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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
Pure ground ancho — sweet-earthy for mole, enchilada, chili
Ground New Mexico red — enchilada sauce, carne adovada
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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
Pure ground ancho — sweet-earthy for mole, enchilada, chili
Ground New Mexico red — enchilada sauce, carne adovada
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Cook chuck roast in water to cover 1-inch over meat until tender (4 hours). Shred meat. Make gravy with water from meat, soup, chili con carne and spices. Dip tortilla in salad oil and fry quickly on both sides. Dip in gravy and wrap meat, onions, cheese and mushrooms. Place in a 10 x 13-inch baking dish. Garnish with Mozzarella cheese. Pour gravy over enchiladas. Bake in 350° oven for 35 minutes. Garnish with green onions and Parmesan cheese before serving.