GRANDMA LUPE'S ENCHILADAS

GRANDMA LUPE'S ENCHILADAS image

Yield 12 people

Number Of Ingredients 17

Ancho- Guajillo/New Mexico Enchilada Sauce
12 dried ancho chiles (whole bag) stemmed, seeded, torn into pieces
7 dried guajillo chiles, whole bag (I used New Mexico) stemmed, seeded, torn into pieces
6 cups of water
5 garlic cloves, peeled
1/2 tsp dried mexican oregano
2 teaspoons salt
1 tsp. cumin
1 tsp. sugar
Filling:
1 lb. hamburger
1 lb of sausage (suggest going with 1/2 lb, if so then do 1.5 lb of burger)
1/2 jalepeno
1 diced onion
3-4 garlic minced
optional 1/2 tsp cumin
salt/ pepper

Steps:

Heat chile pieces in hot large skillet for about 1 minutes, till fragrant/ blister. Add 6 cups of hot water. Soak chiles until tender at a a simmer, be sure they are submerged for 15 minutes. Let cool for 15 more minutes. Drain chiles. Working in batches if necessary, carefully puree chiles, garlic and 2.5 C of clean water in blender until very smooth. Towards the end add the seasonings. Adjust seasonings as needed. Strain by pressing through sieve. Simmer sauce for 15 minutes or so add water or chicken broth as needed and check seasonings. Can make this a day ahead and refrigerate. Filling Saute hamburger, sausage, diced onion, jalepeno add garlic towards the end. Season salt/ pepper. Assembly: Preheat oven 350. Take about 1/3-1/2 of sauce pour into a bowl. Place flour tortilla in sauce and lightly rub with sauce. Lightly fry in a teflon pan with a small amount of canola oil. Add oil little by little as needed. Place meat mixture in middle, add some cheddar cheese and roll up. Put in pan with seam down. Place filled pan in 350 degree oven for 15-30 minutes.