Preparation / Directions:
1 bag of Chile pasilla, rinse and place in a sauce pan along with the 4 cloves of garlic bring to a quick boil and turn it off and remove from the heat. Place the tender chiles with garlic cloves into a blender srpinkle some dried oregano, start to puree. Once pureed you will need to strain the chili sauce. The next step is to place 2 table spoons of Olive oil, 1 1/2 table spoon of Masa harina to fry until golden brown at this time you may also add the 1 1/2 chicken buillion cubes. You may now start to strain the chili paste, place the chili paste on the strainer as you hold the strainer in one hand you may start adding water to the paste until you have you get a good consistency or until all you have is chili scraps. Be carefull no to add to much water just enough to make a good thick sauce. Now bring the sauce, masa hairina along with the chicken buillion to a quick boil until it start to bubble. Now you may bring the flame to low. you may now start to place the corn tortillas into the sauce making sure both sides are dipped into the sauce. You may also grate the cheese before this step, have it ready in a bowl. Dependending on preferance you may either warn the tortillas in advance in a comal or just dip them into the suace until they become soft and hot enough to roll. Once the tortillas are tender enough to roll place them in the serving dish sprinkle as much cheese as you like and roll them. 3 rolled tortillas per person once placed on the Plate sprinkle over the top with more cheese and they are now ready to serve. These are considered Enchiladas de la holla since they must be served and eaten right away to savor the hot sauce and melted cheese. They may be served with white steamed rice or refriend beans as a side dish.
Bon Appettite!! these are my husbands favorite. Once you get the hang of it, preparation time will only take no more than 30 minutes starting from the chilli sauce to the rolled served enchiladas.