Enchilada Sauce #2
| Yield: | 4 Servings |
| Categories: | Sauces |
| 8 | Ripe; sweet chilies (half California chilies and half Ancho chilies; if possible) | |
| 1 | pn | Cumin |
| 1 | pn | Oregano |
| 1 | pn | Cinamon |
| 1 1/2 | oz | Mexican dark chocolate |
| 1 | tb | Sugar |
| 1 | tb | Onion; chopped |
| 2 | Cloves garlic | |
| 1 | pn | Pepper |
| 1 | Bay leaf | |
| Salt | ||
| 5 | tb | Oil |
| 2 | Tomatoes | |
| 3 | qt | Water |
| 2 | tb | Flour |
| ENCHILADA | ||
| 14 | oz | Monterey Jack cheese; grated |
| 4 | Tortillas (corn) | |
| Oil |
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