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Mariquita's Enchilada Red Chili Gravy

A mexican recipe for Mariquita's Enchilada Red Chili Gravy, made with Cascabel Chilies Dried, Each Vegetable Oil And Chopped Onion, Roasted Tomato, Garlic, and Ground Cumin Or Chili Powder Salt. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 8
• 1/2 cup
• 1
• 4
• 1/2 tsp

Method (preview)

1. 1

   Fry chilies in a little of the oil; remove and soak in hot water 25 to 30 minutes.

2. 2

   Drain, reserving 1 cup water.

3. 3

   Seed the chilies and combine in blender container with onion, reserved water, tomato, garlic, cumin and salt.

4. 4

   Blend smooth, return to pan with a little oil and cook about 10 minutes over medium heat.

5. 5

   Use with enchiladas or with shredded or thinly sliced roast pork.

6. 6

   Masterson's version of the red chili gravy traditionally served with enchiladas. Heat sauce before using. To make enchiladas, spread grated

7. 7

   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.

8. 8

   Top with finely chopped onion and Mexican sour cream. "