*  Exported from  MasterCook  *
                   Mariquita’s Enchilada Red Chili Gravy
 Recipe By     : Houston Chronicle, May, 1997
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mexican/Tex-Mex
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    cascabel chilies (dried -- dark red chilies)
      1/2  cup           each: vegetable oil and chopped onion
    1                    roasted tomato -- peeled
    4                    garlic cloves
      1/2  teaspoon      ground cumin (cominos) or chili powder
                         salt to taste
 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
 Masterson’s 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
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