Ingredients
42 oz tofu, firm, frozed & thawed
20 corn tortillas, * see note
1 marinade:
1/3 cup soy sauce, low sodium
3 tbsp tomato sauce, low-sodium
3 tbsp peanut butter, ** see note
3 tsp onion powder
2 tsp chili powder
1 enchilada sauce
1 large yellow onion, chopped
2 garlic cloves, crushed
24 oz tomato sauce, * see note
3 cup water
3 tbsp chili powder
2 tbsp cornstarch
1/4 cup water, cold
Directions
and tear the tofu into pieces. Mix the next five ingredients
together, pour over the tofu, and mix well. Cook and stir in a large
saucepan over medium to high heat until slightly browned, stirring
constantly. Set aside. To make the sauce, saute the onion and garlic
in a small amount of water until translucent, add the remaining
ingredients, and simmer over low heat for 30 minutes. Dissolve the
cornstarch in the cold water and gradually add to the sauce while
stirring. Cook and stir until sauce boils and thickens. Preheat the
oven to 350 degreees. Pour about 1 cup of the sauce into the bottom
of a 15" X 10" baking dish or two smaller baking dishes. Place 1/3
cup of the tofu mixture down the center of each burrito shell, roll
up, and place in the baking dish. Repeat until all burritos are
filled and rolled. Pour the remaining enchilada sauce over the filled
burritos and bake for 30 minutes.
VARIATION: For added richness, sprinkle with some grated soy cheese
and sliced olives before baking.
Source: Unknown Posted by: Unknown [AOL] Hawk's Kitchen Kollection -
1994
Preparation Time: 1:30
Servings: 10 servings
Chili Enchiladas Recipe brought to you by Recipe Ideas
Categories: Chili; Enchilada; Mexican
The History of Recipes
Written cooking instructions as a concept can be found far back into history, certainly as far back as early Egypt, and potentially, even further back. Interesting though that is, generally, these early recipes were just basic pictorial recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to historians is a collection of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Moving our culinary historical trip onwards, we find two interesting books which appeared in the fourteenth century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are not about the indian curry that is familiar to us all today, but rather accounts of the types of food cooked for the rich and powerful of the period. Over the following few centuries, the powerful and rich houses competed with each other to serve the most extravagent meals, and as a consequence, the best chefs and their recipes were greatly in demand. However, it wasn`t until the nineteenth century that cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cook books were in high demand, mostly as a result of more people being able to read, people having increased leisure time and having more money. |
We hope you enjoy this Chili Enchiladas recipe.
