Enchiladas

Sauce

1 large can tomato puree

1 small can tomato paste

¼ cup oil

1 small green chili (minced)

3 tablespoons ground cumin

2 tablespoons ground coriander

¼ teaspoon hing (optional)

2 teaspoons salt

2 teaspoons turbinado sugar

Heat oil in a saucepan, add chili, and fry for 30 seconds. Stir in ground spices and hing, frying for 30 seconds longer. Add tomato paste, and stir to soak up the oil and spices. Mix in the tomato puree, salt, and sugar. Simmer for 30 minutes.

Filling

3 cups ricotta cheese

3 cups grated monterrey jack cheese

2 cups fresh corn kernels (2 ears)

1 bunch spinach (chopped)

½ teaspoon hing

1 tablespoon black pepper

2 teaspoons turbinado sugar

¼ teaspoon nutmeg

½ teaspoon salt (optional)

1 dozen corn tortillas

1 cup sour cream

oil for deep frying

Preheat oven to 350°

Steam corn for 8 minutes, add chopped spinach, and stem for 3 minutes longer. Drain excess water.

Heat oil over high heat. Fry tortillas one at a time for 15 seconds on each side. Use smooth-tipped tongs to flip the tortillas in the oil. Place on paper towels on a flat surface to cool. The Tortilla should be pliable, not crispy.

In a large bowl nix together ricotta cheese, 2 cups grated cheese, vegetables, and seasonings. Place 3 tablespoons filling in a strip down the center of each tortilla. Roll each tortilla and place seam-down in a large, oiled baking pan. Cover with sauce and sprinkle with remaining grated cheese. Bake 15 minutes. Top each enchilada with 1 rounded tablespoon of sour cream.

Serves 4