Green Tofu Enchiladas

Ingredients

1 medium Onion
3 cups Roasted peeled green chiles, more or less
Freshly ground cumin
Harina masa
Toasted sesame oil
Tortilla (above)
Tofu mixture (above)
Green sauce (above)

Preparation

1
This is delicious and also uses less oil than most enchilada recipes It requires you have some fresh new mexico chiles It assumes you know basics.
2
To make green sauce: saute a medium onion in olive oil with garlic until almost tranluscent. Add in a few cups of roasted peeled green chile. (I add mine frozen and let it defrost). cook for a while. Add enough water to just barely cover, not too much. Add salt. Add freshly ground cumin and oregano.
3
Blenderize until sort of smooth, about the constistency of tomato sauce.
4
To make tortillas: Mix enough harina masa (from Quaker Oats) with water and salt so that it makes a nice dough that's not too moist but not too dry.
5
Let it sit coverd by saran wrap for about ten minutes. There should be about three or four golf ball sized balls.
6
Form into three golf balls worth. Flatten between two pieces of wax paper with a flat plate. Cook on ungreased wok or skillet till done but not hard.
7
To make enchiladas filing: crumble tofu and squeeze out water. Add a tiny bit of toasted sesame oil, a little soy sauce, some garlic powder and some salt.
8
To make enchiladas: Put a tortilla in baking pan. Put a small piece of colby cheese, some tofu, cover with green sauce, Then add another tortilla and do the same, making three tortillas with two layers. Don't try to roll them; they'll break.
9
Bake for 10 minutes in 350 oven.

Tools

 



Yield:

2.0 servings

Added:

Wednesday, December 9, 2009 - 1:13am

Creator:

Anonymous

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