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: Mix milk and lemon juice and set aside
1: Mix dry ingredients well, then blend in caraway seeds and currants
2: Add milk stirring to make a stiff dough
3: Turn into a lightly floured board and knead for 1 minute
4: Shape into a round loaf and put into a greased 8" round pan
5: With a floured knife, cut a cross into the top
6: Bake at 350F for 40 minutes or until lightly browned
7: Cut into slices crosswise when cooled
8: Total cal
9: per slice-162 Fat-2grams From the Vegetarian Journal March/April 1993 Recipe By : From: Dscollin@aol
10: Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp
11: idiscover
12: co
13: uk/pub/food/mealmaster/recipes/mmdja006
14: zip