Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------FOR MOLE SAUCE----------------------------
3 Plum tomatoes, preferably 1 tb Rice wine vinegar
-Roma Zest and juice of 1 orange
3 To 5 pasilla chilies 2 To 3 sprigs fresh oregano or
2 tb Peanut oil -cilantro
1 Bay leaf, roughly chopped 1 1/2 ts Salt
2 sm Onions, roughly chopped 1 tb Mexican chocolate, available
2 To 3 garlic cloves, peeled -at Hispanic markets
-and roughly chopped - specialty food stores
1 Red bell pepper, stemmed, 1 ts Freshly ground black pepper
-seeded, and roughly chopped Water or canned chicken
1 ts Chili powder, preferably -stock
-Santa Fe

------------------------FOR FILLING-----------------------------
2 c Monterey Jack or Muenster 1 Jalapeno chili, seeded
-cheese, grated -roughly chopped (wear
1 tb Fresh oregano or cilantro, -rubber gloves when handling
-roughly chopped -hot peppers)
4 tb Italian parsley, roughly 1 c Red cabbage, finely shredded
-chopped Salt to taste
4 tb Scallions, roughly chopped

----------------FOR ASSEMBLING THE ENCHILADA---------------------
1/4 c Peanut oil 1/2 c Sour cream mixed with
12 Corn tortillas 2 tb Half-and-half
1 Recipe mole enchilada sauce, Whole sprigs offresh oregano
-warmed -or cilantro
1 Recipe filling

Prepare mole sauce: Line a broiling pan with aluminum foil and broil
tomatoes under a preheated broiler for 2 to 3 minutes per side until
nicely browned. Chop tomatoes and set aside.

Preheat a dry heavy skillet over medium heat until it is hot and toast
pasilla chilies, stirring constantly for 1 or 2 minutes or until they
are fragrant. Do not let chilies burn. Transfer chilies to a work
surface and set aside to cool. Wearing rubber gloves, discard the
stems, seeds, and ribs from the chilies and tear them into small
pieces. Place chilies in a bowl, cover with 4 C of hot water and set
aside for 30 minutes.

In a large heavy skillet, heat the peanut oil over moderate heat
until it is hot and saute bay leaf, onions, garlic, red pepper,
reserved roasted tomatoes, and chili powder, stirring constantly with
a wooden spoon for about 5 minutes or until vegetables are soft. Add
reserved chilies and liquid to the pan. Add rice vinegar, orange zest
and juice, oregano, salt, chocolate, and black pepper to pan and
simmer mixture 20 minutes or until chilies are soft. Cool.

In a blender or food processor, blend sauce until smooth. If
necessary, add water or chicken stock to achieve the consistency of a
smooth purse. Season to taste. Makes about 1 1/2 C sauce.

Prepare filling: In a bowl mix together cheese, oregano or cilantro,
parsley, scallions, jalapeno chili, red cabbage, and salt, Set aside.
Makes about 4 C filling.

Prepare enchiladas: In a medium-size heavy skillet, heat peanut oil
to just below the smoking point; tortilla should sizzle when it
touches the hot oil.

Lightly cover both sides of tortilla with mole sauce. Using tongs,
place tortilla in the hot skillet and heat each side 2 to 3 seconds
or until it is soft. Lay tortilla on a work surface and place 2 to 3
T ofthe cheese filling across the center, roll the tortilla away
from you so that the filling is enclosed in the tortilla, place on a
small oven-proofplate and set aside. Repeat process. Bake tortillas
in a preheated 350'F oven for 5 to 8 minutes. Remove plates from oven
and top each tortilla with 1 T mole sauce. Drizzle with sour cream
mixture and garnish plate with oregano or cuantro. Serve immediately.
Serves 12 as a first course or 6 as a main course.

House Beautiful/June/94 Scanned fixed by Di Gary

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