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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Mild fruity dried chile — red enchilada sauce, carne adovada
Mugwort powder for green tteok — traditional herbal rice cakes
Pure ground ancho — sweet-earthy for mole, enchilada, chili
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Mild fruity dried chile — red enchilada sauce, carne adovada
Mugwort powder for green tteok — traditional herbal rice cakes
Pure ground ancho — sweet-earthy for mole, enchilada, chili
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Fry tortillas in fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving. Place in oven to allow cheese to melt. NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors.