2 : Dried ancho chilies; -OR-
1 : tb -Ancho chili powder
2 : tb Canola oil
6 : Corn tortillas
-- : -- (blue or yellow)
1 : Onion; chopped
4 : Garlic cloves; minced
8 : c Chicken stock (reduced-fat)
-OR- : -OR- vegetable stock
2 : c Tomato puree
1 : tb Cumin powder
1 : ts Oregano
3/4 : ts Salt
2 : Limes; juiced
0: Place the flour in a mixing bowl
1: Sprinkle evenly with the baking powder and sugar
2: Mix with a wooden spoon
3: Add the water gradually, stirring and mixing with the wooden spoon
4: Knead the dough for 3-4 minutes
5: Cover it with a damp cloth and leave for half an hour, then knead again for 2-3 minutes
6: Divide the dough into ten portions and form into narrow strips 8-10 inches long
7: Flatten the strips with a rolling pin and ten bands of pancake thickness
8: Sprinkle each band with salt and then with chopped scallions
9: Roll the bands lengthwise into long double-thickness spaghetti-shaped strips
10: Hold one end of the strip and turn the other end around in circles until the concentric rings form themselves around the center into a spiral pancake
11: Flatten the pancake with the palm of the hand
12: Repeat until the dough has been made into ten spiral pancakes
13: Heat the oil on the bottom of a large flat-bottomed frying pan
14: When hot, lift the handle of the frying pan so that the surface of the pan is evenly greased
15: Place the spiral pancakes on the surface of the pan
16: Fry over low heat for 2-1/2 to 3 minutes and turn the pancakes over
17: Repeat and fry gently until the pancakes are evenly browned on both sides
18: Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen Mintzias