*  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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