TUCSON, AZ (Tucson News Now) - Kelzi Bartholomaei, Chef/Owner of Mother Hubbard's Cafe
Makes 12 qts., Serves 20
- 1 pound dry Hatch chili, medium, stems removed
- 1 ounce garlic
- 4 grams cumin powder
- 8 grams onion powder
- 9 grams salt
- 8 fluid ounces tomato paste 6 fluid ounces beer?
- 1 pound queso fresco
- 12 ounces white onions, finely diced
- 20 each corn tortillas
Bring a large covered pot of water to a boil.
While waiting for the water to come to a boil, clean the dry chili's by removing the stem and dumping out the seeds. Note, purchase the chilies according to your comfort level. When cleaned, add to the pot and boil until soft.
Working in batches, fill a blender about 1/2 - 3/4 full with the softened chilis.
Add some of the remaining ingredients with about 1 1/2 cups of the boiling water. Cover and blend, not long, just enough to make a paste.
Pour the paste into a sieve and strain the paste into a pot, returning the pulp to the blender.
Return the pot to the heat and bring to a simmer. Add another cup of boiling water to the blender, pulse and strain the second mash. Discard the mash when strained. Repeat until all the peppers have been processed.
Simmer until thickened to the desired consistency.
To make the enchiladas, place a couple of ounces of oil in the bottom of a cast iron pan. Dip a corn tortilla into the red chili, removing excess chili and steam until soft.
Place the tortilla on a plate and add cheese and onion to taste. Roll the stuffed tortilla and place into a lightly oiled baking sheet. Repeat until all the tortillas are used.
Pour the remaining sauce on the tops of the rolls and lightly dust with cheese.
Place in a 350 oven and bake about 15 minutes, just to the point the the cheese is beginning to melt. Serve w/cabbage garnish.