First you have to make the
12 red Chili pods
2 cups boiling water
1 quart chicken stock1 T cumin
2 tsp garlic powder
2 T flour
1 tsp sea salt
Place chili pods in a large bowl. Pour boiling water over them and allow them to soak for at least one hour. Mash them in the bowl. Pour the liquid through a strainer into a pot and discard the chili pods. Add all the remaining ingredients except the salt. Cook for 2 hours on low, allowing sauce to reduce to about 2-3 cups. Add the salt and use in the recipe below.
1 pound of chicken (or ground beef or cooked pork)
1 cup chopped onion1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp paprika
2 cups of above Enchilada sauce
1-2 cups of grated cheese(reserve for topping)
Place the meat in a large skillet and brown over medium heat. When cooked, drain the fat and add the onion, cooking till the onion is slightly translucent. Add the seasonings and sauce and mix well. Heat through, bringing to a simmer. Cover and allow to cook on low for about 10 minutes while you prepare the crust.
3 cups masa harina
1 tsp paprika
1 tsp sea salt
2 cups water
2 tsp olive oil
Preheat the oven to 400 degrees. Combine all the ingredients for the dough in a large bowl and mix well. Lightly grease a 13 x 9 baking dish. Place the dough, which will be soft and slightly sticky in the baking dish. Press down lightly with your fingers, spreading the dough out evenly over the entire dish, and up the sides about an inch. Pour the filling onto the crust. Top with grated cheese.
Bake for 25-30 minutes or until crust is lightly brown and cooked through.