准备

Make the chile sauce

• Break open the dried chiles, discard the stems, and shake out the seeds. Depending on how brittle the chiles are, you can use your hands or use kitchen scissors. The chiles contain a natural chemical that can irritate your skin or eyes, so be careful. If your skin is particularly sensitive, wear rubber gloves. Be sure to wash your hands thoroughly with soap and water when you have finished.
• Place a large frying pan over medium-high heat, add the chiles, and toast them by pressing them flat onto the hot surface with a metal spatula. Once they change color and you can start to smell them, they are ready. Don’t toast them too long or they’ll scorch. Transfer the chiles to a medium bowl, add hot water to cover, and let soak until quite soft, at least 30 minutes.
• 当辣椒浸泡时，在中等煎锅中，用中火加热油。加入洋葱，用1/4茶匙调味。盐，煮，经常搅拌，直到洋葱开始发红。然后将热量降低至低水平，然后继续煮熟，直到洋葱非常柔软又甜，并且开始焦糖大约15分钟。加入大蒜，小茴香和糖，再煮30秒钟左右。从火上移开，放在一边，直到准备好辣椒。
• Drain the chiles, reserving the soaking water. In a blender, combine the chile and the onion mixture and process until pureed, adding enough of the broth to create a smooth puree and stopping to scrape down the sides of the blender. Now add the remaining broth and process, adding a little of the soaking water if needed to get a nice pouring consistency reminiscent of very thick canned tomato juice. Taste and adjust the seasoning with more salt or sugar if needed.

制作玉米片

• Heat the oven to 250°F to keep the enchiladas warm.
• 为了防止事情变得混乱，请这样设置您的工作站：将辣椒酱倒入浅盘中，例如馅饼盘。如果您是右撇子，请将其设置在炉子的左侧，并将玉米饼堆放在易于触及的范围内。在炉子的右边​​放一个大烤盘（9 x 13英寸的菜肴非常好）。
• 在煎锅中，加热1汤匙。用中高温的油。将玉米饼浸入辣椒酱中，两侧涂上涂层，然后滴一点点，然后将玉米饼放在热油中。提防，因为它会吐出并发出嘶嘶声。如果锅中有空间，请涂上第二个玉米饼并添加。煮30秒，转弯，然后在第二侧煮几秒钟，直到玉米饼变软又热。在玉米饼的中间小心地滑动钳子或长而薄的金属刮刀，小心地将其抬起，并让任何油滴回锅中。将玉米饼转移到烤盘上，将其折成两半，然后将其折成两半，以制作一个松散的三角形。
• 重复其余的玉米饼，根据需要在锅中添加更多的油，然后将玉米饼放在烤盘中整齐的单层中。将奶酪均匀地碎在折叠的玉米饼上，然后将它们弹出到烤箱中，使其倒入5至7分钟。在一个小碗中，将酸奶油和柠檬汁搅拌在一起，然后在辣酱玉米饼馅的表面上淋上毛毛雨。立即服务。

  

提前提示

The sauce can be refrigerated in an airtight container for up to 1 week.