Huaraches Del Sanctuario

* Exported from MasterCook *

Huaraches Del Sanctuario

Recipe By : Susan Feniger and Mary Sue Milliken
Serving Size : 12 Preparation Time :0:00
Categories : Enchiladas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== DIPPING SAUCE
1 pound Plum tomatoes
6 Garlic cloves
2 Jalapeno chiles -- stemmed and seeded
1/2 Yellow onion
1 cup Water
1 teaspoon Salt
1/2 teaspoon Freshly-ground black pepper
=== HUARACHES
1 tablespoon Lard
1 Ancho chile -- stemmed and seeded
1/2 teaspoon Black peppercorns
1 1/2 teaspoons Salt -- divided
2/3 cup Water
1 cup Masa harina
1/4 pound Panela cheese
2 tablespoons Finely-chopped fresh epazote
Vegetable oil -- for frying
6 tablespoons Grated Romano cheese
6 tablespoons Minced red onion

To make the dipping sauce, preheat the broiler to high heat. Place the
tomatoes, garlic, chiles, and onion on a baking sheet. Tuck the garlic under t
he
other vegetables so that it won't scorch. Broil, turning frequently, until wel
l
charred, about 15 minutes. Set aside to cool.
Transfer the vegetables to a food processor. Add the water and puree until
smooth. Add the salt and pepper and transfer to a small bowl. Cover and, if
desired, refrigerate for up to 5 days.
To make the huaraches: In a small skillet, heat the lard over low heat. Sa
ute
the ancho for 1 to 2 minutes, or until slightly softened. With a slotted spoon
,
transfer the chile to a blender and add the peppercorns, 1 teaspoon salt, and
water. Blend to a smooth puree. In a large mixing bowl, combine the masa with
the chile puree. Knead the dough together well. To test the consistency, flat
ten
a small ball of dough between your palms. If the edges crack, add water to the
dough, a tablespoon at a time, until a test piece does not crack. Set the masa
aside, covered, at room temperature for 1 hour to allow the flavor to develop.
Pull off small pieces of the dough, about 1 tablespoon, and roll them with t
he
palms of your hands into balls about 1 1/4 inches in diameter. Between 2 sheet
s
of plastic wrap, roll or press them out into slightly thick 4-inch round
tortillas. Place 1 tablespoon of the cheese on one side of each tortilla.
Sprinkle on a little epazote and a pinch of the remaining salt. Fold the dough
up
and over to cover, then press down to seal the edges and make the tortilla even
ly
flat and about 1/4-inch-thick.
Heat a large cast-iron pan or griddle over medium heat and brush it sparingl
y
with a little oil. Place as many huaraches as will fit onto the hot pan or
griddle. Cook for 1 or 2 minutes on each side, turning over when one side is
golden. Set the cooked enchiladas aside and finish cooking the remaining
enchiladas in the same way.
Heat about 1 1/2 inches of vegetable oil in a large skillet until it is almo
st
smoking. Fry the enchiladas for 15 to 30 seconds on each side, then drain on
paper towels. Sprinkle each with grated cheese and red onion and serve
immediately, accompanied by the dipping sauce.
This recipe yields 12 enchiladas

Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6229 broadcast 04-01-1997)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
-or- MAD-SQUAD@prodigy.net

04-15-1997



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