Page 88 - UMass2018_CookBook

Ingredients
Serves 16
FOR THE TORTILLAS:
3 cups all-purpose flour, plus more for dusting
1 1⁄2 teaspoons salt 1⁄3 cup shortening
3⁄4 cup water, plus more as needed
FOR THE ENCHILADA SAUCE:
1 tablespoon olive oil 3 garlic cloves, minced
1 (15-ounce) can tomato sauce
1 chipotle chile in adobo sauce, plus 1 teaspoon adobo sauce
1⁄2 cup water or vegetable broth
1 to 2 tablespoons granulated sugar
ingredients continue on next page...
Black Bean and Zucchini Enchiladas
Dickerman Family, Northfield, MA
“This recipe is one of Christopher’s favorites. It is delicious!” — Cindy Dickerman
Preparation
1. Preheat oven to 375°F. Lightly oil a 9- by 13-inch baking dish.
2. To make the tortillas, combine the flour and salt in a large bowl and cut in the shortening. Add the water and stir with a fork until the dough almost cleans the sides of the bowl. Add 1 to 2 teaspoons addition- al water, if necessary.
3. Turn the dough onto a lightly floured work surface and knead until smooth. Di- vide the dough into 16 equal pieces. Shape piece of dough into a ball and roll into a 7-inch circle.
4. Heat a large ungreased skillet over me- dium-high heat until hot. Cook the tortillas one at a time until golden brown on each side, 1 to 2 minutes, turning once. Stack the tortillas on a plate and cover with a clean kitchen towel to keep warm.
78 | TASTE OF HOME