Enchiladas Rancheras

Name: Enchiladas Rancheras
Yield: Makes 4 servings of 2 enchiladas
Ingredients: 1 dried red chile (Guajillo or Anaheim work well for this); Warm water for soaking the red chile; 2 tablespoons cooking oil or lard; 1 small white onion; 3 lbs tomatoes; 1 green bell pepper; 3 cloves of garlic; 1 cup vegetable broth (you can substitute chicken broth); 1 teaspoon ground cumin; 1 teaspoon Mexican oregano; salt; pepper; Approximately 1/2 cup cooking oil (for cooking the tortillas in); 8 corn tortillas (approximately 5 inches in diameter); 2 cups shredded or crumbled Queso Fresco (you can substitute Monterrey Jack cheese)

Enchiladas Rancheras was pinched from <a href="http://mexicanfood.about.com/od/enchiladas/r/Enchiladas-Rancheras.htm" target="_blank">mexicanfood.about.com.</a>

"This dish combines two traditional Mexican recipes, enchiladas and ranchero sauce. Ranchero sauce is a bit different than a typical enchilada chile sauce in that it has more of a tomato base. The tomato flavor is delicious when served over these cheese-stuffed enchiladas and it is a nice change from a chile sauce. These enchiladas are cooked in a pan, not baked in the oven...."

INGREDIENTS

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1 dried red chile (Guajillo or Anaheim work well for this)

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Warm water for soaking the red chile

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2 tablespoons cooking oil or lard

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1 small white onion

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3 lbs tomatoes

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1 green bell pepper

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3 cloves of garlic

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1 cup vegetable broth (you can substitute chicken broth)

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1 teaspoon ground cumin

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1 teaspoon Mexican oregano

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salt

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pepper

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Approximately 1/2 cup cooking oil (for cooking the tortillas in)

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8 corn tortillas (approximately 5 inches in diameter)

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2 cups shredded or crumbled Queso Fresco (you can substitute Monterrey Jack cheese)

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