortillas
1 pound shredded Ranchero El Mexicano
cheese
One half white onion (diced)
2 cups water
3 whole cloves
1 package/two dozen white corn
tortillas (Prefer Guerrero or La
Tapatia brands)
1 bittersweet Mexican chocolate
tablet/disk 3.72 oz—Ibarra/Abuelita Brand
2 dried California or guajillo chile
pods; and 3 dried pasilla chile pods
2 pilloncillo #2 (Mexican brown sugar
cones); and 1-3 tablespoons sugar to taste
Directions/Preparation
In water, boil chile pods until soft.
Rinse/pluck to discard the stem and
seeds. Place chile “meats” into
blender with two cups of water,
cinnamon sticks, and cloves. Blend into sauce
consistency.
Heat two tablespoons of oil in sauce
pan. Add flour and brown lightly as a thickener; add sauce
slowly
and stir; then chocolate
to melt. Add
two (2)inch
pilloncillo cone to melt and sugar to taste.
In separate pan, add 2 cups oil and fry
tortillas lightly.
Sprinkle/layer 2-3 tablespoons of
shredded cheese and onion onto each tortilla center
and roll.
Dip the cheese enchilada (corn
tortilla) in the
sauce with tongs
until covered and serve. Makes two
dozen cheese enchiladas and serves 6-12.
Pork Ribs
Braise 3-5 lbs. of baby backed pork
ribs in its own fat in a large pot until golden brown.
Add 1-2 cups of
Durango sauce and bring to boil. Or,
for barbecuing, baste/marinade the ribs before, and brush
on, during
cooking.
(This recipe is NOT
for beef or chicken enchiladas! See meat enchilada recipe
for ingredients, preparation, and
cooking instructions using corn tortillas.)
This sweet sauce has
been a summer
family favorite for generations.Dionicia
Delatorre ©
|
